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Thyme and Parmesan Focaccia Bread Recipe

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This recipe for Thyme and Parmesan Focaccia Bread is from Loving Legacy of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (¼ oz.) packages active dry yeast
1 tsp. sugar
2 cups warm water (105-115º)
1 Tbsp. salt
5½ cups all purpose flour
⅓ cup olive oil
2 tsp. minced fresh thyme
½ cup grated Parmesan cheese
Coarse salt (I use Kosher) and freshly ground pepper for sprinkling
Directions:
Directions:
Mix water, sugar and yeast together and let stand until foamy, about 5 minutes.

In a large bowl mix the flour and salt together.

Add oil to yeast mixture.

Gradually add flour mixture to yeast mixture until a dough that is soft but slightly sticky forms (about 2 minutes). Transfer the dough to a floured surface and knead in enough remaining flour to form a soft, but NOT sticky, dough.

Shape the dough into a ball and transfer to a large oiled bowl, turning to coat. Cover with a towel and let dough rise until doubled, about 45 minutes.

Transfer to a lightly floured surface and divide dough in half.

Knead thyme into 1 ball for 1 minute. Knead the other (plain) for 1 minute.

Form each into an oval and invert a bowl over top of them. Let rest for 5 minutes.

Preheat oven to 450º. Oil two 13" x 9" baking pans.

Roll each ball into a rectangle with a rolling pin and fit each into a pan. Cover the pans with a towel and let them rise until double, about 20 minutes.

Sprinkle the plain dough with the Parmesan cheese. Sprinkle both doughs with course salt and pepper.

Lightly oil finger tips and make indentations all over the dough. Bake for 12 minutes or until golden.
Personal Notes:
Personal Notes:
There is rarely any left over bread when Josh makes this!

 

 

 

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