Rosemary and thyme focaccia. Who doesn't love that most quintessentially Italian bread, Focaccia? This version is topped with my personal favourites, but can be adapted to whatever is. Additional Toppings: Add any of these toppings before baking — very thinly sliced lemons, olives (whole or sliced in half), thick Instead of rosemary, try using fresh thyme, chives, or oregano.
It's sprinkled with lots of fresh rosemary and crunchy flaky sea salt, and drizzled with extra olive oil just before serving. Lemon, Rosemary, Thyme Focaccia bread is a flavorful Italian-inspired flatbread is amazing with any dinner, served warm in the bread basket. It also makes fabulous sandwiches, sliced horizontally and stacked high with your choice of fillings. You can have Rosemary and thyme focaccia using 6 ingredients and 4 steps. Here is how you cook that.
Ingredients of Rosemary and thyme focaccia
- It’s 2 1/2 cup of plain four.
- It’s 2 tsp of yeast.
- Prepare 1 of sea salt.
- You need 1 tbsp of freash thyme-chopped.
- It’s 1 tbsp of freash rosemary-chopped.
- You need 4 tbsp of extra virgin olive oil.
Cut it in pie-shaped wedges and you'll have happy takers for. I love rosemary focaccia, so I always use fresh rosemary. In the photos below, I've also added some fresh thyme. If you don't have access to fresh herbs Yeast, warm water, and honey help the bread rise and give it structure.
Rosemary and thyme focaccia step by step
- Sift flour into a large bowl,stir in yeast and 1tsp sea salt. Add chopped herbs to flour and then using a wooden spoon or dough hook on your electric beater,beat in the olive oil and enough warm water(about 250-300ml)to make a soft dough. Remove from the bowl onto a floured board and knead for ten minutes..
- Brush a clean bowl with oil, put dough in and cover with a damp cloth or plastic warp. Leave the dough in a.warm place for a least an hour until the dough has doubled in size..
- Knock back the dough by punching it once or twice to let the air escape and divied into four portions. Roll out dough in oval shapes that are thick. Place on a oiled tray and bake in an oven at 220°C for 15-20 or until just bown..
- This is great for picnics.
The warmth of the water and the sugars in the honey wake up the yeast. You will need to make the starter for the dough the day before. This is delicious eaten with an Aperol Spritz, ice-cold with two fat slices of peeled orange in each glass. Photo "Focaccia with rosemary and thyme" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. Focaccia is a puffy Italian flatbread made using plenty of olive oil and with a distinctive dimpled top.