THYME FOCACCIA AND PARMESAN FOCACCIA
Steps:
- In a standing electric mixer fitted with paddle attachment beat together yeast, sugar, and water and let stand 5 minutes, or until foamy. In a bowl stir together table salt and 5 cups flour. Stir oil into yeast mixture. With motor on low speed, gradually add flour mixture to yeast mixture. With dough hook knead dough 2 minutes, or until soft and slightly sticky.
- Transfer dough to a floured surface and knead in enough remaining flour to form a soft but not sticky dough. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 45 minutes.
- Transfer dough to a lightly floured surface and divide in half. Knead thyme into one half and knead plain half 1 minute. Form each half into an oval and invert bowl over them. Let dough rest 5 minutes for easier rolling.
- Preheat oven to 450° F.
- Oil two 13- by 9-inch baking pans and sprinkle each with 1 tablespoon cornmeal. On lightly floured surface with a floured rolling pin roll out dough halves into 13- by 9-inch rectangles and fit into pans. Cover each pan with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 20 minutes.
- Sprinkle plain dough with Parmesan and sprinkle both doughs with coarse salt and pepper. With lightly oiled fingertips make indentations, about 1/2 inch deep and 1 inch apart, all over dough rectangles and bake in middle of oven 12 minutes, or until golden. Remove focaccie from pans and cool on racks.
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Monica Jacobs
m-j@aol.comI'm not a big fan of focaccia, but this recipe is a game-changer. It's so flavorful and delicious, I can't get enough of it!
Monteze Howard
howardm18@yahoo.comI'm allergic to thyme, so I omitted it from this recipe. The focaccia still turned out great!
Aamare Brown
b@gmail.comThis focaccia is a great make-ahead bread. I often make it on the weekend and then slice it and freeze it. It's perfect for quick and easy meals during the week.
Darius Florea
darius.f@aol.comI've made this focaccia several times and it's always a hit. It's the perfect bread for any occasion.
Whitespider4566
whitespider4566@hotmail.comThis recipe is a little time-consuming, but it's worth it. The focaccia is so delicious!
Jacob Mains
jacob18@yahoo.comI love the crispy crust and the soft, fluffy interior of this focaccia.
Thabile Patience Manzini
p@yahoo.comThis focaccia is the perfect addition to any Italian meal.
Fahad Patel
pf38@gmail.comI'm a beginner baker and this recipe was easy to follow. I'm so proud of how my focaccia turned out!
Azqa Tanveer
t_azqa@yahoo.comThis focaccia is so versatile. I've used it for sandwiches, bruschetta, and even as a pizza crust.
ALBINO GORILLAZ
galbino@yahoo.comI made this focaccia for a party and it was a huge success. Everyone loved it!
Ekwe Emmanuel Ebube
e.ekwe@gmail.comThis recipe is a great way to use up leftover herbs.
Zamora Khan
zamora81@yahoo.comI'm not a big fan of thyme, so I substituted rosemary in this recipe. It turned out great!
M Abdullah Iqbal
a_m54@yahoo.comThe thyme focaccia was a bit too salty for my taste, but the parmesan focaccia was perfect.
Lwando Bain
lwando_b@yahoo.comI love the simplicity of this recipe. It's easy to follow and doesn't require any special ingredients.
Marcia Ham
ham_m@gmail.comThis focaccia recipe is a keeper! The thyme and parmesan flavors are perfectly balanced, and the bread is so soft and fluffy. I've made it three times already, and it's always a hit with my friends and family.