Tomato Thyme Focaccia
A delicious savory flatbread dotted with olive oil, thyme, and our re-hydrated sun-dried tomatoes.
Course: Appetizer, Breakfast or Snack, Side Dish
Prep Time: 2 hours
Cook Time: 15 minutes
- 1 tbsp active dry yeast scant tablespoon
- 1 1/4 cup very warm water divided
- 3 1/2 to 4 cups all-purpose flour, divided
- 2 tbsp extra virgin olive oil
- 1 tsp sugar
- 3/4 tsp salt
- 1/4 cup fresh thyme leaves divided
- 1/4 cup extra virgin olive oil for brushing
- 6 Fruit Bliss sun-dried re-hydrated tomatoes coarsely chopped
- 1 tbsp kosher salt
- Place the yeast in a large mixing bowl, add 1/4 cup of the water, and stir to dissolve. Add two cups of the flour, plus the sugar, salt, remaining water, the 2 tbsp. of extra virgin olive oil, and about 2 tbsp. of the fresh thyme. Stir to combine. Add enough extra flour (1 1/2 to 2 cups) to make a soft, smooth dough. Knead the dough on a lightly floured board until smooth and elastic, about five minutes. Return the dough to the bowl, cover it with a towel, and let it rise in a warm place until doubled in bulk, about 30 to 60 minutes.
- Grease a large baking sheet or baking pan with olive oil. Place the dough in the pan and pat it down into a large rectangle shape (approximately 14" by 10", or into two rectangles that are 7" by 10") in the pan. Cover the dough with a towel and once again let it rise a second time until doubled in bulk, approximately 30 to 60 minutes.
- Remove the towel from the dough and use your finger to poke small indentations all across the surface of the dough. Then, using a pastry brush, brush the 1/4 cup extra-virgin olive oil over the surface of the dough, allowing it to pool in the small indentations. Scatter the tomato pieces over the dough, pressing any large pieces down lightly so they stay attached to the bread. Bake at 400 degrees for 12 to 15 minutes, or until golden brown. Remove focaccia from the oven and sprinkle with kosher salt and with remaining fresh thyme. Cut into squares or strips and serve with additional olive oil for dipping.
What we love about this focaccia is that you can make it in any season, but it’s especially good in the summertime with fresh garden thyme and a summer salad. We like to serve it with extra olive oil for dipping, but you can also jazz it up with balsamic vinegar or an olive tapenade. It’s also just as good the second day – just pop it in the toaster so that it is a little crispy.