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Thyme and Shallot Focaccia with Extra Virgin Olive Oil

1 ½-cups warm water
3-tbsp bold Extra Virgin Olive Oil plus additional 1/4 cup for drizzling) (Cerasuola, Leccino, Mission, Nevadillo Blanco, Picual)
1 ¼-tsp sea salt
3 ½-cups unbleached, all purpose flour
1-tbsp instant yeast
¼-cup thinly sliced shallots
2-tsp fresh thyme, chopped
1-tsp coarse sea salt for sprinkling on top (optional)
~Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom
~Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds
~Scoop the sticky batter into the prepared pan, cover the pan and let it rise at room temperature for 60 minutes, until it become puffy
~While the dough is rising, preheat the oven to 375°F
~Gently poke the dough all over with your index finger
~Distribute sliced shallots and chopped thyme evenly over the surface of the dough
~Drizzle dough with ¼-cup Extra Virgin Olive Oil and sprinkle with sea salt, if desired
~Bake the bread till it's golden brown, 35 to 40 minutes
~Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack
~Serve warm or at room temperature

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