Thyme Focaccia And Parmesan Focaccia

* Exported from MasterCook *


Thyme Focaccia And Parmesan Focaccia


Recipe By : From Gourmet Magazine, July 1997

Serving Size : 6 Preparation Time :0:00

Categories : Bread Sandwiches


Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 active (1/4-ounce packages) dry yeast (=3D5

-- teaspoons)

1 teaspoon sugar

2 cups warm water (105=B0-115=B0 f.)

1 tablespoon table salt about

5 1/2 cups all-purpose flour (about)

1/3 cup olive oil

2 teaspoons minced fresh thyme leaves

2 tablespoons cornmeal

1/2 cup coarsely grated parmesan

coarse salt for sprinkling

freshly ground black pepper for

-- sprinkling


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=B0 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 focaccia from pans and
cool on racks. Makes 1 thyme focaccia and 1 Parmesan focaccia.


If you need only one focaccia, freeze the other for later use. Focaccia
keeps, frozen, 2 weeks.





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