Focaccia in 5: Parmesan & Thyme Focaccia Bread

Another version of Focaccia in 5 using Olive Oil Dough from Artisan Pizza and Flatbread In Five Minutes a Day, Same technique as that used in our Rosemary and Onion Focaccia but simpler because there are no onions to soften. This bread is SO GOOD and SO EASY!

Parmesan and Thyme Focaccia Bread
2 tablespoons extra virgin olive oil

Olive Oil Dough from Artisan Pizza and Flatbread In Five Minutes a Day
Leaves from 4 to 5 sprigs of fresh thyme

¼ cup shredded Parmesan cheese
Coarse salt

1. Preheat a baking stone near the middle of the oven to 425°.

   

   I don't have a baking stone so used a flat cast iron skillet.

2. Pour 2 tablespoons of olive oil into a 9” cake pan (square or round) and evenly coat the bottom of the pan. Set aside.
3. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit size) piece. 
   
4. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
   
5. Using your hands, flatten it into a 1/2” thick round. Place the dough top side down into the cake pan, and move it around a bit to cover it in olive oil. Turn the dough over, cover the pan with plastic wrap, and let it rest for 10 to 15 minutes.
   
6. Use your hands to gently push the dough to the edges of the cake pan. Arrange the thyme leaves, Parmesan and coarse salt (to taste) over the surface and push into the surface.
   
7. Cover the pan with plastic wrap, and allow the focaccia to rest and rise for 20 minutes.
8. After the focaccia has rested, use your fingers to stipple the surface of the dough and then place the cake pan on the baking stone in the oven.
9. Bake for 25 minutes, or until the crust is medium brown and crisp on the bottom.
   The baking time will vary according to the focaccia’s thickness.
   
   
   
   
10. Cut into squares or wedges and serve warm.

    

    Lentil Sloppy Joes on Parmesan & Thyme Focaccia with Cheddar cheese.

Recipe without photos . . .

Parmesan and Thyme Focaccia Bread
2 tablespoons extra virgin olive oil

Olive Oil Dough from Artisan Pizza and Flatbread In Five Minutes a Day
Leaves from 4 to 5 sprigs of fresh thyme

¼ cup shredded Parmesan cheese
Coarse salt

1. Preheat a baking stone near the middle of the oven to 425°.
2. Pour 2 tablespoons of olive oil into a 9” cake pan (square or round) and evenly coat the bottom of the pan. Set aside.
3. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit size) piece. 
4. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
5. Using your hands, flatten it into a 1/2” thick round. Place the dough top side down into the cake pan, and move it around a bit to cover it in olive oil. Turn the dough over, cover the pan with plastic wrap, and let it rest for 10 to 15 minutes.
6. Use your hands to gently push the dough to the edges of the cake pan. Arrange the thyme leaves, Parmesan and coarse salt (to taste) over the surface and push into the surface.
7. Cover the pan with plastic wrap, and allow the focaccia to rest and rise for 20 minutes.
8. After the focaccia has rested, use your fingers to stipple the surface of the dough and then place the cake pan on the baking stone in the oven.
9. Bake for 25 minutes, or until the crust is medium brown and crisp on the bottom. The baking time will vary according to the focaccia’s thickness.
10. Cut into squares or wedges and serve warm.