Onion and Thyme Focaccia recipe, Italian Recipes (2024)

Method

1. Combine the dry yeast, sugar and 2 tbsp of warm water in a small bowl, mix lightly, cover it with a lid and keep aside for 5 minutes.
   
2. Combine the dough and salt in a deep bowl and mix well. Add the yeast-water mixture and knead the dough using enough warm water into loose and non-sticky dough.
   
3. Add 3 tsp of olive oil and knead it again, till all the oil is absorbed.
   
4. Cover the dough with a wet muslin cloth and keep aside in a warm place for 30 minutes.
   
5. Press the dough lightly to remove the air.
   
6. Roll out the dough using your fingers into an oval of 200 mm. (8") by 150 mm. (6") and (1/4") thickness on a greased baking tray.
   
7. Apply the remaining 1 tsp of olive oil evenly over it, cover it with a wet muslin cloth and keep aside in a warm place for 15 minutes.
   
8. Put holes on the dough using your 3 fingers at regular intervals, and spread the prepared onion and thyme topping evenly over it and keep aside in a warm place for 15 minutes.
   
9. Bake in a pre-heated oven at 200°c (400°f) for 25 minutes or until the focaccia is golden brown in colour.
   
10. Cut into 8 equal sized wedges and serve hot.