Olive, Sun-Dried Tomato And Thyme Focaccia Bread
- 1 pound, 1-2/3 ounces, weight Bread Flour (plus Additional 25 Grams For Dusting The Work Surface)
- 1 Tablespoon Coarse Semolina
- 1/4 ounces, weight Dry Yeast, 0.25 Ounce Packet
- 3 tablespoons, 1 teaspoon, 2-1/3 pinches Olive Oil (plus Additional 1 Tablespoon For Drizzling)
- 1 cup, 5 tablespoons, 1-7/8 teaspoons, 7/8 pinches Lukewarm Water
- 2-2/3 ounces, weight Pitted Black Olives
- 2-2/3 ounces, weight Sun Dried Tomatoes
- 2 sprigs Fresh Thyme
- 1 teaspoon Ground Pepper
- 3 teaspoons Sea Salt
- 1. Mix together the flour, semolina and yeast in a mixing bowl. Add a dash of sea salt at this moment.
- 2. In a measuring cup, mix together the olive oil and water and stir vigorously until semi-mixed.
- 3. Make a well in the middle of the flour mixture and slowly add in the liquid mixture then fold and stir until the mixture is smooth and silky.
- 4. Empty the contents of the bowl onto a slightly floured work surface and knead until it forms into a ball.
- 5. Place the ball into a covered bowl and leave to rise for about 60 minutes.
- 6. Preheat the oven to 400 F.
- 7. Slightly grease an 8 inch by 8 inch square baking pan with olive oil and salt the bottom of the pan.
- 8. Place the risen dough in the pan and gently knead the dough across the bottom and into the corners so it fits into the pan forming an inch thick layer.
- 9. Use your finger to form indentations on the top of the dough and stud the bread dough with the olives and sun-dried tomatoes.
- 10. Strip the thyme sprigs and sprinkle generously on top of the bread.
- 11. Drizzle lightly with olive oil and sprinkle salt and pepper on top of the bread.
- 12. Bake for 35 minutes until the bread is firm and slightly golden brown.
- 13. Allow to cool for 20 minutes and enjoy with oil or a soup.
flour, coarse semolina, ubc, olive oil, water, black olives, tomatoes, thyme, ground pepper, salt
Taken from tastykitchen.com/recipes/breads/olive-sun-dried-tomato-and-thyme-focaccia-bread/ (may not work)