Bread and Better

Bread and Better

Monday, 5 October 2015

Lemon and Thyme Focaccia

I made two small loaves with this recipe but you could just as easily convert it into one big one. Tastes great dipped into some lemon olive oil and balsamic vinegar .




For the loaves:

500g strong white flour
1 teaspoon salt
7g dried yeast
300ml water
Zest of 1 lemon
2 tablespoons olive oil


For the topping:
2 tablespoons sea salt
2 tablespoons olive oil
Zest of one lemon
A large sprig of thyme (you could even use lemon thyme for even more of a citrus hit)


Rub the yeast into the flour and then add the salt, lemon zest and oil. Add the water and bring it together to form a soft dough (if it feels a little dry, add more water). Knead for around 10 minutes. Place the dough into an oiled bowl, cover and then leave to rise for about an hour.
 Oil two 20 inch round cake tins and pre-heat the oven to 200 degrees C. When the dough has doubled in size, divide it in two and place into the cake tins. Spread the dough out, cover with a tea towel and leave for around 20 minutes.
  When the dough is ready it should have risen a little and feel spongy to touch. Use you knuckles to create dents in the dough and then add equal amounts of lemon zest, thyme and salt to each loaf. Drizzle the focaccias with olive oil and then bake for 20 minutes. When they are golden on top take them out and drizzle with a little more olive oil. Leave to cool out of the tins.

These loaves freeze really well, simply place in a freezer bag when completely cool and freeze for up to one month. When you are ready to eat your loaf just bake at 200 degrees C, straight from frozen, for about 10 minutes.


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