Bread and Better

Bread and Better

Sunday, 14 May 2017

Honey, Lemon and Thyme Focaccia



























For the dough:
400g strong white flour
7g dried yeast/14g fresh yeast
1 teaspoon salt
Zest of one lemon
2 Teaspoons dried thyme
2 tablespoons honey
2 tablespoons olive oil, plus a little more for greasing
300ml water

For the topping:
2 tablespoons honey
1 tablespoon olive oil
1 teaspoon sea salt
1 teaspoon dried thyme

Place the flour into a large bowl and rub in the yeast with your fingertips.
Add the salt, oil, lemon zest, honey, dried thyme and water and combine until the mixture forms a dough (adding more water if it feels a little dry).
Tip the dough out onto a lightly oiled surface and knead for around 5 minutes, until the dough feels soft, but not sticky.
Return the dough to the bowl, cover with a tea towel, and leave to rise for around an hour, or until it has doubled in size.
Grease a rectangle baking tray (around 20cm x30cm) with a little oil.
When the dough has risen, place it into the baking tray, pushing it out so that it fills the entire tin.
Cover the baking tray with a tea towel, and leave the dough to rise again, for about half an hour, or until it has noticeably puffed up.
Pre-heat the oven to 200 degrees c.
When the dough has risen, make a few indents in the surface with your knuckles and sprinkle over the thyme and sea salt.
Drizzle over the honey and the oil and then bake the focaccia for 20 minutes, or until the crust has turned a rich golden brown. 
Leave the loaf to cool slightly in the tin, before cutting into chunks and serving. 

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