Warm, doughy and intensely flavorful, this Sun Dried Tomato Thyme Focaccia can easily be prepared in a Dutch oven anytime the mood strikes for freshly baked bread. 

Aaaaand I’m back. I was able to take a nice little holiday hiatus from this internet space of mine, and even a bit of a break from my business, too. I hope you got a chance to switch off as well, I know it was MUCH needed on my part. I gave myself time to relax, recuperate and regroup, tend to some personal matters and just chill with all the special peeps in my life. The hubby and I also nursed a pair of pretty lame colds that I’m still feeling lingering effects from. I have a sneaking suspicion that it was my body’s way of forcing me to slow down during the last weeks of 2016, because maybe I wouldn’t have otherwise. Over-doers anonymous, party of moi.

But now I’m so ready for the new year, and all of the gettin’ down to business that is gonna get done. Lots of things in the works for this blog in 2017 and I can’t wait to share them with you.

First up though is this warm, doughy, herby Sun Dried Tomato Thyme Focaccia. It reminds me of the focaccia that I would endlessly snack on at my first waitressing job during college at The Macaroni Grill, which I think was made with rosemary. All the pasta and bread there…it was a dangerous place for someone like me.

My last post featured carb-alicious, comfort food amazingness also, in the form of mashed potatoes. I’m sensing a pattern here. I know lots of folks are using this time of year to lighten up their meal choices and reset their eating habits, and trust me, there is quite the salad parade happening over here, too.

But I don’t know…I think its the onset of winter and the fact that we’re finally getting some decent rain here in Santa Barbara that’s putting me in hibernation mode and making me crave all things hot and fresh out of the oven. So this Sun Dried Tomato Thyme Focaccia needed to happen.

The fact that it’s super easy to make focaccia at home only helps its cause. Did you know that you can make it (and other kinds of bread) in a Dutch oven? I’m teaming up with Anolon Cookware to show you just how easy and foolproof it is, and they’re also giving away a Vesta Cast Iron 5-Quart Round Covered Casserole (a $130 value) to one lucky reader, so see below to find out how you can win!

Using a durable, covered cast iron cooking vessel like Anolon’s Vesta Cast Iron 5-Quart Round Covered Casserole (um, it’s named after the goddess of the hearth- love that) helps to maintain a moist cooking environment for the bread, resulting in maximum crustiness on top. You’ll want to uncover the pot during the last portion of baking though, for that nice golden finish.

This Sun Dried Tomato Thyme Focaccia came out so amazingly soft and chewy inside, with loads of herb, tomato and olive oil flavors bursting through in every bite. There is no way this loaf is making it past day two, because hubby and I are constantly sneaking into the kitchen to tear off hunks of it!

Enter here to win a Vesta Cast Iron 5-Quart Round Covered Casserole from Anolon!
a Rafflecopter giveaway

5 from 3 votes

Print

Sun Dried Tomato Thyme Focaccia

Warm, doughy and intensely flavorful, this Sun Dried Tomato Thyme Focaccia can easily be prepared in a Dutch oven anytime the mood strikes for freshly baked bread. 

Course Side Dish

Cuisine American

Keyword Italian bread recipes

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 4 -6

Calories 400 kcal

Author Denisse Salinas

Ingredients

• 1 cup water heated to 105-110 degrees
• 2 1/4 teaspoons active dry yeast
• 2 cups bread flour
• 1 cup all-purpose flour
• 2 tablespoons olive oil plus more for brushing
• 1 teaspoon salt
• 1/4 cup thyme
• 2 tablespoons sun dried tomatoes finely chopped
• Flaky sea salt

Instructions

1. Rub the sides and bottom of a 4-5 quart dutch oven generously with olive oil.

2. In the bowl of a stand mixer fitted with a dough hook, combine the water and yeast. Allow to stand for about 5 minutes, then add 1 cup of bread flour and 1/2 cup of all-purpose flour.

3. Mix on low speed for about 2-3 minutes, then cover with a towel and allow to rise in a warm place for 30 minutes.
4. Add olive oil, salt, 3 tablespoons thyme and sun dried tomatoes to the dough, folding gently to incorporate.
5. Add the remaining cup of bread flour and remaining half cup of all-purpose flour. Mix on low speed for another 2-3 minutes, until dough comes together and begins to wrap around the dough hook.
6. Preheat the oven to 400 degrees F. Turn the dough onto a flour-dusted surface and gently knead the into a ball shape. Place dough in the oiled Dutch oven, pressing down and stretching it to cover the surface. Cover with a towel and let rise for about 30 minutes.
7. Brush loaf with olive oil and sprinkle with the remaining tablespoon of thyme and sea salt.
8. Cover and bake for about 25 minutes, then bake uncovered for an additional 10 minutes or until the top of bread is golden brown.
9. Remove from oven, brush with additional olive oil and let cool slightly before serving.

This post is made possible by Anolon, who has partnered with Le Petit Eats for this giveaway. All opinions are 100% mine.