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.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 -6
Calories 400 kcal
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
-
Rub the sides and bottom of a 4-5 quart dutch oven generously with olive oil.
-
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.
-
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.
-
Add olive oil, salt, 3 tablespoons thyme and sun dried tomatoes to the dough, folding gently to incorporate.
-
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.
-
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.
-
Brush loaf with olive oil and sprinkle with the remaining tablespoon of thyme and sea salt.
-
Cover and bake for about 25 minutes, then bake uncovered for an additional 10 minutes or until the top of bread is golden brown.
-
Remove from oven, brush with additional olive oil and let cool slightly before serving.