Thyme Focaccia and Parmesan Focaccia (2023)

  • Wow! Really easy and relatively fast. I used 2 cups bread flour and 3 cups AP flour. Also, I rolled all the dough out and placed it in a prepared 1/2 sheet pan, which was the perfect 13x18 inch size. On my one big focaccia, I sprinkled a mixture of the thyme and parmesan. It rose beautifully and boy did it smell and taste good.

    • guybest

    • Santa Fe

    • 12/24/2020

  • 4* for the parmesan, 3* for the thyme - I would give a 3.5 if I could! This was relatively simple. My yeast was a bit over-enthusiastic during the initial rising and I thought the final products might turn out somewhat flat, but they were beautifully textured and light in the end. They kept surprisingly well also.

    • madjean

    • Ottawa, ON

    • 1/8/2019

  • I made this on a whim tonight as a side for some plain store-bought pasta I was planning to serve the family. We scarfed down the focaccia and skipped the pasta! It's so versatile, that any combination will be good. I had some ripe grape tomatoes on hand, minced some garlic and fresh basil, tossed in some dried thyme and hot pepper flakes. I also sprinkled it liberally with parmesan cheese and salt and pepper. So good!

    • LoneKerr

    • 5/25/2016

  • Context: I'm a professionally trained chef, and am lucky enough to have eaten a lot of good bread made by very skilled professional bakers. However, I do like to try new baking recipes exactly as written. You just never know what you can learn this way. :)This recipe is wonderfully uncomplicated and relatively foolproof. My issue is that it's conspicuously missing a few things:1) The flavour and texture are a bit bland compared to good Italian focaccia. I recommend adding a few tablespoons (or more) of cornmeal and some preferably fresh herbs to the dough along with the flour. You could also add freshly grated parmesan.2) It was a bit yeasty as written. Provided your yeast isn't old, 3-4 tsp is ample.3) This is the part that really boggles me: Focaccia is like good pizza dough. With those ingredients and cooked like that it can be quite crispy when it comes out of the oven. To soften the outer edges of artisanal pizza dough, you lightly brush them with olive oil as soon as the pizza comes out of the oven. With focaccia, you drizzle a very delicate stream of good quality EVOO over the crust. That's the point of the dimples - to catch little pockets of it. Even if you brush it over, they'll still hold some. It's not only pretty, it's functional and tasty! The salt frequently goes on here, too.4) The olive oil also allows you to add more flavour. Traditionally many people also put fresh basil leaves, fresh rosemary, olive slivers, thinly sliced tomato, or very slow fried brown onions on top at this stage. I like to chop a healthy amount of garlic coarsely then heat it until it barely colours in the drizzling oil, especially if my diners are garlic bread eaters. But whatever you do, don't miss out on the salt - the dough really needs it.Enjoy!

    • PrettyCharlie

    • Canada

    • 9/29/2014

  • This was amazing and a hit at our Pasta Fest last night! I proofed the yeast for 15 minutes - 5 didn't seem long enough. I also added the herbs (thyme, rosemary & oregano) to the dough while mixing it. I was lazy and didn't want the flour clean up, so I added more flour to the bowl and kneaded it in the bowl. Then after letting it rise, I halved it, putting it in 2 10" baking pans and spread it around the pan with my fingers. It worked perfectly and no mess! Before baking, I added fresh tomato & Parmesan to one and Parmesan & fresh cracked pepper to the other. This is a great foundation recipe that I will definitely make again.

    • sherryleigh353

    • Kalamazoo

    • 9/16/2012

  • This is a great focaccia. Ratherthan two 13x9, I make one loaf in a15x10 cookie sheet. Also, I addthyme, rosemary and a couple clovesof crushed garlic during the initialknead in the mixer. Top with parm,salt and pepper and plenty of oliveoil just before baking. Comes outgolden and delicious everytime.Perfect for spagetti dinner or forsandwiches.

    • kellykooks

    • Portland OR

    • 3/5/2012

  • I fully agree with treeshar (post on 6/12/11). It was fine for a focaccia-like bread, and it was made quickly, but the bread itself was really insipid. It didn't matter how much olive oil, salt, and rosemary/parmesan/thyme I put on top- the bread taste itself was flat. Have made it twice now and followed the recipe exactly. I will be looking on Epi for better recipes.

    • Saintcoqui

    • Bellevue, WA

    • 6/27/2011

  • This is pretty so-so. It's fine for an easy home baked focaccia, but it just isn't the complex aromatic focaccia that you find in very good restaurants and bakeries. I followed the recipe exactly for the thyme loaf, and made a rosemary loaf instead of the parm. Both were meh. I think something with a preferment or sourdough starter would be orders of magnitude better even if more time consuming.

    • treeshar

    • 6/12/2011

  • Made the Parmesan focaccia only. Used bread machine at dough setting, substituting 1/2 of flour w/bread flour. Rolled out dough and refrigerated to bake just prior to guests arriving (smell of fresh bread can't be beat). Returned bread to room temp and let rise (took about 3 hours) and continued recipe as written. It is amazing and simple.

    • dherron

    • grand rapids, mi

    • 2/27/2011

  • This was my first attempt at focaccia and it turned out great! I had a bunch of fresh herbs to use so I made both loaves with thyme, rosemary, and sage and topped both with parmesan cheese. I served it with lasagna and salad, but it was also great to use for sandwiches during the week!

    • Anonymous

    • Indiana

    • 2/13/2011

  • I made a half recipe, preparing the parmesan focaccia only. The great thing about this recipe is how quickly you can produce a really nice pan of focaccia. Very tender. I only sprinkled with pepper (no salt); the parmesan is plenty salty.

    • Anonymous

    • Santa Fe

    • 1/24/2011

  • This was D-E-L-I-C-I-O-U-S and I say "was delicious" as it didn't last longer than a few hours after coming out of the oven. Everyone devoured this and was immediately asking me to make another one which I am doing right now. I studded the top of the focaccia with basil, sliced tomatoes, roasted garlic, parmesan and a good drizzle of olive oil. I may also try a variation with bacon, green onions and cheddar. Great base bread recipe.

    • vixen604

    • Vancouver, BC

    • 11/11/2010

  • Oh my word! I'm holding on to afluffy, crisp piping hot corner ofbread even as I type.I'm always nervous when I make bread- but this recipe is easy to followand gets the job done beautifully! Istudded one with tomatoes and basiland the other with olives andsundried tomato. Divine!

    • ararielle

    • Singapore

    • 4/3/2010

  • Absolutely marvelousrecipe. Very muchlike the focaccia webaked at an Italianbistro in Seattle.I omitted the thyme,batched the wholerecipe together,topped it withchopped sun-driedtomatoes, garlic,and parsley, andthen baked it in a16-inch paella pan. The result was aperfect focacciaround that could besliced through themiddle (creating topand bottom halves)and cut into wedgesfor Paninisandwiches.

    • Anonymous

    • Kansas City

    • 8/16/2009

  • I never seem to have the right touchfor making bread, but this was easyand excellent. I halved the recipeand baked it on a pizza stone. Itwas nice and crispy on the outsideand chewy on the inside. Trytopping it with carmelized onions,roasted garlic and parmesan.Sensational right out of the oven,and for making sandwiches.

    • Anonymous

    • 5/24/2009

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