Focaccia with Tomatoes and Thyme

By LadyRev-2

This is a great recipe for focaccia; howeer, there are really good foccasias available ready made in the supermarket

Ingredients

• 3 1/2 cups unbleached all-purpose flour, plus extra if needed
• 1 teaspoon instant yeast
• 1 tablespoon plus 1 teaspoon fine sea salt
• 1/4 cup extra-virgin olive oil, plus extra for greasing the bowl and pizza pan
• 2 tablespoons minced thyme
• 6 plum tomatoes, thinly sliced
• 2 garlic cloves, coarsely chopped
• Note: you can interchange or add herbs, e.g., basil, oregano, etc.

Preparation

Step 1

Mix the flour, yeast, and 1 tablespoon of the salt in a food processor. With the motor running, add 3/4 cup of warm (110°F) water, then pour in 2 tablespoons of the olive oil and add enough warm water (about 1/2 to 2/3 cup) to make a soft dough that forms a ball. If the dough is dry, add a little more water; if it is sticky, add a little more flour.

Process 45 seconds, or until smooth and satiny; transfer to an oiled bowl and shape into a ball. Wrap and let rise at room temperature until doubled, about 1 hour. Transfer the dough to a generously oiled round 18-inch pizza pan and push with your fingers until it extends to the sides of the pan (you might need to wait 5 minutes for the dough to relax and stretch more easily).

Combine the remaining 2 tablespoons of olive oil with the remaining teaspoon of salt and 1/4 cup of room-temperature water. Pour over the dough, spread to the edges, and dimple with your fingers, using the pads rather than the nails so you don't tear the dough. Top with the thyme and tomatoes. Sprinkle with the garlic.

Let rise at room temperature 45 minutes. Meanwhile, preheat the oven to 500°F (preferably with a baking stone in it).

Bake the focaccia on the bottom rack of the oven (or place the pizza pan on the baking stone if you have one) in the preheated oven for 20 minutes, or until golden on the top and bottom and lightly crisp. Serve hot, warm, or at room temperature.