Blackberry Thyme Focaccia
Yield: 1 (9- by 13-inch) focaccia
Decidedly more savory than sweet, this herbal bread is a fun use for our region's most prevalent summer fruit.
- 1 cup warm water (90° F) Add to list
- 1 1/4 teaspoons active dry yeast Add to list
- 1/2 teaspoon honey Add to list
- 2 1/2 cups all-purpose flour Add to list
- 1/4 cup olive oil, plus extra for drizzling Add to list
- 1 teaspoon salt Add to list
- 2 teaspoons chopped fresh thyme, divided Add to list
- 1 cup blackberries Add to list
- Coarse sea salt, for sprinkling Add to list
In a large bowl, combine water, yeast and honey; let stand for 5 minutes. With a wooden spoon, stir in flour, oil, salt and 1 teaspoon thyme. Turn out onto a floured surface and knead dough until smooth, about 5 minutes. Transfer to an oiled bowl, cover with a towel and let stand until doubled in size, about 1 hour.
Preheat oven to 450° F. Oil a rimmed baking sheet.
Transfer dough to the prepared sheet and press it into a 9- by 13-inch rectangle. Dimple the dough all over with your fingers. Place blackberries at regular intervals on top of dough and gently push them in. Let dough rise until puffed, about 20 minutes.
Drizzle with oil, remaining thyme and sprinkle with sea salt. Bake until golden, about 20 minutes. Transfer to a wire rack to cool.
If your berries are on the tart side, or if you'd like an extra hit of sweetness, use a pastry brush to dab a little honey on the bread after you pull it out of the oven, when it's still hot.
Each serving: 200 cal, 8g fat (1g sat), 0mg chol, 370mg sodium, 30g carb, 5g fiber, 2g sugars, 4g protein
Recipe by, PCC Chef