focaccia with thyme
Serves 6-8
1 package (1/4 ounce) active dry yeast
1 cup warm water
1 teaspoon sugar
3 cups all-purpose flour
½ teaspoon salt
1/4 cup extra virgin olive oil, plus more for brushing bowl, pan and dough
¼ cup fresh thyme, chopped
Coarse sea salt
In a small bowl, combine sugar with 1 cup warm water to dissolve. Sprinkle with yeast and allow to ferment until foamy, about 8-10 minutes.
In the bowl of an electric mixer fitted with the hook attachment, combine flour and 1/2 teaspoon salt. Add olive oil, fresh thyme and yeast mixture. Turn mixer on medium speed and knead until dough comes together and is smooth, about 5 minutes. Turn dough into a lightly oiled bowl and brush top with oil. Cover bowl completely with a towel and let rise for about 50 minutes to an hour. Punch down dough
and spread on to an oiled sheet pan, brush top with olive oil, cover with towel and let rise for another hour.
Preheat oven to 450 degrees F. Dimple the dough evenly all over the top with your finger tips. Brush with olive oil and season with coarse sea salt. Bake 20-30 minutes until golden.
Caramelized Onion, Garlic and Fennel Seed
1 medium yellow onion, thinly sliced
1/4 cup olive oil
1 tablespoon sugar
1/3 cup water
2 cloves garlic, minced
2 teaspoons fennel seeds
Sea salt
Pepper
In a medium sauté pan over medium heat, add olive oil, sliced onion and sugar and cook until lightly browned and caramelized, about 15 minutes. Add 1/3 cup of water to deglaze the pan and cook until water evaporates completely, about 1-2 minutes. Add minced garlic, fennel seed, salt and pepper and cook for about 2 more minutes.
Remove onions from pan and evenly distribute on to dough just before baking.
BE
Brian is the winner of
The American Baking Competition
on CBS