Few things taste as good as they smell baking. This is one of those unicorns. Sweet and savoury with a delicate essence of lemon and thyme.
- 2 pkgs active dry yeast (4 1/2 tsp)
- 2 1/4 cups warm water
- 5 cups all-purpose flour
- 2 tsp salt
- 1 tbsp extra-virgin olive oil (plus extra for the bread bowl and baking pan)
- 4 tbsp white sugar
- Zest of 1 lemon
- 2 tbsp chopped lemon thyme
- 2 cups fresh blueberries
INSTRUCTIONS
- Dissolve the yeast in the water and let sit 10 minutes to proof and bubble.
- Place the flour and salt in a large mixing bowl, and mix to combine.
- Next, slowly pour in the yeast water and olive oil while mixing. Once a sticky dough forms, turn the dough onto a lightly floured work surface, and knead by hand for 7 minutes (the dough will become smooth and round but still be a little sticky).
- Place the dough in a large bowl coated in olive oil, then flip the dough over so that the top and bottom are both oiled.
- Cover the bowl with a damp tea towel, and let rest 30 minutes.
- Punch down the rested dough, reshape it into a smooth ball, cover and let rise for 3 hours.
Preheat your oven to 375˚F, and generously grease a 9-by-13-inch baking pan with extra-virgin olive oil.
- “Pour” the risen dough out of its bowl and across the prepared baking pan, but do not spread it out with your hands.
- Leave it to self-level for 20 minutes, then rub olive oil on your fingertips, and coax the dough to the corners of the pan while also dimpling the entire surface of the dough.
- Drizzle the top with extra olive oil, and leave the dough to rest uncovered for 10 more minutes.
- Place the sugar, lemon zest and thyme in a medium-sized bowl, and mix.
- Add the blueberries, and toss to coat.
- Next, evenly distribute the mixture atop the dough, and place in the preheated oven to bake for 25 minutes.
- Remove the baked focaccia from the pan, and let cool 10 minutes before slicing in.