Focaccia Bread Recipe, Tuscan-Style with Grape and Thyme
Invite the flavors and aromas of Italy’s harvest season into your kitchen with a simple but delicious focaccia recipe from Tuscany. Follow along as Chef Meredith transforms a few simple ingredients into a savory-sweet flatbread dotted with jammy grapes and generous pinches of fresh thyme, sea salt, and demerara sugar. Upon baking, the signature airy dough develops crispy-golden edges thanks to a well-oiled pan and a drizzle of EVOO over the top. This rustic treat is traditionally made during the grape harvest but is so irresistible you’ll want to make it year-round.
00:25 Activating Your Yeast
0:36 Mixing the Dry Ingredients
01:02 Oiling Your Baking Sheet
01:43 Incorporating the Yeast/Kneading the Dough
02:50 Shaping and Proofing Your Dough
04:14 Dimpling Dough and Adding Toppings
05:08 Baking Your Focaccia
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