Homemade Focaccia bread with fresh thyme

Homemade Focaccia bread is one of my favorite Italian recipes. Few basic ingredients mixed together in order to create a fluffy, airy deliciousness with this intense and wonderful Extra Virgin Olive Oil flavor. The recipe is extremely simple with only two things to remember.

1 – resting times are essential for the final result. The yeast needs time to be activated and do the magic

2 – the Extra Virgin Olive oil should be top notch quality as you are really going to taste it

focaccia long

This is a perfect recipe for an healthy toddler snack or a crowd pleaser at a party. I seasoned the focaccia with some fresh thyme, but you can really use any fresh herb at disposal (sage, rosemary…).

What I really like about this recipe is that the focaccia is thick and fluffy. Soft enough to be enjoyed by little palates!


Homemade Focaccia bread with fresh thyme
  • 1/2 Cup Extra Virgin olive Oil 120ml
  • 2 Tbsp fresh thyme minced
  • 1 Cup luke warm water 225ml
  • 2 1/4 tsp active dry yeast
  • 1/4 tsp honey
  • 2 1/2 Cup flour 350gr + few tablespoons for dusting
  • 1 tsp salt
  1. In a big bowl add the luke warm water, the active yeast and the honey.
  2. Stir up until the yeast is completely dissolved and let it rest for 5 minutes
  3. In a small bowl mix the Olive Oil with the minced thyme.
  4. Take the big bowl with the yeast mix and add 1/2 amount of flour and 1/2 amount of oil. Mix and let it rest for 5 minutes.
  5. Add the remaining flour and the salt. Mix
  6. When the dough starts forming transfer it on a flat surface dusted with some flour.
  7. Start kneading the dough with your hands for 10 minutes up until it gets elastic and shiny.
  8. Grease a big bowl with 2 Tablespoons of oil (form the quantity left) and place the dough in it. Cover with a warm damp towel and let it rest for at least 1 hour.
  9. The volume of the dough will double.
  10. Transfer the dough on a baking pan and flatten it with your hands giving it an oval shape, 1/2 inch thick.Poke the dough with your fingers in order to create a lot of holes that you will fill with the remaining oil/thyme mix.
  11. Let the focaccia rest for the last time for 20 minutes.
  12. Bake the focaccia in preheated oven at 450F/230C for 15/20 minutes.
  13. Enjoy!!




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