- Yields: 1 (9- by 13-inch) focaccia
- Serves: 8
- Ingredient Notes: Vegetarian, Corn-free, Dairy-free, Egg-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 200 cal
- 8g fat (1g sat)
- 0mg chol
- 370mg sodium
- 30g carb
- 5g fiber
- 2g sugars
- 4g protein
Ingredients
- 1 cup warm water (90° F)
- 1 1/4 teaspoons active dry yeast
- 1/2 teaspoon honey
- 2 1/2 cups all-purpose flour
- 1/4 cup olive oil, plus extra for drizzling
- 1 teaspoon salt
- 2 teaspoons chopped fresh thyme, divided
- 1 cup blackberries
- Coarse sea salt, for sprinkling
Directions
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.
Special notes:
If your berries are on the tart side, or if you’d like an extra hint 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.
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