Thyme Focaccia with Kalamata Mascarpone Spread

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Thyme Focaccia with Kalamata Mascarpone Spread

 

Dough:

1 cup water

1/2 teaspoon salt

1 teaspoon sugar

2 teaspoons fresh thyme leaves

1/4 cup olive oil

3 cups all-purpose flour

1 1/2 teaspoons yeast

2 tablespoons olive oil

kosher salt, to taste

 

Topping:

1 cup mascarpone cheese

4 tablespoons fresh thyme leaves, minced

1 clove garlic, minced

1/4 cup kalamata olives, chopped

1/2 teaspoon freshly ground black pepper

1 teaspoon sea salt

 

Dough: Sprinkle yeast over warm water in mixing bowl; stir until dissolved. Add

salt, sugar, thyme, oil and half the flour. Beat with a wooden spoon until

smooth, about 2 minutes.

Gradually add remaining flour, mixing with your hands until the dough is stiff

enough to leave the side of the bowl. Turn dough out onto a lightly floured

board. Cover with a bowl; let rest 10 minutes. Knead 8 to 10 minutes, or until

smooth and elastic.

Place dough in a lightly greased medium bowl; turn dough so greased side is

facing up. Cover with a clean towel and let rise in a warm place (85°F) free

from drafts, until double in bulk, about 1 hour.

When two fingers poked into the dough leave indentations, rising is sufficient.

Knead dough 3 to 5 minutes.

Shape the focaccia: Preheat oven to 450 degrees. Grease a jellyroll pan with

olive oil or spray it with cooking spray. After dough has risen once, roll or

hand stretch the dough into a rectangle so that it will completely cover the

bottom of the pan. Cover the pan with a towel and let the dough rise a second

time in a warm place for about 30 minutes. While the dough is rising, prepare

the topping.

Mascarpone topping: Mix together mascarpone, fresh chopped thyme, garlic,

kalamata olives, black pepper and sea salt. Mix to blend well. Cover and set

aside in refrigerator until serving.

After dough has risen, prick several times with a fork and brush with 2

tablespoons of olive oil. Sprinkle with salt. Bake in the preheated oven for 10

minutes or until light golden brown. Let cool.

When ready to serve, cut focaccia into 8 squares. Spread mascarpone mixture over

top and garnish with additional thyme leaves and chopped olives.

Makes 8 servings.

 

 

 

 

 

 

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