Notes of sweetness and fresh herbs shine through this focaccia; tuck into it any time during the day.
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 30 minutes |
| Serves | 8 |
| Cuisine | Italian |
| Special Occasion | Christmas |
| Diet | Egg-free |
| Preparation | Hard |
| Calories | 112 |
| Fat | 7.5g |
| Saturates | 1g |
| Protein | 0.6g |
| Carbs | 12.3g |
| Sugars | 8.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 230°C, gas mark 8.
Prepare the focaccia dough according to the instructions.
Grease a 30cm x 46cm Swiss roll tin with the olive oil.
Scrape the dough into the tin, being careful not to fold the dough over on itself. Reach under it and flip it over – now the top is coated with oil. Use the palms of your hands to press the dough into the tin. If it resists, cover and allow to rest for 10 minutes.
Set a rack in the lowest level of the oven.
Once the dough is risen, use your index finger to dimple the top all over at 2½cm intervals. Break the thyme sprigs into small pieces then sprinkle over the dough.
Place the dough in the oven and reduce the temperature to 220°C, gas mark 7. Bake until the focaccia is firm – approx. 30 minutes. Halfway through the baking time, use a wide palette knife to lift the corner of the focaccia to check that the base is starting to turn golden brown.
Once baked, slide the focaccia on to a rack to cool.
Warm the honey and brush over the cooled focaccia.
