Mulberry and Thyme Focaccia Recipe
Mulberry and Thyme Focaccia
A fun little twist
Focaccia is the perfect canvas for creativity in the kitchen. Its crispy, fluffy, and salty elements lend perfectly to so many different flavors and twists. The berries here are an unexpected delight—try mopping this one up with some chili-infused oil… it is guaranteed to disappear quickly.
Ingredients
1 large pizza dough | or check out this recipe from the New York Times
olive oil
a couple of handfuls of mulberries
a bunch of thyme
a large pinch of flakey salt
Instructions
Step One
Oil a 9”x13” pan. Place the dough in the pan and stretch it outwards to fill most of the pan.
Step Two
Cover with plastic wrap and let the dough rise at room temperature for about an hour, or until almost double in size. This timing will very grateful depending on what your ambient room temperature is.
Step Three
Preheat the oven to 375 degrees.
Step Four
Drizzle the top of the dough with some olive oil and with your fingers poke the dough leaving deep divets across the surface. Add the mulberries and thyme, and sprinkle with a generous amount of flakey salt.
Step Five
Bake until golden brown about 20-30 minutes depending on the size of your dough. Remove the focaccia from the oven, place it on a cooling rack for 5 minutes. Slice and serve. Enjoy.