Guaranteed good times will be had when you whip up this garlic and thyme focaccia.
For the focaccia, combine the warm water, sugar and yeast in a bowl and set aside for 10-15 minutes, allowing the yeast to bubble.
In a mixing bowl, combine the flour, salt, fresh thyme, garlic powder, half of the olive oil and the yeast mixture.
Knead using a dough hook for up to 10 minutes, until the dough reaches window pane (this is where the dough can be stretched between your fingers without tearing and creating a near transparent thinness).
Take the dough from the mixer and turn into a ball.
Oil the inside of a glass bowl, add the dough, cover in more olive oil (1/2 cup), cover with cling wrap and set aside in a warm place until at least double in size.
In a 13 x 9 inch pan, pour ½ to 1 cup of olive oil.
Add the dough to the pan and press out to cover the whole surface of the pan, pressing your fingertips in, creating finger holes in the dough.
Once the dough covers the base of the pan, flip the dough to coat both sides in oil and press out.
Cover the pan in glad wrap and allow to stand in a warm place to once again double in size.
Preheat the oven to 200-220°C.
Once the dough has doubled, layer the zucchini over the top.
Add the onion wedges next, and then crumble the feta over the zucchini and onion.
Press some of the feta into the holes created by pressing your fingers earlier.
Season with pepper and sea salt flakes.
Drizzle a little more oil over the topping and then put in the oven to cook for about 25-30 minutes, until golden brown.
Remove from oven, allow to cool, serve warm.
Nutritional analysis per serving (18 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe has not been edited or tested by the Bake Off Food Department
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