Lemon & Thyme with Mascarpone Swirl Focaccia

Lemon & Thyme with Mascarpone Swirl Focaccia ingredients

• 1.5 cups warm water
• 2.25 tsp active dry yeast
• 1 tbsp granulated sugar
• 3.5 cups all-purpose flour
• 1.5 tsp fine sea salt
• 0.25 cup extra virgin olive oil
• 0.5 cup mascarpone cheese
• 1 tbsp lemon zest
• 1 tbsp fresh thyme leaves
• 2 tbsp granulated sugar
• 0.5 tsp flaky sea salt

How to make Lemon & Thyme with Mascarpone Swirl Focaccia

1. In a large bowl, combine 1.5 cups warm water (105-115°F), 2.25 tsp active dry yeast, and 1 tbsp granulated sugar. Stir gently with a spoon until dissolved, then let it sit for 5-10 minutes until the yeast is foamy on the surface, indicating it's active.
2. In a separate large bowl, whisk together 3.5 cups all-purpose flour and 1.5 tsp fine sea salt. Once the yeast mixture is foamy, add it to the dry ingredients along with 1/4 cup extra virgin olive oil.
3. Mix with a wooden spoon or a stand mixer fitted with a dough hook on low speed until a shaggy, cohesive dough forms, about 2-3 minutes. The dough will be very wet and sticky. Cover the bowl tightly with plastic wrap or a damp kitchen towel and let it proof in a warm place for 1.5-2 hours, or until at least doubled in size.
4. While the dough undergoes its first proof, generously grease a 9x13 inch baking pan with 2 tablespoons of extra virgin olive oil, ensuring the sides and corners are thoroughly coated to prevent sticking.
5. Once the dough has doubled, gently scrape it out into the prepared baking pan using a rubber spatula or oiled hands. Gently spread and push the dough to loosely fill the pan, being careful not to deflate it too much. Cover the pan loosely with plastic wrap or a clean kitchen towel and let it proof again for another 30-45 minutes, or until noticeably puffy.
6. Preheat your oven to 400°F (200°C) during the last 15 minutes of the second proofing time. In a small bowl, combine 1/2 cup softened mascarpone cheese, 1 tbsp lemon zest, and 2 tbsp granulated sugar until well blended and smooth.
7. After the second proof, use oiled fingertips to create deep dimples all over the surface of the focaccia dough, pressing down firmly but gently. Spoon small dollops of the mascarpone mixture evenly over the dimpled surface, allowing it to naturally spread slightly.
8. Drizzle the entire surface of the focaccia with about 1 tablespoon of extra virgin olive oil, ensuring it pools slightly in the dimples and around the mascarpone. Sprinkle the 1 tbsp chopped fresh thyme leaves and 1/2 tsp flaky sea salt evenly over the top.
9. Bake for 25-30 minutes, or until the focaccia is golden brown on top and cooked through. The crust should be crisp and the internal temperature, if measured with an instant-read thermometer, should reach around 200-210°F (93-99°C).
10. Carefully remove the focaccia from the oven. For best results, immediately transfer it from the baking pan to a wire rack to cool completely. This prevents the bottom from getting soggy. Slice and serve warm or at room temperature as a unique breakfast, brunch item, or sweet snack.

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