Speedy Focaccia with Fennel and Thyme

Speedy Focaccia with Fennel and Thyme Recipe
Becky Luigart-Stayner; Mary Catherine Muir
A handy, time-saving trick: Use the microwave to make yeast bread dough rise. (You still have to bake the bread in the oven, though.)


8 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 148
Caloriesfromfat 21 %
Fat 3.5 g
Satfat 0.6 g
Monofat 2.1 g
Polyfat 0.7 g
Protein 4.7 g
Carbohydrate 24.4 g
Fiber 1.2 g
Cholesterol 0.0 mg
Iron 1.5 mg
Sodium 294 mg
Calcium 40 mg


1 tablespoon olive oil, divided
3/4 cup chopped fennel bulb
1 (1-pound) loaf frozen white bread dough
1/2 teaspoon dried thyme
1/8 teaspoon black pepper
Cooking spray
1/4 teaspoon kosher salt


Heat 2 teaspoons oil in a small skillet over medium-high heat. Add fennel; sauté 3 minutes or until golden brown.

Cover bread dough loosely with plastic wrap. Microwave at MEDIUM-LOW (30% power) 6 minutes or until dough is completely thawed, turning dough over every 2 minutes. Let stand, covered, 3 minutes.

Preheat oven to 375°.

Place dough on a lightly floured surface; pat to a 1/2-inch thickness. Combine fennel, thyme, and pepper; sprinkle over dough. Knead 1 minute or just until fennel mixture is incorporated into dough.

Place dough in a large microwave-safe bowl; cover loosely with plastic wrap. Place bowl in microwave; place a small bowl of warm water beside large bowl. Microwave again at MEDIUM-LOW 2 minutes; let rest 3 minutes. Microwave at MEDIUM-LOW 3 minutes. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Let dough rest 9 minutes.

Pat dough into an 8-inch round; place on a baking sheet coated with cooking spray. Brush with 1 teaspoon oil, and sprinkle with salt. Bake at 375° for 25 minutes or until lightly browned. Remove from pan. Cool slightly on a wire rack. Cut into 8 wedges.

Patricia Baird,

Cooking Light

March 2001
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