Recipe · Artisan Breads

Fresh Milled Cherry Thyme Focaccia

Recipe by Eleen, Fresh Milled Breads Co.

Soft, airy focaccia made with freshly milled hard white wheat and spelt, topped with juicy cherries, fresh thyme, flaky salt, and a drizzle of honey. An overnight rest develops flavor while keeping the method simple.

Prep time: 35 minutes + 1–1½ hours · Bake time: 23–28 minutes · Yields: 1 large 18 × 13-inch focaccia

Ingredients

Instructions

1. Mill the flour

   Mill the hard white wheat and spelt together on the finest setting.

2. Hydrate the flour

   Add the freshly milled flour, 600 g water, and sugar to the bowl of a stand mixer. Mix until no dry flour remains.

   Cover and let rest for 25–30 minutes. This gives the freshly milled flour time to absorb the water and soften.

3. Make the dough

   Add the instant yeast and salt.

   Using the dough hook, mix on low until everything is incorporated. Increase to medium-low and knead for about 5–7 minutes, until the dough has developed some strength and elasticity.

   The dough should be very soft, sticky, and stretchy, but it should not be runny.

   If the dough feels too firm for focaccia, add additional water 5 g at a time, allowing each addition to fully mix in before adding more. You may not need all of the additional 25 g.

4. First rise

   Coat a large bowl with 3 Tbsp olive oil. Transfer the dough to the bowl and turn it once to coat.

   Cover and let rise in a warm place until roughly doubled, very airy, and visibly fermented, about 60–90 minutes.

   Watch the dough rather than relying only on the clock.

5. Transfer to the pan

   Coat an 18 × 13-inch rimmed baking sheet with 2 Tbsp olive oil.

   Gently fold the dough over itself twice, then transfer it to the prepared pan.

   Using oiled hands, gently stretch the dough toward the edges of the pan. If it springs back, let it rest for 10 minutes, then continue stretching.

6. Cold ferment

   Cover the pan and refrigerate for at least 2 hours or overnight.

   For the best flavor, refrigerate the dough overnight.

7. Final rise

   Remove the pan from the refrigerator and let the dough sit at room temperature until very puffy and bubbly, about 1–1½ hours.

   Preheat the oven to 425°F.

8. Dimple and top

   If using frozen cherries, thaw, drain, and gently blot them dry before using.

   Drizzle 2 Tbsp olive oil evenly over the dough.

   With oiled fingertips, press deeply into the dough to create dimples across the entire surface.

   Sprinkle 1 Tbsp fresh thyme leaves evenly over the dimpled dough.

   Arrange the cherries over the top, gently pressing them partway into the dough.

   Finish with a generous pinch of flaky sea salt.

9. Bake

   Bake at 425°F for 23–28 minutes, or until the focaccia is deeply golden on top and browned underneath.

   About halfway through baking, drizzle 1 Tbsp olive oil over the top.

10. Finish

    Let the focaccia cool in the pan for about 10 minutes.

    Drizzle lightly with honey and finish with a little more flaky sea salt and additional fresh thyme, if desired.

    Serve warm or at room temperature.

Baker's Notes

A Note on the Dough

Freshly milled flour can absorb water differently depending on the grain and how finely it is milled. Start with the 600 g water listed in the recipe and only add more if the dough needs it.

Focaccia dough should feel much softer and stickier than sandwich bread dough. Don’t add extra flour to make it easier to handle. Oiled hands will make working with the dough much easier.

Overnight Option

For the best flavor and an easier schedule, prepare the dough through the pan step in the evening and refrigerate it overnight. The next day, let it become very puffy before dimpling, topping, and baking.