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Fennel seed and thyme focaccia

Focaccia has been around for many years, but I decorating a focaccia with herbs, vegetables, seeds and/or fruits has been one of the latest trends. Of course I couldn’t resist to try it out with a focaccia dough with a touch of fennel seed and thyme.

Fennel and thyme focaccia
Fennel seed and thyme focaccia


  • 350g all purpose flour
  • 7g dry yeast
  • 25g sugar
  • 210ml lukewarm water
  • A pinch of salt
  • 1 tsp fennel seed
  • 1 tsp thyme
  • 30ml olive oil
  • Vegetable, fruits, herbs, seeds…


  1. Mix the dry yeast with 210ml lukewarm water and 25g sugar and leave to activate in a warm place for 5-10 minutes.
  2. Combine 350g all purpose flour with a pinch of salt, 1 tsp fennel seed and 1 tsp thyme in a bowl. Add the activated yeast mix and 30ml olive oil and knead until the dough is smooth and soft.
  3. Cover the bowl and leave in a warm place to proof until it doubles size (~1 hour).
  4. Grease a quarter sheet pan with a bit of olive oil and spread the dough with your fingertips until covering the pan. Cover and leave to rest for 15 more minutes.
  5. Preheat the oven at 200ºC (390ºF)
  6. Poke the dough with your fingers and use vegetables, fruits, herbs and/or seeds to decorate as you wish.
  7. Bake for 20 minutes until golden brown.


  • Serving size 100g | Calories 293 kcal
  • Fat 6.4g | Carbs 50.37g | Protein 7.94g
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