Featured Recipe
Olive Thyme Focaccias
By Kate
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Small focaccia rounds made in a waffle iron. Uses store-bought or homemade pizza dough with olives and cheese. Cooked until crispy golden crust with infused herb and spice notes. Fast to prepare, hands-on pressing for texture. Serve with warm tomato dip or plain. Simple savory snack or appetizer.
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Prep:
15 min
Cook:
13 min
Total:
28 min
Serves:
8 pieces
focaccia
waffle iron
snack
Introduction
No need for oven fuss. Waffle iron kicks pizza dough up a notch — faster, crisp edges, and those pockets where olive juice mingles in. Forget round perfect circles; rustic edges tell you something’s homemade. Olives add salt pop, pecorino sharpness cuts richness, thyme lifts aroma high and bright. Heat makes a difference here, slow and steady warmth builds that toasty bottom while steam escapes the top. Easy to hold, quick to snack. Good for last-minute bites. If dough resists flattening, let it rest longer or stretch gently by hand, no rolling pin pressures.
Ingredients
About the ingredients
Dough weight reduced for thinner, crispier focaccias. Green olives swap kalamata to shift flavor profile — slightly milder, more buttery. Pecorino substitutes parmesan to add sharper tang with more salt punch. Thyme swapped for oregano in other attempts works but thyme lends woodsy brightness that complements olives well. Oil quantity lowered to avoid soggy pockets. Red pepper flakes sprinkled on top balance olive saltiness, adjust to taste but essential for that mild kick. Tomato sauce optional, can be garlic yogurt dip for creamier contrast.
Method
Technique Tips
Dividing and resting dough is key for easy handling and better texture. Rest relaxes gluten, preventing spring back when flattening. Light oiling prevents sticking in waffle iron; wiping excess oil between batches stops smoke or burning. Press dough gently by hand, avoid over-flattening which compresses air bubbles and results in dense final product. Inserting olives just below surface traps flavor in crust without making dough soggy. Cooking time depends on waffle iron power; watch crust color cues more than clock. Racking focaccias cools surface, prevents mushy bottoms, and preserves crisp edges. Cutting while warm easier, but once cooled they hold shape better. Tomato sauce warmed separately, avoid direct microwaving in same iron unit to prevent mess.
Chef's Notes
- 💡 Dough handling is crucial. Don't skip resting. Shape into balls, cover lightly. After resting, flattening's easier. Oil hands lightly to prevent sticking.
- 💡 Waffle iron temp matters. Preheat thoroughly. Too low, soggy. Too high, burnt. Listen for sizzle. Watch for golden color. Cooking times vary, so keep checking.
- 💡 Olives can swap. Use kalamata for bolder taste. Cheese swap possible too. Parmesan in lieu of pecorino works fine but changes flavor. Adjust to your liking.
- 💡 Cutting focaccias while warm is easier, yes. But for better shape later, let cool. Wire rack handy for crispy edges, no steam means no mushiness.
- 💡 Dipping sauces can vary. Use good quality tomato sauce; warms quickly. Or switch to garlic yogurt dip for creamy contrast with crispy bites.
