Lemon and Thyme Focaccia

For the Infused Olive Oil

• 125ml olive oil
• 5g fresh thyme (picked)
• 1 lemon, thinly sliced

For the Focaccia

• 190ml warm water
• 4g instant dry yeast
• 200g cake flour
• 5g fine salt
• 1 tablespoon fresh thyme (picked)
• Zest of 1 lemon

To make the Infused Olive Oil: Place the olive oil, 5g thyme and sliced lemon into a small saucepan on low heat. Simmer for 15 minutes, then set aside to cool.

To make the Focaccia: Place the warm water and yeast into a large mixing bowl and whisk to dissolve the yeast. Add the flour, followed by the salt, picked thyme and lemon zest. Mix together using a spatula until a shaggy dough forms. Cover with a tea towel and place the bowl in a warm spot in the kitchen for 20 minutes.

Wet your hands and form a cup-like shape. Scoop the dough and slap it back repeating the action until you see small bubbles form and the dough looks smoother. Do this for about 2-3 minutes. Drizzle with the infused olive oil and cover again to rest for a further 20 minutes.

Preheat the oven to 250°C/ 482°F/ Gas Mark 9. Tip the dough onto your work surface and fold it over itself a few times. Divide the dough into as many pieces as you have cocottes/ramekins. Oil the Le Creuset Pokémon Mini Cocottes with some olive oil and scoop the dough into the dishes. Spread the dough with your hands to cover each dish’s surface. Drizzle with more of the infused oil and proof uncovered for another 20 minutes. You should notice small bubbles forming on the surface of the dough. Using your fingertips, gently dimple the surface of the dough and season it with fine salt. Arrange the lemon slices from the olive oil on top of the bread and drizzle a little more oil.

Bake the mini loaves for 20-25 minutes. Rest briefly and serve warm with the remaining infused oil and balsamic vinegar.