About the Recipe
an original For Good Granola recipe
Ingredients
3 cups all-purpose flour (15 oz)
1 cup whole wheat flour (5 oz)
2 t salt, kosher
2 1/4 t instant yeast
2 cups warm water (between 100-110 degrees)
5 T olive oil, good quality, divided
1 T butter, to prepare pan
3 sprigs thyme, stems removed and roughly chopped
flaked sea salt, preferably Maldon
Directions
Step 1
To a medium bowl add all-purpose and whole wheat flours, salt, yeast, and a 1/2 cup of Cranberry Spice granola. Stir to combine. Add warm water and mix until all flour is incorporated and a dough ball is formed. A sturdy spatula or wooden spoon work best here.
Step 2
Drizzle 1/2 tablespoon of olive oil in a clean large bowl. Transfer dough to bowl and turn to coat in a thin layer of oil. Cover with plastic wrap and refrigerate for 12 hours.
Step 3
Butter a half sheet pan (18" x 13"), then drizzle the bottom with 2 tablespoons of olive oil. Transfer dough to pan. Gently and evenly shape into a rectangle using tips of fingers. Do not force or stretch the dough, it will not extend to all edges at this point. Lightly brush a large piece of plastic wrap with 1/2 tablespoon of olive oil. Cover pan tightly with plastic. Let rest at room temperature for 2 hours.
Step 4
Remove plastic wrap. Drizzle remaining 2 tablespoons of olive oil over now risen dough. Using oiled fingertips press straight down into dough to create deep dimples. At the same time you are creating dimples, push the dough to the edges and corners of the pan so the dough fills the pan.
Step 5
Sprinkle the 1/4 cup remaining granola evening over the dough, then thyme leaves, and finally sea salt. Preheat oven to 425 degrees. Cover pan lightly with plastic wrap and let rest for 30 minutes while oven preheats.
Step 6
Bake focaccia for 20-25 minutes, until the top is golden brown and underside is crisp. Remove from oven and carefully transfer bread from pan to a cooling rack.
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