Olive and Thyme focaccia

I made this bread last week.



Once or twice a month, I would make Jamie Oliver's "Spaghetti with anchovies, dried chilli and pangritata" and I would buy a bunch of Thyme for it. Usually, half of the thyme would be rotten in the fridge and eventually thrown away. When I saw this recipe in a magazine, and thinking about the leftover bunch of Thyme in the fridge, I knew I had to try it. I cheated a little by letting the bread-maker do my kneading for me. It was more solid than the focaccia you eat in a cafe, but we liked it. It was gone in less than 2 days. I love fresh bread. And there will be no more rotten Thyme in the fridge!