Terranea Blog

Jan 23 Blog ImageJan23

From the mar’sel Menu: New Chef du Cuisine Rebecca Merhej Shares her Personal Recipe

Chef Rebecca Merhej has taken over as the new Chef du Cuisine at Terranea Resort's signature fine dining establishment, mar’sel. Here she shares her personal recipe from the mar'sel menu for Grape & Fresh Thyme Focaccia. Make this recipe at home or visit mar’sel during their new Monday to Sunday hours to try Chef Rebecca's Handmade Focaccia for yourself. View the recipe below:


5 tsp dry active yeast

1 ¾ C warm water

1 tsp granulated sugar

¾ C extra virgin olive oil

5 C AP flour

2 tsp sea salt

1 ½ C grapes cut in half lengthwise

3 TBL fresh thyme


Mix warm water, yeast and sugar in a bowl  and let sit for 5 minutes until foamy.

In a bowl mixer fitted with a dough hook attachment, put yeast mixture, oil and flour. Mix for 30 seconds then add the sea salt.

Knead in mixer for 10 minutes until a smooth ball forms.

Put the dough in a greased bowl, cover with plastic wrap and keep in a warm place for 30 minutes.

Once the dough has doubled, punch down and transfer to a greased cookie tray. Take the grapes and thyme and push gently into the top of the focaccia. Squirt a little olive oil on top just to cover the whole surface. Cook in a 400 degree oven for 15 minutes. When focaccia come out of the oven brush with olive oil and cracked black pepper. Enjoy!


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