Garlic-Thyme Focaccia

Two kinds of salt add flavor and crunch to this delicious bread. For a spicy variation, infuse olive oil with 1/2 tsp. crushed red pepper along with the garlic; strain through a sieve before brushing the flavored oil onto the dough.

Yield: 1 loaf (10 servings)

1 tsp. sugarGarlic-Thyme Focaccia

1 pkg. dry yeast (about 2 1/4 tsp.)

1 cup warm water (100-110 degrees)

1/2 tsp. fine sea salt

2 1/3 cups + 2 tbsp. all-purpose flour, divided (about 11 1/4 oz.)

cooking spray

1 tbsp. olive oil

2 garlic cloves, thinly sliced

optional – 1/2 tsp. crushed red pepper

1 tbsp. chopped fresh thyme

3/4 tsp. coarse sea salt.

  1. Dissolve sugar and yest in 1 cup warm water in a large bowl; let stand 5 minutes. Stir in fine sea salt Lightly spoon f lour into dry measuring cups and spoons; level with knife. Add 2 cups + 2 tbsp/ flour to yeast mixture, stirring to form a soft dough. Turn dough out onto  a floured surface/. Knead dough until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tbsp. at a time, to prevent dough from sticking to hands.
  2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
  3. Heat oil in a small skillet over medium-low heat. Add garlic and crushed pepper (if using); cook 5 minutes or until fragrant. Remove garlic from oil with slotted spoon or strain through fine sieve; discard discard garlic and pepper, and remove pan from heat.
  4. Place dough on a baking sheet coated with cooking spray or lined with parchment paper; pat into a 12 x 8-inch rectangle. Brush garlic oil over dough; sprinkle with thyme. Cover with slightly tented tin foil and let rise 25 minutes or until doubled in size.
  5. Preheat oven to 425 degrees.
  6. Make indentations in top of dough using handle of wooden spoon or fingertips; sprinkle dough evenly with coarse sea salt. Bake at 425 degrees for 14 minutes or until lightly browned. Remove from pan; cool on wire rack.

CALORIES 128 (12% from fat); FAT 1.7g (sat. fat 0.2g); CHOL 0mg; SOD 289mg; CARB 24.2g; FIBER 1.1g; PROTEIN 3.5g

Based on recipe from Cooking Light Annual Recipes 2008

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