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Garlic-Thyme Focaccia

1 teaspoon sugar
2 14 teaspoons dry yeast (1 package)
1 cup warm water (100 to 110 degrees)
12 teaspoon fine sea salt
2 13 cups flour
2 tablespoons flour
1 tablespoon olive oil
2 garlic cloves, thinly sliced
1 tablespoon fresh thyme, chopped
34 teaspoon coarse sea salt


Dissolve sugar and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Stir in fine sea salt. Add 2 cups flour plus 2 tablespoons flour, stirring to form a soft dough. Turn dough out onto a floured surface. Knead dough until smooth and elastic (about 8 minutes); add enough of the remaining 1/3 cup flour, 1 tablespoon at a time, to prevent the dough from sticking to hands. 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. ). Heat oil in a small skillet over medium-low heat. Add garlic; cook 5 minutes or until fragrant. Remove garlic from oil with a slotted spoon; discard garlic, and remove pan from heat. Place dough on a baking sheet coated with cooking spray; pat into a 12 x 8-inch rectangle. Brush garlic oil over dough; sprinkle with thyme. Cover and let rise 25 minutes or until doubled in size. Preheat oven to 425 degrees. Make indentations in top of dough using the handle of a wooden spoon or your fingertips; sprinkle dough evenly with coarse sea salt. Bake at 425 degrees for 14 minutes or until lightly browned. Remove from pan; cool on a wire rack.

Source: www.food.com