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Garlic-Thyme Focaccia

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 10 servings (serving size: 1 piece)
Two kinds of salt add flavor and crunch to this focaccia recipe. For a spicy variation, infuse the oil with 1/2 teaspoon crushed red pepper along with the garlic; strain through a sieve before brushing the flavored oil onto the dough.

Ingredients

  • 1 teaspoon sugar
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1 cup warm water (100° to 110°)
  • 1/2 teaspoon fine sea salt
  • 2 1/3 cups plus 2 tablespoons all-purpose flour, divided (about 11 1/4 ounces)
  • Cooking spray
  • 1 tablespoon olive oil
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon chopped fresh thyme
  • 3/4 teaspoon coarse sea salt

Nutrition Information

  • calories 128
  • caloriesfromfat 12 %
  • fat 1.7 g
  • satfat 0.2 g
  • monofat 1 g
  • polyfat 0.3 g
  • protein 3.5 g
  • carbohydrate 24.2 g
  • fiber 1.1 g
  • cholesterol 0.0 mg
  • iron 1.6 mg
  • sodium 289 mg
  • calcium 7 mg

How to Make It

  1. Dissolve sugar and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Stir in fine sea salt. Lightly spoon flour into dry measuring cups and spoons; level with a knife. Add 2 cups 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 remaining 1/3 cup flour, 1 tablespoon 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°), 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; cook 5 minutes or until fragrant. Remove garlic from oil with a slotted spoon; discard garlic, and remove pan from heat.

  4. 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.

  5. Preheat oven to 425°.

  6. 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° for 14 minutes or until lightly browned. Remove from pan; cool on a wire rack.