I love this bread. It's so easy to make, with amazing results every time. Perfect if you're short on time but craving that fresh-baked bread flavor with dinner. I've also made it with rosemary with great results.
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.
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- Calories: 128
- Calories from fat: 12%
- Fat: 1.7g
- Saturated fat: 0.2g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 0.3g
- Protein: 3.5g
- Carbohydrate: 24.2g
- Fiber: 1.1g
- Cholesterol: 0.0mg
- Iron: 1.6mg
- Sodium: 289mg
- Calcium: 7mg
- 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
- 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.
- 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.)
- 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°.
- 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.
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