Garlic Thyme Foccacia - 
Earlier this week I mentioned that I had a little extra dough my last adventure Milk Bar Monday. You See- I went ahead and made a complete lot of thought of the versatile dough that I probably made a mistake and need to remove half. Well, it is this fact turned out pretty well and I could not bear to take a turn perfectly proofed dough.
So- I thought and thought about it, and after pilfering my kitchen for all the thugs herbs, I came up with this creation. I know this may not be a super-authentic recipe focaccia, but it was the best bread I've ever done by far. There was a perfectly crispy crust and a soft, pillowy interior. Garlic and thyme really infused every bite with savory delights, and I added a little flaky sea salt that made it even better for a salt-a-holic like me. With all toast dipped in olive oil, it was a perfect snack before dinner.
The options of flavors / toppings are endless which makes this recipe even more useful to keep around. I think it would be great with a few Greek olives smushed in, rosemary or caramelized onions maybe. (Plus- This is very basic dough that proves the cookbook can be used for tons of different kinds of recipes!) Yum! Merry a great weekend! :)
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Garlic Thyme Foccacia
ingredients
- two 8s breads inches
- ingredients:
- 550 g (4½ cups) flour bread (you can use any use if that's all you have)
- 12 g (1 tablespoon) of yeast salt
- 3.5 g active dry (1 / 2 pack)
- 370 g (1¾ cups) of water at room temperature
- 2-3 tablespoons of extra Virgin Olive Oil
- 4 cloves garlic crushed
- 2 tablespoons fresh thyme
- flaky sea salt for sprinkling
Instructions
- in a large bowl, combine 3½ cups of the flour, salt, and yeast. Slowly add water while you keep stirring. Mix for 1 minute with a wooden spoon. If you'd like- transfer the dough to your electric mixer and using dough hook, mix for 3 minutes or until smooth. (Or mix by hand.)
- The dough will be wet and sticky, so you gradually add the remaining flour while kneading on a lightly floured surface until dough is smooth and round. The dough should bounce slightly when filled.
- Brush a large bowl with oil, move the dough in the bowl. Cover the bowl with plastic wrap and proof at room temperature for 45 minutes, or until almost doubled in size.
- When the paste is checked, divide it in half and roll each section into an oval shape 8 inches. Brush with olive oil and squeeze the garlic and thyme with your fingers. With the tip of a wooden spoon or your fingers, drill holes at random throughout the dough. Sprinkle with sea salt.
- Bake at 375 for 20-25 minutes or until the bread is golden.
Recipe adapted from Momofuku Milk Bar by Christina Tosi