After a brief break from Light Bites, I’m back! This is why I suck at groups – I just can’t stick to a schedule! But I actually chose this recipe a few weeks back so I figured I better participate or Pam might come after me.
Bread, the obvious choice for me. I’ve made no secret of my love of focaccia and have gone on and on about my favorite easy recipe and my favorite recipe that takes 2 days. There’s just something about how crisp the outside of focaccia gets. It’s like an entire loaf of end pieces!
This bread, it’s good. I ate the end pieces (I know) without complaint. I do think that it needs more salt in the dough but that’s an easy fix. I found the dough difficult to stretch even after a rest and my round loaf, which I’d planned to give away, turned out horribly mangled. (I was too embarrassed to give it away.) It also didn’t hold the indentions very well.
HOWEVER, the sea salt on top? Spectacular! I have never been so excited by salt before. My all-time favorite herb is thyme so of course I loved it on top. And garlic? You can never go wrong with garlic.
Overall, a very good bread considering that it does has less calories than a regular focaccia. I was very impressed by how crisp the crust was even though it only called for 1 tablespoon of olive oil.
- 1 teaspoon sugar
- 1 package dry yeast about 2 1/4 teaspoons
- 1 cup warm water
- 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 (85Â°), 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 425F.
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 425F for 14 minutes or until lightly browned. Remove from pan; cool on a wire rack.