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Garlic-Thyme Focaccia
Nb persons: 10
Yield: 1 slice
Preparation time:
Total time:
Source: the Best of Cooking Light Great Plates Jan. 2009
| This can easily be made a day in advance; wrap in aluminum foil to reheat. | |
| 1 tsp. | sugar |
| 1 pkg. | dry yeast |
| 1 c. | warm water, (100-110 degrees) |
| 1/2 tsp. | fine sea salt |
| 10.5 oz. + 2 Tb. | all-purpose flour, divided (about 2 1/3 c.) |
| 1 Tb. | olive oil |
| 2 | garlic cloves, thinly sliced |
| 1 Tb. | chopped fresh thyme |
| 3/4 tsp. | coarse sea salt |
1. Dissolve sugar and yeast in 1 c. warm water in a large bowl; let stand 5 minutes. Stir in fine sea salt. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add 2 cups + 2 Tb. 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 c. flour, 1 Tb. 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, free from drafts, 45 minutes or until doubled. (Gently press two fingers into dough. If indention 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 with a slotted spoon; discard. Remove pan with a slotted spoon; discard. Remove pan from heat.
4. Place dough on a baking sheet coated with cooking spray; pat into a 12x8" 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 degrees.
6. Make indentations in top of dough using handle of wooden spoon or fingertips; sprinkle evenly with coarse sea salt. Bake at 425 degrees for 14 minutes or until lightly browned. Remove from pan; cool on wire rack.
Each serving (1 slice)=128 calories
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