Garlic Thyme Foccacia
Earlier this week I mentioned I had some extra dough from my latest Milk Bar Mondays adventure. You see- I went ahead and made a full batch of this versatile dough thinking I’d probably make a mistake and need to scrap half. Well it turns out it actually turned out pretty well and I couldn’t bear to throw away a perfectly proofed round of dough.
So- I thought and thought about it, and after scrounging my kitchen for any rogue herbs, I came up with this creation. I know this may not be a super authentic focaccia recipe, but it was the best bread I’ve ever made by far. It had a perfectly crisp crust, and a soft and pillowy inside. The garlic and thyme really infused every bite with savory deliciousness, and I added some flaky sea salt which made it even better for a salt-a-holic like me. With the bread all toasty dipped in some olive oil, this was a perfect pre-dinner snack.
The options for flavors/toppings are endless which makes this recipe even more worth keeping around. I think it would be great with some greek olives smushed in, rosemary or maybe carmelized onions. (Plus- this is a very basic dough that as the cookbook proves can be used for tons of different types of recipes!) Yum! Happy a great weekend! :)
Garlic Thyme Foccacia
Yield: 2 - 8 inch loaves
- makes two 8 inch loaves
- 550 g 4 1/2 cups bread flour (you can use all purpose if that’s all you have)
- 12 g 1 tbsp salt
- 3.5 g active dried yeast, 1/2 a packet
- 370 g 1 3/4 cups room temperature water
- 2-3 Tablespoons of Extra Virgin Olive Oil
- 4 cloves crushed garlic
- 2 tablespoons fresh thyme
- flaky sea salt for sprinkling
- In a large bowl stir together the 3 1/2 cups of the flour, salt, and yeast. Slowly add the water while you continue to stir. Mix for 1 minute with a wooden spoon. If you'd like- transfer the dough to your stand mixer and using dough hooks, mix for 3 minutes or until smooth. (Or mix by hand. )
- The dough will be wet and sticky, so gradually add the remaining flour while kneading on a lightly floured surface until dough is smooth and round. Dough should bounce back when lightly poked.
- Brush a large bowl with oil, move the dough into the bowl. Cover the bowl with plastic wrap and proof at room temperature for 45 minutes, or until almost doubled in size.
- When dough is proofed, divide it in half and roll each section into an 8 inch oval shape. Brush with olive oil and press the garlic and thyme in with your fingers. Using the tip of a wooden spoon or your fingers, poke holes randomly throughout the dough. Sprinkle with sea salt.
- Bake at 375 for 20-25 minutes or until bread is golden brown.
Nutrition Information:Yield: 2 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
Recipe adapted from Momofuku Milk Bar by Christina Tosi
I’m loving the spices on top!
Mmm such a yummy looking bread!
This looks scrumptious. I usually don’t like dipping my bread into oil, but with focaccia, that’s a different story. Oil totally makes focaccia taste better, as well as lots and lots of salt. This looks really great :)
I love that you used leftover Mother Dough! I stuck mine in the freezer but I need to use it soon. I love what you did with it, Audra!
I have made focaccia bilions of times. It is so easy to make and is always so yummy. You did a great job. Looks so good. I use it as a base for pizza, sandwiches, and for snacking. I could eat this right off the screen! Looks so good.
Looks fantastic Audra! Can I come by for some wine and cheese/focaccia bread?! Love this recipe!
O geez, I LOVE baking bread! I haven’t done a foccacia yet but I do think the time has come! Looks amazing!