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
Instructions
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
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