1 pkg active dry yeast
1 tsp sugar
2 1/3 C + 2 T all-purpose or bread flour
1/2 tsp kosher salt
1 T of any of The Olive Bin's Extra Virgin Olive Oils
1 T of The Olive Bin's Herbes de Provence Olive Oil
2 garlic cloves, minced
1 T chopped fresh thyme
1 tsp coarse sea salt
Garlic Herbed Focaccia
Ingredients
Directions
- Add yeast and sugar to large bowl and add 1 C of warm water. Let stand 5 minutes or until foamy. Add salt and 2 cups plus 2 tbsp of flour. Mix with wooden spoon until dough forms. Add more flour, one tbsp at a time, until dough no longer sticks to hands.
- Turn dough onto lightly floured surface and knead for 8-9 minutes.
- Spray large bowl with cooking spray and place ball of dough inside, rolling once to cover in cooking spray. Cover with towel or plastic wrap and place in dark warm place to rise for 45 minutes, or until doubled in size. If you press two fingers into the dough and the impression stays, the dough has risen enough.
- While dough is rising, heat Picual EVOO and Herbs de Providence olive oil in a small skillet over medium high heat. Add garlic to oil and cook until soft and golden, about 5 minutes, stirring constantly. Remove from heat and set aside until ready to use.
- Preheat oven to 425 degrees and coat a baking sheet with cooking spray. Place dough on baking sheet and pat out into a 8×12 inch rectangle. Brush garlic oil over dough and sprinkle with chopped thyme. Cover with plastic wrap (loosely) and let rise 25 minutes or until doubled in size.
- Make indentations about 1" apart over top of dough with finger or dull end of butter knife; then sprinkle with coarse sea salt.
- Bake at 425 for 14 minutes or until golden brown. If needed, throw under broiler for 2 minutes to achieve desired brownness.
