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My recipe
Thyme and garlic focaccia
Introduction
When I lived in Italy I got used to sprinkle any focaccia with rosemary, automatically. But today I decided to change the tradition and use the thyme. It turned out beautifully- a new taste, which I loved.
- 550 ml bread flour
- 10 g fresh yeast
- 240-250 ml + 2 tbsp tepid water (sparkling)
- 2 tbsp melted lard + 1 tbsp. olive (vegetable) oil
- 1-2 tsp sugar
- 1-2 tsp salt
- 2 small garlic cloves, chopped finely
- 1 tbsp fresh chopped thyme
- coarse sea salt
- rub the yeast into the sugar, add a bit of water, mix and leave for 10 min
- add in the rest of the water
- gradually adding the flour make a dough, knead it for 5 min add the salt and lard at the end
- knead for another 10 min, shape into a ball, place in a container, cover with the cling film and leave to rise until doubled in size
- Turn the dough out onto a floured surface
- using your hands flatten the dough into a square shape, fold it as an envelope and bring all edges together
- dust with the flour and leave for 10 min
- preheat the oven together with the baking tray to 240C
- shape the dough into a 10 inch in diameter circle (rectangle, square)
- transfer the dough into a greased parchment paper
- in a bowl combine 1 tbsp of melted lard and 2 tbsp water and whisk lightly with a fork
- use your fingertips to form dimples in the dough, brush with the salt and lard mixture and sprinkle with the thyme, salt and garlic
- bake for 13-16 min until nice and golden
- cool down on a wired rack
Thoughts and Ideas
The amount of water may vary, depends on your flour. In any case the dough should be very soft and stick to the fingers a bit. I use 2 tbsp of sugar and salt, 1 tsp is not enough to my taste. I took powdered garlic.
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