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My recipe

Thyme and garlic focaccia

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.

Thyme and garlic focaccia

  • 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

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.

Thyme and garlic focaccia