Prep 1 hr
Cook 12 mins
I found this recipe in the March 2007 issue of Cooking Light Magazine. After making it once I was addicted. It is an awesome tasting bread and simple to make, one of my favorites!!
- 1 teaspoon sugar
- 2 1⁄4 teaspoons dry yeast (1 package)
- 1 cup warm water (100 to 110 degrees)
- 1⁄2 teaspoon fine sea salt
- 2 1⁄3 cups flour
- 2 tablespoons flour
- 1 tablespoon olive oil
- 2 garlic cloves, thinly sliced
- 1 tablespoon fresh thyme, chopped
- 3⁄4 teaspoon coarse sea salt
- Dissolve sugar and yeast in 1 cup warm water in a large bowl; let stand 5 minutes.
- Stir in fine sea salt.
- Add 2 cups flour plus 2 tablespoons flour, stirring to form a soft dough.
- Turn dough out onto a floured surface. Knead dough until smooth and elastic (about 8 minutes); add enough of the remaining 1/3 cup flour, 1 tablespoon at a time, to prevent the dough from sticking to hands.
- Place dough in a large bowl coated with cooking spray, turning to coat top.
- Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.).
- Heat oil in a small skillet over medium-low heat. Add garlic; cook 5 minutes or until fragrant.
- Remove garlic from oil with a slotted spoon; discard garlic, and remove pan from heat.
- Place dough on a baking sheet coated with cooking spray; pat into a 12 x 8-inch rectangle.
- Brush garlic oil over dough; sprinkle with thyme.
- Cover and let rise 25 minutes or until doubled in size.
- Preheat oven to 425 degrees.
- Make indentations in top of dough using the handle of a wooden spoon or your fingertips; sprinkle dough evenly with coarse sea salt.
- Bake at 425 degrees for 14 minutes or until lightly browned.
- Remove from pan; cool on a wire rack.
One of the benefits of this recipe is that it takes less time to make than a tradiitional loaf - a 25 minute rise is all you need. I did not have quite enough fresh thyme - the herbs are still in shock over winter - so I put fresh thyme on 1/3 of the bread, rosemary on another section and then za'atar on the last section. Delicious - we've already eaten half the loaf.