Garlic-Thyme Focaccia

"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!!"
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Ready In:
1hr 12mins




  • 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.

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  1. 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.


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