Garlic Thyme Focaccia Food

GARLIC THYME NO-KNEAD FOCACCIA

Steps:

• In a large bowl combine the flour, yeast, and salt. Add the water and stir with a large spoon until the flour is completely incorporated. You may need to get your hands in there to finish mixing in the flour. The dough will be wet and sticky. Cover the bowl with plastic wrap and let it sit in a warm spot in the kitchen for 10-12 hours.
• As soon as you are done mixing the dough, make the garlic oil. Heat oil on medium heat with the garlic. Once it starts bubbling, reduce the heat to low and cook for 5 minutes. The garlic will be soft and lightly golden. Using a slotted spoon, scoop the garlic out of the oil. At this point you can either toss the garlic or reserve it to work into the focaccia. Let the oil cool to room temperature.
• Once the dough is covered in bubbles and looks puffy the dough is ready to be shaped.
• Take 2 tablespoons of the oil and put it into a 10 or 12 inch cast iron skillet. Using your fingertips, scrape the dough out of the bowl into the skillet and turn it to coat it with oil. Spread out the dough over the bottom of the skillet. If it doesn't reach the edges, wait about 10 minutes and then gently push it out some more.
• Cover the skillet with plastic wrap and let the dough rest for 1 hour.
• After 30 minutes, set a rack to the lower middle position and turn on the oven to 500F.
• When ready, top the dough with more of the garlic oil. Then sprinkle thyme leaves, coarse salt, and the reserved garlic slice (if desired) over the top. Dimple the dough with your fingertips, working some of the toppings down into the bread.
• Bake until the middle is cooked through, the top is brown, and the bottom is crispy. 15-20 minutes in a 12-inch skillet. 20-25 in a 10-inch skillet.

GARLIC-THYME FOCACCIA

Steps:

• 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.

THYME FOCACCIA AND PARMESAN FOCACCIA

Steps:

• In a standing electric mixer fitted with paddle attachment beat together yeast, sugar, and water and let stand 5 minutes, or until foamy. In a bowl stir together table salt and 5 cups flour. Stir oil into yeast mixture. With motor on low speed, gradually add flour mixture to yeast mixture. With dough hook knead dough 2 minutes, or until soft and slightly sticky.
• Transfer dough to a floured surface and knead in enough remaining flour to form a soft but not sticky dough. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 45 minutes.
• Transfer dough to a lightly floured surface and divide in half. Knead thyme into one half and knead plain half 1 minute. Form each half into an oval and invert bowl over them. Let dough rest 5 minutes for easier rolling.
• Preheat oven to 450° F.
• Oil two 13- by 9-inch baking pans and sprinkle each with 1 tablespoon cornmeal. On lightly floured surface with a floured rolling pin roll out dough halves into 13- by 9-inch rectangles and fit into pans. Cover each pan with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 20 minutes.
• Sprinkle plain dough with Parmesan and sprinkle both doughs with coarse salt and pepper. With lightly oiled fingertips make indentations, about 1/2 inch deep and 1 inch apart, all over dough rectangles and bake in middle of oven 12 minutes, or until golden. Remove focaccie from pans and cool on racks.