Breads

Garlic and thyme focaccia
1. 

I make this one a lot...

2 heads garlic, chopped into bits
3 tablespoons extra virgin olive oil, plus extra for greasing
500g flour
1 tbsp sea salt
1 tbsp sugar
1 packet yeast
1 bunch thyme leaves or rosemary chopped
375ml body temp water ie. not hot not cold.

I tend to start the yeast in the warm water with 1 tsp sugar to help it get going and distribute it evenly. Add the salt, sugar, 1 tbsp olive oil, yeast and water to the flour to make a soft dough. Knead for about 5 mins until smooth and elastic, then mix in the chopped garlic and herbs until even. Rest in an oiled bowl covered with cling film for about an hour. It should have doubled in size.

Flatten it out in a square based tin and prod with finger tips to create dimples. Pour a couple tbsp of olive oil over, then cover with cling film and leave in a warm place to rise again.

Heat the oven to 200 deg C, pour some water into the base of the oven then bake the focaccia for about 40 mins until golden brown.

Best servered in slices with philadelphia.

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