Garlic-Thyme Focaccia

Ingredients

• 0.8 teaspoon sea salt 
• 2.3 teaspoons yeast dry
• 2.3 cups flour all-purpose divided ()
• 1 tablespoon thyme leaves fresh chopped
• 2  garlic cloves thinly sliced
• 1 tablespoon olive oil 
• 0.5 teaspoon sea salt fine
• 1 teaspoon sugar 
• 1 cup warm water (100° to 110°)

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• wire rack
• wooden spoon
• measuring cup
• slotted spoon

Directions

1. Dissolve sugar and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Stir in fine sea salt. Lightly spoon flour into dry measuring cups and spoons; level with a knife.
2. Add 2 cups 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 remaining 1/3 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
4. Heat oil in a small skillet over medium-low heat.
5. Add garlic; cook 5 minutes or until fragrant.
6. Remove garlic from oil with a slotted spoon; discard garlic, and remove pan from heat.
7. Place dough on a baking sheet coated with cooking spray; pat into a 12 x 8-inch rectangle.
8. Brush garlic oil over dough; sprinkle with thyme. Cover and let rise 25 minutes or until doubled in size.
9. Preheat oven to 42
10. Make indentations in top of dough using the handle of a wooden spoon or your fingertips; sprinkle dough evenly with coarse sea salt.
11. Bake at 425 for 14 minutes or until lightly browned.
12. Remove from pan; cool on a wire rack.