If you’ve never baked bread before, this is the one to start with. No fancy gear, no stress - just a super simple dough, some patience, and a tray of golden, garlic-loaded glory at the end.
Slow-roasted garlic and lemon thyme take it up a notch, but regular thyme works too. Serve it warm, and watch it disappear.
Category
Lunch
Servings
6-8
Prep time
20 minutes
Cook time
2 hours 25 minutes
If you’ve never baked bread before, this is the one to start with. No fancy gear, no stress, just a super simple dough, some patience, and a tray of golden, garlic-loaded glory at the end.
Slow-roasted garlic and lemon thyme take it up a notch, but regular thyme works too. Serve it warm, and watch it disappear.
Ingredients
- 7g (2¼ tsp) dry yeast
- 475ml (16 fl oz) warm water (32°C/90°F)
- 600g (1 lb 5 oz) bread flour
- 12g (2½ tsp) fine sea salt
- 60ml (¼ cup) olive oil
- sea salt flakes
- 4 whole bulbs of garlic
- 100ml olive oil
- 4 sprigs lemon thyme, leaves picked
- salt and pepper, to season
Confit garlic
Directions
Prep and proof dough
Place the yeast in a large bowl and mix in water until dissolved.
- Pour in 20ml olive oil and add the flour and salt. Mix until well combined. Cover the bowl with a tea towel and let it rest for 30 minutes.
Prep confit garlic and oil
Preheat the oven to 140°C fan forced (285°F). Trim the tops off the garlic bulbs and place in an oven proof dish. Drizzle with the remaining oil and season with salt.
- Roast in the oven for 1.5 hours, until very soft and caramelised, then set aside to cool.
- Pour the oil off into a medium bowl and mix with the thyme leaves. Squeeze garlic from skins and keep separate.
Stretch and fold dough
Uncover the dough, then with a wet hand, stretch one corner of the dough and fold it over itself. Repeat 4 times until the dough is completely folded over itself.
- Cover again with a tea towel and let it rest for another 30 minutes. Repeat this process three more times.
- After the fourth and final round of stretching and folding, let the dough rest for 30 minutes.
Bake and serve
Increase the oven temp to 220°C (428°F).
- Grease a heavy based 22x33cm baking tray with 20ml olive oil. Transfer dough to the tray and spread out to the edges with lightly oiled hands. Cover again and allow to rise for 30 minutes.
- Remove the tea towel and drizzle the thyme oil over the dough.
- Place the garlic cloves over the top of the dough, then use your fingers to create dimples throughout the dough, pressing the garlic cloves into the dough to hide them.
- Season with sea salt flakes, then place the bread in the oven. Turn the oven down to 200°C (428°F) and bake for 20-25 minutes or until golden brown and cooked through.
- Transfer bread from tray to a wire rack to cool a little then slice up and serve!
Recipe notes
Cook support
This is a high hydration dough, so you're not aiming for a smooth dough on the first mix, just mix until everything is incorporated and the flour is hydrated. Here's some more tips:
- Don’t knead it: This dough doesn't need traditional kneading. The stretch and fold method helps build strength without overworking it.
- It will be sticky: That’s normal for high hydration doughs, use wet or lightly oiled hands when handling it to stop it from sticking to you (instead of itself).
- Use a dough scraper: Handy for lifting and folding without making a mess.
- Be patient: Each rest helps the dough relax and develop gluten. Try not to rush the resting times.
- Room temp matters: If your kitchen’s cold, the dough may take longer to rise. A warm spot (like inside the oven with just the light on) will help.
Substitutions
If you have trouble finding lemon thyme, you can substitute with regular thyme.
Storage
Any leftover focaccia can be stored in an airtight container, although it is best eaten fresh.
Serving ideas
This bread will complement almost any meal, or would be great with an antipasto platter or charcuterie board.
