Thyme bread

Name: Thyme bread
Ingredients: 25 g fresh yeast; 1 teaspoon sugar; 350 ml lukewarm water; 2 teaspoons salt; 4 tablespoons oil; 500 g flour; 1 tablespoon oil for kneading; 1 tablespoon flour for the pan; 1 tablespoon oil for brushing; 1 tablespoon dried thyme

Pasta/Pizza - Thyme bread by Janina E. - Recipia

Thyme bread has a soft, elastic crumb thanks to oil used for kneading instead of flour; this picnic bread has a fluffy inside and a crisp, golden crust. I had some pizza dough left over and turned it into bread, brushed with oil and sprinkled with thyme; I liked it so much that I’d make it again soon. Preparation: 20 minutes. Cooking: 60 minutes. Resting: 8 hours. Total time: 9 hours and 20 minutes. Servings: 8. About 320 kcal and 7 g protein per serving.

Ingredients

25 g fresh yeast
1 teaspoon sugar
350 ml lukewarm water
2 teaspoons salt
4 tablespoons oil
500 g flour
1 tablespoon oil for kneading
1 tablespoon flour for the pan
1 tablespoon oil for brushing
1 tablespoon dried thyme

Preparation

1. Dissolve the yeast and sugar in 50 ml lukewarm water. Add the salt, 4 tablespoons of oil and the remaining 300 ml water, then mix in the flour. 2. Knead the dough for 10 minutes, gradually working in 1 tablespoon of oil. It should stay elastic and slightly soft. 3. Cover the bowl and leave the dough in the fridge overnight, about 8 hours, until it doubles in size. 4. Sprinkle a thin layer of flour in a round baking pan, without parchment paper. Put the dough in the pan, gently stretch it out with your palms and score it into small squares. Brush it with 1 tablespoon of oil and sprinkle with the thyme. 5. Bake the bread at 160°C for about 60 minutes, until the crust is golden.

Notes

Type 000 flour makes a finer dough, while type 650 makes it more substantial; keep the texture soft and don’t work in lots of flour at the end. This amount makes one loaf and one thin pizza base; if you use all the dough for bread, you’ll get a larger loaf. I make the cuts fairly shallow so the squares stay marked without separating the pieces. For lunch, I start the dough the night before and bake it the next day, once it has doubled in size. Any leftover bread will keep wrapped in the fridge for up to 3 days; you can warm the slices in a dry frying pan. You can replace the dried thyme with 1 tablespoon of finely chopped fresh leaves. The dough contains gluten, so gluten-free flour can’t be substituted here in the same quantity. A slice alongside tomato soup or with fresh cheese keeps the bread at the center of the table.