Thyme is a hardy perennial that is native to the Mediterranean. It grows wild in the hills around our village and we have two varieties growing and thriving in our garden; fine leaf thyme (often called French thyme) and lemon thyme. I cook with them constantly.

Kalyn is this week's host of Weekend Herb Blogging.
For the event I made this pizza/foccacia bread using tomatoes, onions and thyme from our garden, with soft goat cheese crumbled over the top.




Bread baking used to top the list of my most unfavorite kitchen activities. About two years ago I attempted this Olive Oil Dough that was a cinch to make. It completely changed my ideas about bread baking!

1 1/3 cup (325 mls) lukewarm water
1 packet yeast
1/3 cup (75 mls) olive oil
3 to 4 cups (450-600 grams) all-purpose flour
good pinch fine sea salt

Whisk together the water and yeast in a large bowl until yeast is dissolved. Whisk in olive oil.
Add one cup of the flour and whisk until combined.
Now switch to a wooden spoon and stir in salt, then slowly incorporate enough flour to make a soft, but not too sticky, dough.
Turn out onto a floured surface and knead, using as little extra flour as possible, for about 5 minutes. The dough should look satiny and feel moist but shouldn't stick to clean hands.
Place the dough in a large, clean bowl, cover with a tea towel and let it rise at room temperature until it has doubled in size, at least 1 hour, 1 ½ hours is better.
Punch down the dough, shape into what you need on a cornmeal sprinkled baking sheet, add toppings if using, and let it rest again while the oven warms up.
Bake in a 400 degree oven. The shape will determine the cooking time but you want it to be a lovely, golden color.
Focaccia bread about 25 minutes
oval loaf about 30-40 minutes