Lebanese Garlic Thyme Bread
Ready-risen dough topped with all the measured fresh green thyme, garlic and olive oil.
Preparation: 25 min · Cooking: 9 min · Total: 34 min · 2 servings
Ingredients
- 4 cloves Garlic
- 250 g Prepared ready-risen wheat yeast dough, compatible labelled product
- 50 g Trimmed fresh culinary green Levant thyme/zaatar leaves, not dried blend
- 45 ml Olive oil TOTAL in topping
- 5 g Separate white wheat dusting flour
- Salt, to taste
Instructions
Check prepared dough and wash herbs
Check label of 250 g ready-risen wheat yeast dough, not 250 g dry flour. Check actual milk/egg/allergen labels without assuming old milk/butter/sesame ingredients. Wash and dry 50 g trimmed fresh culinary green thyme leaves; not dried zaatar mix.
Check label of 250 g ready-risen wheat yeast dough, not 250 g dry flour. Check actual milk/egg/allergen labels without assuming old milk/butter/sesame ingredients. Wash and dry 50 g trimmed fresh culinary green thyme leaves; not dried zaatar mix.
Make all topping fresh
Mince all thyme and 4 garlic cloves. Mix with all 45 ml oil and salt to taste; use freshly or refrigerate promptly, never keep raw garlic-oil topping warm. No fixed two-tablespoon scoop or guessed finished-paste volume.
Mince all thyme and 4 garlic cloves. Mix with all 45 ml oil and salt to taste; use freshly or refrigerate promptly, never keep raw garlic-oil topping warm. No fixed two-tablespoon scoop or guessed finished-paste volume.
Divide ready-risen dough
Divide actual 250 g prepared dough into two equal 125 g portions. Half makes one bread, fourfold eight. Reserve exactly 5 g separate dusting flour; no scratch mixing, kneading or artificial rise task. Do not taste raw dough/flour.
Divide actual 250 g prepared dough into two equal 125 g portions. Half makes one bread, fourfold eight. Reserve exactly 5 g separate dusting flour; no scratch mixing, kneading or artificial rise task. Do not taste raw dough/flour.
Roll using only reserved flour
Use only reserved dusting flour to roll roughly 20 cm discs at comparable thickness. Transfer to a suitable tray with rated parchment; make shallow fingertip dimples before heating. Do not add extra flour or oil.
Use only reserved dusting flour to roll roughly 20 cm discs at comparable thickness. Transfer to a suitable tray with rated parchment; make shallow fingertip dimples before heating. Do not add extra flour or oil.
Divide entire topping
Divide ALL actual herb-garlic-oil mixture evenly over two breads, leaving about 1 cm clean rim. Do not discard excess to meet a tablespoon rule. Preheat conventional oven to 220°C where compatible with dough directions.
Divide ALL actual herb-garlic-oil mixture evenly over two breads, leaving about 1 cm clean rim. Do not discard excess to meet a tablespoon rule. Preheat conventional oven to 220°C where compatible with dough directions.
Bake base and centre completely
Bake on lower rack at 220°C from a 9-minute first check, following stricter product directions. Base and centre must be fully baked without gummy/raw layers, not merely dark edges. Use matching-thickness batches for larger yields.
Bake on lower rack at 220°C from a 9-minute first check, following stricter product directions. Base and centre must be fully baked without gummy/raw layers, not merely dark edges. Use matching-thickness batches for larger yields.
Bake base and centre completely: 540 seconds
Release steam safely
Remove tray from the 220°C oven with protected grips and briefly release excess steam off the stove before loosely covering cooked bread with a clean cloth. Keep cloth away from hot burners/flames; never wrap raw or underbaked dough for service.
Remove tray from the 220°C oven with protected grips and briefly release excess steam off the stove before loosely covering cooked bread with a clean cloth. Keep cloth away from hot burners/flames; never wrap raw or underbaked dough for service.
Serve two breads and refrigerate leftovers
Base yields two breads across 2 catalogue shares, half one/fourfold eight. Refrigerate leftovers promptly, use within 2 days or earlier dough/component deadline. No room-temperature raw garlic-oil storage or unlisted butter glaze.
Base yields two breads across 2 catalogue shares, half one/fourfold eight. Refrigerate leftovers promptly, use within 2 days or earlier dough/component deadline. No room-temperature raw garlic-oil storage or unlisted butter glaze.
Tips
- Step quantities describe the base of 2 catalogue shares. Follow the scaled ingredient list for 1–8 shares: halve every numeric input for 1, multiply by four for 8, including process water, garnish and operating allowances. Time, temperature, layer thickness, pan depth and safe appliance load do not multiply: use comparable-depth pans or separate batches. Piece yields are separate from shares. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml. Record bounded optional adjustments; reconcile incompatible products instead of adding unmeasured ingredients.
Common mistakes
- Keep perishables at 4°C or colder. Separate raw meat/flour tools from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for full counter cooling. These are refrigeration deadlines, not a guarantee that every deep pot reaches 4°C within them.
Substitutions
- Keep specified raw/cooked/prepared states and amounts. Check actual labels/allergens and stricter directions; reconcile incompatible products instead of silent substitutions.
Storage
Keep covered at 4°C or colder; use within 2 days or earlier component-label deadline. This selected household cap is not validated shelf life. Keep perishables at 4°C or colder. Separate raw meat/flour tools from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for full counter cooling. These are refrigeration deadlines, not a guarantee that every deep pot reaches 4°C within them.
Reheating
Reheat cooked leftovers only once to 74°C throughout; check representative centres and follow earlier component deadlines.
About this recipe
Ready-risen dough topped with all the measured fresh green thyme, garlic and olive oil.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.