Milberger's Nursery and Landscaping
3920 North Loop 1604 E.
San Antonio, TX 78247
Open 9 to 6 Mon. through Sat.
and 10 to 5 on Sun.
Three exits east 281, inside of 1604
Next to the Diamond Shamrock station
Please click map for more detailed map and driving directions.
and Cereals Condiments
Desserts Herbs Jellies
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and Dressings Side
Snacks Soups Sugar
FOCACCIA WITH THYME AND GARLIC
1 pk. dry yeast
1 tbsp. dried thyme
1 1/2 cups warm water (110 degrees)
3 tbsp. fresh thyme
4 cups unbleached flour or bread flour
1 cup thyme and garlic olives, drained
2 tsp. salt
1/4 cup oil from thyme and garlic olives and oil for the top
Dissolve the yeast in 1/4 cup warm water, letting it stand until
it becomes milky and bubbly. Place the flour and the salt in
a large bowl and make indentation in the center. Pour in the
yeast mixture, the remaining water, and 1/4 cup of the olive
oil. Mix well. Turn the dough out onto a floured board and knead
for 15 minutes or until it is soft and silky, adding more flour
Shape the dough into a ball,
dust lightly with flour, place in a lightly oiled bowl, and
cover with a damp towel. Allow the dough to rise in a warm,
draft-free place until doubled in bulk, about 35 to 40 minutes.
Preheat the oven to 400 degrees.
Punch the dough down and
place on a greased baking sheet. Let it rise a few minutes,
then stretch it with your fingers to completely cover the bottom.
Cover with a damp towel and let rest 20 to 30 minutes. With
the fingertips, make a uniform pattern of indentations in the
dough. Brush genertously with oil and sprinkle with thyme. Place
olives in the indentations and bake about 30 - 35 minutes. Makes
1 large loaf. You can use whole unpitted olives for this focaccia
or halve and pit before sprinkling over the dough.
THYME AND GARLIC OLIVES
3/4 lb. black olives or 1 to 2 tsp. dried thyme
3 garlic cloves, peeled and minced
1 tsp. white peppercorns
1 to 2 tbsp. fresh thyme leaves
Olive oil to cover
Drain and rinse the olives, mix them with the herbs and/or spices
and place them in a jar with a tight-fitting lid. Pour the oil
over them; allow them to marinate for at least 2 days before
using. (If you have used garlic, remove it after a few days
so it's strong flavor doesn't overwhelm the other ingredients.)
The olives will keep in the refrigerator for 6 months. Bring
to room temperature before serving.