Ingredients

The following ingredients have 4 Servings
  • ⅔ cup extra-virgin olive oil
  • ¼ cup fresh thyme sprigs, lightly packed
  • 8 large cloves garlic, peeled and sliced
  • 1 ½ cups warm water (110-115°)
  • 2 teaspoons sugar
  • 1 (¼-ounce) package active dry yeast
  • 3 ¼ – 3 ½ cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons salt
  • 8 ounces Cabot Extra Sharp Cheddar or Cabot Sharp Cheddar, grated (about 2 cups)

Instruction

  • COMBINE oil and thyme in a small saucepan. Submerge thyme sprigs in oil and place over medium heat until thyme is sizzling throughout. Remove from heat. Stir in garlic and let stand for about 2 hours.
  • POUR oil through strainer into small jar, pressing any remaining oil out of solids. Cover and refrigerate until needed or up to 10 days.
  • COMBINE warm water and sugar in the bowl of a mixer fitted with a dough hook, stirring until sugar is dissolved. Sprinkle yeast on top and let stand until yeast is dissolved and foamy, about 10 minutes.
  • ADD 3 cups of flour, oil and salt; knead mixture on medium speed for 5 minutes until smooth and elastic, adding more flour as needed if dough doesn’t clean side of bowl (it will still be slightly sticky).
  • ADD cheese and knead for about 1 minute longer until well mixed in.
  • (Alternatively, make dough in food processor, kneading in cheese by hand at end, or make entirely by hand, kneading for 8 to 10 minutes.)
  • PLACE dough in oiled bowl, turning to coat, cover with plastic wrap and set aside to rise until doubled in volume, 1 to 2 hours. (If you don’t wish to use all of dough immediately, you may refrigerate part of it for up to 2 days or freeze for up to 3 months; bring back to room temperature before shaping and baking.)
  • PREHEAT gas grill to medium-high.
  • PUNCH down dough and divide into 4 equal pieces. Press each piece into approximate 10-inch round. Brush top of each round with some of garlic oil.
  • PLACE rounds oiled-side-down on grill and cook until browned on underside, 2 to 4 minutes.
  • Brush tops with additional garlic-thyme oil, turn rounds over with tongs and cook until browned on second side and cooked through to center, 1 to 2 minutes longer.
  • REMOVE to cutting board. Drizzle with any remaining garlic-thyme oil, cut into pieces and serve.