FOR THE DOUGH
1/3 cup of warm water (80 ml)
1 teaspoon of active dry yeast
1/2 cup of all-purpose flour (90 g)
1 1/2 cups of wheat flour (180 g)
1/2 teaspoon of salt
1 large egg at room temperature
3 tablespoons of unsalted butter at room temperature (40 g)
FOR THE FILLING
6 garlic cloves (white and green) cut into thin slices (950 g)
3 tablespoons of unsalted butter
1 tablespoon of fresh thyme or 1/2 teaspoon of dried thyme
1/2 cup of water (120 ml)
1/2 cup of white wine (120 ml)
1/2 cup of heavy cream (120 ml)
1 large egg, beaten
3 tablespoons of chopped parsley
1/2 cup of crumbled Cabra cheese (100 g)
Salt and black pepper to taste
FOR THE DOUGH
1/3 cup of warm water (80 ml)
1 teaspoon of active dry yeast
1/2 cup of all-purpose flour (90 g)
1 1/2 cups of wheat flour (180 g)
1/2 teaspoon of salt
1 large egg at room temperature
3 tablespoons of unsalted butter at room temperature (40 g)
FOR THE FILLING
6 garlic cloves (white and green) cut into thin slices (950 g)
3 tablespoons of unsalted butter
1 tablespoon of fresh thyme or 1/2 teaspoon of dried thyme
1/2 cup of water (120 ml)
1/2 cup of white wine (120 ml)
1/2 cup of heavy cream (120 ml)
1 large egg, beaten
3 tablespoons of chopped parsley
1/2 cup of crumbled Cabra cheese (100 g)
Salt and black pepper to taste
MAKE THE DOUGH: in a bowl, mix the water, yeast, and all-purpose flour
Let it sit in a protected place for 10 minutes
In another bowl, mix the wheat flour with salt and create a depression in the center
Add the egg, butter, and yeast mixture
Using a wooden spoon, incorporate the flour into the ingredients until a smooth dough forms
Turn the dough over onto a floured surface and knead lightly until it becomes smooth and detaches from your hands
Transfer the dough to a greased bowl and spin it around so that all of it is coated with butter
Cover with plastic wrap
Let it rise until it has doubled in volume (about 45 minutes)
Push the dough down with your hands and let it rest for another 15 minutes before opening
PREPARE THE FILLING: in a skillet, mix the garlic, butter, thyme, and water
Cook over low heat, stirring occasionally, for 15 minutes or until the garlic is soft
Increase the heat to moderate, add the white wine, and let it evaporate for 5 minutes
Add the heavy cream and cook for another 3 minutes until slightly reduced
Season
Let it cool for 10 minutes
Reserve 1 tablespoon of beaten egg and mix the rest with 2 tablespoons of chopped parsley
Add to the garlic mixture
Preheat the oven to 200°C (hot)
Open the dough into a circle 35 cm in diameter on an ungreased baking sheet with the bottom facing up
Spread the filling over the dough, leaving a 5 cm border free and top with Cabra cheese
Fold the border over the filling and brush with the reserved egg
Bake for 25 minutes or until golden
Sprinkle with the remaining parsley and serve warm or hot
346 calories per serving
