Wild Garlic & Rosemary Focaccia
A classic focaccia, slathered with pungent wild garlic and rosemary. As this is a yeasted bread, you’ll need to allow some time for it to rise, but the shaping and baking aren’t too complex. It needn’t look perfect – rustic is good.
Cook's notes
Struggling to find a warm place for the dough to rise? Pop the bowl in the oven (make sure it’s off) along with a jug of freshly boiled water. It creates a warm, humid, enclosed environment, perfect for the yeast to thrive in.
Ingredients
- 5g dried yeast
- 1 tsp sugar
- 500g strong bread flour
- olive oil
- 1 tbsp freshly chopped rosemary leaves, plus extra to gar
- 80g wild garlic
- 30g pine nuts
- sea salt & black pepper
- olive oil
Method
-
Step 1
Measure 275ml/g of lukewarm water into a measuring jug. Whisk in the yeast and the sugar and leave for 10 mins, for the yeast to begin activating.
-
Step 2
Remove 50g of flour and keep it to one side for dusting your hands, work surface, and rolling pin. Tip the rest into a large mixing bowl and add 1 tsp of salt.
-
Step 3
Tip the water and yeast mixture into the mixing bowl and add 2 tbsp of olive oil. Use your hands to bring everything together into a ball and then turn it out onto a lightly floured work surface. Now knead the dough firmly for 5 mins until smooth and elastic. If your dough feels too wet and sticky, dust with a bit more flour as you knead, until it behaves. Alternatively, if it seems too dry, wet your hands before continuing, so that the water works in as you knead. Return it to the bowl, cover with a tea towel, and leave it somewhere warm until it doubles in size – this will take at least an hour.
-
Step 4
Now, blitz the rosemary, wild garlic and pine nuts in a blender, or bash them in a pestle and mortar until you have a coarse paste. Alternatively, you can chop everything together on a board and transfer it to a bowl. Add about 2-3 tbsp of olive oil, until you have a loose pesto-like consistency. Season generously with salt.
-
Step 5
When the dough has risen, lightly oil a baking tray and turn the dough out onto it. Press and stretch the dough out into a rough rectangle; you may find a few rolls with a rolling pin help to start you off. Cover again and leave to prove for a second time; about 40 mins or so, or until visibly risen.
-
Step 6
Meanwhile, turn your oven to 220⁰C/Gas 7 to preheat.
-
Step 7
When the dough has risen, spread the wild garlic mixture evenly over the top and dimple the dough with your fingertips. Transfer it to the oven to bake for 25 mins, or until the bread is golden and risen. Remove and leave to cool on a rack. Finish with a generous grind of pepper before serving.