Wild Garlic Focaccia
This wild garlic focaccia is an easy no-knead bread with a soft, airy texture, crisp base, and fresh wild garlic flavour in every bite.
Ingredients
- 500 g strong white bread flour
- 7 g dried yeast
- 10 g fine sea salt
- 1 tsp sugar or honey optional
- 380 ml warm water
- 40 ml olive oil
- 15 wild garlic leaves for the dough
- 10 wild garlic leaves roughly chopped (for topping)
- 3 tbsp olive oil for topping
- flaky sea salt to taste
Instructions
- Add the olive oil, 15 wild garlic leaves, and a small pinch of the salt to a blender. Blend until smooth and bright green.
- In a large bowl, mix the flour, dried yeast, sugar or honey (if using), and the remaining salt. Pour in the warm water and the wild garlic oil. Stir until a wet, sticky dough forms with no dry patches.
- Cover and leave to rise for 1 to 1 1/2 hours, or until doubled in size and visibly airy.
- With wet hands, lift and fold the dough over itself a few times to strengthen it.
- Line a baking tray or dish with baking paper and oil the paper generously. Transfer the dough and gently stretch it out. If needed, let it rest and stretch again. Leave to rise for 20–30 minutes until puffed.
- Drizzle with olive oil, press deep dimples into the dough, then scatter over the chopped wild garlic. Finish with flaky sea salt.
- Bake at 220°C (fan) for 20–25 minutes, or until golden and crisp underneath.
- Leave to cool for at least 10 minutes before slicing.
Notes
This focaccia has a mild wild garlic flavour as written, but it’s easy to adjust. For a stronger, more pronounced taste, simply double the amount of wild garlic leaves blended into the oil. The focaccia is best eaten on the day it’s baked, but it will keep for up to 2 days in an airtight container at room temperature. To refresh it, warm it in a 170°C oven for 5–8 minutes. It also freezes well for up to 2 months — defrost at room temperature, then reheat in the oven until warm and crisp again.