Jammymummy's Blog

Divine given creativity – recipes, knitting patterns and alike

Wild Garlic Focaccia Recipe

What a treat it is this time of year to be Allium_ursinum0strolling through wet woods to the fragrance of wild garlic and the twittering of happy birds.

Unable to find a recipe for Wild Garlic Focaccia online this in one that I have created and used plenty of times .    It makes a pretty moist mix, but don’t be tempted to add more flour otherwise the texture won’t be quite right.

Ingredients

210ml/ 7.5fl oz/ just under 1 cup warm water (about the same temperature of your hand)
15ml/ 1 tbsp olive oil
350g/ 12oz/ 3 cups white bread flour
2.5ml/ 0.5tsp salt5ml/ 1 tsp sugar or honey
5ml/ 1 tsp easy-blend dried yeast
20 wild garlic leaves – washed  (in salt water if you are a little concerned about any slimy friends!) and chopped up smallish with a pair of scissors.

2 extra tbsp olive oil ( for just before you put it in the oven)
Some ground sea salt (for right at the end as well)

Paul Hollywood wouldn’t be pleased, but I use a food mixer to make my bread, but you can do it by hand if you want and follow this recipe.

Method

  1.  Put the water, sugar/honey and yeast into the mixers bowl and leave for a little bit to start bubbling.
  2. Add the flour, salt, oil, and wild garlic to the mix and using your machine’s dough hook, knead for 10 mins.  As it is such a runny mix, you might need to give it a stir every  now and again with a spatula.
  3. Take the dough hook out, pop a tea towel over the bowl and leave it to rise for about an hour, or until doubled in size (depends a lot on the temperature of the room).
  4. Oil 2 x 10″ loose bottomed round cake tins, or a large backing tray.  And then oil the kitchen side you are going to use and your hands (you’ve been warned!)
  5. Plop the mix onto the side, split it in half.
  6. Pull the mix into the corners of the tins, so that it is roughly equal across the tin. Then poke your finger over the top so that it has the classic dimples in the top.
  7. Leave it to rise again for about an hour, or until it has doubled in size again.
  8. Preheat your oven to 220C/425F/Gas 7
  9. Drizzle about a tablespoon of olive oil over the top of both of them and a good sprinkle of sea salt (to taste)
  10. Pop in the oven for about 20 minutes and they are golden brown.
  11. Delicious served straight away, or if kept in an airtight container these will keep for a few days.   These also freeze really well.

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