Wild Garlic Foccacia Bread - Recipes
When your Foccacia dough has doubled in size (30 mins to an hour in a warm kitchen), knock it back a little and then place it in the prepared tray. Now you need to make the Foccacia fit the tray, evenly pushing the mix into a large flat square the size of your tray - make sure the dough is evenly spread and makes it into all of the corners. Now allow the bread to rise again for another 30 minutes to an hour. Pre-heat your oven to 250 degrees.
Whilst this second rising is happening prepare your remaining Wild Garlic. Simply wash and dry the leaves, reserving the flowers and then finely chop (just the leaves). Also take your Almonds (if you have whole Almonds) and very finely slice /chop these too.
When the Foccacia has risen again use your thumb to gently (but firmly) make a pattern over the surface, these small pools will retain the Wild Garlic and Olive Oil later on but also add texture to the bread. Place in the oven and cook for 12 minutes.
When 12 minutes has passed quickly take the bread from the oven (making sure to close the oven door quickly to retain the heat). Sprinkle the top of the bread the chopped Almonds and evenly distribute the Finely Chopped Wild Garlic. Finish with a good pinch of Coarse Maldon Salt and a grinding of Black Pepper, then finish the bread with a little more Olive Oil. Return to the oven for another 10 minutes until golden brown.
Once cooked your kitchen will be filled with the intoxicating fume of fresh bread and warm Wild Garlic. Take the Wild Garlic Foccacia bread and place the now golden and herby slab on a wire rack to cool for 10 minutes. Serve in nice big wedges decorated with the reserved white Wild Garlic flowers, with some sun dried tomatoes and Olives. Perfect for an appetiser or just as a greedy lunch!
Oh, and if you haven't got access to Wild Garlilc, why not try another Wild Herb such as Jack by the Hedge!
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