Wild Garlic Focaccia (with Chili)
Ingredients
- 5 g Salt
- 350 g Strong Bread Flour*
- 7 g Dried Yeast
- 60 ml Olive Oil + more to drizzle
- 200 ml Water
- 1 handful Rosemary Fresh, Chopped
- 30 g Wild Garlic**
- 2 Chili Peppers Optional
Instructions
- Add salt, flour, yeast, 3 tablespoons of the Olive oil and water into a large mixing bowl.
- Stir together until a dough starts to come together, then start kneading for 10 minutes.
- Take the garlic cloves and chili peppers and add them to a food processor. You can keep the seeds of the chili peppers in, and pulse them until finely chopped.
- Add the garlic and chili mixture as well as the rosemarry to the dough and kneed until the dough is fully incorporated.
- Add another tablespoon of olive oil into a clean bowl and put the dough into it, ensuring the dough is coated in a bit of oil as well.
- Cover the bowl with plastic wrap and let rise for an hour to an hour and a half - the dough should double in size.
- Turn the dough out onto a lightly floured surface and shape into a flattened circle.
- Move the dough onto a baking sheet and cover with plastic again for another hour, to let it rise.
- Pre-heat the oven to 220 degrees Celsius.
- After the bread has sat for that last hour, lightly press down on the bread in various places with your finger, creating small dips in the bread.
- Drizzle some olive oil on top and sprinkle with salt.
- Bake in the oven for 15 minutes or until the bread is golden on top.
Notes
* We were out of bread flour and just used plain flour in this recipe.
**We used regular garlic, in the same amount, as wild garlic was out of season.