Wild garlic focaccia bread

Wild garlic focaccia bread

Focaccia all'aglio selvatico

By
From
The Collection
Serves
10
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
45g fresh yeast
700ml lukewarm water
85ml extra virgin olive oil, plus extra for oiling
30g fine salt
1.25kg italian ‘00’ flour
300g fine semolina

Topping

Quantity Ingredient
150g wild garlic leaves and flowers
100ml extra virgin olive oil
100g shelled almonds, finely crushed
salt
pepper
15kg coarse salt

Method

  1. For the focaccia itself, dissolve the yeast in a little of the lukewarm water – about 50ml – then mix with the oil and salt. Mix this into the flour and semolina to make a dough. Set aside in a warm place and cover with a clean cloth. Leave to rise until doubled in size, about 1 hour.
  2. Meanwhile, prepare the topping by coarsely liquidising the garlic leaves (reserving the flowers if you like), together with the olive oil. Add the almonds, season to taste with salt and pepper and mix together.
  3. Preheat the oven 220°C.
  4. Take the dough and knead to remove any air bubbles. Spread the dough out on an oiled 60 x 40cm baking tray. It should cover the whole tray and not be higher than 2cm. With the tips of your fingers make dimples in the surface of the dough. Bake in the preheated oven for 20 minutes.
  5. When brown and crisp, remove from the oven. Spread the wild garlic mixture, the flowers if you like, and the coarse salt on the top. Return to the oven for 2 more minutes. Serve warm or cold – either is delicious.

Variation

  • “Romans like frittatas, and this one is said to be an aphrodisiac thanks to the mint! I love it for its fresh taste and simplicity. A frittata is a substantial omelette browned on both sides and not folded, as a French omelette would be.”
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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