This wild garlic focaccia is one of the easiest breads you can make! It requires minimum effort to prepare, but will deliver maximum of flavours. Spongy, fluffy bread topped with wild garlic, black pepper and olive oil, perfect for sharing with family and friends!
Last week, I posted the recipe for this wild garlic and asparagus risotto. This week, I will continue the wild garlic theme, with this wild garlic and black pepper focaccia. I have been a fan of this delicious and easy-to-make bread for a long time!
You may remember my recipe for red grape and rosemary focaccia from a while back. The best thing about focaccia is that anyone can make it, regardless of your experience as a baker or bread maker. It does not require any fancy equipment or ingredients, just few simple steps and a bit of patience.
The ingredients for this focaccia are very simple, and you probably have most of them in your kitchen already!
- Strong white bread flour.
- Sea salt.
- Wild garlic.
- Black pepper.
- Olive oil.
- Fine semolina.
Step 1: Prepare the dough in a bowl of a standing mixer, or by hand. If making it by hand, tip the flour onto the clean, kneading surface and mix it with sea salt. Make a well in the centre and pour in the yeast and tepid water mixture (one part of boiling water to two parts of cold water). Start kneading the dough until smooth and it all comes together. It will take about 10 minutes. Set it aside in a lightly oiled bowl and cover with kitchen towel or cling film until doubled in size (about an hour).
Step 2: While your dough is rising, prepare the wild garlic and black pepper spread. Tear the wild garlic leaves into smaller pieces and bash them together with black pepper and olive oil. Save few whole wild garlic leaves to stuff the dough with later.
Step 3: Prepare your baking tin. Mine was 22cm x 32cm. Drizzle it with a little olive oil and sprinkle some semolina or fine breadcrumbs. That will add nice crunch to the bottom of the focaccia. Using your hands, stretch the dough inside of the baking tin so it covers all of it.
Step 4: Using your hands, spread the wild garlic, black pepper and olive oil mixture on the dough surface. If you have any wild garlic leaves left, roll them gently and stick inside the focaccia dough. Using your fingertips, press the dough gently, creating small dents. Sprinkle with some sea salt, cover again with kitchen towel and allow it to prove for 45 minutes.
Preheat the oven to 220C (fan), and bake the focaccia for 20 minutes or until golden brown.
Enjoy this wild garlic focaccia while it's fresh, straight from the oven. It tastes best on the same day, but can also be re-heated in the oven the next day (set the oven for 170°C and bake for about 5-8 minutes).
Serve it at any family or friends gathering, with some olive oil and balsamic on side.
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Wild garlic and black pepper focaccia
- 500 g strong white bread flour
- 2 teaspoon sea salt or more to taste
- 300 ml tepid water
- 7 g dried fast action yeast (or 14 g fresh yeast)
- 40 g wild garlic
- 1 teaspoon black peppercorns
- 1 tablespoon olive oil
- 1 tablespoon semolina or fine breadcrumbs
- In a bowl of a standing mixer fitted with the hook attachment, mix together the flour and sea salt. In a small jug mix together water with yeast, and gradually, while having the mixer on low speed, start adding the yeast mixture to the flour. Continue to mix on low speed for about 5-6 minutes until the smooth dough will form. Transfer the dough to a lightly oiled large bowl, cover with warm kitchen towel or cling film and set aside for an hour or until double in size.
- Set aside few whole leaves of wild garlic, then roughly chop the remaining wild garlic and transfer it to a medium bowl. Add the black peppercorns and olive oil and bash it all together. You can use mortar and pestle for this step, or just bash it using rolling pin.
- When the dough is ready, prepare your baking tin (I've used 22 cm 32 cm) by lightly oiling it, then sprinkle the semolina or fine breadcrumbs over it. Using your hands, stretch the dough into rectangle inside of the tin. Spread bashed wild garlic and olive mix on top of the dough, sprinkle with sea salt. Roll the remaining wild garlic leaves and push them into the dough. Using the tips of your fingers, press the dough gently into the tin. Cover again with the kitchen towel or cling film and allow to prove for another hour.
- Heat the oven to 220C (fan). Bake the focaccia for 20 minutes or until golden brown. Enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.