This week I'm combining my love of foraging with the 52 loaves project, to make a wild garlic focaccia. I used the basic bread recipe from the River Cottage Bread Handbook to make the focaccia, following the instructions all the way through to the baking bit.
To make the focaccia we picked a handful of young wild garlic leaves and blended them with approx. 200 ml of rapeseed oil, you can also use olive oil. It makes the most amazing green coloured oil!
Wild garlic has a more mild and gentle taste than bulb garlic you buy from the shops and the early shoots taste really green and fresh.
Then taking your bread dough that has already proved, you press it gently into a well-oiled tin, leaving the dimples from your fingers! Drizzle the bread with the green wild garlic oil and sprinkle sea salt flakes lightly over the top.
Bake in a hot oven, 200oC/Gas mark 6 for 10 - 20 minutes or until the top has browned slightly. Serve warm straight from the oven.