Nicky Dear Health Coach

Although Wild Garlic isn’t always in season, you can just substitute for normal Garlic and anything else like fresh Basil to taste

500g strong white bread flour ( or wholemeal bread flour )
10g salt
7g fast acting dried yeast ( optional- add 1 tbs sour dough culture )
400ml water
70ml olive oil

2-3 cloves of garlic
200g wild garlic
1 1/2 tsp sea salt flakes
A few wild garlic leaves to top

Chopped black olives to decorate

Grated Parmesan to serve

-In a large bowl, combine the flour, yeast & salt
-Make a well in the middle of the dry ingredients & pour in the water
-Mix until everything is wet & well combined, the dough will be quite loose and sticky
-Add 50ml of the oil to a large bowl or baking tin (I use an 8 inch cake tin)
-Empty the dough out into the oiled container and use oiled hands to fold each edge of the dough back over itself into the middle
-Turn the dough upside down so that the folds are now underneath
-Cover the dough & leave to rise for about an hour, until it has doubled in size
-Once risen, repeat the same folding process again, being careful not to knock out too much of the air bubbles and leave to rise for another hour

-In a blender (or you can roughly chop) add the Wild Garlic, 20ml Olive oil and garlic cloves- blend until roughly combined but not smooth
-Next, gently dollop the garlic mixture over the risen dough before repeating the same fold process for a third and final time, marbling the pesto throughout the dough ensuring that it fills the tin completely.
-Cover the dough & leave to prove for 30 minutes
-With oiled hands, press your fingers into the dough to create small holes & dimples
-Drizzle over some more Olive Oil, decorate with extra wild garlic and sprinkle over the sea salt- This is the stage where I also sprinkle over my chopped black olives.
-Bake the focaccia in the oven at 220C for 20-25 minutes until golden brown

To serve, wait until the focaccia has cooled and grate over some parmesan. I also like to serve mine with some balsamic vinegar or balsamic glaze as it really compliments the garlic tang!