Wildfarmed Focaccia
Directions
- 1Add water and flour to the mixer.
- 2Add water and flour to the mixer.
- 3Add water and flour to the mixer.
- 4Dissolve fresh yeast in a bit of water, whisking until smooth.
- 5Dissolve fresh yeast in a bit of water, whisking until smooth.
- 6Dissolve fresh yeast in a bit of water, whisking until smooth.
- 7Slowly add the dissolved yeast to the dough.
- 8Slowly add the dissolved yeast to the dough.
- 9Slowly add the dissolved yeast to the dough.
- 10Drizzle oil into the dough.
- 11Drizzle oil into the dough.
- 12Drizzle oil into the dough.
- 13Add salt and pepper to the dough.
- 14Add salt and pepper to the dough.
- 15Add salt and pepper to the dough.
- 16Add wild garlic, chives, and basil to the dough.
- 17Add wild garlic, chives, and basil to the dough.
- 18Add wild garlic, chives, and basil to the dough.
- 19Fold the herbs right into the dough until mixed.
- 20Fold the herbs right into the dough until mixed.
- 21Fold the herbs right into the dough until mixed.
- 22Scrape the dough onto an oiled surface.
- 23Scrape the dough onto an oiled surface.
- 24Scrape the dough onto an oiled surface.
- 25Divide the dough into four portions.
- 26Divide the dough into four portions.
- 27Divide the dough into four portions.
- 28Give each portion a few gentle folds.
- 29Give each portion a few gentle folds.
- 30Give each portion a few gentle folds.
- 31Leave the dough to proof for a few hours.
- 32Leave the dough to proof for a few hours.
- 33Leave the dough to proof for a few hours.
- 34Give each piece of dough a few turns.
- 35Give each piece of dough a few turns.
- 36Give each piece of dough a few turns.
- 37Coat each piece of dough in polenta.
- 38Coat each piece of dough in polenta.
- 39Coat each piece of dough in polenta.
- 40After a second proof, the dough is ready for the oven.
- 41After a second proof, the dough is ready for the oven.
- 42After a second proof, the dough is ready for the oven.
- 43Cover the dough with oil.
- 44Cover the dough with oil.
- 45Cover the dough with oil.
- 46Dimple the dough.
- 47Dimple the dough.
- 48Dimple the dough.
- 49Sprinkle the dough with Maldon salt.
- 50Sprinkle the dough with Maldon salt.
- 51Sprinkle the dough with Maldon salt.
- 52Bake for around 30 minutes until golden and crisp.
- 53Bake for around 30 minutes until golden and crisp.
- 54Bake for around 30 minutes until golden and crisp.
- 55Cut the focaccia into desired pieces.
- 56Cut the focaccia into desired pieces.
- 57Cut the focaccia into desired pieces.
Ingredients
- water
- water
- water
- flour
- flour
- flour
- fresh yeast
- fresh yeast
- fresh yeast
- oil
- oil
- oil
- salt
- salt
- salt
- pepper
- pepper
- pepper
- wild garlic
- wild garlic
- wild garlic
- chives
- chives
- chives
- basil
- basil
- basil
- polenta
- polenta
- polenta
- Maldon salt
- Maldon salt
- Maldon salt
Equipment
mixerwhiskoil surfacetrayoven
Tips
- Use up any herbs that are just past their prime.
- Coating in polenta adds extra crunch to the final crust.