Wildfarmed Focaccia
Directions
- 1Add water and flour to the mixer.
- 2Dissolve fresh yeast in a bit of water, whisking until smooth.
- 3Slowly add the dissolved yeast to the dough.
- 4Drizzle oil into the dough.
- 5Add salt and pepper to the dough.
- 6Add wild garlic, chives, and basil to the dough.
- 7Fold the herbs right into the dough until mixed.
- 8Scrape the dough onto an oiled surface.
- 9Divide the dough into four portions.
- 10Give each portion a few gentle folds.
- 11Leave the dough to proof for a few hours.
- 12Give each piece of dough a few turns.
- 13Coat each piece of dough in polenta.
- 14After a second proof, the dough is ready for the oven.
- 15Cover the dough with oil.
- 16Dimple the dough.
- 17Sprinkle the dough with Maldon salt.
- 18Bake for around 30 minutes until golden and crisp.
- 19Cut the focaccia into desired pieces.
Ingredients
- water
- flour
- fresh yeast
- oil
- salt
- pepper
- wild garlic
- chives
- basil
- polenta
- 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.
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