Wild Farm Focaccia

30 mins
Serves 1
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Directions

  1. 1Start by adding water and flour to the mixer.
  2. 2Start by adding water and flour to the mixer.
  3. 3Start by adding water and flour to the mixer.
  4. 4Dissolve fresh yeast in a bit of water, whisking until smooth.
  5. 5Dissolve fresh yeast in a bit of water, whisking until smooth.
  6. 6Dissolve fresh yeast in a bit of water, whisking until smooth.
  7. 7Slowly add the dissolved yeast to the dough.
  8. 8Slowly add the dissolved yeast to the dough.
  9. 9Slowly add the dissolved yeast to the dough.
  10. 10Drizzle oil into the dough.
  11. 11Drizzle oil into the dough.
  12. 12Drizzle oil into the dough.
  13. 13Add salt and pepper to the dough.
  14. 14Add salt and pepper to the dough.
  15. 15Add salt and pepper to the dough.
  16. 16Fold in wild garlic, chives, and bay leaf into the dough.
  17. 17Fold in wild garlic, chives, and bay leaf into the dough.
  18. 18Fold in wild garlic, chives, and bay leaf into the dough.
  19. 19Once mixed, scrape the dough onto an oiled surface.
  20. 20Once mixed, scrape the dough onto an oiled surface.
  21. 21Once mixed, scrape the dough onto an oiled surface.
  22. 22Divide the dough into four portions.
  23. 23Divide the dough into four portions.
  24. 24Divide the dough into four portions.
  25. 25Give each portion a few gentle folds.
  26. 26Give each portion a few gentle folds.
  27. 27Give each portion a few gentle folds.
  28. 28Leave the dough to proof for a few hours.
  29. 29Leave the dough to proof for a few hours.
  30. 30Leave the dough to proof for a few hours.
  31. 31For the next fold, give each piece a few turns.
  32. 32For the next fold, give each piece a few turns.
  33. 33For the next fold, give each piece a few turns.
  34. 34Coat the dough pieces in polenta.
  35. 35Coat the dough pieces in polenta.
  36. 36Coat the dough pieces in polenta.
  37. 37After the second proof, the dough is ready for the oven.
  38. 38After the second proof, the dough is ready for the oven.
  39. 39After the second proof, the dough is ready for the oven.
  40. 40Cover the dough with oil.
  41. 41Cover the dough with oil.
  42. 42Cover the dough with oil.
  43. 43Dimple the dough.
  44. 44Dimple the dough.
  45. 45Dimple the dough.
  46. 46Sprinkle with Maldon salt.
  47. 47Sprinkle with Maldon salt.
  48. 48Sprinkle with Maldon salt.
  49. 49Bake for around 30 minutes until golden and crisp.
  50. 50Bake for around 30 minutes until golden and crisp.
  51. 51Bake for around 30 minutes until golden and crisp.

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
  • bay leaf
  • bay leaf
  • bay leaf
  • polenta
  • polenta
  • polenta
  • Maldon salt
  • Maldon salt
  • Maldon salt

Equipment

mixeroiled surfaceoven

Tips

  • Adding polenta to the dough adds extra crunch to the final crust.
  • Use up any herbs that are just past their prime.
Wild Farm Focaccia | Clip Recipe