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Wild garlic focaccia

300 grams

bread flour

210 grams


5 grams


4 grams

dry yeast

8 grams


Olive oil

Mix the bread flour with the water, the sugar and the dry yeast. Now knead this with a dough hook for 5 minutes on a low speed. Then add the salt and knead it for another 3 minutes. After drizzle some olive oil in a bowl and fold the dough from the outside to the bottom to create a nice ball. Place it in the bowl, cover it with foil and let it proof at room temperature for at least 1 hour or till doubled in size.

20 grams

wild garlic leaves

70 grams

olive oil



20 grams


Meanwhile mix the wild garlic leaves with the olive oil, the zest from half a lemon and the pistachios. Blend this till smooth. Once the dough has doubled in size repeat the same folding process once more to remove all the air we just gained by proofing it. Then place it on a tray that’s covered with parchment paper. Drizzle some of the wild garlic puree on top and spread it. Then spread the dough a bit as well, cover it and let it proof for another hour. After that drizzle the remaining puree on the dough and press your fingers in the dough every couple of centimeters. Now season it with some flaky salt and also add some pickled wild garlic flowers. Then bake it at 190 degrees Celsius for around 25 minutes. You’ll end up with such a beautiful and delicious focaccia. Definitely worth the wait! Then portion it to the desired size. Now it’s best to serve it straight away, but otherwise heat it up at 200 degrees Celsius with a splash of water for around 3 minutes.


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