wild garlic bread
Print Recipe

Wild garlic focaccia - yeasted version

wild garlic focaccia loaf. Makes one loaf
Course: Side Dish
Cuisine: Italian
Keyword: focaccia, wild garlic
Servings: 4



  • 300 g Strong bread flour
  • 7 g sachet of fast action yeast
  • 5 g salt
  • 200 ml water
  • 5 wild garlic leaves, washed and finely chopped
  • 2 1/2 tbsp olive oil

For topping

  • olive oil
  • flaked salt
  • Wild garlic leaves, edible flowers or herbs
  • Fine semolina for dusting


  • In the bowl of a stand mixer add the flour, then add the salt on one side of the bowl and the yeast on the opposite side of the bowl, this is so the salt doesn’t touch the yeast.
    Add the olive oil, then pour in 100ml of the water and turn the mixer on, then start adding the remaining 100ml a bit at a time, add the chopped wild garlic, add 1 tbsp. of flour and turn the mixer up to high speed. The dough will look like its going to be too wet to start with, but after 5 to 8 minutes of kneading at high speed with your stand mixer it will have built up gluten and look fine. You can add more flour if your doesn’t come together well, but the wetter the dough the better. (I find that different flour brands absorb liquid differently so I find giving exact measurements quite difficult).
    Pour some oil into a large lunch box, remove the dough from the mixer bowl with oiled hands and stretch it a few times to test the gluten.
    Cover and place in the fridge to rise over night.
    The next day, remove the dough from the fridge and leave it for half an hour in the oiled box to come to room temp.
    Line a baking sheet with baking paper and sprinkle on some course semolina, then gently tip out the dough onto it trying not to knock out too much air. Pull into shape, cover loosely with plastic wrap making sure it doesn't touch the dough, or place in a place large bag and then leave to rise for 1 hour in a warm spot or until doubled in size.
    Sprinkle a little semolina on top, then using your fingers push into the dough , making lots of little indentations. (I find having oiled fingers work best)
    mix 2 tbsp. oil and 1 tsp water with 1/2 tsp of salt and pour over so there are lots of little puddles of oil in the indentations.
    Then arrange wild garlic leaves on top. Add some flaked salt.
    Bake for 25 minutes, until golden and it sounds hollow when tapped on the base. Let cool then slice and enjoy.