Eckington Manor Wild Garlic Foccacia

Ingredients

For the pesto

  • 100g wild garlic
  • 50g pine nuts
  • 50g Parmesan
  • 150ml olive oil
  • Salt and white pepper
  • Splash of white wine vinegar

For the wild garlic oil

  • 100g wild garlic
  • 200ml olive oil

For the sponge

  • 250g strong plain flour
  • 22g dried instant yeast
  • 5g sugar
  • 340ml warm water

For the dough

  • 250g strong plain flour
  • 5g salt
  • 15ml olive oil
  • The sponge

Method

Start by making the oil and the pesto, for the pesto add all ingredients to a food processor and blend to a thin paste then season with salt pepper, and a splash of vinegar to taste. Then make the oil by blended the wild garlic and oil together until smooth then pass the mix through a damp j cloth or kitchen roll to pass off any sediment left behind from the wild garlic.

For the sponge whisk all of the ingredients together to form a thick paste then cover and leave in a warm place to double in size, then make the dough place all the dry ingredients in a large mixing bowl and add the risen sponge to the mix, combine to mix with your hands to form a very soft pliable dough, cover the dough with a damp cloth and leave again to double in size.

Once risen lightly oil a work surface and knock the dough back onto it, work to dough into a rectangle and place in a heavy oiled square baking tray or loaf tin use half the wild garlic oil to line the tin. Press you fingers into the dough to create dimples across the top. Cover again and leave in a warm place to double in
size again.

Once risen again dollop the pesto in small dots all over the top of the bread and drizzle with a half of the remaining wild garlic oil then sprinkle with flaked sea salt. Bake in a 190 degree oven for 5 minutes then turn to temperature down to 170 and bake for a further 15 minutes until golden, crisp and we’ll risen.
Remove from the tin and brush with the remaining garlic oil all over the loaf then allow to cool slightly!

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