Wild garlic and black pepper focaccia

This wild garlic and black pepper focaccia is one of the easiest breads to make, even for the inexperienced bakers! Delicious, fluffy, spongy bread topped with generous amount of wild garlic, black pepper, sea salt and olive oil.

500 g strong white bread flour
1 tbsp sea salt
300 ml tepid water
7 g dried fast action yeast (or 14 g fresh yeast)
40 g wild garlic
1 tsp black peppercorns
1 tbsp olive oil
1 tbsp semolina or fine breadcrumbs

In a bowl of a standing mixer fitted with the hook attachment, mix together the flour and sea salt. In a small jug mix together water with yeast, and gradually, while having the mixer on low speed, start adding the yeast mixture to the flour. Continue to mix on low speed for about 5-6 minutes until the smooth dough will form. Transfer the dough to a lightly oiled large bowl, cover with warm kitchen towel or cling film and set aside for an hour or until double in size.
Set aside few whole leaves of wild garlic, then roughly chop the remaining wild garlic and transfer it to a medium bowl. Add the black peppercorns and olive oil and bash it all together. You can use mortar and pestle for this step, or just bash it using rolling pin. 

next instruction : www.annabanana.co

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