Focaccia all’Aglio Selvatico

Name: Focaccia all’Aglio Selvatico (Wild Garlic Focaccia Bread)
Yield: Serves 10
Cuisine: Italian
Ingredients: 150 g wild garlic leaves and flowers; 100 ml extra virgin olive oil; 300 g fine semolina; 150 g wild garlic leaves and flowers; salt and pepper; 15 kg coarse salt; 100 g shelled almonds, finely crushed; salt and pepper; 700 ml lukewarm water; 85 ml extra virgin olive oil, plus extra for oiling; 30 g fine salt; 1.25 kg Italian ‘00’ flour; 45 g fresh yeast

Wild Garlic Focaccia Bread

Preparation info

Serves
10

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

Ingredients

45 g fresh yeast
700 ml lukewarm water
85 ml

Europe
Italy
Starter
Mediterranean
Vegan
Bread

Method

For the focaccia itself, dissolve the yeast in a little of the lukewarm water – about 50ml – then mix with the oil and salt. Mix this into the flour and semolina to make a dough. Set aside in a warm place and cover with a clean cloth. Leave to rise until doubled in size, about 1 hour.

Meanwhile, prepare the topping by coarsely liquidising the garlic leaves (reserving the flowers if you