focaccia with herbs and edible flowers
we love a fresh focaccia, served warm and crispy, for dipping in oil, perhaps with a glass of wine. It just doesn't get any better, and this recipe, so simple to make, is as good as any we know. serves 4-6 people, and it's great to make with kids too!
450g strong white bread flour
1 teaspoon salt
1 teaspoon sugar
4 tablespoons extra virgin olive oil, plus some extra for drizzling
7g sachet of dried yeast
for the topping
1 greens of devon chef's garnish box (tell us in the ordering comments that you are making a focaccia) containing:
sprigs of rosemary, garlic chive or wild garlic flowers (depending on seasonal availability), tagetes flower heads, rocket flowers.
plus: flaky sea salt.
lightly oil a shallow baking tray, roughly 20-25 x 30-35 cm.
put the flour, salt, sugar, olive oil and yeast into a large mixing bowl.
add 300ml warm water and mix in the bowl with a wooden spoon or your hands. A loose, elastic dough is required, probably wetter than looks normal, which is why it helps to knead it in the bowl, rather than on a floured surface. Transfer to another bowl, lightly oiled and cover with a damp tea towel.
leave in a warm place until doubled in size - this can take anything from 1 - 3 hours on average.
knock back the dough, then tip it into the prepared baking tray, pressing it in with your knuckles or fingertips. Cover once more with the tea towel and leave to rise for another 20-30 minutes.
preheat the oven to 190℃/gas mark 5
press your fingertips into the dough to make small indentations
drizzle a little olive oil over the dough and sprinkle rosemary and sea salt all over.
bake in the oven for 25 minutes, or until golden; when tapped underneath it should sound hollow
sprinkle the flower petals all over the golden focaccia
eat immediately! (we doubt you will be able to resist :-)