I'm not very adept at making bread from scratch. My efforts often mean measuring flour, yeast, salt and water and then adding it to my bread maker to do all the muscle work. This is not to suggest that I've never made bread from scratch, I have a kneaded dough a few times and have enjoyed the results immensely. Homemade bread is so much more superior from supermarket brands. Sadly though I just don't have the patience of waiting for the dough to rise; then whilst reading a fellow bloggers blog I was reminded of focaccia and how simple it was to make.
I've made focaccia bread once in my life. I remember topping it with sundreid tomatoes and sliced black olives, it was delicious. So with all this foraged wild garlic stinking up my flat, it occurred to me to incorporate some into the focaccia recipe. It was lovely, the wild garlic infused the bread wonderfully.
No Knead Focaccia comes from Laura at My Seasonal Food Blog. I've adapted it a little. First I've reduced the quantity as her quantities serve a family; secondly I've added wild garlic to the dough.
No Knead Wild Garlic Focaccia
Serves 3 - 4
265g bread flour
1 teaspoon salt
1 teaspoon dry active yeast
225ml luke warm water (you may not need to use it all)
A few leaves of wild garlic, washed and minced
For the topping: sea salt and wild garlic, washed and shredded
In a large bowl, stir flour, salt and yeast together until well combined. Add minced wild garlic and warm water and stir well until a sticky dough is formed. Let rise, covered, in a warm place for about 45 minutes to an hour.
Preheat oven to Gas mark 8. Lightly oil baking pan and then add the dough to it and using your fingertips stretch the dough to fit the baking tin. Drizzle the dough with olive oil, evenly scatter over the sea salt and shredded wild garlic. Bake for 20 minutes or until golden. Serve immediately.