Focaccia with wild garlic

Focaccia with wild garlic

Total: 2 hr 55 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / 100 g: 245 kcal
, Fat: 7 g
, Carbohydrate: 37 g
, Protein: 7 g


1 bread


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 kg light spelt flour
3 tsp salt
1 parcel dry yeast (approx. 7 g)
8 dl water

Wild garlic

2 bunches wild garlic, roughly chopped
1 dl olive oil
1 tsp sea salt
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How it's done

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Mix the flour and salt in the food processor bowl. Add the yeast and water, knead into a smooth dough using the dough hook on a food processor for approx. 5 mins. Cover and leave to rise at room temperature for approx. 2 hrs.

Wild garlic

Combine the wild garlic, oil and salt.


With oiled fingers, place the dough on a baking tray lined with baking paper. Using your fingers, stretch the dough out on the tray and make indentations. Drizzle the wild garlic oil over the dough.

To bake

Approx. 30 mins. on the bottom shelf of an oven preheated to 240°C. Take the focaccia out of the oven, remove from the tray, leave to stand for approx. 5 mins., serve lukewarm or cold.

Good to know
Tip: Instead of wild garlic, use 1 bunch each of basil and flat-leaf parsley, and 2 pressed garlic cloves.

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