for 1 bread

Dough

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

Wild garlic

2 bunch	wild garlic, roughly chopped
1 dl	olive oil
1 tsp	sea salt

How it's done

Dough

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.

Focaccia

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.

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