Cakes & Bakes: Wild garlic sourdough focaccia

Home-made wild garlic sourdough focaccia | H is for Home

Wild garlic loves this damp, shady corner of our garden. We keep the majority of it contained within an old galvanised wash tub, but if you look closely, you can see that it’s managed to escape and grow in the cracks of the flags!

Wild garlic growing in a vintage zinc wash tub in our garden | H is for Home

I harvested a few of the leaves to go in a wild garlic sourdough focaccia; wild garlic and wild yeast!

Wild garlic oil ingredients | H is for Home Home-made wild garlic oil | H is for Home

In less than a minute, I blitzed the leaves with some olive oil into a liquid about the consistency of a vinaigrette.

pouring sourdough focaccia dough on to an oiled oven tray | H is for Home poured sourdough focaccia dough on to an oiled oven tray | H is for Home poured sourdough focaccia dough on to an oiled oven tray | H is for Home

The dough took a little longer to be ready… about 12 hours in a cool cloakroom.

Cooked wild garlic sourdough focaccia cooling on a wire rack | H is for Home

Depending on the size of your baking tray(s), the recipe makes 2 small or one large loaf. I used a large tray – 39cm x 27cm (15″ x 10½”).

Slice of wild garlic sourdough focaccia with aubergine & tomato spaghetti | H is for Home

It’s absolutely delicious – moist yet airy – and full of intense flavour. Perfect for accompanying pasta dishes, salads, antipasti and cheeses.

Click here to save my recipe to Pinterest for later

Wild garlic sourdough focaccia
For the dough
  1. 190g/7⅔oz sourdough starter (100% hydration)
  2. 310g/11oz tepid water
  3. 2tbsp olive oil
  4. 1tsp runny honey
  5. 500g/17⅔oz 00 flour
  6. 4g/⅛oz salt
For the topping
  1. 6 leaves of wild garlic
  2. 5tbsp olive oil
  3. 1tbsp coarse salt crystals or flakesHome-made wild garlic sourdough focaccia ingredients
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Instructions
  1. In the bowl of a stand mixer, combine the starter with the water, olive oil and honey
  2. With the dough hook attached and on a low speed, slowly add the flour and knead for around 5 minutes or until the mixture begins to come away from the sides of the bowl. Leave to rest for 10 minutes
  3. Add the salt, kneading until it's fully combined
  4. Allow to prove until doubled in size (depending on the temperature, this could be anywhere from 2 hours in a warm kitchen to overnight in the fridge. Make it fit in with your plans and schedule)
  5. Once sufficiently proved, preheat the oven to 200ºC/400ºF/Gas mark 6. If you have one, put your baking stone on a shelf in the bottom ⅓rd of your oven
  6. Coat a baking tray(s) liberally with olive oil, making sure you include up the sides
  7. Gently pour the dough into the centre of the oiled tray and carefully ease it towards the corners. You don't want to deflate the air pockets
  8. Cover with greased clingfilm and allow to prove again in a warm place for about an hour
  9. Make rows of indentations across and down into the dough, drizzle with more olive oil, sprinkle with the coarse salt and bake for 15 minutes
  10. Remove from the oven and spread the wild garlic oil over the top.
  11. Turn the tray 180º (to ensure even browning) and return it to the oven for a further 15 minutes or until the top becomes golden brown
  12. Remove from the oven, take the loaf off the baking tray(s) and allow to cool on a wire rack for a couple of minutes
  13. Slice and serve
Notes
  1. This bread is perfect for mopping up tomatoey or cheesy pasta sauces!
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Get their look: Italian chef’s kitchen

Italian chef's kitchen

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There are so many clues in this interior as to the nationality and occupation of the owner; it’s an Italian chef’s kitchen. Lucas Migliorelli‘s apartment is in a castle; the kitchen floors are made of marble and there’s a huge chandelier hanging from a high, frescoed ceiling.

We’d highly recommend you to have a look at the rest of the photos from the house tour. His kitchen – especially from the perspective of two ex-chefs – is so perfectly kitted out!

  1. ILO soft touch magnetic knife rack
  2. Vintage style pasta collage poster
  3. Bialetti ‘Moka Express’ espresso maker, green/red
  4. Vonshef manual pasta maker
  5. Boleslawiec pottery sugar bowl
  6. Vintage copper stove top kettle
  7. Vintage copper strainer/colander
  8. White marble pestle and mortar
  9. Red enamel colander

Have a look at some of the other interiors featured in our Get their look series

Get their look: Italian chef's kitchen | H is for Home

Cakes & Bakes: Piadina

Piadina with olives, hummus and rocket | H is for Home

Prior to making these flatbreads, I’d never heard of piadina. That’s strange really, seeing as flatbreads from other countries are so well known – pitta, tortilla, chapati, roti…

Ball of flatbread dough | H is for Home

Piadina are from the Emilia-Romagna region of north-eastern Italy. It’s an area of the country renowned for its food; the same area that produces Parmigiano Reggiano, Aceto Balsamico Tradizionale and the origin of pastas such as tortellini, lasagne and tagliatelle.

Stack of freshly-made piadina | H is for Home

This basic flatbread is traditionally made using plain white flour, lard or olive oil, salt and water and served as a street food. It’s eaten as an accompaniment to cheeses, cold meats and vegetables or with sweet fillings such as jam or chocolate spread.

These are quick, easy and delicious – devour them while they’re still warm with a selection of dips!

Piadina with olives, hummus and rocket | H is for Home

Piadina

'Bread', Christine Ingram & Jennie Shapter
Course Bread
Cuisine Italian
Servings 4 breads

Ingredients
  

  • 175 g/6oz plain flour
  • 1 tsp salt
  • 15 ml/1tbsp olive oil
  • 105 ml/7tbsp lukewarm water

Instructions
 

  • Sift the flour and salt together into a large bowl; make a well in the centre
  • Add the oil and water to the centre of the flour and gradually mix in to form a dough
  • Knead on a lightly floured surface for 4-5 minutes until smooth and elastic
  • Place in a lightly oiled bowl, cover with oild cling film and leave to rest for 20 minutes
  • Heat a griddle over a medium heat
  • Divide the dough into four equal pieces and roll each into 18cm/7-inch round
  • Cover until ready to cook
  • Lightly oil the hot griddle, add one or two piadine and cook for about 2 minutes or until they are starting to brown
  • Turn the piadine over and cook for a further 1-1½ minutes
  • Serve warm
Piadina ingredients
If you don't have a griddle, a large heavy frying pan will work just as well
Keyword bread, flat bread, flatbread, unyeasted bread

Click here or on the image below to pin the recipe for later!

Piadina recipe | H is for Home