RECIPE

Wild Garlic Focaccia

A focaccia just as it should be: light, airy, and full of flavor. By combining sourdough with a small amount of commercial yeast, you get the best of both worlds, deep, complex flavor with a reliable, open crumb. Wild garlic adds a fresh, delicate garlic aroma that pairs beautifully with the soft interior and crisp, golden crust. Out of season, simply substitute it with your favorite fresh herbs.

ACTIVE TIME 30 minutes

TOTAL TIME 24 hours

SERVES 1 focaccia of 20 x 30 cm

DIFFICULTY 3.0

Ingredients

400 g T65 wheat flour
100 g emmer flour
375 g water (75% hydration)
100 g active sourdough starter (100% hydration)
2 g instant dry yeast (or 6 g fresh yeast)
12 g salt
20 g olive oil (for the dough)
70 g wild garlic (or other fresh herbs)

For the topping:
Extra virgin olive oil
Flaky sea salt
Fresh rosemary (optional)

Method

Read full method +

Method
1. Autolyse (optional, but recommended)

Mix the flour and water until no dry flour remains (do not add the salt, starter, or yeast yet). Cover and let the dough rest for 30–60 minutes.

This encourages gluten development, especially when working with emmer flour, which naturally forms a weaker gluten network.

2. Mix the dough

Add the sourdough starter and yeast and mix until incorporated. Then add the salt and olive oil and continue mixing until everything is well combined.

The dough will feel quite wet and sticky—that's exactly what you're aiming for.

3. Bulk fermentation (3–4 hours)

Leave the dough to ferment at room temperature. During the first part of the fermentation, perform a stretch & fold every 30 minutes for a total of 3–4 rounds.

After the final fold, allow the dough to continue fermenting until it has increased by about 50% in volume and feels light and airy.

Optional – Cold fermentation

For even more flavor, refrigerate the dough for 12–24 hours after the bulk fermentation.

4. Transfer to the baking tray

Generously coat a baking tray with olive oil. Carefully transfer the dough onto the tray and gently stretch it toward the edges without pressing out the air.

Let the dough proof for another 2–3 hours, until it feels soft and noticeably "jiggly."

5. Dimple & top

Using wet or lightly oiled fingertips, press deep dimples all over the dough.

Scatter the roughly chopped wild garlic over the surface, gently pressing it into the dimples. Finish with a generous drizzle of olive oil, flaky sea salt, and, if desired, fresh rosemary.

6. Bake

Bake in a preheated oven at 230°C (445°F) using conventional top and bottom heat for 20–25 minutes, or until the focaccia is deeply golden and crisp.

7. Serve

Allow the focaccia to cool slightly before serving. It's delicious warm, at room temperature, or sliced for sandwiches.