The fresh wild garlic gives the Italian bread a delicate garlic flavor, making it the perfect seasonal amuse-bouche!
- Servings: 6
- Preparation time: 30 min.
- Cooking time: 140 min.
Ingredients
- 500 g flour
- 250 ml water
- 250 g feta cheese
- 100 g fresh wild garlic
- 100 ml olive oil
- pine nuts or cedar nuts
- 1 teaspoon sugar
- 1/2 cube of fresh yeast
- 2 teaspoons salt
- pepper
Preparation
- Dissolve the yeast and sugar in a small bowl with lukewarm water, cover, and let rest for 10 minutes.
- Knead the yeast water with flour, salt, and 2 tbsp olive oil until the dough feels smooth, then cover and let the dough rise in a warm place for one hour.
- Wash the wild garlic, dry well (use a salad spinner if necessary), chop finely, and mix with the remaining olive oil.
- Season the wild garlic oil with salt and pepper and grease a baking sheet.
- Roll out the dough on the sheet, poke holes in it with a wooden skewer, and pour the wild garlic oil evenly over it.
- Cover the focaccia dough and let it rise again for one hour.
- Bake at 225 degrees (Celsius) for about 20 minutes until golden brown.
- Shortly before it finishes baking, sprinkle the bread with some fresh wild garlic, feta cheese, and pine nuts.
- Enjoy!
- You can let yeast dough rise in the oven. Simply preheat to 40 degrees (Celsius) for five minutes, turn it off again, and place the covered, heat-resistant bowl inside the oven.
