This foccacia is one of those minimal effort maxium taste recipes everyone should keep in their repertoire.
500g Strong Bread Flour
1/4 Tsp Dried Yeast
10g Sea Salt plus extra for the top
2 Tbs Olive Oil
Edible Flowers and Herbs for the topping. We used nasturtiums, violias, and calendula from our edible range here. Plus some woody herbs like sage, rosemary and thyme.
- Mix and knead together Flour, Water, Yeast and Salt in to a wet smooth dough. Don't worry if it is quite wet.
- Leave on the kitchen bench over night or for approx. 8 hours or until doubled in size. The length of time can depend on room temperature.
- Once doubled in size pour dough into approx. 30cmx20cmx2cm oiled and lined tin. Stretch dough to the corners then drizzle with olive oil and sprinkle with salt. Dimple dough with your finger tips and arrange flowers and herbs on top and press down a little.
- Bake in a 225C oven for 25-30mins until a deep golden brown.