Ingredients (serves 4-6)
- 450g of strong white bread flour
- 1 tsp. of salt
- 1 tsp. of sugar
- 4 tbsp. of extra virgin olive oil (with some extra for drizzling)
- 7g sachet of dried yeast
- 1 greens of devon chef’s garnish box* containing: rosemary, garlic chive or wild garlic flowers (season dependant), marigold flowers & rocket flowers.
- Sea salt flakes
*Please note: It is important to only use edible flowers which are specifically for consumption
- First, lightly oil a 20-25 x 30-35 cm baking tray.
- Combine the flour, salt, sugar, olive oil and yeast together in a mixing bowl.
- To this add 300ml of warm water and mix in the bowl with a wooden spoon or your hands until it becomes a loose, elastic dough. As this is a wet dough mixture it’s best to knead it in the bowl rather than on a surface.
- Move your dough to a second lightly oiled bowl, and cover with a damp tea towel to prove – it can take anything from 1 – 3 hours to double in size.
- Now knock back the dough by folding it repeatedly in on itself and using the heels of your hands to knock all the air out, until it is smooth.
- Tip the dough into your prepared baking tray using your knuckles or fingertips to press it down and cover once more with the tea towel and leave to rise for another 20-30 minutes.
- Preheat the oven to 190℃/gas mark 5
- Use your fingertips to make small indentations in the dough to create that traditional focaccia look before drizzling with a little olive oil and finish by sprinkling some rosemary and sea salt all over.
- Bake your focaccia in the oven for 25 minutes, or until golden, then sprinkle the flower petals all over the golden focaccia.
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