Aromatic Wild Garlic Focaccia with Rosemary

Instructions

1. 11

   In a large bowl, combine the warm water, yeast, and sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.

2. 22

   Add the flour, fine sea salt, and 2 tablespoons of olive oil to the yeast mixture. Mix with a spoon or your hands until a shaggy dough forms.

3. 33

   Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until it's smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.

4. 44

   Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

5. 55

   While the dough is rising, prepare the wild garlic and rosemary. Roughly chop the wild garlic leaves and finely chop the fresh rosemary.

6. 66

   Once the dough has doubled, gently punch it down. Add the chopped wild garlic and rosemary to the dough and knead briefly to distribute them evenly.

7. 77

   Preheat your oven to 400°F (200°C). Drizzle 2 tablespoons of olive oil into a 9x13 inch baking pan. Transfer the dough to the prepared pan.

8. 88

   Gently press the dough to spread it evenly in the pan. Use your fingertips to create dimples all over the surface of the dough. Drizzle generously with more olive oil and sprinkle with flaky sea salt.

9. 99

   Bake for 20-25 minutes, or until the focaccia is golden brown and cooked through. Let it cool slightly in the pan before transferring to a wire rack. Serve warm or at room temperature.