The flavours of butter, capers and wild garlic melt into the soft dough of this irresistible focaccia bread.
Makes 1 loaf.
250g strong white bread flour
200g pasta flour
7g dried yeast
1 tbsp fresh rosemary
1 tbsp mini capers
1 handful of chopped wild garlic
1 tbsp of sea salt flakes
Pre-heat oven to 220°C.
Pour the two flours together into a mixing bowl and add the yeast and salt.
Using your hand blend the ingredients together.
Make a well in the middle of the flour and pour in the water.
Make a claw shape with your hand and roll the mixture around the bowl until a ball of dough forms.
Transfer the dough onto a clean work surface with a little flour.
Stretch and knead the dough for 10 minutes until it becomes smooth and stretchy.
Place the dough back into the mixing bowl and cover with cling film.
Leave for 90 minutes or until the dough doubles in size.
Scoop the dough out onto a clean lightly floured work surface and knead for 1 minute.
Shape the dough into a round shape and place in a shallow non-stick oven proof dish that has a lid.
Using your fingers press lots of holes into the top of the bread to create wells for the flavour of the butter to fall into when it is baked.
Place the lid on the pan and leave the bread to prove for 45 minutes to double in size.
When the bread has fully proved bake for 15 minutes with the lid on, followed by 10-15 minutes of baking without the lid.
While the bread is baking, melt the butter, capers and wild garlic in pan.
Remove the bread from the oven and pour over the garlic butter.
Let the bread stand for 10 minutes before serving.
To finish, sprinkle with sea salt flakes.