Staying in October's theme of meadows and wildflowers, I thought it would be fun to share a simple, fun, delicious AND beautiful Wildflower Focaccia Recipe.
Ingredients:
4 cups all-purpose flour
2 tsp salt
2 tsp instant yeast
2 cups warm water
1/4 cup olive oil, plus more for drizzling
Edible flowers and herbs for decoration
Instructions:
Mix flour, salt, and yeast in a large bowl.
Add water and 1/4 cup olive oil. Mix until a sticky dough forms.
Cover and let rise at room temperature for 8-24 hours.
Preheat oven to 220°C (425°F). Oil a baking sheet.
Spread dough on the sheet. Dimple with your fingers.
Drizzle with olive oil and arrange edible flowers/herbs on top.
Bake for 20-25 minutes until golden.
Edible Flowers in New Zealand:
Nasturtiums
Pansies
Violas
Calendula
Borage
Lavender
Chamomile
Fennel flowers
Tips:
Ensure flowers are pesticide-free
Use flowers sparingly as garnish
Press flowers gently into the dough before baking
This focaccia is not just delicious – it's a beautiful celebration of spring!
Tag us in your wildflower focaccia, we'd love to see your delicious designs.
Comments