A celebration of spring in bread form, Cheryl’s Sun & Moon Focaccia is a beautifully soft, airy focaccia topped with golden dandelion flowers and scattered nettle seeds like a wild spring sky. With its crisp olive oil crust and light, bubbly crumb, this high-hydration loaf captures the abundance of the season and makes a stunning centrepiece for any table. 🌼🌿✨

Ingredients

• 650g strong bread flour
• 7g instant yeast
• 580ml lukewarm water
• 60ml olive oil, plus extra for the tray and topping
• 15g salt

Toppings

• Dandelion flowers
• Nettle seeds
• Olive oil for drizzling

Optional after baking:

• Pepper dulse sprinkle

Method

1. In a large bowl mix the flour and yeast.
2. Add the lukewarm water and olive oil and mix into a very wet, sticky dough.
3. Add the salt and continue mixing until fully incorporated.
4. Cover and leave to rest for 30 minutes.
5. Perform a stretch-and-fold:

• pull one side of the dough up and fold it over itself
• rotate the bowl and repeat several times

2. Repeat the stretch-and-fold process 3 times total, with 30 minutes rest between each round.
3. Generously oil a baking tray.
4. Pour the dough into the tray and gently stretch it toward the edges.
5. Fold the dough into thirds in the tray, flip over and gentle stretch towards the sides, then leave to rise again until puffy and naturally filling the tin with large bubbles.
6. Dimple the dough deeply with oiled fingers.
7. Drizzle generously with olive oil.
8. Scatter over dandelion flowers and nettle seeds.
9. Bake at 200°C (180°C fan) for 20–25 minutes until deeply golden with crisp edges.
10. Finish with pepper dulse after baking if using.