There are few ingredients that announce the arrival of spring quite like wild garlic. This beautifully soft, airy focaccia celebrates the woodland’s most iconic edible plant, with fragrant wild garlic leaves folded into olive oil before being generously drizzled over the dough to create a golden, crisp crust and an irresistibly fluffy interior.

Using a simple stretch-and-fold method, this high-hydration dough develops incredible texture with very little effort, producing the classic open crumb that makes focaccia such a joy to tear and share. Finished with flaky sea salt, it’s perfect served warm alongside soups, wild pesto and hummus, packed into picnics, or enjoyed simply dipped in extra virgin olive oil.

Whether you’re baking after a spring foraging walk or looking for a delicious way to preserve the season’s wild garlic harvest, this recipe is one you’ll return to year after year.

Makes: 1 large focaccia

Foraging note: Wild garlic (Allium ursinum) is easily recognised by its unmistakable garlic aroma. Always crush a leaf and smell it before harvesting, as several poisonous lookalikes can grow alongside it. If it doesn’t smell strongly of garlic, don’t pick it. Harvest responsibly, taking only what you need and leaving plenty behind for wildlife and other foragers. The recipe uses strong white bread flour, dried yeast, olive oil, fresh wild garlic leaves and flaky sea salt. 

Ingredients

For the dough

• 500g strong white bread flour
• 10g fine sea salt
• 7g sachet fast-action dried yeast
• 400ml lukewarm water
• 30ml extra virgin olive oil, plus extra for the tray

For the wild garlic topping

• 50–75g wild garlic leaves, washed and finely chopped
• 3 tbsp extra virgin olive oil
• 1 tsp flaky sea salt (Hayley uses Emerald Wild Garlic Salt) 

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Method

1. Make the dough

In a large mixing bowl, combine the flour, salt and yeast, keeping the salt and yeast separate initially. Add the lukewarm water and olive oil, then mix until a very wet, sticky dough forms. Cover and leave to rest for 15 minutes. 

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2. Stretch and fold

Wet your hands, then lift one side of the dough and fold it into the centre. Rotate the bowl and repeat this 3–4 times. Cover and leave to rest for 15 minutes.

Repeat this stretch-and-fold process twice more, allowing the dough to rest for 15 minutes between each set. 

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3. First rise

Cover the bowl and leave the dough to rise until doubled in size. This will usually take 1–2 hours at room temperature, or you can leave it to rise overnight in the fridge for extra flavour. 

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4. Prepare the tray

Generously oil a baking tray and transfer the dough into it. Gently stretch the dough towards the corners. If it springs back, leave it to rest for 10 minutes before trying again. 

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5. Second rise

Cover loosely and leave to rise for 45–60 minutes, or until the dough is noticeably puffy. 

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6. Add the wild garlic

Mix the chopped wild garlic with the olive oil and drizzle evenly over the dough. Press your fingertips all over the surface to create the classic focaccia dimples, then sprinkle generously with flaky sea salt. 

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7. Bake

Preheat the oven to 220°C (200°C fan/Gas Mark 7).

Bake for 20–25 minutes, until the focaccia is golden brown with a crisp top. Remove from the tray and leave to cool on a wire rack before slicing and serving. 

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Serving Suggestions

Serve warm with:

• Wild pesto and hummus
• Soups and stews
• Seasonal grazing boards
• Olive oil and balsamic vinegar for dipping
• Soft cheeses and fermented vegetables

Or simply tear and enjoy while still warm from the oven.