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Wild garlic grows in abundance in shady, damp woodlands, fields and hedgerows in the spring, and you know you are near to some as you can smell the amazing garlic aroma. This recipe is a lovely way to enjoy wild garlic in its prime. You can also freeze wild garlic pesto and stir this into the dough.

This is a highly-nutritious wheat and gluten-free focaccia style bread which I have developed, swapping the white flour for ground almonds and chickpea flour. It is still lovely and fluffy and at the same time will keep tummies fuller for longer. It also packs in some fibre, iron and calcium. People on a low FODMAP diet can usually tolerate wild garlic, so this a great option for those with sensitive or gassy tummies.

If you don’t have access to wild garlic, then simply pop a sliver of a garlic clove into each indentation before baking.

Suitable for weaning babies from 6 months old, if you omit the salt. A little salt is ok for toddlers over 12 months.

Here are the details...
Print Recipe
Servings Prep Time
people 10 minutes
Cook Time Passive Time
18 minutes 40 minutes
Servings Prep Time
people 10 minutes
Cook Time Passive Time
18 minutes 40 minutes
Here are the details...
Print Recipe
Servings Prep Time
people 10 minutes
Cook Time Passive Time
18 minutes 40 minutes
Servings Prep Time
people 10 minutes
Cook Time Passive Time
18 minutes 40 minutes
Ingredients
Dough
Topping
Units
Instructions
  1. Place the yeast, maple syrup and warm water into a medium sized bowl, stir and leave for 7 minutes, it should start bubbling and fermenting a little. This process helps to eliminate the sugar hit from the maple syrup.
  2. Weigh out the ground almonds and chickpea flour into another bowl and stir in psyllium, baking powder and salt.
  3. Add the egg, egg whites, olive oil and apple cider vinegar to the yeast mixture and whisk for a couple of minutes to make the mixture light and frothy.
  4. Fold the egg mixture into the dry ingredient mixture so it becomes a thick dough. Then fold in the finely-sliced wild garlic leaves.
  5. Line a baking sheet with baking paper or use a silicone sheet. Grease with a little olive oil so the dough does not stick the baking sheet.
  6. Dip a spatula (or your fingers) in cold water and place the dough on the baking sheet. Spread the dough so it is an even thickness, about 1 cm thick.
  7. With a wet finger make indentations into the dough and then drizzle on some more olive oil and sprinkle on some flaky sea salt.
  8. Cover with a clean kitchen drying up towel and prove in a warm dry place for 40-50 minutes – it will rise a little.
  9. Whilst it is proving pre-heat your oven to 180 degrees fan/200 degrees non-fan.
  10. Bake the focaccia dough for 18 minutes, covering the top with baking paper at around the 10-minute mark to stop it burning.
  11. Take out of the oven and allow the focaccia to cool completely before serving as the texture is much nicer that way. You can serve it warm after 15 minutes if you are in a hurry.
  12. Slice and dip into balsamic vinegar and olive oil.
Recipe Notes
  • Play around with the flavours – try rosemary and garlic slivers, black olive and thyme or sundried tomato and fresh basil.
  • Store in an airtight container for up to 2 days, giving it a light toast before serving again. (good luck with that. Ours didn’t last an hour!)
  • Nut free: swap ground almonds for coconut flour or polenta
  • Egg free: use egg replacer powder such as Orgran or use three flax eggs (mix 3 tablespoons ground flax with 7 ½ tablespoons of water)
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