Wild Garlic Focaccia

Ingredients:

1 tbsp sugar (or honey)
400ml warm water (about 44°C), divided
7.5g active, dried, yeast
700g plain flour (or bread flour)
2 tsp salt
4 tbsp olive oil, divided

For the Topping:
50g ramsons, washed and finely shredded
30g freshly-grated Parmesan cheese
3 tbsp olive oil
1 tsp coarse sea salt
1/4 tsp black pepper

Method:

In a small bowl, combine the sugar (or honey) with 120ml warm water. Sprinkle the yeast over the mixture then set aside to stand for about 8 minutes, or until foamy.

Now sift the flour into a large bowl. Form a well in the centre and pour in the remaining water, the yeast mixture and 4 tbsp of the olive oil. Mix for about 5 minutes, or until it comes together as a dough then transfer to a lightly-floured work surface. Knead for about 10 minutes then add the salt and knead for about 8 minutes more, or until the dough is very smooth and elastic (if it sticks to your hands add a little more flour).

Grease a large bowl with oil then form the dough into a ball and place in a bowl. Cover with clingfilm (plastic wrap) then set aside in a warm place for about 50 minutes, or until the dough has doubled in volume (if desired, you can refrigerate the dough over night at this point, but return to room temperature before using the dough).

Whilst the dough is rising prepare the wild garlic (ramson) topping. Finely chop the greens with a knife. Transfer to a bowl and mix with the garlic and the remaining 2 tbsp olive oil.

When the dough has risen, knock back then shape into a loaf, place on a lightly-greased baking tray then scatter the chopped ramsons and Parmesan cheese over the top then set aside to rise for 30 minutes. After this time form dimples in the top of the dough with your fingers by pushing into the dough several times. Brush the olive oil generously over the top, making sure plenty goes into the dimple. Sprinkle coarse sea salt and black pepper over the top then transfer to an oven pre-heated to 200°C and bake for about 30 minutes, or until the bread is golden brown and sounds hollow when tapped on the base.

Remove from the oven and transfer to a wire rack to cool (at least 30 minutes) before slicing and serving.