Create this very pretty and equally yummy wildflower focaccia bread.
- A focaccia bread mix (easily available in lots of supermarkets)
- Olive oil
A selection of herbs and flowers to decorate. For this bread we used a selection of foraged items found in the garden and village lanes, including:
- Spring onions
- Garlic chive
- Pinks (Dianthus)
- Salvia flowers
- Blackcurrent sage
- Nettle seeds
- Mallow flowers
- Borage flowers
- Flat leaf parsley
- Mallow ‘cheeses’ – the seed pods of tree mallow gathered before they harden
Be careful not to uproot the plants, and not to over harvest a plant or area – just pick what you need!
- Mixing bowl
- A wide, flat bread tin
- Tin foil to cover
Put the bread mix in the mixing bowl and add water and olive oil. Allow the dough to prove (or rise) before decorating.
Pre-heat the oven to 210°
Use the edible flowers and herbs to decorate the surface.
Cover with tin foil and place in the oven for 20 minutes.
Remove the foil 5 minutes before the end of the cooking time.
Carefully remove from the oven, allow to cool and eat.