Stinging Nettle Foccacia
Wild food recipes from ‘An Artist, a Farmer and a Scientist walk into a bar…..’ a wildfood.store sponsored event, Bingara 2018.
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310ml (1 1/4 cups) warm water
2 teaspoons (7g/1 sachet) dried yeast
2 teaspoons caster sugar
100ml extra virgin olive oil
450g (3cups) plain flour
2 teaspoons sea salt flakes
2 tablespoons fresh rosemary leaves
500g Nettle leaves
1. Mix all dry ingredients in a bowl and make a well then slowly incorporate water
2. Turn out onto a floured surface and knead gently for 5 minutes
3. Put dough in a bowl with a little olive oil and cover with a clean tea towel then leave in a warm place (around 30 degrees so on top of your oven is good) for 1 hour
4. Wearing sturdy gardening gloves, use tongs and scissors to pick nettle leaves. Be very careful not to touch any part of the plant.
5. Wash Nettle then blanch in salty boiling water. Rinse in cold water then remove any stalks and chop roughly.
6. Kneed back the dough and add the blanched nettle. Let rise again for another hour.
7. Roll out dough to desired thickness.
8. Let rest for 30 minutes.
9. Bake at 200 degrees for 10 minutes then at 160 degrees for another 5 minutes.
10. Let cool for 5 minutes on its baking tray then brush with a generous amount of olive oil and a light sprinkle of sea salt then transfer to a wire cooling rack.
11. Serve up with olive oil to dip or your favourite spread and enjoy.