We made this delicious bread on our Back to basics bread course last week and it was a great success.  The Ground ivy stands in for the classic Rosemary very well and has the same level of punchy flavour.

Thanks to Tom for delivering another inspirational course and to everyone who came on the day.

A couple of days before that we had a lovely day foraging in the woods on our One day foraging course.  May is such a great time to forage and we found over 30 different wild edibles on the day, as well finding time to make a few Yorkshire pesto pizza bianca to go with lunch.

Ground ivy and sea salt focaccia
For the dough
500g strong white flour
7g instant yeast sachet
1 tsp salt
oil, for greasing
For the topping
2 tbsp extra virgin olive oil, plus extra for after baking
3 stems of Ground ivy chopped finely
1 tsp sea salt flakes
Freshly ground black pepper

 
Method
Combine the flour, yeast and salt in a bowl and add up to 350ml lukewarm water, until you have a soft dough.
Knead for 10-15 minutes. Transfer to an oiled bowl, cover with cling film and leave to rise for 30 minutes.

After 30 minutes, place into a lined and slightly warmed baking tray of 37 x 27cm. Drizzle with olive oil and top with Ground ivy and sea salt and a little pepper.
Press your fingers into the dough to make dimples and then rest again for another 30 minutes.
Preheat the oven to 240C/450F
Bake for about 15 minutes, or until evenly golden-brown. Check the
focaccia from time to time to make sure the bread is cooking evenly, move the tray accordingly.
Once cooked, remove from the oven and immediately drizzle some
olive oil all over. Leave to cool, then cut into squares.