There’s something so comforting about making homemade focaccia—its crispy crust, soft and airy interior, and the endless possibilities for toppings. But when we decided to add wild garlic pesto to the mix, everything changed. The result? A focaccia that’s not only beautifully soft but also bursting with garlicky, herby goodness.
We first came up with the idea when wild garlic season was in full swing, and we wanted to do something different. We were already loving our wild garlic pesto on pasta and sandwiches, so why not add it to focaccia? The flavors are the perfect match, and now we can’t imagine making focaccia any other way.
🌱 Why Wild Garlic Pesto Works So Perfectly
Wild garlic pesto is one of those seasonal gems that just screams spring—the fresh green leaves have a mild garlicky flavor that’s less intense than regular garlic but still packed with personality. We love how the herbal aroma fills the kitchen when you mix it with olive oil, pine nuts, and parmesan.
When paired with focaccia, it infuses the bread with a delicious herby richness that’s perfect for any occasion. Whether you’re making this for a family dinner, a picnic, or just as a snack for yourself, wild garlic pesto focaccia brings that perfect balance of fluffy, savory, and garlicky all in one bite.
💡 Fun Fact: Wild garlic is not only delicious, but it’s also packed with nutrients like vitamin C, iron, and antioxidants. It’s like getting a spring boost with every bite!
🍞 The Magic of Focaccia
Focaccia is one of those breads that feels fancy but is surprisingly easy to make. The key to a great focaccia is in the dough, which needs time to rise to create that fluffy interior and crisp golden exterior. But don’t worry—it’s a super forgiving recipe!
What we love most about focaccia is how customizable it is. You can top it with almost anything—olives, tomatoes, onions, herbs, or in our case, wild garlic pesto—and it always turns out delicious. But when wild garlic pesto is involved, it adds a unique twist that takes this bread to the next level.
🌿 Tip: If you want extra flavor, drizzle a bit of extra virgin olive oil on top of the focaccia before baking to enhance that golden, crispy crust!
🍽️ How to Serve Wild Garlic Pesto Focaccia
Once your focaccia is baked, the real fun begins. While it’s amazing on its own, there are so many ways to enjoy it:
🥪 As a sandwich – Use it to make hearty sandwiches filled with grilled vegetables, hummus, or vegan cheese.
🍅 With soup – Serve it alongside your favorite tomato soup or creamy vegan chowder for a comforting meal.
🍽️ As a side dish – Pair it with a fresh green salad or roasted vegetables for a light, well-rounded meal.
🍷 For dipping – Drizzle some balsamic vinegar and olive oil for dipping—it’s the perfect way to enjoy focaccia.
🍃 Dip Tip: For extra flavor, infuse olive oil with herbs (like rosemary or thyme) and serve it on the side for dipping!
🥄 How to Store and Reheat
Focaccia is best eaten fresh, but if you have leftovers (which is rare!), here’s how to store and reheat it:
📌 Room temperature: Keep it wrapped in a tea towel or placed in an airtight container for up to 2 days.
📌 Freezer: If you want to freeze it, wrap it tightly in plastic wrap and place it in a freezer bag for up to 3 months.
📌 Reheat: To bring back the freshness, simply warm the focaccia in the oven for about 5-10 minutes at 350°F (175°C).
❄️ Freezing Tip: Slice it before freezing so you can easily pull out individual pieces when you need them!
❤️ Why You’ll Love Wild Garlic Pesto Focaccia
This Wild Garlic Pesto Focaccia is everything we love about baking—simple, flavorful, and totally irresistible. The combination of herby wild garlic pesto and fluffy focaccia is a perfect balance of savory and satisfying. Whether you’re serving it at a family dinner, enjoying it with friends, or indulging in a late-night snack, this focaccia is sure to become a crowd favorite.
So, the next time you spot fresh wild garlic, grab a bunch and get ready to bake up this fluffy, garlicky delight—you won’t regret it! 🌿🍞💚
Ingredients
For the dough:
- 500 g all-purpose flour (type 550)
- 300 ml lukewarm water
- 7 g packet of dry yeast or fresh yeast (21 g)
- 1 tsp salt
- 1 tsp sugar
- 3 tbsp olive oil (plus more for brushing)
For the topping:
- 100 g fresh wild garlic
- 2 tbsp olive oil
- Coarse sea salt for sprinkling
- Optional: Sun-dried tomatoes, olives, or cheese, to taste
Instructions
- Prepare the Dough: In a large bowl, mix the flour with dry yeast, salt and sugar. Add the lukewarm water and 3 tbsp olive oil and knead everything into a smooth dough. If the dough is too sticky, add a little more flour. If it’s too dry, add a bit more water. Cover the dough and let it rest in a warm place for about 1 hour until it has significantly increased in size.
- Prepare the Wild Garlic: While the dough is resting, thoroughly wash and dry the wild garlic. Roughly chop the leaves and blend them with 2 tbsp olive oil in a food processor until you have a homogeneous paste.
- Shape the Dough: Place the risen dough on a lightly floured surface and knead briefly. Then transfer the dough to a baking sheet lined with parchment paper and shape it with your hands into an even layer, about 2 cm thick.
- Apply the Wild Garlic Paste: Evenly spread the wild garlic paste over the dough. Use your fingertips to press small indentations into the dough to create the typical focaccia structure.
- Bake: Drizzle the focaccia with a bit more olive oil and sprinkle with coarse sea salt as desired. Optional toppings like sun-dried tomatoes, olives, or cheese can be added now. Bake in a preheated oven at 200°C (392°F) for about 20-25 minutes, until golden brown and crispy.
- Serve: Remove the wild garlic focaccia from the oven and let it cool slightly before serving. It tastes best when still slightly warm.
Notes
- Dough Handling: For an even airier focaccia, you can knead the dough again after the first resting period, shape it and let it rest for another half an hour before you top and bake it. The additional rising will ensure an even fluffier texture.
- Moisture During Baking: To achieve a beautiful crispy crust without drying out the inside, you can place a heat-resistant bowl of water at the bottom of the oven while the focaccia bakes. The steam that is generated helps to keep the surface of the focaccia moist during the first few minutes of baking, which leads to a better crust.
Frequently Asked Questions About Our Wild Garlic Pesto Focaccia
🌿 Can I Use Regular Pesto Instead of Wild Garlic Pesto?
Yes, you can substitute regular pesto if you don’t have wild garlic. The flavor will be different but still delicious. Just keep in mind that wild garlic pesto has a milder, herbaceous flavor compared to traditional basil pesto.
🍞 Can I Use a Different Type of Flour?
While the recipe uses all-purpose flour, you can experiment with whole wheat or gluten-free flour. If using gluten-free flour, ensure you’re using a blend that’s suitable for yeast-based bread.
🧄 Can I Make This Without Garlic?
If you’re not a fan of garlic, you can reduce the amount in the pesto or leave it out entirely. You can also use other herbs like rosemary or thyme for a different flavor profile.
🌡️ Can I Make This Focaccia in Advance?
Yes! You can make the focaccia ahead of time and store it in an airtight container for up to 2-3 days. To keep it fresh, you can reheat it in the oven for a few minutes before serving.
🥄 Can I Freeze Focaccia?
Definitely! Focaccia freezes well. Wrap it tightly in foil or plastic wrap and store in the freezer for up to 3 months. Just reheat it in the oven before serving.
🍅 What Can I Serve with Wild Garlic Pesto Focaccia?
This focaccia pairs wonderfully with a fresh salad, soups, or roasted vegetables. It’s also great on its own as a snack or appetizer!
We hope these tips help you enjoy the most flavorful Wild Garlic Pesto Focaccia! Enjoy! 🌿🍞🧄
absolutely delicious!