Welcome to a delightful twist on a classic Italian favourite—Focaccia! In this blog post, we're taking the art of baking to a blooming new level by incorporating the beauty of edible freeze-dried flowers from Polly's Petals.
Focaccia, with its crisp crust and fluffy interior, serves as the perfect canvas for culinary creativity. By adding a sprinkle of flowers, you can transform an ordinary loaf into a stunning piece of edible art. Polly's Petals offers a variety of freeze-dried flowers that are not only gorgeous but are also safe to eat, bringing a fresh and aromatic twist to any bread.
In addition to sharing this lovely recipe by Sian* from Polly's Petals, we are excited to announce an Instagram giveaway. One lucky follower will win a vibrant 'Mia Mix' of edible flowers from Polly's Petals, perfect for your next floral creation. Plus one of our brand new 'Wildflower Gift Boxes', which includes a gorgeous tea-towel, candle and wildflower seeds. Head to Instagram today and enter. The winner will be announced on Earth Day, Monday 22nd April at 8pm.
Recipe
Floral Focaccia Bread
Dough Ingredients
500g Strong white bread flour
8g Fine salt
10g Fast action dried yeast
30ml Olive oil (plus extra)
370ml Water
To decorate – The Mia Mix
Viola Flowers
Pea Tendrils
Cornflower Petals
Micro Purple Sorrel
Add To Your Taste
Sea salt flakes
Olive oil to drizzle
Method
- Put all the dough ingredients in a mixer bowl fitted with a dough hook and mix/knead the dough, allowing 2 minutes on slow speed, then 7 minutes on a medium.
- Place the dough in an oiled bowl and cover with a large plastic bag. Leave to rise in room temperature for 2 hours or until doubled in size.
- Oil the base of a large shallow baking tin approximately 30x20cm. Tip the mix out into the lightly oiled tin and stretch it to fill the dimensions of the baking tin.
- Drizzle with lots of olive oil and make indentations all over the surface with your fingers.
- Put the tray into a roomy plastic bag and leave to prove for 1.5hrs.
- Remove the tin from the plastic bag. Add the flowers and greens onto the dough, making sure to press firmly on the dough. Drizzle with more olive oil.
- Pre-heat oven 210 °C / Fan 190 °C, gas mark 6.
- Make a foil tent over the tin to protect the flowers and greens. Bake for 10 minutes with the foil on. Remove the foil and cook for a further 10 minutes.
- Remove the tin from the oven, drizzle more olive oil if required and sprinkle flaky sea salt to taste.
Enjoy!
From Cara of Polly's Petals
"I have always found flowers enchanting, Mother Nature is extraordinary. Growing up on the Jurassic Coast in Dorset was wonderful, childhood family walks connected me with the changing seasons, the magic of spring when the flowers are bursting to life and the cosiness of autumn with all the warm rusty colours. Over time I have learned how to source flowers and petals sustainably and ethically working with growers in Dorset UK, France and India, also to preserve and store them. Most folk know about petal wedding confetti, but flowers can be used for so much more. Edible flowers can be used to decorate any culinary creation, infused as tea, soaked in alcohol, bathe in them, make soap, rose petal powder face masks... Flower powders can be used as natural flavourings and colour, you can create a whole rainbow of coloured food using no chemicals at all. My wonderful journey of learning about flowers and their properties feeds my soul and heals my body, flowers can create pleasure and joy."
We hope you enjoyed the recipe, do send over any photos!
Jodie x
*An adaptation of the Paul Hollywood recipe