Nettle, Garlic and Rapeseed Focaccia 9 May 2015 Nettles are at their best at this time of the year. Just give them a jolly good wash before using

Nettles are at their best at this time of the year; later they tend to taste rather bitter and have a somewhat laxative quality. Obviously you should wear gloves when you pick them and ensure you are not harvesting them close to the ground in a popular dog-walking area. Collect your nettle leaves in a plastic bag having peeled them off their stems and give them a jolly good wash in a sink full of cold water before using.

Process them by placing them in a food processor with the whole cloves of garlic (skin still on), also the rapeseed oil and then pulse until the mix is still fairly coarse and a deep green colour.

For one large loaf or two small you will need:

• 750g strong white flour
• 500 ml warm water
• 25g fresh yeast
• 200g salt
• 2 handfuls of nettle leaves stripped from stalk
• 200ml rapeseed oil
• 6 cloves garlic
• Rock salt to scatter on bread before cooking.

Method:

• Add the yeast to the water so that it dissolves.
• Mix the salt into the flour and then mix the two together.
• Work into a dough and knead for 10 minutes to produce a smooth dough which stretches when you pull it apart.
• Leave to prove in a warm place for 30 minutes.
• Turn the oven to 230 C / 446 F or gas mark 8.
• Knock back the dough and mould into a flat round shape on a baking tray.
• Leave to prove for a further 15 minutes, then spread the nettle mix on top and plunge your fingers into the dough to create little pot holes which will fill with the oil.
• Scatter with rock salt and bake for 230 C for about half an hour or until the top is golden and bubbling with the oil mix.
• Serve while still warm for best flavour.