It’s true! I’m a wild garlic addict. And since it’s in season only very briefly I tend to put it everywhere. In soups, in focaccia, as a pesto, savoury muffins would also be great, or a soufflé… you name it. Not that I’ve come around to do all of the above, but there is a little time left, so there’s still hope. For now I’d like to show the flat filled focaccia. Just a little note (so that you won’t end up like I did), remember, once you rolled out the dough, TRANSFER on to a piece of baking paper and start to put on the ingredients after (and not before). I couldn’t believe I did the same mistake twice and forgot it… transfer it afterwards, with everything inside hasn’t been a piece of cake…
- pizza dough
- wild garlic
- roll out the pizza dough and transferit on a piece of baking paper (and maybe also already on the tin);
- put on some slices of ham, then add some thinly sliced camembert;
- add the coarsly chopped wild garlic and season to taste;
- bake in the preheated oven at 200 °C until ready (about 15 min).