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For the dough, pour the flour, salt, sugar, yeast and olive oil into a food processor, followed by 300ml lukewarm water. .
Blitz the dough for around 30 seconds until it comes together to form a loose ball of dough. If the dough is still very wet, add a little more flour until it comes together.
Tip the dough out onto a floured surface and knead using both hands for 5 minutes until the outside is smooth and the dough elastic.
Place the dough in an oiled bowl and cover with clingfilm. Leave to rise in a warm place until the dough has doubled in size. Depending on the temperature, this should take about an hour.
While the dough is rising, make your wild garlic oil. Wash the wild garlic leaves thoroughly then finely chop root to tip. Add to a bowl, with the olive oil, a squeeze of lemon and a pinch of salt.
When the dough has risen, knock back into the bowl with your fist. Divide the mixture up to 15 balls. Place in an oiled baking dish or cast iron skillet in a circular pattern, making sure to leave at least an inch between each ball. Cover with oiled clingfilm and leave to rise for a further 30 minutes.
Preheat the oven to 220°C. Brush the top of each roll with a generous helping of garlic oil, saving at least ⅓ for later. Bake the bread in the oven for 20 minutes until puffed up and light golden. Remove from the oven and brush over the remaining garlic oil.
Tuck in straight away. Or if making in advance, cover with foil, then reheat in the oven and brush with garlic oil just before serving.
Top tip - Take a picture of your dough before it’s left to rise. That way you can monitor its progress and will know when it has doubled in size. Watch how it’s done in our recipe video here.
For the dough
For the wild garlic oil