Autumnal garden foccacia

Strolling our garden to find autumn’s treasures, I harvested red onions, rosemary and blackberries for this delicious autumn version of a foccacia that is a perfect companion with any autumnal soup.

Ingredients, 1 foccacia

25 g yeast

425 ml water

225 g durum flour

245 g type 00 flour

150 g oat flour

1 tsp fine salt

25 ml olive oil plus 2 tbsp

Toppings: Flaky salt, blackberries, red onions and rosemary

Methods

Dissolve the yeast in the water. Add the salt, oil and flour little by little. Let your stand mixer do the mixing and kneading and keep it going until the dough releases from the bowl. Cover the bowl and leave to rise for an hour.

Scrape the dough into your mould and make holes using your fingers. Gently brush the dough with olive oil and drizzle with flaky salt. Top it with your garden treasures, gently pressing them into the dough.

Bake at 225 degrees Celsius for 30-35 minutes.