It's a little lesser known fact about me, that I’ve got a bit of a ‘thing’ (nay, OBSESSION) for florals... in all their forms!
Fashion, furnishings… Focaccia!
Yes, these days, it seems not even my bread is immune from an occasional run in with the rhododendrons!
The 'roots' of this passion for all things petalled, well - let's just say they run pretty deep, and while the Focaccia-Garden-making phase is a relatively new dalliance, I have a feeling it might just be my finest foray into 'flower power' yet!
Luckily, the near arrival of spring - coupled with the discovery of a 'secret ingredient' to help separate my attempt at focaccia art, from the bread garden masses - is lending the perfect excuse I never needed, to lean into this new-found passion for sweet pepper poppies and tomato dahlias!
Asilia Salt - home of the happy-hued Hibiscus Salt that this recipe wouldn't be complete without - is the UK’s newest sea salt brand, and boasts a range of unique, sustainably-produced salt types and flavours, all sourced, hand-harvested and sun dried in Tanzania.
As a high quality product, a little goes a long way, and a pinch is just enough to transform the flavour profile of myriad of dishes. From risotto to ratatouille, and fresh fish… to fancy, floral focaccia.
The result, in this case, is a focaccia which is as appetising as it is aesthetic. The perfect accompaniment, if I do say so myself, to a cheat-dinner charcuterie board, seasonal soup or mouth-watering mezze dinner!
Simply tear, share, dip or dunk, and for best results, savour with a side of the obligatory smugness that only comes from being a ‘seasoned’ bread artiste!!
For the full video how-to, click here.
Sponsored by Asilia Salt
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