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Delicious Warm, Foraged, Wild Garlic Bread

April 23, 2025 by knobbyplate

Nestled in the heart of spring, this wild garlic bread is a celebration of the season’s most vibrant offering. Hand-foraged from lush, shaded woodlands, the wild garlic infuses the loaf with its unmistakable aroma — fresh, earthy, and gently pungent — a natural perfume that fills the kitchen as it bakes. The leaves, chopped finely and folded generously into a soft, enriched dough, create vivid green marbling throughout each slice, offering both beauty and bold flavor.

Golden and crisp on the outside, the crust cracks gently under the pressure of your fingers, giving way to a pillowy interior, tender and steaming when torn apart. The scent intensifies as the loaf is broken open, releasing warm notes of garlic, yeast, and a whisper of butter. It’s the kind of bread that begs to be shared — laid in the center of the table, still warm, with pieces pulled off and passed around, fingers brushing, laughter mingling with the sound of crust tearing.

Each bite is a textural delight — the contrast of crunchy crust and airy crumb, punctuated by the mellow, green sharpness of wild garlic. There’s a rustic charm to it, a reminder of barefoot walks through damp meadows and baskets filled with wild greens. Delicious on its own or dipped into olive oil, slathered with salted butter, or paired with soft cheeses, it transforms the simplest meal into something memorable.

This bread isn’t just baked — it’s gathered, kneaded, and loved into life. It’s wild and soulful, a reminder of the bounty just beyond our doors, and of the quiet magic found in the act of sharing food made with our hands and the gifts of nature.

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Delicious Warm, Foraged, Wild Garlic Bread
Author: Tony Tomlinson
Recipe type: Foraged
Cuisine: British Woodland Food
Prep time:  1 hour 30 mins
Cook time:  45 mins
Total time:  2 hours 15 mins
Serves: 6
 
Ingredients
  • DOUGH
  • * 750 g wheat flour
  • * 400 ml water, lukewarm
  • * 1 tsp sugar
  • * 42 g fresh yeast, corresponds to 1 cube
  • * 2 tsp salt
  • * 5 tbsp olive oil
  • WILD GARLIC BUTTER
  • * 200 g vegan butter, soft
  • * 40 g wild garlic
  • * ¼ tsp salt
Instructions
  1. * For the dough, first mix the lukewarm water (only around 35-40 degrees Celsius) and the sugar. Crumble in the yeast and dissolve by stirring. Let stand in a warm place for about 5-10 minutes to activate the yeast.
  2. * Put the flour and salt in a bowl. Add the yeast mixture and olive oil and knead everything into a smooth dough for a few minutes. Shape the finished dough into a large ball. Cover the bowl with a damp kitchen towel and let the dough rise in a warm place for at least 1 hour. Now also prepare the wild garlic butter or put it out of the refrigerator so that it can become soft.
  3. * Roll out the dough into a long rectangle on a floured work surface and brush with ¾ of the soft wild garlic butter. Halve the rectangle from the short side. Then cut from the long side into strips approx. 5-6 cm thick and roll them up. Don't worry, you don't have to work exact here. Place the dough rolls close together in a greased springform pan (we use one with a diameter of 21 cm). Below you can find pictures of these steps.
  4. * Preheat the oven to 180 degrees Celsius. Since springform pans are usually not completely tight, place a pan underneath in the oven to catch any melting fat. Bake the wild garlic bread for about 40-45 minutes until the crust is lightly brown and crispy. Brush the bread with the rest of the wild garlic butter and bake for another 5 minutes.
  5. * Take out of the oven and let cool down before cutting.
  6. WILD GARLIC BUTTER
  7. * Wash wild garlic and spin dry. Roughly cut into small pieces with a knife.
  8. * Mix the wild garlic, salt and the softened butter (in small pieces) either in a tall, narrow container with a hand blender or in a food processor. Like this it can be used for the recipe.
  9. * If you make more butter and want to keep it: put the vegan wild garlic butter in a clean container or form a roll in cling film. The wild garlic butter can be kept in the fridge for at least 1-2 weeks. But it can also be frozen wonderfully.
3.5.3251

 

Filed Under: Bread, Foraged, Uncategorized, vegan, Vegetables, vegetarian Tagged With: bread, cheap, foraged, garlic, healthy, wild garlic

Garlic and rosemary focaccia

February 7, 2024 by knobbyplate

One of my absolute favourite breads to make is Rosemary and Garlic Focaccia. It’s so simple to make using my food mixer as an all in one mixer. Simply add all the ingredients to the mixer and switch it on using my K beater. An absolute favourite of my ex wife it never failed to please and today I make it at least every other week to dip into my winter vegetable soups.

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Garlic and rosemary focaccia
Author: Tony Tomlinson
 
Ingredients
  • For the dough
  • * 500g/1lb 2oz strong white flour
  • * 7g instant yeast
  • * 1 tsp salt
  • * oil for greasing
  • For the topping
  • * 2 tbsp extra virgin olive oil, plus extra to drizzle after baking
  • * 3 rosemarybranches, needles only, finely chopped
  • * 2 large garliccloves, finely chopped
  • * 1 tsp flaked sea salt
Instructions
  1. Make the dough: Mix the ingredients together, and then knead the dough by hand or with your mixer.
  2. Let the dough rise: Place dough into a greased bowl, cover tightly, then set aside to rise for about 2–3 hours.
  3. Flatten dough out onto a baking pan: Punch down the risen dough to release the air, then use your hands to flatten the dough out onto an oiled baking sheet. If the dough keeps shrinking, cover it for 5 minutes to let the gluten settle.
  4. Let the dough rest in the refrigerator: The cold temperature slows down the rising. In fact, there’s so little yeast that the dough will hardly rise at all during this step. Let it rest in the refrigerator for as little as 1 hour and up to 24 hours. The longer it rests, the better the flavor. I recommend at least 12 hours,.
  5. Remove from the refrigerator: Let the dough hang out on the counter as you preheat the oven and prep the toppings. It will rise a little bit, but not much.
  6. Preheat oven: Focaccia bakes in a very hot 450°F (232°C) oven.
  7. Dimple the dough: A good stress reliever! Use your fingers to dimple the entire surface of the dough.  The dimples give the olive oil and toppings “a place to go.” This step is fun!
  8. Add toppings: A simple blend of fresh garlic, rosemary, thyme, and basil is a favorite, but I have plenty of focaccia topping suggestions listed below. No matter which topping you use, drizzle olive oil all over the surface.
  9. Bake: Bake until golden brown. I set the oven to broil for the last minute to really crisp up the surface. Highly recommended!
3.5.3251

 

Filed Under: Bread, Uncategorized Tagged With: artisan bread, bread, focaccia, garlic, italian, rosemary

IRISH TREACLE BREAD

August 1, 2017 by knobbyplate

Irish treacle bread is quite simply delicious straight from the oven with a cup of tea and lashings of butter. There is no proving required to make this bread as soda is substituted for yeast. I first came across this bread whilst searching for a basic soda bread recipe and I have been hooked ever since, making it regularly through the summer months to eat outside with a cup of tea in hand.

We are into August now which for me signals the start of the foraging season so I am looking forward to collecting lots of blackberries and sloes to make everything from jams to flavored vodkas. I really do love this time of year especially with summer being at its height. I love my long walks along the shoreline with my camera hoping to get that killer sunset shot that I seem to manage to do every year. This summer a new micro brewery has opened up in the village offering all sorts of wonderful cask ales and real ciders to taste. So I am sure I will post a review of some of their wares in the coming weeks.

For now though sit back and enjoy a nice summer afternoon lazing in the garden with some of my delicious Irish treacle bread.

 

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IRISH TREACLE BREAD
Author: The Knobbly Plate
Recipe type: bread
Cuisine: irish
Prep time:  20 mins
Cook time:  40 mins
Total time:  1 hour
Serves: 4 Persons
 
Ingredients
  • 500 g or 1lb plain flour (sieved)
  • 2 Tbsp treacle also known as molasses in america .
  • ½ pt butter milk or cows milk (approx)
  • 2 tsp cream of tarter
  • 1 tsp bread soda
Instructions
  1. Pre-heat oven to 200c/400f.ligth dust a flat baking sheet with flour. Leave the tin of treacle in a bowl of warm water for a few minutes, this will help soften treacle and make it easier to spoon out of tin. Heat the treacle and butter milk in a low heat just slightly warm .
  2. Mix all dry ingredients together in a bowl.
  3. Add sufficient liquid to mix ,to a soft dough then onto a floured surface and lighting knead.
  4. Shape into a round circle, place onto the flat baking sheet and make a cross on top of dough with a knife.
  5. Place into pre-heated oven and bake for about 40 minutes.
  6. Treacle bread is a traditional Irish favourite.
  7. When baked the bread will have a hallow sound if trapped on the base.
  8. cool on wire tray for 5 minutes.
  9. Then get a clean ,dry tea towel and wrap the treacle bread up in it, this will help to give a softer crust on your bread..
3.5.3226

 

Filed Under: Bread Tagged With: bread, irish, traditional, treacle

Lazy Days Beetroot & Raisin Tea Bread

July 19, 2017 by knobbyplate

Well the weekend seems to have flown by and on these lovely hot sunny days what could be nicer than a nice refreshing cup of tea and some freshly baked beetroot and raisin tea bread.

The beetroot season has just started and it is a vegetable that I feel is particularly unused. Mostly bought in jars pickled in vinegar but it is so much more versatile and good for you too. Beetroot is a good source of iron and folate (naturally occurring folic acid). It also contains nitrates, betaine, magnesium and other antioxidants (notably betacyanin). More recent health claims suggest beetroot can help lower blood pressure, boost exercise performance and prevent dementia.

There that’s the science out of the way which I have to confess I copied from the internet to save you all the bother of going to look it up for yourselves. This weekend was a true lazy weekend for me as I didn’t really do anything at all except a bit of baking and lounging around in the sun eating the fruits of my endevours. There is a new micro pub opening up in my high street in the coming weeks so I will be sampling some real ales before too long and hope to write a review here in this blog about all my “hard” work in sampling said beers.


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Lazy Days Beetroot & Raisin Tea Bread
Author: The Knobbly Plate
Recipe type: Bread
Cuisine: Baking
Prep time:  10 mins
Cook time:  60 mins
Total time:  1 hour 10 mins
Serves: 6 persons
 
Ingredients
  • 200g Light Muscova Sugar
  • 4 Large Eggs, Separated
  • 200g Finely grated beetroot
  • Zest and Juice of a Lemon
  • 100g Raisins
  • 100g Ground Almonds
  • 200g Self Raising Flour
  • 1 tsp Cinnamon
  • 1 tsp Grated Nutmeg
Instructions
  1. Preheat the oven to gas mark 3 and lightly grease a loaf tin. Then line with baking parchment.
  2. Using a whisk beat together the egg yolks and sugar until soft and fluffy.
  3. Stir in the beetroot, ground almonds,lemon zest and juice and the raisins.
  4. Sift in the flours and spices and fold in gently.
  5. Whisk the egg whites to soft peaks and slowly fold into the cake mixture.
  6. Pour into the loaf tin and bake for around an hour until you can insert a skewer and it comes out clean.
  7. Allow to rest for 10 mins in tin before removing to cool.
3.5.3226

 

 

Filed Under: Bread Tagged With: baking, beetroot, bread, cake, raisins, tea

Maneesh

July 12, 2017 by knobbyplate

Maneesh is a middle eastern flatbread that makes the perfect edible spoon for baba ganoush, hummus, tabbouleh or Labneh, as well as a delightful sponge to wipe up leftover sauce or meat juices. It’s a really easy bread to make and its fragrant za’atar crust makes it tasty enough to eat alone. You can take it from me that after a boozy dinner party, any leftovers make for an extremely satisfying breakfast. It has a slightly sweet flavour and the texture of the sesame seeds make a lovely contrast to the soft, sponginess of the bread.

Shop-bought flatbread just can’t compete, so why bother opening your wallet for pale and dusty supermarket pitta, when you can knock up Maneesh in no time. Granted, there is proving time (not true of all flatbreads) but all that really means is that you have an hour off to get on with other things, like putting your feet up.

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Maneesh
Prep time:  45 mins
Cook time:  20 mins
Total time:  1 hour 5 mins
 
Ingredients
  • Maneesh
  • 350g of strong white bread flour
  • 1 tsp salt
  • 1 tbsp of caster sugar
  • 7g of fast-action dried yeast
  • 1 tbsp of olive oil, (not extra virgin, plus extra for oiling the table)
  • 250ml of water, lukewarm
  • For the za’atar topping
  • 3 tbsp of sesame seeds
  • 1 tbsp of dried thyme
  • 1 tbsp of dried oregano
  • 1 tbsp of dried majoram
  • 1 tsp sumac
  • 2 tsp salt
  • 2 tbsp of olive oil, at least
Instructions
  1. Sift the flour into a large bowl and place the salt on one side and the yeast and sugar on the other. Make a well in the middle and add the oil and two-thirds of the water. Mix together thoroughly, adding the remaining water a little at a time until you have a smooth dough
  2. Oil your worktop and knead your dough on it for about 10 minutes or until the dough is elastic. You can do this in a freestanding mixer with a dough hook if you prefer. Form a ball, and place it in a large oiled bowl and cover the top with cling film. Pop it somewhere warm (I stick it in the airing cupboard) for about an hour or until the dough has doubled in size
  3. Knock back the dough by giving it a good punch and tip it out onto the worktop and knead again for a couple of minutes. Divide the dough into two and shape each piece into a ball. Roll each ball of dough into a large round about a centimetre thick and place each on a lightly floured baking tray
  4. To make the za’atar topping, simply mix up all the ingredients into a paste and spread half of the mixture onto each flatbread
  5. Leave to rest for 15–30 minutes while you preheat your oven as hot as it will go (230°C/gas mark 8 in my case)
  6. Bake the Maneesh for 15–20 minutes, or until golden and transfer to a wire rack to cool before
3.5.3226

 

Filed Under: Bread Tagged With: bread, flatbread, maneesh, middle eastern, za'atar

Rosemary & Garlic Focaccia

July 11, 2017 by knobbyplate

So here we are again! A year after The Knobbly Plate was hacked out of existence we rise from the ashes once again to bring you the very best in vegetarian and vegan cooking for your everyday life at an affordable price.

So what has been going on in the year that we have been away? Well sadly I have split from my wife but there is a silver lining in that. I don’t have to answer to anyone being single so have been able to develop and experiment with recipes to my hearts content. This Focaccia recipe though is an old favorite in this house with everyone who has tried it and has never lasted long enough to go cold being eaten usually within minutes of it coming out of the oven. So I felt that it was a very good recipe to start off the new blog with.


Save Print
Rosemary & Garlic Focaccia
Author: The Knobbly Plate
Recipe type: Bread
Cuisine: Italian
Prep time:  2 hours 15 mins
Cook time:  30 mins
Total time:  2 hours 45 mins
Serves: 6
 
Ingredients
  • 500g Strong White Flour
  • 4 Garlic Cloves Crushed
  • 4 Tablespoons Rosemary Chopped
  • 10g Fast Action Yeast
  • 10g Sea Salt Plus More for Dusting
  • 50ml Extra Virgin Olive Oil
  • 300ml Tepid Water
Instructions
  1. Place all the ingredients in a food mixer with a dough hook and mix until smooth and elastic.
  2. Oil a bowl and transfer the dough to bowl, cover and prove for 1 hour until doubled in size.
  3. Knock back and roll out to around 1 inch and cover and prove until doubled in size again.
  4. Dust with salt and drizzle with extra olive oil.
  5. Bake in an oven at gas mark 9 for 10 minutes
  6. Turn the oven down to gas mark 4 and cook for a further 20 minutes.
3.5.3226

 

 

Filed Under: Bread Tagged With: bread, focaccia, garlic, italian, rosemary, salt

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About Me

I grew up in Scotland where I learned to forage as a child with my parents for berries on the local moors. I have had a love of all things vegetarian for many many years and this blog will reflect my daily affordable healthy daily diet. As well as being a keen cook I am also a passionate photographer so all the images on this site have been photographed by me. I also intend to use this blog to recommend my favorite cook books to you.

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