Focaccia is an Italian, oven-baked loaf of bread. Often seasoned with rosemary, garlic, onion or thyme, we like ours with delicious beechwood-smoked seaweed! As we always say, seaweed is a natural flavour enhancer and pairs well with other ingredients, so why not experiment with your favourite flavours? Focaccia is traditionally served with olive oil and balsamic vinegar, but it also makes incredible sandwiches. A handy tip – if your loaf starts to get a bit stale after a few days, don’t throw it out! Stale focaccia can be cubed and fried to make crunchy croutons, or toasted and blitzed in a food processor to make breadcrumbs, which you can use to season another meal!
250g plain flour
150ml lukewarm water
10g fresh yeast
1 tsp sugar
1 tsp salt
1 tbsp Smoked Seaweed Salt
Mix the warm water, yeast and sugar in a bowl. Set aside for 15 minutes, allowing the yeast to activate.
Preheat the oven to 220°C. In a mixer, combine the flour, salt, 2 tbsp of the olive oil and yeast mixture. Knead with a dough hook attachment for 10 minutes on a low speed. The dough should be smooth and elastic.
Transfer the dough to a bowl, cover with a kitchen towel and leave it to rise at room temperature. After 1 hour, take the dough out and knead by hand for 2 minutes.
Place the dough on a well-greased baking tray, spreading it evenly across the surface. Set aside for 15 minutes and allow the dough to rise on the tray.
Use your fingers to make small holes on the surface of the dough. Drizzle generously with olive oil, and scatter over the Smoked Seaweed Salt.
Bake for 15 – 20 minutes. Allow to cool, then slice and serve with olive oil and a dash of balsamic vinegar.
Hvis du likte denne smoked seaweed focacciaen, vil du kanskje like disse oppskriftene:
High-quality Norwegian sea salt blended with flakes of beechwood-smoked winged kelp. Smoked Seaweed Salt has the rich, smoky flavour of the open flame, infused with the nutrients of the Arctic Ocean. A fantastic aroma and taste that works great as a flavoursome table salt, or mix it into oil to make a smoky marinade.