Italian Focaccia with Kombu Flakes
You can't beat this salty, aromatic classic Italian loaf fresh from the oven.
Light and aromatic, make this Italian classic at a lunch party and you'll have some very happy guests. Not only is it tasty, but the seaweed brings with it exceptional health benefits, including a much-needed boost of iodine.
Makes 2 X 25cm loaves
Time 2 ½ hours Proving, 25 mins cooking
- 2 tbsp Kombu flakes, plus extra for sprinkling
- 750g Italian "00" flour, or ordinary plain white flour
- 1/2 tsp fine sea salt
- 25g fresh yeast, 1 tablespoon dried active yeast
- 150ml extra virgin olive oil or cold-pressed rapeseed oil
- 450ml hand hot water
- In a bowl mix the flour, salt and Kombu then rub in the fresh yeast.
- Make a well in centre, pour in 3 tbsp oil and the water, mix so dough comes together.
- Knead dough for 10 mins until smooth and elastic. If too wet, add a little more flour.
- Place in oiled bowl, cover with cling film. Leave to rise for 1 ½ hours in a warm place.
- Knock back dough, divide into two balls. Roll out each into 25cm circles.
- Place in lightly oiled, 25cm cake tins. Cover, and leave to rise for 30 mins.
- Prod deep dimples in dough surface, drizzle over remaining oil, cover again and leave to rise for final 30 mins.
- Sprinkle focaccias with water, Kombu and salt and bake at 200C for 20-25 mins until risen and golden brown