It's been shown that eating bread made with seaweed can help aid weight loss, by helping you feel fuller for longer and reducing snacking. But in any case, let this recipe show you that bread containing seaweed can also aid deliciousness.
Makes: 2 x 25cm focaccias
Proofing time: 2 ½ hours
Cooking time: 25 mins
750g Italian "00" flour, or ordinary plain white flour
1/2 tsp fine sea salt
25g fresh yeast, 1 tablespoon dried active yeast
2 tbsp Kombu, plus extra for sprinkling
150 ml extra virgin olive oil or cold-pressed rapeseed oil
450ml hand hot water
1. In a bowl mix the flour, salt and Kombu, rub in the fresh yeast.
2. 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 flour.
3. 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.
4. Place in lightly oiled, 25cm cake tins. Cover, and leave to rise for 30 mins.
5. Prod deep dimples in dough surface, drizzle over remaining oil, cover again and leave to rise for final 30 mins.
6. Sprinkle focaccias with water, Kombu and salt and bake at 200C for 20-25 mins until risen and golden brown.