Italian Focaccia with Kombu

Kombu kelp 50g shaker tin - add to basket

You can't beat this salty, aromatic classic Italian loaf fresh from the oven.

Makes 2 x 25cm loaves
Time 2 ½ hours proofing, 25 mins cooking
Medium difficulty

It's said that eating bread made with seaweed can aid weight loss, by helping you feel fuller for longer and reducing snacking. In any case, let this recipe show you that bread containing seaweed aids deliciousness!

INGREDIENTS

  • 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

METHOD

  1. In a bowl mix the flour, salt and Kombu then rub in the fresh yeast.
  2. Make a well in centre, pour in 3 tbsp oil and the water, mix so dough comes together.
  3. Knead dough for 10 mins until smooth and elastic. If too wet, add a little more flour.
  4. Place in oiled bowl, cover with cling film. Leave to rise for 1 ½ hours in a warm place.
  5. Knock back dough, divide into two balls. Roll out each into 25cm circles.
  6. Place in lightly oiled, 25cm cake tins. Cover, and leave to rise for 30 mins.
  7. Prod deep dimples in dough surface, drizzle over remaining oil, cover again and leave to rise for final 30 mins.
  8. Sprinkle focaccias with water, Kombu and salt and bake at 200C for 20-25 mins until risen and golden brown.

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