SEAWEED FOCACCIA

Ingredients

200g strong white starter (mix 110g strong white flour, 110g water and 2tbsp strong white starter 8-12 hours before you make your loaf)

500g water, at hand warm temp (32-37⁰C)

650g strong white flour

15g fine seasalt

100ml extra virgin rapeseed/olive oil

2 tsp seaweed – I use mixed seaweed flakes from the Cornish Seaweed company

2 sprigs rosemary

Large pinch flaky sea salt

Method

In a large bowl combine the starter and water and mix gently. In another bowl, combine the flour and the salt.
Add the flour mix to the first bowl and mix using one hand (keep it in a rigid claw shape) until the ingredients are combined. This won’t take long.
Pour 70ml of the oil over the dough and leave to stand for 30mins at room temperature.
After 30 mins, give the dough a fold in the bowl, incorporating some of the oil as you do. Sliding your fingers underneath the dough, pull a section of the dough out to the side and fold it into the middle of the ball of dough. Repeat this, going around the dough until you get back to the beginning (4-5 folds). At this stage you don’t need to worry about incorporating all the oil. Leave the dough to stand for another 30 mins, then repeat process 3 more times.
After the 4th fold, leave it to rest for 1hour
Turn the dough into a cast iron pan/roasting tin (approx 32x20cm) lined with parchment paper. Leave to stand at room temp for 2-3hours covered with a damp tea towel, until dough is looking lively and plenty of large bubble are forming. Alternatively, you can prove it overnight in the fridge.
Preheat oven to 200⁰C
Top focaccia with the seaweed and rosemary, pressing it into the dough with your fingertips. Sprinkle with flaky salt and drizzle with a little more oil.
Bake until golden, then turn out onto cooling rack to cool and drizzle with the remaining oil while still warm.

Herbs