This recipe showcases the flavours of our lovely mermaid confetti (seaweed salt mix) so well, and as we enter the autumn months, will bring a glow of warmth to any heart on those windy dark nights.
Simply serve with olive oil with laver sprinkles and eat or it makes a fantastic compliment to soups, stews, warm salads, and fancy sandwiches. Enjoy.
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This recipe showcases the flavours of our lovely mermaid confetti (seaweed salt blend) so well, and as we enter the autumn months this will bring glow of warmth to any heart on those windy dark nights.
Simply serve with olive oil and laver sprinkles and eat or it will also make a fantastic compliment to soups, stews, warm salads, and fancy sandwiches. Enjoy.Author:
Sieve the flour into a large bowl and add 2 tsp of the Mermaid Confetti (seaweed salt) to one side of the bowl and the yeast to the other. Mix all the dry ingredients together.
Once mixed make a well in the middle and slowly pour in 400ml of lukewarm water with 2 tbsp of olive oil. Stir as you pour until you have a sticky dough, if it is too sticky add a sprinkle of flour to get the right consistency.
Prepare a clean work surface with dusted flour and tip the dough onto it. Knead for around 5 mins until the dough is soft. Place the dough into a clean bowl and cover with a clean damp tea towel and leave to prove for around 1 or 2 hours
Oil a baking tray and tip the dough into it and stretch the dough until it fills the tin. Cover again and allow to prove for another hour.
Heat the oven to 220C.
Mix 2 tbsp of olive oil, 1 tbsp of water and 1 tsp of Mermaid Confetti (seaweed salt) and sprinkle over the dough
Bake for 20 to 25 mins or until golden.
Remove tray from oven and while hot drizzle the focaccia with a little more olive oil and maybe an extra dusting of Mermaid Confetti (seaweed salt) and a sprinkle of Welshmans Caviar flakes for the ultimate Seaweed Focaccia ! .
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