Mermaid Confetti Focaccia

Directions

1. 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.

2. 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.

3. 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

4. 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.

5. Heat the oven to 220C.

6. Mix 2 tbsp of olive oil, 1 tbsp of water and 1 tsp of Mermaid Confetti (seaweed salt) and sprinkle over the dough

7. Bake for 20 to 25 mins or until golden.

8. 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 ! .