Ocean Focaccia with Rosemary
Ocean Focaccia is a fun and exciting bread to enjoy with Mariners butter or with any crispy salad or simple soup. The seaweed can be added to the flour at the start, or combined to the dough when kneading. The seaweed pesto can also be kneaded in just before shaping the dough. For this recipe the bread dough is made with a dough mixer and baked on a pizza stone.
2 tbsp olive oil
1 cup warm water
½ tsp French marine salt or sea salt
¼ oz dried yeast
3 cups organic all purpose flour
2 tbsp dried dulse or kelp (flaked)
¼ cup pipped kalamata olives drained and chopped
2 tbsp fresh rosemary
French marine salt or sea salt
Coat the sides of a large mixing bowl with the oil and add the warm water, yeast and salt. Stir a little and allow to sit for 1 min. Add 2 cups of flour and the seaweed and mix with dough mixer until smooth for roughly 6-10 minutes, adding the last cup of flour slowly to get a smooth consistency. Knead for a further 5 minutes until a ball is made. Then put in airtight container for 1.5-2 hrs at room temp.
Preheat oven to 175 degrees Celsius well before cooking. Once the dough has doubled in size, remove from container and break into 2 balls. Then roll into the shape of a flat bread. Cover the surface of the dough with oil and put olives, rosemary and a sprinkle of salt on top. Cook on the pizza stone in the top of the oven for 12-15 minutes or until the edges are golden brown. Alternatively, use a baking tray in the middle of the oven.