Focaccia with Nori Butter
Rob Hope-Ede
tags:Issue 225
Makes
1 loafPreparation
10 minsCook
16 minsRise
3 hrsIngredients
70ml extra virgin olive oil | |
595g plain flour | |
535ml water | |
¾ teaspoon active dry yeast | |
1 tablespoon flaky salt, plus extra for finishing | |
NORI BUTTER | |
250g unsalted butter | |
2 nori sheets | |
1 tablespoon miso paste | |
a pinch flaky salt |
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Instructions
1. | Coat a mixing bowl with the oil and set aside. |
2. | Using a mixer with the dough hook attached, combine the flour, water and dry yeast, then mix on high speed for 3 minutes. |
3. | Add the salt and mix for 30 seconds more. |
4. | Transfer the dough to the mixing bowl with the olive oil. |
5. | Leave at room temperature to prove for 2 hours. |
6. | Line a 30cm x 25cm baking dish with baking paper. |
7. | Heat the oven to 220°C. |
8. | Once the dough has risen, transfer to the baking dish. |
9. | Make indentations into the dough with your fingertips, then allow to rise for 1 more hour. |
10. | Bake for 12 minutes, then rotate the pan 180 degrees and cook for a further 4 minutes or until a cake skewer comes out cleanly. |
11. | Serve with nori butter. |
12. | NORI BUTTER |
13. | Place all ingredients into a food processor and blend until well combined. |
14. | Transfer to a small container and store in the fridge. |
15. | Allow to come to room temperature at least an hour before serving. |
Food and recipe styling Rob Hope-Ede / Photography Tony Nyberg