[ Seaweed Dinner ]
Kelp Focaccia Bread
Focaccia made with kelp-steeped water and a salamoia of olive oil, kelp water, sea salt, and kelp flakes. Pair with seaweed compound butter.
- Time
- 20 min + 2 hr rise
- Source
- From the Brackish & Co. Seaweed Dinner menu
[ Ingredients ]
- ·1 1/4 cup water from boiling kelp\n- 3/4 tsp yeast\n- 3 cups artisan bread flour\n- 3/4 tsp sea salt + kelp flakes\n- 1 tsp barley malt syrup or honey\n- 2 tbsp extra virgin olive oil, plus more for the pan
[ Method ]
- 01
Heat the oven to 425°F. In a stand mixer with a dough hook, whisk the kelp water and yeast; let sit 3–4 minutes until dissolved.\n2. Add remaining ingredients and mix on low to incorporate, then medium-low for 8–10 minutes.\n3. Cover with plastic and rest 60–90 minutes, until doubled or tripled.\n4. Pour 4–6 tbsp olive oil onto a sheet pan. Stretch the dough to fill the pan. Cover with a towel and rest 30 minutes until doubled.\n5. Dimple the surface all over with your fingertips.\n6. Whisk together olive oil and a splash of kelp water (the salamoia); pour evenly over the dough. Sprinkle with sea salt and kelp flakes.\n7. Bake 15–20 minutes until deep golden. Cool, slice, serve.