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Fussels Rapeseed Oil Focaccia

Recipe by Harrison Brockington, Head Chef, The Gather Kitchen, Totness, Devon.

Prep Cooking Serves
10 mins
(2h Proving)
30 mins 4 Adults




    To make the dough

    1. Mix the flour and salt together in one bowl, and crumble the yeast into 350ml water in another bowl.
    2. Slowly pour the water and yeast combination into the flour, while mixing, to create a dough. Drizzle in 60ml of the oil (reserve the extra 15ml for emulsion) and knead until the dough comes together and is smooth.
    3. Cover the dough and allow to prove in a warm space for two hours, or until it has doubled in size.

    To cook the bread

    1. Add a dash of oil to a tray and pour in the dough to roughly an inch thick.
    2. Using your fingertips, spread it out to fill the tray and create some dimples on top.
    3. Add a topping: I used local seaweed (sea lettuce and pepper dulce) but rosemary, or sun-dried tomatoes and olives work well too.
    4. Allow the dough to prove for another hour, covered.
    5. Preheat the oven to 230°C/210°C fan/gas mark 8.
    6. Mix 15ml of water with the remaining 15ml of rapeseed oil to form an emulsion and brush this on top of the focaccia.
    7. Bake in the oven for 15 minutes, then reduce the temperature to 190°C/180°C fan/gas mark 5 and cook for another 15 minutes.
    8. Allow to cool for a further 15 minutes.
    9. Enjoy!


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