I might have called this ready in time for lunch sandwich focaccia because the recipe is so quick and easy you can easily start making it about 10am and still have wonderful fresh bread for lunch!
Made in a 22cm cake tin
I've mentioned before that fresh bread is one of those things that is really difficult to buy if you have allergies, and especially a sesame allergy. If those little seeds are used in a bakery that will be a risk of cross contamination with anything they sell. But when you can make fresh homemade bread as delicious as this with little fuss then you really won't be missing out.
double recipe made in a brownie tin
This super simple focaccia makes great sandwich bread, or is lovely when served as a hunk alongside some soup, pasta or salads. If you have any leftover then it makes superb croutons or even crackers of you slice it thinly and toast it off in the oven.
This may be a marmite focaccia but it doesn't overpower with any marmite flavour – it's more just super savoury and moreish. I saw the crisp idea on Instagram and actually it really works – a bit like those potato topped focaccias, it adds a different texture and a little more flavour. If marmite is not your bag, then feel free to leave it out and top with any other preferred flavour of crisps.
I've found that since i've developed this recipe i no longer have to rush to the shop for emergency lunchtime bread, instead we can have this far superior fresh focaccia which is a far better option - have you ever tried focaccia sandwiches? They're so so good!
Marmite Sandwich Focaccia
Makes one that fits a 22cm deep cake tin, or double the recipe to fit into an oblong brownie tin
- 250 g strong bread flour
- 3.5 g fast action yeast
- 1 tsp fine sea salt
- 1 tsp marmite
- 200 ml tepid water
- 1 tbsp extra virgin olive oil
- To top
- 1 tbsp extra virgin olive oil
- 1 tsp marmite
- 1 tsp water
- ½ tsp flakey salt
- ½ bag marmite crisps
- Combine the flour, yeast, salt and marmite. Pour in the water and form into a very wet dough. Drizzle the oil around the sides and turn the dough so it's covered in oil. Leave, covered for 40 minutes to prove in a warm location
- With oiled hands put up one said of the dough and fold over the top, repeat for all 4 corners of the circle. Cover again and leave for another half an hour.
- Preheat the oven to 220 degrees Centigrade (200 fan)
- Line the cake or baking tin and drizzle with a little oil. Turn the dough into the tin and push to the edges. Cover and leave for a further half an hour.
- Mix together the oil, water and marmite to form an emulsion and pat over the top of the risen dough. Scatter over the crisps and flaky salt and then dimple the dough with your fingers.
- Bake for 20 minutes until golden and well risen.
- Cool before cutting for neater slices.
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