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Marmite Sandwich Focaccia

Makes one that fits a 22cm deep cake tin, or double the recipe to fit into an oblong brownie tin
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Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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
  2. 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.
  3. Preheat the oven to 220 degrees Centigrade (200 fan)
  4. 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.
  5. 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.
  6. Bake for 20 minutes until golden and well risen.
  7. Cool before cutting for neater slices.