fine sea salt

Fine Sea Salt (500g)

£1.20

In stock

Fine salt, harvested from mineral rich sea water. Our fine sea salt offers natural flavour and adds depth of flavour to almost any dish. From meat to salads, from cake to cupcakes, sea salt seasons them all perfectly.
SKU: Storecupboard29 Categories: , , ,

Here are some recipes using sea salt:

 

Sea salt roasted pecans

  • Ingredients
2 cups pecan halves
3 tablespoons unsalted butter, melted
1 1/4 teaspoons fine sea salt

 

Steps:

  • Preheat oven to 325°F. Toss pecans and melted butter in medium bowl to coat. Add sea salt and toss. Spread pecans in single layer on rimmed baking sheet.
  • Bake until fragrant and slightly darkened in color, about 15 minutes. Cool pecans on baking sheet.

 

Sea salt foccaccia using air fryer

Ingredients

  • 350g Strong plain flour
  • 1 tsp Dried yeast
  • 1 1/4 tsp Fine sea salt
  • 3 tbsp Extra virgin olive oil, divided, plus a little extra for greasing
  • 225ml Water
  • 60ml White wine (or use all water)
  • A pinch of Flaked sea salt

 

METHOD

  • STEP 1

    Place the flour, yeast, fine sea salt, 2 tablespoons olive oil, water and wine in a bowl. Mix it roughly with a one-handed kneading action for about one to two minutes making sure that everything is well combined. The dough will be sticky.

  • STEP 2

    Cover the bowl with cling film and place it in the fridge to prove for a minimum of 8 hours or up to 24 hours. (For the quick method, prove at room temperature for about 2 hours or until doubled in size.)

  • STEP 3

    Take the dough out of the fridge about 2 hours before you plan to bake the focaccia.

  • STEP 4

    Line the crisping basket with baking parchment coming about 5cm up the sides. It doesn’t need to be neat and perfect. Oil the parchment lightly along with your hands. Take the dough and place it into the crisping basket, spreading it out roughly to the corners. (It will spread further and fill the basket as it proofs).

  • STEP 5

    Cover the crisping basket with cling film and leave to proof at room temperature for a minimum of 2-2 ½ hours. (If you have chosen the quicker proving method, the second prove will be about half an hour or until doubled in volume).

  • STEP 6

    When you are ready to bake the focaccia, mix the remaining 1 tablespoon of olive oil with 1 tablespoon of water and drizzle it over the surface of the focaccia. Use both hands to dimple the dough all over the surface by digging the finger tips in. Sprinkle with sea salt flakes and any additional toppings you may be using.

  • STEP 7

    Make sure the pot is inserted in the unit and close the lid. Select BAKE, set temperature to 190°C and set time to 25 minutes. Select START/STOP to begin preheating.

  • STEP 8

    When the unit beeps to signify it has preheated, place the crisping basket into the pot and close the lid. Check the focaccia after about 18 minutes. It will sound hollow when tapped if cooked and should be nicely browned on top. When the focaccia is cooked, carefully lift the crisping basket out of the unit and remove the focaccia on the baking parchment. Transfer the focaccia onto a cooling rack, removing the parchment from under it. Allow to cool before eating.

 

Product photography is representative only. Weights and portions will be as stated.