#KeepWonderlusting Side-story -A Recipe from the Goto Islands: Aosa Seaweed Foccacia
A Recipe from the Goto Islands: Aosa Seaweed Foccacia
Get a taste of the Goto Islands with this recipe for “aosa” seaweed foccacia bread!
With all this time at home, many of us are enjoying the opportunity to learn new skills, or perhaps even brush up on old ones. Baking is one of our favorite ways to pass the time, and the best part is ending up with a tasty treat! If you, too, are looking to try something unique, why not let the head baker of the wondertrunk travel・bakery in the sunny Goto Islands, Ms. Natsumi Murayama (nicknamed “Na-chan”), show you her method for making “aosa” seaweed foccacia bread.
After honing her skills at a well-known Hokkaido bakery, Na-chan headed to the warm, southern latitudes of Fukue Island to open a bakery of her own, continuing her passion for brining joy to her community through freshly-baked breads. Her careful attention to details such as ambient temperature and humidity ensure that every loaf is fluffy, flavorful, and baked to perfection.
Bring the aroma of Na-chan’s breads to your own kitchen by following the simple recipe below!
Aosa Focaccia (makes 6 small bread rolls)
Aosa, sea lettuce, is a green edible seaweed. It is rich in minerals such as calcium, magnesium, lithium, vitamins and amino acid. In Goto, you can enjoy wild and fresh aosa, which is famous for its richness in flavour and aroma.
- 100g strong white flour
- 1g instant dry yeast
- 5g sugar (cane or granulated)
- 1.6g salt
- 7g olive oil
- 10g milk
- 65g water
- 3g dried aosa (alternatively, you can use aonori)
- olive oil
- fish sauce
- Mix strong flour and dry yeast in a bowl.
- Mix sugar, salt, olive oil, milk and water with whisk in a separate bowl.
- Add the wet ingredients to the dry ingredients. Then add finely chopped aosa. Knead well until the dough comes together.
- Leave the dough in a bowl covered with cling film or a wet cloth at 28 ℃ for 80 mins to rise until doubled in size.
- Divide the dough into 8 equal pieces of 30g and form smooth balls.
- Leave the balls to prove at 28 ℃ for 25 minutes. Make sure to cover the dough balls with lightly oiled cling film or a damp tea towel.
- Brush the dough with olive oil, sprinkle with salt and press lightly.
- Bake at 245℃ for 10 min.
- Brush the focaccia with fish sauce and olive oil.