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Rosemary and sea salt bread with truffle rarebit and Parma ham

Rosemary and sea salt bread with truffle rarebit and Parma ham

Rosemary and sea salt bread with truffle rarebit and Parma ham

PT40M

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1
For the bread, combine the dry ingredients (except the flaky sea salt) in a large bowl. Mix the honey with half of the water then, if using a food mixer, gradually add the honey, olive oil and water to the dry ingredients, beating with a dough hook until elastic
  • 600g of strong white flour
  • 7g of dried yeast
  • 2 sprigs of rosemary
  • 15g of salt
  • 1 tbsp of honey
  • 200ml of water, tepid
  • 10ml of olive oil
2
Add the rest of the water and continue to beat until the dough has come together into an elastic ball. If you do not have a food mixer, mix all of the dry ingredients in a bowl and slowly add water until a dough comes together
  • 200ml of water, tepid
3
Turn the dough out onto a floured surface and knead for 5 minutes, or until the dough is a smooth ball. Place in a bowl, cover with a damp cloth and allow to prove for 1 hour
4
Once the dough has doubled in size, knock back and cut into 3 even pieces. Roll out into a baguette-like shape, place on a lined baking tray and leave at room temperature to prove until the bread has doubled in size again
5
Preheat the oven to 200°C/gas mark 6
6
Brush the loaves with water and sprinkle with some flaky sea salt, then bake in the oven for 18 minutes
  • flaky sea salt
7
For the rarebit, melt the butter in a pan over a low-medium heat, then stir in the flour. Warm the beer and add to the butter and flour along with the cheddar
  • 10g of unsalted butter
  • 100g of plain flour
  • 500ml of stout
  • 500g of mature cheddar, 250
8
Heat gently until the cheese melts, stirring with a wooden spoon but taking care not to overwork the flour
9
Remove from the heat and add the Worcestershire sauce, mustards, egg yolks and seasoning. Blitz in a blender until emulsified and smooth. Store in the fridge until required
  • 40ml of Worcestershire sauce
  • 10g of wholegrain mustard
  • 14g of truffle Dijon mustard
  • 2 egg yolks
  • salt
  • pepper
10
To serve, slice the bread and toast under the grill on one side
11
On the other side place 2 slices of ham and spread the rarebit mixture on top. Place back under the grill and cook until golden brown
  • 8 slices of Parma ham
12
Adjust the seasoning, sprinkle over some chives and serve immediately
  • chives

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Rosemary and sea salt bread

Ham and mustard rarebit on toast

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