Rosemary and sea salt bread with truffle rarebit and Parma ham
by Dominic Chapman
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Ingredients
Store Cupboard
2 sprigs of rosemary, leaves only
600g of strong white flour
7g of dried yeast
15g of salt
1 tbsp of honey
flaky sea salt
50g of plain flour
20ml of Worcestershire sauce
5g of wholegrain mustard
7g of truffle Dijon mustard
1 egg yolk
salt
pepper
Beverages
400ml of water, tepid
250ml of stout
Oils & Vinegars
10ml of olive oil
Delicatessen
8 slices of Parma ham
Dairy
50g of unsalted butter
Cheese
250g of mature cheddar
Salad & Fresh Herbs
chives, chopped