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Tasman Sea Salt - Recipe for Focaccia with Sea Salt and Rosemary

Tasman Sea Salt - Recipe for Focaccia with Sea Salt and Rosemary

Tasman Sea Salt
Tasman Sea Salt
Views over vineyards on the East Coast of Tasmania
Tasman Sea Salt


The seas off Tasmania's East Coast are well known for their fresh, sparkling looks but Alice Laing and Chris Manson from Tasman Sea Salt are working on spreading the taste of the crystal clear waters.

After nine months of all the hard work that goes with setting up a new business, Alice and Chris finally sent their first big batch of stylishly packaged Tasman Sea Salt off to market.

To celebrate this milestone, Alice reached for some Tasmanian sparkling but Chris is a man with a passion for bread so focaccia it had to be, with their brand new product front and centre of the loaf.

Enjoy the fresh, salty taste of Tasmania's East Coast:



  • 600g strong flour
  • 13g fresh yeast
  • 400ml water
  • 40ml extra virgin olive oil
  • 20ml milk
  • 15g Tasman Sea Salt plus extra for finishing
  • 2 rosemary sprigs, leaves picked


  1. Put the flour and yeast in a large bowl and pour in the water. Use a spoon to mix together until well combined then sit aside for 10 minutes.
  2. Add 20ml of the oil and the milk and salt, mixing well.
  3. Turn the dough out onto a lightly floured work surface and start kneading. Knead for 10 minutes, then allow the dough to rest for 10 minutes.
  4. Place the dough in a container that has been sprayed with olive oil, cover with plastic wrap and set aside to bulk prove for 1 ½ hours. Knock back the dough every 30 minutes during the prove – you will need to knock back twice in total.
  5. Once the dough has finished proving turn it out onto a floured surface. Press the dough evenly into a 20cm square block. Cut into even halves and trim both halves into oblongs – they should weigh 500g each.
  6. Place the loaves on baking trays lined with baking paper and use your fingers to press down into the dough to create shallow indents over the surface. Set aside in a warm, humid place to prove for about 15 minutes.
  7. At this stage you can add the toppings of your choice – olives, caramelised onions, roasted garlic, cherry tomatoes or parmesan all work well. For these loaves simply brush each flatbread with 10ml of the olive oil, and sprinkle half the rosemary and some sea salt flakes over each. Set aside to prove for a further 15 – 20 minutes.
  8. Preheat the oven to 180°C. Place the loaves in the oven and spray the oven with water.
  9. Bake for 25 – 30 minutes, turning around after 15 minutes. Remove from the oven and leave to cool before you can safely devour!



  • East Coast and Tasman Peninsula (TAS)

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October 13th, 2014
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