This is more than a truffle rarebit recipe, as Dominic Chapman also includes a method for making your own rosemary and sea salt bread. It makes a great lunch or starter dish and its humble yet sophisticated flavour is sure to impress.
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
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
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
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
