Rosemary and sea salt bread with truffle rarebit and Parma ham
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.
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Ingredients
Metric
Imperial
Rosemary and sea salt bread
- 2 sprigs of rosemary, leaves only
- 600g of strong white flour
- 7g of dried yeast
- 15g of salt
- 1 tbsp of honey
- 400ml of water, tepid
- 10ml of olive oil
- flaky sea salt
Ham and mustard rarebit on toast
- 8 slices of Parma ham
- 50g of unsalted butter
- 50g of plain flour
- 250ml of stout
- 250g of mature cheddar
- 20ml of Worcestershire sauce
- 5g of wholegrain mustard
- 7g of truffle Dijon mustard
- 1 egg yolk
- chives, chopped
- salt
- pepper
Equipment
- Food mixer fitted with a dough hook
Method
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
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
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
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Rosemary and sea salt bread with truffle rarebit and Parma ham
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