Kelp Pickle Focaccia

SERVINGS: makes 36 cookies

BAKE TIME: 10 minutes

PREP TIME: 10 minutes

Our own twist on this fluffy, crispy, briney bread, kelp pickles add a tangy flavor and are a beautiful addition.

Featured Barnacle Products: Dill Kelp Pickles or Curried Kelp Pickles



3 1/4 cups (480 g) flour

1 1/2 cups (350 g) water

1 1/2 tsp salt

1/2 cup sourdough cup starter

2 tbsp olive oil  

Kelp Pickles (Curry or Dill)

Flaky salt for finishing


  1. Mix flour, water, salt, and starter in a bowl until all of the dry flour bits are incorporated. Dough will be very sticky.
  2. Add 2 tbsp olive oil and work it into the dough. Dimpling the dough here helps you knead and bind the layers of dough together.
  3. Turn the dough out onto a greased 8 x 13 in dish and let it sit for 30 minutes, covered with a lid or other airtight seal
  4. After 30 minutes, start to fold the dough over its self a few times by picking the dough up in the middle and letting the two ends fold onto each other. Repeat as many times as possible then let rest for another 30 minutes.
  5. Repeat the folding at intervals of 30 minutes until you have completed 4 sets of folds.
  6. Let dough rest for 30 minutes, then spread the dough out to cover the bottom of the 8 x 13 dish.
  7. Proof dough for 2-4 hours (or until puffy) at room temperature, or leave overnight in the refrigerator.
  8. Preheat the oven to 450F. Oil your hands and dimple the dough. Garnish with pickles.
  9. Bake for 30 minutes or until golden brown.