Maldon Crystal Sea Salt Flakes Description
This sea salt is made with the same care and traditional methods that have been used for generations. The distinctive shape of the pyramid crystals have always been the company's trademark, celebrating the unique quality of the Soft Crunchy Flakes. Their fresh intensity and clean taste contains the perfect balance of natural minerals, creating dishes with well-rounded depth and flavour. Take a generous pinch and crush between fingers and thumb.
The Source
The ancient town of Maldon, on the shores of the Blackwater Estuary, has been at the heart of salt production since Roman times. It is this location along with the unique hand-drawn methods that give this salt its distinctive taste and texture.
The Maker
Their naturally produced condiments are the essential ingredients for cooks around the globe. Maldon has been bringing recipes to life and balancing flavour since 1882, and they will continue to make every meal memorable for generations to come.
Directions
Take a generous pinch and crush between fingers and thumb.
Free Of
Iodine, additives.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Supplement Facts
Serving Size: 1/4 tsp (1.5 g)
Servings per Container: 160
| Amount Per Serving | % Daily Value |
|
| Calories | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Sodium | 580 mg | 24% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | 0% |
|
Other Ingredients: Sea salt flakes.
Warnings
Keep dry. This salt does not supply iodine, a necessary nutrient.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Reviews
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Mediterranean Focaccia With Leeks & Butternut Squash
Making bread at home can seem intimidating, but this focaccia recipe is approachable, fun and rewarding. Focaccia is a traditional Italian and northern Mediterranean flatbread that dates to before the formation of the Roman Empire in 27 BC. Those early iterations were baked over coals, and always incorporated plenty of olive oil. Bring this Mediterranean legend to your own home, baked on a sheet pan and topped with savory seasonal veggies and rosemary. Focaccia has a soft, airy and chewy texture with a dimpled surface to prevent bubbles as it bakes and also to cradle olive oil and toppings. Jump on this recipe and share an age-old delight with family and friends.
Mediterranean Focaccia With Leeks & Butternut Squash
- 6-¼ cups bread flour
- 3 cups water (divided)
- 2-¼ tsp. active dry yeast
- ? tsp. sugar
- 2 Tbsp. kosher salt
- 5 Tbsp. extra virgin olive oil (plus extra for drizzling and greasing)
- 2 leeks (white parts only, thinly sliced)
- ¼ cup butternut squash (sliced ?-inch thick and cut into bite-sized pieces)
- 1 large rosemary sprig
- Sea salt flakes
- In stand mixer with dough hook attachment, combine flour and 2 ½ cups room temperature water. Mix on low making until incorporated. When dough becomes shaggy, remove attachment and cover bowl with cloth towel.
- In small bowl, combine yeast, sugar and ½ cup warm water (between 100 to 110 degrees F.). Stir until yeast and sugar are dissolved. Set aside until yeast forms bubbles and becomes foamy, about 10 minutes.
- Pour yeast into stand mixer with dough. Mix on low until dough absorbs all the liquid.
- Add kosher salt and continue to mix on medium speed for about 5 minutes. The dough will be thick and sticky.
- In large glass bowl, coat sides with 3 Tbsp. extra virgin olive oil. Into bowl, scrape dough and cover with cloth towel. Place in warm spot until dough has doubled in size, 2-3 hours.
- Grease bottom and sides of 13x18-inch sheet pan with 2 Tbsp. olive oil.
- Using large spatula or plastic bench scraper, fold dough a couple times in bowl to deflate it. Transfer to baking sheet.
- With oiled hands, fold dough in half, rotate 90 degrees and fold in half again. Cover with oiled piece of plastic wrap and let rest for about 15 minutes.
- With oiled hands, remove plastic wrap and gently stretch dough to fill baking sheet to edges. Cover completely with oiled plastic wrap and refrigerate for at least 8 hours, but no more than 24 hours.
- When ready to bake, remove sheet pan from fridge and let sit in warm spot until dough becomes puffy and bubbly, about 1 hour. Preheat oven to 450 degrees F.
- Using oiled hands, press your fingertips firmly into dough creating dimples all over.
- Into dimples, alternate placing leeks and butternut squash; pull leaves off rosemary sprig and scatter evenly all over. Drizzle all over with olive oil and sprinkle with salt flakes.
- Bake on center rack about 30 minutes or until deep golden-brown.
- Let cool in pan. Use metal spatula to loosen focaccia from pan; cut into pieces in any size desired.
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