Focaccia


A ‘tear and share’ bread, Focaccia. I make it with rosemary and sea salt as the topping, but you could use lots of other herbs.

One friend of ours, Marino, roasts some cherry tomatoes, peppers, onions and herbs in olive oil, then tips the dough mix over the top, allows it to rise for 20 minutes or so, then puts it back in the oven until it is baked. Then he turns it over to serve. It’s a sort of Sicilian pizza and delicious to share with friends who are waiting for you to get the main course on the table!

Ingredients

  • 1 ½ tsp quick dried yeast
  • 1 ½ tsp sugar
  • 130ml warm water
  • 190g Gluten Free Flour Co Plain Flour Blend
  • 20g sorghum (jowar) flour
  • 1 tsp Isabel’s Baking Fix
  • ½ tsp salt
  • 1 tsp xanthan gum or guar gum
  • 1 egg and one egg white, at room temperature
  • 1 tsp cider vinegar
  • 3 tblsp olive oil
  • A sprig of fresh rosemary
  • Maldon salt for sprinkling

Lightly grease a baking tin, approx. 25cm x 15cm and line the bottom with baking parchment.

      Method

      Add the sugar and the yeast to the warm water and stir briefly. Set aside for 5 minutes for it to become foamy.

      Place the flours in a large bowl, and add the baking fix, salt and xanthan or guar gum. Mix together until blended.

      Beat the egg and egg white in a small bowl.  

      Either in a mixer or by hand, add the yeast mixture to the flours and stir in followed by the beaten egg and cider vinegar. Still stirring, add 1 tblsp of the olive oil.

      Place the dough in the tin and press it gently into the corners using wet hands. Gently pat down. Cover with a damp microfibre cloth to prevent a skin forming.

      Put in a warm place to rise for approximately 1 hour.                                                   

      While this is happening, preheat the oven to 200°C/400°C/gas mark 6.  When dough has approximately doubled in size, remove cloth. Wet your fingers and push down lightly to make dips. Pour the remaining olive oil over the bread, so that the oil collects in the dips.  Stud with rosemary and sprinkle with Maldon salt.  Place tin in the oven and bake for approximately 25 mins until golden. Eat while warm.

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