Focaccia Recipe

INGREDIENTS:

7g gluten free dried yeast
10g sugar
240g warm water
250g gluten free Caputo flour
15g salt
15g extra virgin olive oil, plus extra for drizzling
1 tbsp dried rosemary (or flavourings of your choice; chopped olives or sun-dried tomatoes work well)
Some sea salt for sprinkling

METHOD:

Combine the yeast, sugar and warm water together in a bowl. Allow to bloom (the yeast should start foaming and the mix will grow slightly. This process takes about 10 minutes)
Next, combine the yeast mixture with the salt and mix in a stand mixer with a dough hook on high speed for 10 minutes
Now add the extra virgin olive oil and the rosemary and continue mixing for a further 10 minutes
Line a high-sided baking tray/dish (approx. 15 x 25 cm) and drizzle some olive oil on the bottom
Tip the mixed dough (which will be thicker and pastier than a normal bread dough) into the dish, cover with cling film and allow to prove in a worm spot until doubled in size.
Once proved, drizzle some olive oil over the top and use your fingertips to create the indentations
Sprinkle with some sea salt
Bake at 230°c / 210°c fan / gas 8 for 15 minutes, then reduce the temperature to 180°c / 160°fan / gas 4 for a further 15 minutes