Focaccia Bread
Focaccia Bread
Like all gluten-free bread, I find they are best served fresh, and this focaccia is not the exception. My children take this in their lunch boxes to have at school. If you aren’t going to use it the same day, then simply pop it in your freezer until required. This focaccia dough can be made in a bread maker, and then the bread finished off in the oven.
I hope you enjoy the recipe.
Makes 1 Loaf
Ingredients:
1 egg
350 ml warm water
75 ml olive oil
1 tsp lemon juice
400 g gluten free all purpose flour (recipe below) (plus extra for dusting)
1 1/2 tsp salt
1 1/2 tbsp caster sugar
1 tbsp xanthan gum
7 g dried yeast (1 packet)
Optional Toppings
Coarse Sea Salt
Rosemary
Olives
Pepper
Tomatoes
Method:
Line the loaf tin.
Beat the egg and warm water and pour into the breadmaker with 60 ml of olive oil. Add the lemon juice.
Mix together the flour, salt, sugar and xanthan gum and tip these into the breadmaker pan as well.
Finally, sprinkle the yeast on top.
Set the machine to ‘Dough’
When the dough has kneaded but not yet started to heat and rise (this is normally at the 20-minute mark but check your instruction booklets for individual timings), tip it out onto a board dusted with flour.
Re-knead very lightly and place into the desired tin.
Spray the dough lightly with water, cover with clingfilm and leave to prove in a warm place for around 45 minutes. At this point, it should have doubled in size.
Preheat the oven when required to 220°C / 200° Fan / 425°F / Gas Mark 7.
Using a finger dusted with flour, make several dimples in the surface of the risen dough.
Drizzle the top with olive oil and coarse sea salt. Add any other toppings that you desire.
Transfer to oven and bake for approximately 45 minutes and cooked through, spraying twice during cooking to keep the crust soft.
Remove from tin and let it cool completely on a wire rack before slicing. I like to cover it with a damp tea towel to keep the crust soft.
Ideally, this is served while still warm.
Additional Notes:
You can make this round by placing it in a loose-bottomed cake tin, or rectangular and placing it on an oven pan.
I adapted this recipe for my flour mix. You can use Dove’s Gluten-Free White Bread Flour.
If you have frozen the Focaccia, then simply reheat it briefly in the microwave or warm it in the oven from frozen.
Equipment Used:
Oven pan or 20 cm loose-bottomed 20 cm cake tin.
Breadmaker
Whisk
Bowl
Spatula.
