Ingredients

Adjust Servings:

	500 g Gluten Free Bread Flour Mix by Radu
	12 g salt
	30 g fresh yeast
	400 ml lukewarm water
	60 ml sunflower oil
	Topping
	75 g dairy-free butter
	12 garlic cloves
	50 ml sunflower oil
	1 tsp Salt & Pepper
	12 cherry tomatoes cut in half
	1 sliced onion
	1 sprig rosemary
	After the first tray rise
	150 ml water

Nutritional information

978 kcal

Calories

141 g

Carbohydrates

37.3 g

Fat

21.6 g

Proteins

Gluten Free Focaccia

Name: Gluten Free Focaccia
Cook time: 35 min
Yield: 6
Cuisine: Italy
Ingredients: Gluten Free Bread Flour Mix by Radu: 500 g; salt: 12 g; fresh yeast: 30 g; lukewarm water: 400 ml; sunflower oil: 60 ml; dairy-free butter: 75 g; garlic cloves: 12; sunflower oil: 50 ml; Salt & Pepper: 1 tsp; cherry tomatoes: 12; onion: 1 sliced; rosemary: 1 sprig; water: 150 ml

Features:

Cuisine:

Italy

An italian classic, now in a fluffy and aired gluten free version!

2h 35 min
Serves 6
Medium

Ingredients

500 g Gluten Free Bread Flour Mix by Radu
12 g salt
30 g fresh yeast
400 ml lukewarm water
60 ml sunflower oil
Topping
75 g dairy-free butter
12 garlic cloves
50 ml sunflower oil
1 tsp Salt & Pepper
12 cherry tomatoes
cut in half
1 sliced onion
1 sprig rosemary
After the first tray rise
150 ml water

Directions

For this fluffy and delicious gluten free focaccia recipe, you’ll need the following ingredients:

Steps

1 Done	In a large bowl, combine the gluten free bread flour, fresh yeast, lukewarm water and salt. Start mixing with a spoon, gradually adding the oil. Swap the spoon for your hand and knead for 5-10 minutes, until you get a smooth dough. Cover the bowl and let it rest in a warm place for 30-45 minutes, or until the dough has doubled in size.
2 Done	Add the garlic cloves and pour the sunflower oil in an ovenproof dish, baking it for 10-15 minutes in the oven at 180 °C. Then, sift out the garlic cloves into a food processor and blend them alongside the butter, salt and pepper. Re-transfer the blended mixture into a small bowl, adding the remaining warm oil and mixing until smooth.
3 Done	Pour a bit of oil into your baking tin and spread it around, transfering the dough into it and push it out towards the edges of the tin. Cover the tray and allow it rise for 30 minutes.
4 Done	Press the surface of the focaccia with 4 of your fingers until you cover everything, then pour in the water, tilting the tray covers everything. Cover the tray again and let it rise one more time for 30 minutes.
5 Done	Preheat the oven to 200 °C. Gently push your fingers into the focaccia one more time, then brush the butter mixture all over the surface. Spread the sprig of rosemary all over, adding the cherry tomatoes. Bake the focaccia for 10 minutes at 200 °C, then reduce the temperature at 190 °C for another 10 minutes.
6 Done	Cut the focaccia into the desired size, serving it warm. You can microwave it for 30 seconds before consuming it, if it goes cold. Enjoy!