Gluten-Free Focaccia (The Bakermans Bread Flour)
This focaccia is soft and airy with a lightly crisp surface. The dough is wetter than traditional bread and relies on hydration and gentle handling.
Ingredients
- 400 g The Bakermans Gluten-Free Bread Flour
- 8 g salt
- 7 g fast-action yeast
- 1 tbsp olive oil plus extra for topping
- 1 tsp sugar
- 380 –420ml warm water
Instructions
- In a large bowl, mix the flour, salt, yeast and sugar.
- Add the olive oil and water, mixing until fully combined. The dough will be soft.
- Leave to rest for 5–10 minutes to allow the psyllium to hydrate.
- Transfer to a well-oiled baking tray and spread out gently with oiled hands.
- Cover and leave to prove for 30–45 minutes.
- Preheat the oven to 220°C.
- Dimple the surface with your fingers, drizzle with olive oil and sprinkle with salt or herbs.
- Bake for 20–25 minutes until golden.
Notes
The dough should be soft but hold its shape after resting. Do not attempt to knead.
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