Gluten-Free Focaccia

Cook Time 1 hour 40 minutes

Servings makes 1 focaccia

Ingredients

Focaccia

500g gluten-free bread flour

7g sachet dried yeast

3 tsp sea salt flakes

3 tbsp extra-virgin olive oil

Garlic & Herb Oil (Topping Options)

3 tbsp extra virgin olive oil

3 garlic cloves, finely grated

2 tbsp fresh rosemary, finely chopped

2 tsp dried oregano

½ tsp sea salt flakes

Method

Brush a baking tray (roughly 28 cm x 20 cm) generously with olive oil.

Place the flour, yeast and salt in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed to combine. Add 450ml warm water and the olive oil and mix to form a wet batter. Spoon the batter onto the tray and spread out with the back of the spoon to completely cover the base.

For Garlic & Herb Oil Topping, combine garlic herb oil ingredients in a small bowl. Create small indents in the dough by gently pressing the dough with your finger then drizzle the garlic herb oil all over the dough. Cover with cling wrap and rest for an hour or until puffy and almost double in size.

Preheat the oven to 220°C (fan-forced).

Remove the plastic wrap. Bake for 30-35 minutes or until golden. So the crust remains crispy, immediately transfer the focaccia to a wire rack to cool.

Store in an airtight container up to 3 days or freezer for 3 months.