Gluten-free Focaccia
Ingredients
- 1 egg
- 250 g Luke warm milk
- 7 g dry yeast
- 2 tsp. sugar
- 2 tbsp. olive oil (plus extra for drizzling)
- 300 g Gluten free flour
- 1 tsp salt
- ½ tsp bicarbonate of soda
- 2 tsp lemon juice
Optional toppings
- Olives
- Rosemary
- Caramelized red onion
- Walnuts
- Mozzarella
- Pancetta
- Pesto
You will need a 24 cm baking tin
Method
Preheat the oven to 180◦C.
Grease and line the baking tin.
Whisk the egg add the milk, yeast, sugar and oil. Stir well.
Sift the flour and salt together into a bowl.
Slowly add the wet ingredients to form a batter.
Dissolve the bicarbonate of soda in the lemon juice until fizzing and stir into the batter.
Pour into the tin, spread and using your thumb poke holes into the top.
Drizzle with oil, salt and rosemary (if this is a chosen topping).
Bake for 25 minutes. Remove from the oven and top with your chosen ingredients.
Bake for a further 10 minutes or until evenly golden.