Gluten Free Focaccia

Best consumed fresh on day of baking

Ingredients

• 1tbs dry activated yeast
• 1tbs caster sugar
• 1 cup warm water
• 1/2tsp salt
• 2 cups GF plain flour
• 2tbs extra virgin olive oil
• 1/4tsp xanthan gum
• Topping:
• sea salt flakes
• 1tbs fresh or dried rosemary
• 1.5tbs garlic oil

Directions

1. In a small bowl, combine the yeast, sugar and warm water. Mix and allow to sit for 10 mins until the yeast activates and it becomes frothy
2. While the yeast is activating, add all remaining ingredients except for the topping ingredients into a bowl. Oil a 20cm (8 inch) square cake tin and leave to the side.
3. Once the yeast has activated and the mixture is frothy, add it to the bowl with the other ingredients and mix well until combined. The dough will be sticky.
4. Pour dough into oiled cake tin and press it out into all edges of the tin. Gently press with your fingers to get that dimpled focaccia look, cover with cling wrap or a clean tea towel and allow to rest in a warm, draft free area for 45min-1hour or until it has doubled in size.
5. While the dough is resting, preheat oven to 200C (390F) and boil some water in the kettle. Place a baking tray at the bottom your oven (we will use this later to create steam with the water from the kettle)
6. Once the dough has doubled in size, drizzle the Garlic oil and add the remaining topping ingredient. Being careful not to knock the air out of the dough.
7. Place into the oven and pour some hot water from the kettle into the baking tray at the bottom of the oven to create some steam (this will help the focaccia rise).
8. Close the oven and bake for 20-25mins until golden brown.
9. Allow to cool slightly before serving