Focaccia
Light and pillow-like, this focaccia recipe is sure to satisfy your tastebuds.
| Category: | Savoury Breads |
Ingredients
Dough
| 1 tbsp psyllium husk |
| 1 1/4 cups hot water |
| 2 cup Frankie's gluten-free all-purpose flour blend |
| 1 tbsp yeast |
| 1 tbsp sugar |
| 1 tbsp vinegar |
| 1/4 cup light salad oil (plus more for brushing) |
| 1/4 tsp Kosher salt for sprinkling on top |
Focaccia Directions
Pre-heat your oven to 400°F or 200°C
In a standmixer or large mixing bowl add the psyllium and water and give it a light stir. Meanwhile, in another bowl, combine the Frankie's gluten-free all-purpose flour with the yeast and sugar. Pour the dry ingredients into the psyllium/water mixture and add the rest of the ingredients.
Beat on high for 60-90 seconds to really work the dough and get lots of air into the batter. Don't worry about over mixing it as there's no gluten to worry about so your batter isn't going to get tough.
Scrape the batter onto a parchment paper lined baking sheet and pat it down with wet fingers. You're looking for a thickness of approximately 1inch or 2.5cm in height. Lightly brush the focaccia with some light salad oil and give the dough a sprinkle of salt.
Let the dough rise in a warm spot for 15-20 minutes and then bake for approximately 9-14 minutes or until golden brown.
Remove from oven and let cool on rack. Store leftovers in an air tight container and lightly re-heat the next day to enjoy.
I made this recipe with Frankie's gluten-free all-purpose flour blend, which works cup-for-cup with pretty much everything I throw at it. You can make this recipe as good as I do without compromising on any quality. Order your bag at: glutenfreefrankies.com or visit: Amazon and search for Frankie's Flour.
