Ingredients
For Focaccia Dough:
SwissBake® Gluten-Free Flour – 1000g
Sunflower Oil – 80g
Fresh Yeast – 42g
Salt – 16g
Lukewarm Water (40°C) – 900g
For Garnishing:
Cherry Tomato – 200g
Fresh Rosemary – 75g
Sea Salt – 30g
Garlic – 50g
Olive Oil – 500g
Method
- Place all the ingredients for the focaccia dough in a mixing bowl with a hook attachment.
- Mix on slow speed for 30 seconds and mix on medium speed for 5 mins.
- Add the rosemary in the last minute of mixing.
- Ensure the dough temperature is between 35°C to 38°C.
- Place the dough in a lightly oiled bowl for bulk fermentation for 15-20 mins.
- Shape the dough using your fingers, start at the center of the dough and work towards the edges.
- Place the cherry tomatoes, & garlic cloves thensprinkle some sea salt and rosemary.
- Drizzle some olive oil on top.
- Keep it for final fermentation for about 30 mins.
- Bake the focaccia at 230°C to 210°C for 12-15minutes.
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