Gluten-free focaccia with cherry tomatoes –
A very soft focaccia bread made even more appetizing by tomatoes: we usually eat it as a main dish, but it’s also perfect for an aperitif, cut into small squares.
Preparation time 1 hour (excluding 3-hour rising time)
Ingredients for a focaccia 30×22 cm:
500 g of gluten-free flour mix (I used the Fibrepan flour)
350 g of water at room temperature
15 g fresh yeast
30 g of extra virgin olive oil
salt
oregano
cherry tomatoes
Dissolve the yeast in water with half a teaspoon of sugar and leave to stand for 15 minutes.
Put the flour in a bowl and mix well with your hands, then add the water (the one with the dissolved yeast) little by little and mix. Finally, add the oil and salt and stir again (the mixture remains soft and sticky).
Cover with a dishcloth and leave to rise in the turned off oven for about 3 hours (as always you can do a long leavening by putting the dough in the refrigerator for 24 hours, decreasing the yeast to 8-10 grams, will result in an higher and digestible focaccia).
Once the dough has finished rising (with 3 hours of leavening the dough will double, if you do the leavening at 24 hours put it in a very large bowl, because usually triple its volume, if not more) spread the dough in a baking tray (I used one of 30×22 cm) covered with baking paper and greased with oil, and let it rest 10-15 minutes.
In the meantime, wash the tomatoes, cut them in half and clean them inside (I usually remove all the seeds, but you can just cut them in half and put them directly).
Brush the focaccia with a little oil, add the tomatoes and then some oregano and salt.
Cook at 200°C in a ventilated oven, or 220°C in a static oven, for 30 minutes.
More gluten-free pizzas and focaccia bread:
