Rosemary focaccia gluten-free – A successful recipe to make an excellent gluten-free focaccia.
Preparation time 1 hour (excluding rising time)
Ingredients for 3 focaccias:
300 g of gluten-free flour Revolution for bread, pizza and yeast
200 g gluten-free flour Mix B Schar for bread
400 ml of water at room temperature
30 g of extra virgin olive oil
12 g fresh yeast
1 tablespoon of salt
30 ml of water
2 tablespoons of extra virgin olive oil
Dissolve the yeast in the water with a teaspoon of sugar and let it rest for 15 minutes.
Sift the flours in a bowl and pour the water with the yeast, a little at a time, stirring with a wooden spoon.
Add the salt and oil and stir again.
Cover with film and leave to rise in a place protected from draughts for 3 hours. The dough will triple in volume.
Spread it on the baking sheet in the desired shape (I made three round focaccias, but you can spread the dough on a rectangular baking sheet and then, after baking, cut it into squares or make many small focaccias).
Press the fingertips on the dough and sprinkle everything with the emulsion formed by adding water and oil (see seasoning ingredients) and leave to rise for another 30 minutes.
Finally season with a little coarse salt and rosemary and bake at 200°C for about 30 minutes (when it will be browned on the surface is ready). It’s delicious both hot and cold.
The next day it becomes a bit hard, but just put it in the oven for 8-10 minutes and it comes back fragrant.
Focaccias and pizzas gluten-free: