Gluten-free focaccia

Ingredients

Instructions

I recommend making this gluten free focaccia in a spring form baking tin, as it will be much easier to get out. If you need to use a fixed form tin, please line base and sides with non-stick baking paper greased with olive oil. Alternatively, you can also attempt a free-form version on a non-stick baking tray (it won't be as tall and fluffy).

  1. Combine the warm water, caster sugar and yeast together in a measuring jug, give everything a good stir and then leave to stand for 10-15 minutes (no stirring during this time). The yeast will activate and a thick layer of foam will form on top of the liquid (see image below). If no foam forms, your yeast is dead and you'll need to start again with a fresh packet.
  2. While the yeast is getting to work you can prepare the tin for the bread. Take a non-stick spring form tin (about 23cm wide). Line the bottom of the tin with a circle of non-stick baking paper then liberally grease the entire inside of the tin with olive oil. Set aside.
  3. Add the Mulino Caputo flour, baking powder and salt to a large mixing bowl or stand mixer bowl. Stir to combine them well.
  4. Make a well in the centre of the flour in the bowl and add the 40ml olive oil, cider vinegar and contents of the jug. Use a wooden spoon (or dough hook if using a stand mixer) to mix the liquids into the dry ingredients. You'll need some muscle to give it a good stir for a few minutes if making by hand. Mix until you have a really sticky dough, which is still quite wet. If using a stand mixer, mix for 3 minutes on high, scraping down the sides of the bowl halfway through.
  5. Use a dough scraper or spatula to scrape all the sticky dough into the prepared baking tin. Wet your hands with a little water and then press the dough flat in the tin, ensuring it reaches the edges. With wet fingers make lots of little dimples in the dough (see images below).
  6. Now cover the tin with a clean, damp cloth or tea towel and set aside in a warm place for around 1 hour. Or until the dough has almost doubled in height and is roughly level with the top of the tin.
  7. Preheat the oven to 200C (fan). Then once the focaccia has risen, drizzle the remaining 20ml olive oil over the top and gently spread all over with a pastry brush. Sprinkle with a big pinch of Maldon salt and push small springs of rosemary into the dimples you made earlier.
  8. Place in the middle of the oven and bake for 25 minutes until golden. Remove from the tin and allow to cool before slicing if you can resist...or feel free to tear it into chunks and enjoy while it's still warm