Focaccia
For the Focaccia:
170g Amisa Gluten Free Buckwheat Flour
170g Amisa Gluten Free Brown Rice Flour
170g Amisa Gluten Free Chickpea Flour
500ml warm water
2 tbsp dried yeast
1 tsp sugar
2 tsp salt
4 tbsp olive oil
1 tsp baking powder
For the topping:
3 spring onions
1 red onion
Sea salt flakes
Handful of black olives, pitted
- Combine the flour and salt in a large bowl.
- Fill a separate bowl with warm water and add in the sugar and dried yeast. Cover with a tea towel and leave until a foam head begins to form.
- Pour the yeast mixture into the middle of the dry ingredients and mix until a thick dough forms.
- Add in 3 tbsp of olive oil and mix well into the dough. Use the remaining olive oil to generously grease the baking tin.
- Pour the dough into the baking tin and stretch with oiled hands to fill. Cover the top with clingfilm, leaving some space for air and place in a warm, dry place to prove for 1 hour.
- Once an hour has elapsed, the dough should have expanded in size. Preheat the oven to 220C/fan 200C/gas mark 8.
- Oil your hands again, and use your fingers to press dimples into the dough.
- Add the toppings to the focaccia. We created a flower pattern using spring onions as the stems, and sliced red onion and black olives to form petals.
- Top with a sprinkling of sea salt flakes, drizzle with additional olive oil and bake in the oven for 20-25 minutes. The focaccia should be golden on top, and make a hollow sound when tapped.
- Allow to cool for 10-15 minutes before removing the bread from the tin and slicing up to serve.