Saturday, 5 November 2011

Tomato Focaccia Gluten Free Bread

Makes 1 - 30cm


15g          Active Dry Yeast
180ml       Warm Water
350g        GF Plain Flour
1              teasp Salt
10            Fresh Cherry Tomatoes, Halved
6              Large Fresh Basil Leaves, shredded
6              tbsp Olive Oil
Coarse Sea Salt


In a small bowl dissolve the yeast in 120ml of the warm water, and set aside for 10 minutes until frothy.

In a large mixing bowl, combine the flour,  salt, yeast mixture and remaining water and mix thoroughly with a wooden spoon.

Bring the dough together with your hands then transfer to a floured work surface and knead well for a few minutes  until smooth and elastic.

Place in a well oiled bowl, cover with cling film, and place in a warm place for about 1-1/2 hours or until doubled in size.

Preheat the oven to 220C and lightly oil a baking tray.

Turn the dough onto a floured surface, punch down and knead for a few minutes.

Place the dough on the oiled baking sheet, pulling it into an oval or circle.

Dimple the top surface with your finger tips or knuckles, then space the tomato halves across the surface and sprinkle the shredded basil leaves over the top.

Drizzle with the oil and sprinkle generously with coarse sea salt. Bake for about 20 minutes or until golden. Serve warm or at room temperature.

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