Gluten-free focaccia
Gluten-free focaccia
Cooking time
30
minutesGluten-free focaccia is an Italian-style bread that can be eaten as a side dish or on its own.
Ingredients
5 dl water
1 pss dry yeast
0,75 tsp salt
1 tbsp syrup
0,5 dl oil
1 dl Gluten-free buckwheat flakes
- Accessed on
Oil (cold-pressed rapeseed or olive oil)
Olives
Table salt
Sun-dried tomatoes
Rosemary
Preparation
- Dissolve the yeast in warm water.
- Add salt, syrup, oil and flour.
- Mix vigorously until smooth.
- Oil a baking pan (20*30 cm) or line with baking paper.
- Pour the dough into the pan and let it rise for at least half an hour.
- When raised, lubricate the surface with oil.
- Press the olives onto the surface of the dough and sprinkle with finger salt.
- Bake at 200 degrees for 30-40 minutes.
- Sprinkle with sun-dried tomatoes and rosemary.
- Gluten-free focaccia is at its best when fresh.
Tip
- Gluten-free bread can easily stay raw so bake in moderation for a long time
- Sun-dried tomatoes burn easily in a hot oven, so you can add them to baked bread. You can dip the cherry tomatoes in the dough before baking to cook them
- If you want to make a loaf of bread, double the portion and use a high-sided baking sheet
- Be careful with the salt, as olives are salty too.
- You can also omit the flakes and add the same amount of flour
- Virtasalmen Viljatuote's flour mixs contain psyllium, so there is no need to add it anymore. However, you can mix 1 teaspoon of psyllium into the dough if you wish.
In the pantry are sorghum flour mix, buckwheat flour, carrot flour mix, oat flour and sorghum flour. Which of these would you use and in what proportions?
Flour except for oatmeal, your wonderful products!
Hi Päivi,
Of those products, I would choose sorghum flour mix for this recipe, as it already contains psyllium and has a smooth consistency. Add 5 dl of flour to start with and add more if needed. This dough is supposed to stay pretty loose!
I made it according to the instructions, but the flour was sorghum flour mix, which I used just under 6 dl. I also added a teaspoon of psyllium. It turned out good.
Hello,
Thanks for your tip to change the flour to sorghum flour 🙂 and glad to hear you liked it 🙂