FOCCACIA CLASSIC ITALIAN – GLUTEN FREE VEGAN FODMAP FRIENDLY

Published December 4, 2023 | By Yoke Mardewi

4 from 1 vote

GLUTEN FREE FOCCACIA - soft, more-ish delicious, the real thing! VEGAN, FODMAP friendly

Look no further, this is the ultimate foccacia gluten free vegan to boot and so easy to make. This recipe was created using my wonder-full 1-to-1 Wild Sourdough Baking Flour. And yes it can be shaped (classically using your fingers like a pizza chef) to make classic Italian Pizza

Prep Time10

Course: Side Dish

Cuisine: Italian

Diet: Diabetic, Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian

Keyword: bread, bread rolls, gluten free, low fodmap, nut free, vegan

Servings: FOCCACIA

Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

WET ingredients

450 grams water, room temperature or warm (35C) filtered if you have it, tap is fine
25 grams extra virgin olive oil for the dough
25 grams apple cider vinegar

DRY ingredients

500 grams Wild Sourdough Gluten Free 1-to-1 Baking Flour
2 tsp or one sachet active dry yeast
15-20g grams or 1tbs sugar for the yeast
2 tsp 10g fine sea salt

Extra ingredients - NOT optional

25 grams extra virgin olive oil, for bottom of pan
25 grams extra virgin olive oil or more for topping

Instructions

In a bowl, using digital scales or your Thermomix TM6 scales, add ingredients in the order in this recipe from wet to dry ingredients
MIX with a strong spatula for 2-3 mins until a very wet, but homogeneous ‘dough” come together
TMs: 1 min on dough or knead, scrape sides and knead another 1min
Magimix CE: mix speed 7, 1min, scrape sides, mix speed 9, 1 min
Lined a roasting or skillet pan (25x25cm or larger if you prefer thinner FOCCACIA) with silicon baking paper including to cover bottom and sides generously
Drizzle 25g (approx 1/4cup) extra virgin olive oil and spread with your fingers
Unload dough onto oiled baking paper
TMs and Magimix dislodge dough from blades by turning the bowl onto oiled baking paper
Spread dough to the edges of the pan with your fingers
Drizzle with the extra 25g/1/4 cup generously and using your fingers create deep dimples on the dough surface
MIST like mad with water and keep covered
RISE for 45-1hrs or more, until puffy and almost double at room temperature
FOR SAME DAY BAKING: let rise covered until they are risen again to double. Time will vary depending on room temperature, keep moist and covered, away from draft and direct heat source
FOR NEXT DAY BAKING: let rise covered in another closed container or wet cling wrap (NOT TEA TOWEL) in the fridge, DO NOT FREEZE
BAKING: get an oven thermometer to make sure that your oven is doing the right thing
SAME DAY baking: pre-heat your oven to 200C, and MIST again with plenty of water. Throw two big handful of ice cubes as you place the dough into the oven. Bake for 20mins.
Bake for another 10-15mins until dark golden brown and thermometer inserted into the rolls show 95-100C
Turn oven off, let it sit for another 5-7minutes to set the crust
Let the baked FOCCACIA rest until it is warm or cool room temperature prior to cutting, if you cut straight from the hot oven, the dough may collapse resulting in a doughy ‘uncooked’ appearance