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
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 togetherTMs: 1 min on dough or knead, scrape sides and knead another 1minMagimix 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 generouslyDrizzle 25g (approx 1/4cup) extra virgin olive oil and spread with your fingers
Unload dough onto oiled baking paperTMs 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 surfaceMIST 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 thingSAME 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 95-100CTurn oven off, let it sit for another 5-7minutes to set the crustLet 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