Gluten Free, Homemade Focaccia

• 500 grams Fine corn flour
• 200 grams Bukhwheat flour
• 200 grams Oat flour
• 500 milliliters Lukewarm water
• 10 grams Fresh yeast
• 1 teaspoon Himalayan salt
• 1 handful flax seeds
• 20 milliliters Olive oil, cold pressed
• 1 piece Garlic
• 1 sprig Fresh rossemary
• 10 pieces Cherry tomato
• 1 handful fresh basil

1. In warm water, stir yeast and sugar and leave it for 5 minutes to up come the yeast.
2. In large bowl put the flour mixture and salt and make a hollow, in that hollow, pour the oil and yeast and slowly unite the ingredients, and then knead until you got the not sticky and however soft dough.rnWith Focaccia only be patient, the point is to knead it well and to have time for longer rising. If the dough be sticky with the above amount of flour, add the white flour to the point that no longer sticks.rnThen you have 1h and 30min to leave the dough to rise.
3. After that don't knead it again. Just remove it in baking pan (oiled) and with hand spread out to cover the entire surface of the pan, with your fingers pressed holes in it.
4. Preheat oven to 200C, sprinkle the dough with oil, sliced tomatoes and garlic press with your finger in to it. Sprinkle herbs and ready to bake for 30 minutes.
5. When done remove from oven and sprinkle with oil and cover with a cloth and leave to cool covered!

grams bukhwheat flour, flour, yeast, salt, flax seeds, olive oil, garlic, rossemary, tomato, basil

Taken from food52.com/recipes/36911-gluten-free-homemade-focaccia (may not work)