Phil Vickery's gluten free focaccia recipe

  1. To make around 1.3kg of Gluten-Free bread mix takes around 5 minutes.
  2. Mix all the flours together very thoroughly or put into a food processor and pulse until mixed.
  3. You can store in an airtight container until you are ready to use.
  4. Oil a 3.5cm deep 30cm non-stick pizza pan.
  5. Whisk the yeast, water and sugar together well, then cover and leave in a warm place for 15 minutes to activate.
  6. Meanwhile, place the flour, xanthan gum, baking powder and vitamin C powder into a bowl and mix well.
  7. When the yeast is frothy, whisk the egg whites until foamy.
  8. Pour the yeast mixture over the flour and add the whisked egg white and bring together.
  9. Mix well, but do not over-mix.
  10. Spoon into the oiled pizza tray, cover lightly with clingfilm and press down lightly with your hands.
  11. Remove the clingfilm.
  12. Press the halved garlic cloves into the dough and re-cover with a fresh piece of clingfilm.
  13. Leave to prove in a warm place for 15-20 minutes, or until just doubled in height.
  14. Meanwhile, preheat the oven to 220C/gas mark 7.
  15. Once the dough has risen, carefully remove the clingfilm, spoon over the oil and sprinkle over the salt and rosemary.
  16. Bake for 15 minutes or until well browned.
  17. Remove from the oven and cool on a wire rack.
  18. Slice into wedges to serve.

vegetable oil, sachets, sugar, baking powder, egg whites, garlic, olive oil, salt, rosemary, flour, bread, flour, cornflour

Taken from www.lovefood.com/guide/recipes/10944/gluten-free-foccacia (may not work)

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