Focaccia Bread

Ingredients:

250g Gluten free white bread flour

7g dried gluten free yeast

2 tsp caster sugar

250ml warm water

1 tsp Xanthan gum

1 tsp salt

3-4 tbsp olive oil

Fresh rosemary sprigs

Pinch sea salt flakes

Method:

1. Mix the sugar, yeast and warm water in a jug and leave in a warm spot for 10 mins (it should form a head like own a beer).

2. Add the gluten free flour, Xanthan gum and 1 tsp salt to a large mixing bowl and stir.

3. When the yeast mixture is ready, form a well in the centre of the flour mix and pour in.  Mix together with a wooden spoon until it forms a thick batter.

4. Add 3 tbsp olive oil to the mixture and fold in with the wooden spoon until mixed well.

5. Use 2 tbsp olive oil to generously grease a 20 cm diameter round tin.  Pour the bread mixture in and use oiled fingers to spread it out evenly in a flat layer.  Cover loosely with a kitchen towel and place in a warm place for an hour to prove.

6. Once the dough has proved, it should have expanded in size.  Heat the oven to 200C Fan.  Use an oiled thumb or finger to poke dimples into the top of the focaccia dough and press sprigs of rosemary into these at random.

7. Drizzle with extra oil (around 1 tbsp) and bake in the oven for 20-25 mins.  The focaccia should be golden and crisp on top and sound hollow when tapped.

8. Remove from the oven and sprinkle with the sea salt flakes.  Allow to cool for 10-15 mins before turning out of the tin and slicing up to serve.

You can add olives or sun-dried tomatoes at the end of phase 3 for a flavoured focaccia.