Organic Gluten Free Focaccia recipe

For a truly delicious gluten-free focaccia, Chris has developed this recipe using our new Gluten Free Organic Bread Mix. He's finished it simply — the classic pairing of flaky sea salt and fragrant rosemary — but this is a bread that loves to be played with. Ring the changes with oregano and sundried tomatoes, a scatter of olives, or whatever takes your fancy.

INGREDIENTS

• 500g Shipton Mill Organic Gluten Free Bread Mix
• 500g Warm water
• 10g Salt
• 5g Dried Yeast
• 50g Olive Oil

Rosemary and sea salt flakes for topping

METHOD

Weigh the ingredients (bar the topping) into a stand mixing bowl.

Mix on a slow speed for two minutes, then increase to a high speed for two minutes.

Line a baking tray (15cm x 30cm) with baking parchment and rub some olive oil on the base.

Place the dough in the tray and use your fingers to stretch the dough out to fill it.

Place into a warm area to prove for one to two hours, until doubled in volume.

Preheat your oven to 230°C and place a baking stone in it (this is not essential but helps give a crisper base).

Once ready, use your fingertips to dimple the top of the dough (wet your fingers to stop them sticking).

Next, sprinkle the top with sea salt flakes, rosemary sprigs and a good drizzle of olive oil.

Bake for 25-30mins until lightly golden.

Leave to cool before slicing.

(If you don’t have a stand mixer you can use a hand held mixer with dough hook attachments. If you have neither, you can mix by hand, but to save your arms we would suggest mixing for a few minutes then leaving the dough to rest for five minutes, then giving it another mix for a few minutes).