Preparation time is 30minutes
Cook time is 20minutes
Total time is 50minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
8
- 3/4 cup milk, warmed
- 2teaspoons instant dried yeast
- 1teaspoons caster sugar
- 2 cup free from gluten plain flour
- 1teaspoons Macro xantham gum
- 1teaspoons salt
- 1/4teaspoons bicarbonate of soda
- 1 free range egg, lightly beaten
- 1/3 cup extra virgin olive oil (plus extra to serve)
- 2teaspoons apple cider vinegar
- 100grams Solanato tomatoes
- 2 sprigs rosemary
Nutrition per serving
940kJ / 225Cal
940 Kilojoules or 225 Calories
11% of daily energy intake*
Protein
3.0grams
Fat
11.0grams
Carbs
27.9grams
Sugars
2.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Get outdoors for an alfresco feast and include this gluten-free focaccia featuring vibrant tomatoes and fragrant rosemary.
Method
Step 1 of 3
Grease a large baking tray with deep sides. Place milk in a jug, sprinkle over yeast and sugar, then stir until dissolved. Set aside in a warm, draught-free place for 5 minutes or until frothy.
Step 2 of 3
Sift flour, xanthan gum, salt and bicarbonate of soda in a large bowl. Make a well. Add egg, cup oil, vinegar and yeast mixture. Using a flat-bladed knife, stir until a sticky dough forms. Scrape mixture onto tray and, using an oiled flat-bladed knife, shape into a 15 x 30cm oval. Cover with a clean, damp tea towel and set aside in a warm, draught-free place for 1 hour or until slightly risen.
Step 3 of 3
Preheat oven to 220°C/200°C fan-forced. Drizzle dough with remaining oil. Using greased fingertips, gently press a few dimples into dough. Halve half the tomatoes, then arrange whole and halved tomatoes in dough, gently pressing to secure. Remove leaves from rosemary and sprinkle over top. Season well and bake for 20 minutes or until golden and focaccia sounds hollow when tapped. Serve drizzled with extra oil.
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