Gluten-free focaccia is easy to make, and not least very good. Focaccia goes just as well with tapas as in a packed lunch, and is a big favorite in our house. The bread goes well with most soups, salads and stews and is very good with side dishes such as dip.
Ingredients
- 1 Bag yeast
- 2 tbsp sugar
- 3 dl lukewarm water
- 500 g gluten-free all-purpose flour
- 1 tsp baking powder
- ½ salt
- 3 dl sour cream
- 3 tbsp olive oil
- 1 tbsp sea salt
- 1 tbsp rosemary
- 2 tbsp olive oil
Method
- Stir yeast and sugar into lukewarm water. Stir in the kesam and olive oil. Leave until the yeast "bubbles".
- In another baking bowl, mix the dry ingredients. Put the wet into the dry and knead well until you have an airy dough. Cover the dough with plastic wrap or a tea towel and set it to rise in a warm place for about 30 minutes.
- Transfer the dough to an ovenproof form covered with baking paper and press it out until it covers the form. Use your fingers to punch holes in the dough and push the rosemary down. Drizzle a little olive oil over and top with sea salt. Leave the bread to rise, covered, for at least 30 minutes.
- Preheat the oven to 200 °C. Bake in the oven for 30-40 minutes. Cool on a rack.
