Focaccia bread - Gluten free

When you want to impress, this is the real deal! Imagine presenting warm, freshly baked and GLUTEN FREE bread to your family and friends - you will be the talk of the town!

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This recipe utilises the base of the gluten free bread mix available in store, and with a few tweaks, this soft luscious loaf will be out of the oven in under an hour!

INGREDIENTS:

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400gm Gluten free bread mix

7gm dried yeast

5gm white sugar

300ml warm water

40ml olive oil

10gm dried mixed herbs of your choice

5gm sea salt

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METHOD:

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Combine dried yeast with warm water and sugar. Let it stand for 6-8 minutes or until the yeast activates and goes foamy.

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While the yeast is activating, combine the bread mix, half the herbs and salt in a bowl or stand mixer.

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Add yeast mixture to the dry ingredients and combine. Knead mix for 5 minutes or until smooth.

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Add half of the olive oil and knead mixture again for 5 minutes. Dough will seem quite wet and sticky - this is good!

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Cover with a clean tea towel and leave to rest for 25-30 minutes or until it has increased in size. Due to the addition of the olive oil, this bread will not double in size but it should rise.

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Line a baking tray (a brownie tray works great for size) and carefully fold out the dough into the tray, taking care not to lose the air in the dough. Use you fingertips dipped in oil to gently form it to the shape of the pan. Then again with your fingers, poke holes all over the top, not to the bottom of the tray but to give it the dimpled effect.

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Brush the top with the remaining olive oil, salt and herbs.

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Bake at 190deg for 15 minutes or until a crust has formed on top. Allow to cool in the tray slightly before slicing.

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Best served warm from the oven. 

Can be frozen for 1 week or kept one day in the fridge, warm before eating.

BREAD MIX INGREDIENTS: CORN STARCH, RICE FLOUR, SUGAR, DEXTROSE, ACIDITY REGULATOR, PSYLLIUM HUSK, RAISING AGENT (MAY CONTAIN SOY)