Professional-Grade Gluten Free Flours | Vegan & Allergy Friendly | Australia-Wide Delivery
Olive Basil Chilli Focaccia
METHOD
Pre-heat oven to 210 C (fan forced).
Place all liquid ingredients into the bowl of a stand mixer. Add yeast and whisk until combined.
Rest for 2 minutes. This will allow the yeast to activate. Add Gluten Free World Traditional Bread Flour, olives, chilli paste and basil. Using the hook attachment, combine until a smooth dough forms; approx. 1–2 minutes on low speed and 8 minutes on med/high speed.
Transfer dough into an oven tray that has been coated with olive oil and shape to cover the tray and cover with cling wrap. Allow to rise in a warm environment for 30 – 40 minutes. remove the cling wrap, gently press your fingers into the dough to create some holes add more olive oil and sprinkle sea salt on top. Place oven-proof dish, filled with warm water, onto the lowest oven rack. Place the bread tray on rack above the water and bake for 60 minutes. Turn the baked focaccia onto cooling rack. Allowing it to cool for 1 to 2 hours before slicing.
