Perfectly soft and fluffy with a golden crust, this gluten-free foccacia is a fabulous accompaniment to a winter soup or simply dipped in quality EVO and balsamic.
3 Tbsp psyllium husk
4 tsp fresh yeast
600ml warm milk
2 tsp Emiliani condimento bianco
4 Tbsp Lewis Road Creamery butter, melted
1 Tbsp plus 1 tsp Opito Bay raw bush honey or Niue Honey Company raw organic honey
500g Sabato gluten-free flour by Kate Fay
2 tsp Sal de Anana salt, extra for finishing
¼ cup extra virgin olive oil (EVO)
2 Tbsp fresh rosemary, chopped
2 Tbsp Parmigiano Reggiano, freshly
Cracked pepper, to taste
Add psyllium husk to a small bowl, then add 100ml of the warm milk to make a gel.
In a separate small bowl, activate the yeast by combining it with 100ml of the warm milk, melted butter and honey. Cover with gladwrap and leave in a warm place for 5 minutes until small bubbles appear. Combine the activated yeast, psyllium husk gel and the remainder of the warm milk and whisk all together.
In a large bowl combine the flour and salt, then initially on a slow speed, with a beater or in the stand mixer, add the yeast and psyllium husk mixture. Beat for around 5 minutes on medium speed.
Knead lightly into a ball and place into a lightly oiled bowl. Cover and leave in a warm place to rise for around two hours or until doubled in size.
Put 2-3 Tbsp of EVO into a 30x30cm pan. Place the dough into the pan, spread out, dimple with your fingertips and drizzle over more EVO. Cover and let rise for about half an hour.
Sprinkle with the rosemary, salt, cracked pepper and Parmigiano Reggiano and bake in a 200°C oven for around 20-25 minutes or until golden brown.
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