This gluten-free Italian flat bread baked in a Le Creuset Cast Iron Shallow Casserole has a delicious crust and a soft, airy centre. This focaccia is perfect for tapas, soups with its deep flavour of rosemary and sea salt. It also works well as a side dish for a cozy get-together or as tasty sandwich.
Main INGREDIENTS
- Bread & Cereals
Ingredients
Method
Ingredients
Dough:
- 450 g gluten-free bread mix (ex. Schär Mix B or Dove’s Farm)
- 50 g whole grain rice flour or sorghum flour.
- 6 g psyllium husk
- 11 g dry yeast
- 1 tsp flake salt (ex. Maldon)
- 2 tsp baking powder
- 550 ml lukewarm water
- 45 g olive oil
- 15 g honey
- 2 tsp apple cider vinegar
Non-stick mixture for the casserole:
- 15 g olive oil
- 15 g whole grain rice flour
Topping:
- 3 tbsp olive oil
- 5 fresh sprigs of rosemary (finely chopped)
- 1 tsp rosemary salt
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Method
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1Rosemary salt: Combine 2 tbsp coarse salt and 5-7 fresh rosemary sprigs in a food processor until the rosemary is finely dispersed in the salt. Pour the salt mixture into a little bowl and set aside.
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2Non-stick mixture: Mix olive oil and whole grain rice flour until well-combined. Brush your Le Creuset casserole thoroughly with the mixture.
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3Dough: Mix all the dry ingredients for the bread dough together in a bowl. Add the wet ingredients (lukewarm water, olive oil, honey, and apple cider vinegar) Mix the dough well in a stand mixer for about 3 minutes until you have a uniform dough. The dough will be very soft and sticky.
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4Pour the dough into the brushed Le Creuset casserole. Wet your hands with cold water and distribute the dough evenly into the casserole. Cover the casserole with the lid and let the dough rise at room temperature for 60 minutes.
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5Pour 3 tbsp olive oil over the risen dough and gently brush it across the surface. Pour a little olive oil into your hands and fingers and, carefully, make holes with your fingers to create the classic focaccia look.
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6Sprinkle the dough with finely chopped rosemary and rosemary salt. Place the lid back on the casserole and let the dough rise for 15-20 minutes while the oven heats to 210° C (fan oven).
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7Remove the lid and place the focaccia in the preheated oven. Bake for 40-45 minutes.
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8Note: If the focaccia has turned a nice golden colour, but the baking time is not up yet, cover the focaccia with the lid so it can continue baking without browning further.
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9Take the focaccia out of the oven and let cool on a cooling rack before serving it until it is still a little warm.
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