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Buckwheat Focaccine

Very Soft and Tasty, a Delicious "Traditional" Gluten Free Recipe for Everybody!

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300 g Buckwheat Flour

300/400 g Lukewarm Water (enough to make the dough soft and sticky)

20 g Psyllium Husk

3.5 g Dry Yeast

2 Tablespoons of Extra Virgin Olive Oil

1 Teaspoon of Salt


Mix the dry ingredients togheter (flour, yeast and psyllium) then add oil, salt and gradually the water until the desidered consistency is obtained. 

Divide the dough into equal pieces and with a little oil on your hands shape the dough in rounds (10-15 cm), flatten them with the flat of your hand on a oven tray covered with non-stick baking paper.

Poke 3 or 4 oil-covered fingers deeply into the dough to make dimples all over the surface.

Let rest in a warm place for about 45 minutes covering with a damp towel.

After this time poke the dough again making the dimples a bit deeper (do not create new dimples, poke the existing ones).

In a bowl mix 3 teablespoon of oil and 2 of water and gently brush the surface of the focaccine.

Sprinkle with salt and dry rosemary (optional).

Bake in the preheated oven (190°C) for about 15 minutes then reduce the temperature to 180°C and bake for another 15 minutes.

Check regularly until the surface is golden brown and crispy.

Added by: Francesco Fumera

Tags: Bread Focaccia Gluten Free

This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.

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