
Very Soft and Tasty, a Delicious "Traditional" Gluten Free Recipe for Everybody!
Recipe adapted from Salt, Fat, Acid, Heat- Ligurian Focaccia by Samin Nosrat.
This forcaccia is good by itself but also makes the BEST sandwich. If you have any rosted veg, olives, cheese, ham or any left over sunday roast - make it into a focaccia sandwich.... you will not regret it!!!! You can even save some gravy to dip your sandwiches in.
Ingredients
For the dough
600g lukewarm water (24 °C)
5g active dry yeast
10g honey
800g Plain flour
12g salt (I use Maldon)
30g extra-virgin olive oil, plus more for pan and finishing
For the brine (to use just before baking)
3g Salt
60g lukewarm water
Method
Added by: wangertron
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