Focaccia
A classic Italian bread - flavoured simply with flakes of sea salt, black pepper and fresh herbs, it's perfect with antipasti or as a side dish.
30 mins
Makes 9-12 portions
Easy Suitable for home freezing
Ingredients
Method
- Place the yeast, sugar and splash of warm milk in a bowl, stir and leave to foam a little.
- In a large bowl, mix together the Mix and xanthan gum; add the egg, oil, salt and remaining milk.
- Add the yeast mixture and whisk together until smooth.
- In a separate bowl, combine the bicarbonate of soda and vinegar which will cause it to fizz; then fold into the dough (the dough will be quite sticky in texture at this stage).
- Smooth the dough into a greased 9 inch square tin and press down lightly with the back of an oiled spoon.
- Cover with a piece of oiled cling film and leave in a warm place to prove for an hour, or until it has doubled in size.
- Remove the cling film and make deep indents into the bread with your fingers.
- Drizzle over extra virgin olive oil, and plenty of sea salt and freshly ground black pepper.
- Bake in a preheated oven 190°C/170°C Fan/350°F/Gas Mark 5 for 30minutes until golden brown. Best served warm.