Gluten Free Focaccia With Tomato 🍅 (Using Schär Mix It Flour) Recipe by Rosa Aimé : Apprendista Celiaca.
Cooking Instructions 3/4 hours 1 Before you start mixing the dough, preheat the oven to 120°F (50°C) for about 10 minutes, then turn it off and leave the oven light on. Prepare the tomatoes by chopping and seasoning them with olive oil, salt, and oregano (feel free to adjust to your taste). This will help them develop flavor. 2 Now move on to the dough. Mix the flour with the salt. Dissolve the yeast in 3/4 cup (200 grams) of the water along with the honey, then add this mixture to the flour while mixing. Combine well, then add the olive oil and mix until absorbed. Gradually add the remaining water until fully incorporated, keeping about 2 tablespoons (30 grams) aside to add at the end if needed. The dough should be very sticky and hard to handle. 3 To remove the dough from your hands or fingers, use a plastic spatula. Oil your hands lightly, shape the dough into a ball, cover it with plastic wrap or place it in a plastic bag, and let it rise in the preheated (now off) oven with the light on for 45 minutes. After 45 minutes, pour a generous amount of olive oil into a 12-inch (32 cm) baking pan, add the dough, and spread it out evenly, making dimples with your fingers. 4 5 Cover the dough again with plastic wrap or a bag and let it rise in the oven with the light on for 1 hour. How do you know when it's ready to bake? After an hour of rising, take it out, top with the chopped tomatoes, and pour over any juices from the tomatoes—this, along with the salt and oil, adds great flavor. 6 Gently press the tomato pieces into the dough, cover again with plastic wrap or a bag, and return to the oven to finish rising. You'll know it's ready when the tomatoes are about halfway embedded in the dough, which takes about 1 hour. Preheat the oven to 400°F (200°C) convection, and while it heats, keep the focaccia covered so it can rise a bit more. 7 Right before baking, sprinkle with a little more fine salt, oregano, and a drizzle of olive oil. I baked mine for 35 minutes, but it was already perfect at 30 minutes—I just like the edges extra crispy! If you use a conventional (non-convection) oven, bake for up to 40 minutes. Keep an eye on it. I wrote this down, but it's already gone... only a little triangle left for my daughter to take to school tomorrow. 8 P.S. I used a 12-inch (32 cm) round baking pan. 9 1 Before you start mixing the dough, preheat the oven to 120°F (50°C) for about 10 minutes, then turn it off and leave the oven light on. Prepare the tomatoes by chopping and seasoning them with olive oil, salt, and oregano (feel free to adjust to your taste). This will help them develop flavor. 1 Before you start mixing the dough, preheat the oven to 120°F (50°C) for about 10 minutes, then turn it off and leave the oven light on. Prepare the tomatoes by chopping and seasoning them with olive oil, salt, and oregano (feel free to adjust to your taste). This will help them develop flavor. 2 Now move on to the dough. Mix the flour with the salt. Dissolve the yeast in 3/4 cup (200 grams) of the water along with the honey, then add this mixture to the flour while mixing. Combine well, then add the olive oil and mix until absorbed. Gradually add the remaining water until fully incorporated, keeping about 2 tablespoons (30 grams) aside to add at the end if needed. The dough should be very sticky and hard to handle. 2 Now move on to the dough. Mix the flour with the salt. Dissolve the yeast in 3/4 cup (200 grams) of the water along with the honey, then add this mixture to the flour while mixing. Combine well, then add the olive oil and mix until absorbed. Gradually add the remaining water until fully incorporated, keeping about 2 tablespoons (30 grams) aside to add at the end if needed. The dough should be very sticky and hard to handle. 3 To remove the dough from your hands or fingers, use a plastic spatula. Oil your hands lightly, shape the dough into a ball, cover it with plastic wrap or place it in a plastic bag, and let it rise in the preheated (now off) oven with the light on for 45 minutes. After 45 minutes, pour a generous amount of olive oil into a 12-inch (32 cm) baking pan, add the dough, and spread it out evenly, making dimples with your fingers. 3 To remove the dough from your hands or fingers, use a plastic spatula. Oil your hands lightly, shape the dough into a ball, cover it with plastic wrap or place it in a plastic bag, and let it rise in the preheated (now off) oven with the light on for 45 minutes. After 45 minutes, pour a generous amount of olive oil into a 12-inch (32 cm) baking pan, add the dough, and spread it out evenly, making dimples with your fingers. 4 4 5 Cover the dough again with plastic wrap or a bag and let it rise in the oven with the light on for 1 hour. How do you know when it's ready to bake? After an hour of rising, take it out, top with the chopped tomatoes, and pour over any juices from the tomatoes—this, along with the salt and oil, adds great flavor. 5 Cover the dough again with plastic wrap or a bag and let it rise in the oven with the light on for 1 hour. How do you know when it's ready to bake? After an hour of rising, take it out, top with the chopped tomatoes, and pour over any juices from the tomatoes—this, along with the salt and oil, adds great flavor. 6 Gently press the tomato pieces into the dough, cover again with plastic wrap or a bag, and return to the oven to finish rising. You'll know it's ready when the tomatoes are about halfway embedded in the dough, which takes about 1 hour. Preheat the oven to 400°F (200°C) convection, and while it heats, keep the focaccia covered so it can rise a bit more. 6 Gently press the tomato pieces into the dough, cover again with plastic wrap or a bag, and return to the oven to finish rising. You'll know it's ready when the tomatoes are about halfway embedded in the dough, which takes about 1 hour. Preheat the oven to 400°F (200°C) convection, and while it heats, keep the focaccia covered so it can rise a bit more. 7 Right before baking, sprinkle with a little more fine salt, oregano, and a drizzle of olive oil. I baked mine for 35 minutes, but it was already perfect at 30 minutes—I just like the edges extra crispy! If you use a conventional (non-convection) oven, bake for up to 40 minutes. Keep an eye on it. I wrote this down, but it's already gone... only a little triangle left for my daughter to take to school tomorrow. 7 Right before baking, sprinkle with a little more fine salt, oregano, and a drizzle of olive oil. I baked mine for 35 minutes, but it was already perfect at 30 minutes—I just like the edges extra crispy! If you use a conventional (non-convection) oven, bake for up to 40 minutes. Keep an eye on it. I wrote this down, but it's already gone... only a little triangle left for my daughter to take to school tomorrow. 8 P.S. I used a 12-inch (32 cm) round baking pan. 8 P.S. I used a 12-inch (32 cm) round baking pan. 9 9 More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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