Gluten-Free Heaven Australia - October 2017

Cut into small wedges

to regulate your intake!

Total fat Saturated Salt Sugar Protein

15.3g 2.5g 1.2g 8g 10.6g

Sundried tomato focaccia

By Dr Oetker (www.pizzaristorante.co.uk) GF DF

Serves 6 | Prep 20 mins plus proving | Cook 20-25 mins | Calories 400 (per serving)

225ml (8fl oz)

warm water

¼ tsp sugar

2 tsp active dried yeast

2 large free-range eggs

60ml (2fl oz) extra-

virgin olive oil

1 tbsp honey

1 tbsp dried mixed herbs

1 tsp rice vinegar

2 tsp salt

1 garlic clove, peeled,

finely chopped

freshly ground

black pepper

360g (12½oz) white

gluten-free flour

1½ tsp xanthan gum

75g (3oz) sundried

tomatoes

1 tbsp extra-

virgin olive oil

1 Preheat the oven to 200°C. Bake

the focaccia for 20-25 minutes until

golden brown. Cut into wedges

and serve.

2 Place the warm water in a medium

bowl with the sugar and sprinkle

over the yeast. Stir gently to

dissolve, then let it stand for 5-10

minutes until foamy.

3 In a bowl, mix the eggs, olive oil,

honey, dried herbs, rice vinegar, salt,

garlic and pepper. Add the yeast

and mix until combined. Add the

flour and xanthan gum and mix

together on low speed, until the

dough is sticky. Turn off the mixer

and scrape the dough from the

sides. Add the sundried tomatoes

and increase the speed to medium

for about 3 minutes. Turn off and

leave to stand for 5-10 minutes.

4 Put a little olive oil in a 23cm (9in)

round cake tin and grease the base

and sides. Transfer the dough to

the tin and turn it over to coat

the other side with oil. Using your

hands, gently pat the dough into an

even layer in the tin. Pour the olive

oil evenly over the top, cover with

clingfilm and leave to rise at room

temperature for 45 minutes.