Gluten Free Focaccia With Rosemary

To make the gluten-free focaccia first dissolve the yeast in a small amount of lukewarm water.

Put the flour and dissolved yeast into the mixer together and mix at a fairly high speed for 5 minutes.

Add salt and oil and knead the dough for a further 10 minutes.

Cover the gluten-free focaccia dough with a cloth and leave it to rise for 2 hours.

Dust a worktop with a little flour and knead the dough again, manually, with your hands well greased with extra virgin olive oil.

Spread out the dough in a baking tray previously lined with greaseproof paper, cover with another sheet of greaseproof paper and leave it to rise for 1 hour.

Brush the surface of the focaccia abundantly with the oil and water emulsion, and sprinkle with Rosemary and salt flakes.

Bake in an oven at 230°C for 10 minutes, then lower the temperature to 200°C and bake for a further 10 minutes.

Your gluten-free focaccia is ready to serve.