- star
- star
- star
- star
- star
Gluten Free Italian Style Flatbread (Focaccia)
servings
9 people
time
2 hr 15 min - 2 hr 20 min
Mamma-mia! This classic Italian recipe is delicious and versatile – use it as a side, starter, or a snack… it’s up to you!
Mamma-mia! This classic Italian recipe is delicious and versatile – use it as a side, starter, or a snack… it’s up to you!
This is a recipe you're going to want to remember because it is just so versatile. This gluten free Italian style flat bread recipe can be served alongside classical pasta dishes or as a starter on its own with olive oil and balsamic vinegar. The savoury mix of onions, peppers, and oregano come together in a way that complements so many dishes. This is also perfect as a mid-afternoon snack on a hot summer’s day. For other delicious Italian style bread, check out our Gluten Free Spinach Focaccia.
FacebookCook
Preparation
in 1 hour and 5 minutes
Cooking
in 25-30 minutes
Cooling
in 45 minutes
Temperature
200 °C
- Lightly fry the peeled and sliced red onion and peppers in a pan until soft.
- Place the ingredients for the dough in a bowl (in the order listed above) and mix for 30 seconds on the lowest speed. Then knead for 5 minutes on medium.
- Cover the bowl and allow to prove for 40 minutes.
- After proving the dough, place on a floured work surface and knead slightly.
- Cut the dough in half and roll one half into a square 1 to 1.5 cm thick.
- Place this piece of dough on a baking tray covered with baking paper and spread layers of red onions and paprika on it and sprinkle half of the oregano over it.
- Roll out the other same sized piece of dough and place it on the board and spread the remaining ingredients for the filling.
- Cover the focaccia with a cloth and let rise for 45 minutes.
- Preheat the oven to 200°C fan setting (210°C top/bottom temperature) and place an empty old baking tin or tray on the bottom of the oven (this needs to heat up with the oven).
- After proving, spread the focaccia thinly with olive oil and put in the oven. Pour 100 ml of water into the heated empty baking tin (steam). Close the oven and bake the focaccia for 25 to 35 minutes. Depending on the thickness and desired crust colour.
- Serve warm cut into pieces. After cooling, store in an airtight container in a cool dark place for up to 3 days.
- Best eaten warmed up.
Ingredients
For the dough:
430
g
1.5
packages
dried yeast
or
32
g
fresh yeast
5
g
salt
10
g
skimmed milk powder
30
g
olive oil
350
g
lukewarm water
For sprinkling:
oregano
For the filling:
1
tbsp
olive oil
1
medium
red onion
1/2
red bell pepper
and
1/2
yellow bell pepper
or
1/2
green bell pepper
6
tomatoes
8
green olives, chopped or sliced
4
sprigs
oregano
Nutritional & Dietary
Gluten-free
No eggs added
No nuts added
No oat added
No rice added
No sesame added
No soya added
Palm oil free
Wheat free
Vegetarian
Products
in this recipe
Related recipes
Other interesting articles
Schär is worldwide
Europe
Eastern Europe
USA, Canada and South America
Asia, Africa and other countries
International
