Use a full-fat yoghurt for this recipe and make sure it’s plain and tub-set. The culture from the yoghurt helps create a rise in the bread once baked. This recipe would also work well as a pizza base.
Makes: 1 focaccia
GF, V
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 160g millet flour
- 75g tapioca flour
- 160g brown-rice flour, plus extra
- ½ tsp baking powder
- ½ tsp sea salt
- 2 tbsp olive oil
- 1 egg
- 300g full-fat plain yoghurt
- Toppings
- 100g cherry tomatoes
- 4 sprigs fresh rosemary
- Additional flaky sea salt
Method
- Preheat your oven to 180ºC. Grease and line a baking tray with baking paper.
- Add the millet flour, tapioca flour, brown-rice flour, baking powder and sea salt to a mixing bowl and mix until combined.
- Make a well in the centre and add the olive oil, egg and plain yoghurt.
- Gently beat the wet ingredients in the centre of the bowl and gradually bring in the flour mixture from the sides. Continue this until you have a sticky dough. This is a gluten-free recipe so it is better having a slightly wetter dough as otherwise the finished focaccia will be too dry.
- Place the dough onto the baking paper, sprinkle with extra brown-rice flour and roll out until it’s 2cm thick. Use your fingers to make indents into the dough and then add cherry tomatoes, rosemary and some flaky sea salt to the top.
- Bake in the oven for 30 mins until golden brown. Slice and serve immediately.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
