Fast and easy to make, delicious and satisfying to eat, your family and friends will love this focaccia! Recipe by Lesley Collins (@meandmythermie), Adriana Rabinovich (@glutenfree4kids) and UK Thermomix Director Janie Turner.
110 g basmati rice
110 g brown rice
110 g dried chickpeas
55 g almonds or coconut flour or GF oatmeal or Millet
55 g potato starch or potato flour or cornflour
2 tsp xanthan gum
1 1/2 tsp fine sea salt
1 1/2 tsp sugar
2 level tsp instant yeast (or 1 x 7 g sachet)
350 g water plus more to reach desired consistency
30 g olive oil plus more to drizzle over the top
1 Tbsp rosemary needles, fresh or dried to sprinkle over the top – optional
1 tsp flaky sea salt to sprinkle over the top – optional
1/2 lemon, freshly grated zest to sprinkle over the top – optional
- Grind rice 1 minute/Speed 10.
- Add chickpeas and almonds. Grind 1 minute/Speed 10.
- Add remaining ingredients (except the rosemary, flaky salt and lemon zest). Mix 10 seconds/Speed 6, pause to scrape down the sides of the TM bowl with the spatula, then mix again 10 seconds/Speed 6. The dough should be the consistency of a cake batter. Add more water if needed to get the right consistency.
- Prepare a large rectangular baking tray by pouring in a thin layer of olive oil and swirling it around so it coats the bottom and sides of the dish. Pour in the batter. Let the bread rise for 20 minutes in a warm place, then press your fingers into it all over to make little dimples. Add toppings of your choice, or drizzle with some olive oil and scatter with chopped fresh rosemary, flaky sea salt and freshly grated lemon zest. Bake in a pre-heated oven at 200°C/400°F/gas 7/Aga Roasting Oven for 20 to 30 minutes until golden, with browned, crispy edges. Remove from the baking tray and place upside down onto a wire rack. To test if the bread is fully cooked, tap gently on the underside with your knuckles – you should get a hollow sound. If not, place it back in the oven for a few more minutes to finish baking. Leave to cool before cutting or tearing into chunks.
Bon appétit !
After 3 tries of making gluten free flour, this recipe was quite simple and easy to do. I had to add more water than listed until it turned into cake batter consistency. I did this by eye so I'm not sure about how much I added. I really like the way it tastes. I also added some grated parmesan on top for extra flavour! YUM!!!!