Foccacia (sans gluten, sans lactose)

De temps en temps, j'aime bien dresser la table de manière à faire de notre déjeuner dominical un évènement particulier.

Every once in a while, I like to set the table to make our Sunday lunch look even more special.

Habituellement, j'organise mon repas autour d'un plat : ce jour-là, la star de notre table était cette foccacia sans gluten au gros sel marin et au romarin.

I usually plan my meal around one dish; that day, the star of our table was that rosemary and coarse sea salt gluten-free foccacia.

C'est encore loin d'être aussi appétissant que celle-ci (clic) mais au moins je vous garanti que c'est divin !

It is far from looking as yummy as that one (click) but at least I can guarantee it tastes divine!

Mangez-là tant qu'elle est encore tiède et elle sera moelleuse et tendre à l'intérieur, tandis que le sel et les brins de romarin apporteront un peu de croustillant.

Eat it while it's still warm from the oven and it will be soft and tender in the inside while being crispy with salt and rosemary.

GF FOCCACIA BREAD

50g tapioca flour

70g rice flour

170g potato starch

60g corn starch

60g corn flour

60g almond flour

1tsp sugar

2tsp xanthan or guar gum

10g fast-action dried yeast

35cl warm water

2 tbsp olive oil + extra for drizzling

Fresh rosemary

Coarse sea salt

In a small bowl, mix together warm water and yeast. Let sit for approximately 10min.

In a large bowl, mix the flours, starches, gum, sugar and almond flour.

Make a well and pour liquids. Knead the dough with electric mixer fitted with dough hooks for app. 5min. Flatten it out onto a prepared baking tray and smooth the dough with the back of a wet  spoon. Cover with oiled clingfilm and leave the dough in a warm place for about 30min.

Preheat oven to 200°C.  With a wet index, press holes in the dough at regular intervals. Push sprigs of rosemary into the holes and sprinkle with sea salt. Bake for 20 min. Serve warm with a drizzle of olive oil.