Wednesday, 23 January 2013
gluten free lemon rosemary foccaccia
I got an email with recipe suggestions - most of these I ignore, but this one caught my eye. Foccacia strewn with rosemary and slices of lemon. They should be a specific type of lemon, not just old tired ones from the bottom of the fridge. Comments on the original recipe were things like ' looking out of my kitchen window at the lemons on the tree....' but hey, any lemon is better than no lemon.
I have started keeping a batch of yeast dough in the fridge, so I can take scoops for pizza or flatbreads anytime. It is so easy and produces good results. I just mixed 500g of my flour (40%urid, 40% tapioca and 20% cornmeal) with two teaspoons of yeast which I mixed with about 600ml warm water and a pinch of sugar, stirring the whole load together once the yeast starts fermenting. Easy blend yeast would be simpler - just stir into the flour and add water.
Keep this in a large lidded bowl in the fridge for up to a week.
Take a good scoop of the dough and spread on your baking tray. I use my crepe pan for most of my flatbreads as I can crisp the bottom on the hob if I want to. If your baking tray isn't a good non-stick one I suggest spreading the dough on some baking parchment.
One lemon, sliced thinly and pips removed.
1 tsp olive oil - I used rosemary and chili infused oil
1/4 tsp sugar
tsp rosemary leaves
Spread the lemon slices on the dough, sprinkle remaining ingredients on top. Let it sit for a little while if you have time for the dough to start rising a bit more. Place in a cold oven, set to 180C, and bake for about twenty five minutes, until crisp and browning. If you put it in a hot oven just reduce the time.
This is amazing, the heat and tartness and the zap of sweet give an astonishing flavour - but not, I suspect, if you aren't a lemon fan. Those unfortunate people could eat the bits between the lemon slices.