Ingredients
WET
450g warm water
25g olive oil
25g apple cider vinegar
DRY
500g Gluten Free Nomad All Purpose Flour
2 tsp dry yeast
15g sugar
2 tsp salt
2/4 cup olive oil for pan and topping
Method
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In a mixing bowl, add the ingredients from wet to dry
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Mix together until a very wet dough forms and then knead for another minute or so.
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Optional - add in your extras such as sundried tomatoes
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Line a roasting pan with baking paper to cover the bottom and sides. Then, drizzle 1/4 cup of the oil over the pan and spread evenly.
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Place the dough onto the oiled baking paper and spread the dough out with your fingers
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Drizzle remaining 1/4 cup of oil over the dough and push down the dough with your fingers to create dimples
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Cover the dough with cling wrap and let it rise until it's doubled (about 45mins to 1hr - time will vary depending on room temperature but it's important to keep it moist and away from heat).
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Preheat your oven to 180
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Throw 2 big handfuls of ice cubes into the oven after placing the dough in and bake for 20mins.
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Check the focaccia and then bake again for another 10-15 mins or until golden brown.
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Turn off oven and let it sit in the oven for 5-10 mins to set the crust
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Remove from oven and let the focaccia cool down to room temperature before you slice up (cutting too early can cause the focaccia to collapse).
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