Chewy Rice Flour Olive Focaccia
Chewy Rice Flour Olive Focaccia

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Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chewy rice flour olive focaccia. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Chewy Rice Flour Olive Focaccia is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Chewy Rice Flour Olive Focaccia is something which I have loved my entire life.

Focaccia is one of the most famous Italian flatbreads. Typical to Liguria and Genoa in particular it's It's about ½ inch thick, a little chewy but still soft inside with a delicious olive oil crust on top and on Interestingly, ingredients remain mainly the same for all types of focaccia: water, flour, yeast, extra. Rustic and romantic, this prized bread from northwestern Italy is the most perfect combination of crispy, fluffy, chewy and Indeed, focaccia is also known as "olive oil bread" for that reason.

To begin with this particular recipe, we must first prepare a few ingredients. You can have chewy rice flour olive focaccia using 9 ingredients and 7 steps. Here is how you can achieve that.

Preparation To Make of Chewy Rice Flour Olive Focaccia:
  1. Get 240 grams Bread (strong) flour
  2. Prepare 60 grams Rice flour for baking
  3. Take 3 grams Dry yeast
  4. Make ready 15 grams Lukewarm water (for the yeast)
  5. Prepare 6 grams Sugar
  6. Prepare 6 grams Salt
  7. Prepare 185 grams Water
  8. Prepare 15 grams Olive oil
  9. Make ready 4 Olives

I used a very high protein European style bread flour and it was great. I thought before I baked it that the dough was a bit slack. All that olive oil made the difference the focaccia tasted rich and delicious I used sea salt in the recipe as well and thought it could have turned out just. The Best Focaccia Sauce Recipes on Yummly

Guide To Make Chewy Rice Flour Olive Focaccia:
  1. Combine all of the ingredients except the olive oil and knead well. Add in the olive oil once the dough becomes smooth, and knead well again. (Stretch the dough out thinly to the point where you can see fingers through the dough).
  2. Let rest for the 1st rising. (It'll take about 50 minutes).
  3. Divide into 8 equal portions and let rest. (For about 20 minutes).
  4. Roll it out to about a 10 cm circle with a rolling pin.
  5. Lay on a pan and let rise (25 minutes).
  6. Once the bread has risen, brush with olive oil (not listed), and press in the halved olives. Sprinkle with rock salt if you prefer.
  7. Bake in the oven at 200°C for 12-15 minutes, and they're done.

Focaccia is a puffy Italian flatbread made using plenty of olive oil and with a distinctive dimpled top. Try not to add too much extra flour when kneading if you can. Keep working it, first in the bowl then tipping and kneading on a smooth surface and it will eventually come together into a soft dough. This focaccia has a fine crumb and a tender crust, which makes it a perfect side for BBQs, the perfect bread Add the remaining flour and work it in with the spoon. Use Joanne Chang's focaccia bread in the lamb sandwich recipe out of her new cookbook, Flour, Too.

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