Main ingredients 🥩
Garussalyeasthoneyolive oilcherry tomatoesonionoregano
Fabri's Garussal Focaccia
An Italian traditional-style focaccia made with Garussal, baked crispy on the outside and chewy on the inside.
🙋 Recommended for
- ⭐ Those who find wheat flour difficult to digest and want to try gluten-free-style rice baking.
- ⭐ Those who want to taste traditional Italian-style bread that has been carefully fermented over time.
- ⭐ Those who want to use this plain focaccia to make fresh sandwiches.
Ingredients needed 🛒3 servings
- Garussal
- water
- yeast
- salt
- honey
- olive oil
- cherry tomatoes
- onion
- dried oregano
Recipe 🍳
- In a bowl, combine the Garussal and yeast, mix evenly, then add the salt and mix lightly.
- Gradually add the water while mixing to form a dough, then add the honey to add sweetness and aid fermentation.
- Gradually add the olive oil and knead the dough for about 10 minutes until smooth.
- Place the dough in an airtight container and refrigerate for 8 hours for the first cold fermentation.
- Remove the dough from the refrigerator and let it rise at room temperature for 2 hours for the second fermentation.
- Evenly coat an oven tray with olive oil, place the dough on it, and press it out with your fingers to shape it.
- Slice the cherry tomatoes and onion, then toss them with salt, dried oregano, and olive oil to prepare the topping.
- Spread the prepared topping evenly over the dough, and pour any juices from the topping around the edges of the pan.
- Bake in a preheated oven at 200°C for 15 to 20 minutes until golden and crispy.
- Combine Garussal, yeast, salt, water, honey, and olive oil, and knead for 10 minutes.
- Ferment the dough by refrigerating for 8 hours and then at room temperature for 2 hours.
- Spread the dough on a tray, top with the seasoned tomato and onion topping, and bake at 200°C.
Cooking tips 💡
- If the yeast comes into direct contact with the salt, its fermentation power may decrease, so mix the Garussal and yeast first, then add the salt.
- When placing the topping on the dough, gently place it without pressing too hard to avoid deflating the air bubbles.
- The finished focaccia is delicious on its own, but it's even better split in half and filled with mozzarella or burrata cheese for a sandwich.
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