Fabri's Garussal Focaccia
An Italian traditional-style focaccia made with Garussal, baked crispy on the outside and chewy on the inside.
Ingredients needed 3 servings
Recipe
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.
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.
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