Chewy Rice Flour Olive Focaccia

Name: Chewy Rice Flour Olive Focaccia
Yield: 8 servings
Cuisine: American
Ingredients: 240 grams Bread (strong) flour; 60 grams Rice flour for baking; 3 grams Dry yeast; 15 grams Lukewarm water (for the yeast); 6 grams Sugar; 6 grams Salt; 185 grams Water; 15 grams Olive oil; 4 Olives

cookpad.japan @cookpad_jp

I just wanted to bake some bread for my wine.

It's okay to use cake flour instead of rice flour. (It won't be as chewy). Recipe by uronn

I just wanted to bake some bread for my wine.

It's okay to use cake flour instead of rice flour. (It won't be as chewy). Recipe by uronn

cookpad.japan @cookpad_jp

I just wanted to bake some bread for my wine.

It's okay to use cake flour instead of rice flour. (It won't be as chewy). Recipe by uronn

I just wanted to bake some bread for my wine.

It's okay to use cake flour instead of rice flour. (It won't be as chewy). Recipe by uronn

Saved

Ingredients

8 servings

240 gramsBread (strong) flour
60 gramsRice flour for baking
3 gramsDry yeast
15 gramsLukewarm water (for the yeast)
6 gramsSugar
6 gramsSalt
185 gramsWater
15 gramsOlive oil
4Olives

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Steps

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.