GF Focaccia al Romero

[bron]

Ingredients
40g fresh yeast
50g water
1 teaspoon sugar
40g olive oil
200g full fat milk
1 cooked potato (150g)
400g Proceli flour
pinch salt

Topping
2 teaspoons rosemary
2 teaspoons rock salt
30g water
30g olive oil

Place in a bowl the yeast, sugar and water, and leave to ferment 15 mins, until it doubles.
Place potato in THX and program 10 seconds, Speed 3.
Add olive oil, the yeast mix in bowl, milk, flour and lastly salt. Program 2 mins, Knead, leave it to rise approx 1 hour.
Place topping ingredients in THX and mix 5 seconds speed 4.
Preheat oven to 220º.
Place on oven tray (big one) and with fingers push it out to cover whole tray 30 x40cm, lightly greased. Leave to rise again, pour over topping, brush to cover completely and then with your fingers, make dents pushing down hard so its all uneven and looks like a childs work of art! Good job for the kids to do!
Bake for 20 to 25 mins.

Picture looks really nice! Will try to take a photo of the photo!

[brazen20au]

Proceli Flour =

Ingredients:
Corn starch, kiwicha flour, sugar, thickener (xantham gum), emulsifier (E-472e), salt, raising agents (disodium diphosphate, sodium bicarbonate), antioxidant (L-ascorbic acid)

kiwicha flour = amaranth flour

40g fresh yeast = 10g dried yeast

[bron]

How clever are you! Where would we be without internet eh?
I am delighted that you can use these recipes, makes me feel all useful 
There are a few other recipes in the book that I didn't include in the list as I guessed you would already have them like to make pasta etc. but let me know if you would like me to post them too!

[brazen20au]

would love to see what else, but no pressure LOL
don't suppose you have one for potato gnocchi?

[brazen20au]

i can't wait to try this one, i miss baking things like this. hopefully will get time on sunday!

[bron]

Sorry no gnooci!
Just a plain pasta recipe, or spinach one!

[Thermomixer]

Proceli Flour =

Ingredients:
Corn starch, kiwicha flour, sugar, thickener (xantham gum), emulsifier (E-472e), salt, raising agents (disodium diphosphate, sodium bicarbonate), antioxidant (L-ascorbic acid)

kiwicha flour = amaranth flour

Karen - do you have a supplier for similar ready-made flour mixes.  I saw one advertised down here in Melb - but as I don't need I haven't investigated further.

[brazen20au]

you can buy several brands of plain and self raising flour blends but i'm making my own now anyway (from the GF book)

[Thermomixer]

Good to hear you are using it Mrs Miller will be pleased. 

[brazen20au]

making this tonight - i've had to make my own procelli flour mix so could be interesting lol i did 150g amaranth to 250g corn starch and i think it's too much amaranth judging by the smell, but will see how it goes when cooked!

[bron]

How was it Karen?

[brazen20au]

it was yummy!

it came out more like a flatbread than a foccacia but i only had time to let it rise about 45 mins and to help it along had put it in a warm oven that was probably too warm...

the amaranth was ok, but i think i'd use a bit less and maybe add in another flour (would have to research which one). i'm eating the leftovers now (breakfast time lol). the topping had a bit much salt for my family (i love it but it was too much for them)

thanks heaps bron!

ps: i have pics but am too tired atm to recharge my camera batteries and upload them lol

[bron]

Fab! Obviously needs some tweaking for next time...but practise makes perfect!