Mother Forking Farm

Ingredients:

• 250 grams gluten bread or all purpose flour
• 7 grams dried yeast
• 2 tsp sugar
• 250 ml warm water
• 1 tsp xanthan gum (if your flour mixture does not contain it)
• 1 tsp salt
• 3-4 tbsp olive oil, plus extra for drizzling/greasing
• Toppings of your choice (our favorite combos are listed at the end of the recipe)
• Pinch Maldon sea salt flakes

Directions: 

1. Place the warm water in a jug and stir in the sugar until dissolved. Add the yeast, stir and then cover with a tea towel and leave in a warm spot for 7-10 minutes. It should form a foamy head like on beer. 
2. Add the gluten free flour, xanthan gum and 1 tsp salt to a large mixing bowl and stir.
3. When the yeast mixture is ready, form a well in the centre of the flour mix and pour in. Mix together with a spoon until it forms a thick batter.
4. Add 3 tbsp olive oil to the mixture and fold in with the spoon until mixed well.
5. Use 1 tbsp olive oil to generously grease a 9” round tin. Pour the bread mixture in and use oiled fingers to spread it out evenly in a flat layer. Cover loosely and place in a warm, draft-free spot for about an hour to prove.
6. Once the dough has risen, it should have expanded in size. Heat the oven to 400 F. Use an oiled thumb or finger to poke dimples into the top of the focaccia dough and add your preferred toppings.
7. Drizzle with extra oil (around 1 tbsp) and bake in the oven for 20-25 minutes. The focaccia should be golden and crisp on top and sound hollow when tapped.
8. Remove from the oven and sprinkle with the sea salt flakes. Allow to cool for 10-15 minutes before turning out of the tin and slicing up to serve.

Our Favorite Combos:

• Thinly sliced apples, rosemary, and freshly shredded cheddar cheese
• Pepperoni, jalapeno coins, and freshly shredded cheddar cheese
• Rosemary and freshly shredded parmesan cheese
• Blueberries, freshly shredded parmesan cheese, and cinnamon