Low FODMAP serve
Our low FODMAP Focaccia is crisp on the outside and soft and fluffy on the inside! Made with our world first low FODMAP Wheat Plain Flour, this bread has a brilliant flavour that is indistinguishable from regular focaccia breads. Best served warm, top with your favourite low FODMAP toppings before or after baking for a specialised dish unique to you and your loved ones! Cooked in 20 minutes, make enough for friends and family to enjoy for lunch or dinner all year round. Be sure to tag us on Instagram @lofopantry with your baking pictures to share with our wonderful low FODMAP community!
What you'll need
For the Focaccia
4 cups Lo-Fo Plain Flour
1 teaspoon sea salt
3 teaspoon Instant Dry Yeast
5 Tbsp olive oil
2 Tbsp olive oil
Focaccia Topping: Zucchini and garlic
4 Tbsp garlic infused olive oil
Focaccia Topping: Cherry Tomato and Basil
1 punnet Cherry tomato
1 handful basil
4 Tbsp olive oil
Mix salt, flour and yeast together in a bowl.
Whisk olive oil and water together in a jug.
Make a well in the centre of the flour. Add the wet ingredients to the well made and stir to combine.
In an electric mixer with a dough hook or by hand, knead the dough for about 10 minutes, or until smooth and elastic.
Place dough in a lightly oiled bowl, cover with a clean tea towel and leave to prove for one hour.
Line a tray with baking paper and gently turn the dough out onto the tray.
Divide the dough into four equal parts and press into disc shapes the size of a plate.
Place on a baking tray, cover with a clean tea towel and rest for 20 minutes.
Preheat the oven to 200C. Top the focaccia with one of the suggested toppings and bake for 15-20 minutes.
For the Zucchini and garlic topping: Mix zucchini and oil together and season generously. Spread across focaccia dough, drizzle with a little more olive oil and bake in preheated oven 20 minutes or until golden and cooked through.
For the Cheery tomato and basil topping: Mix all ingredients together and season generously. Spread across focaccia dough, drizzle with a little more olive oil and bake in preheated oven for 20 minutes or until golden and cooked through.
*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet