Focaccia

Preparation

20 mins

Cooking

20 mins

Low FODMAP serve

6

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!

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What you'll need

For the Focaccia

Lo-Fo Pantry All Purpose/ Plain Flour

4 cups Lo-Fo Plain Flour

salt

1 teaspoon sea salt

dry yeast

3 teaspoon Instant Dry Yeast

oil

5 Tbsp olive oil

water

300mL water

oil

2 Tbsp olive oil

Focaccia Topping: Zucchini and garlic

zucchinis

2 zucchinis

oil

4 Tbsp garlic infused olive oil

Focaccia Topping: Cherry Tomato and Basil

tomato

1 punnet Cherry tomato

basil

1 handful basil

oil

4 Tbsp olive oil


Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour

Process

Step 1

Mix salt, flour and yeast together in a bowl.

Step 2

Whisk olive oil and water together in a jug.

Step 3

Make a well in the centre of the flour. Add the wet ingredients to the well made and stir to combine.

Step 4

In an electric mixer with a dough hook or by hand, knead the dough for about 10 minutes, or until smooth and elastic.

Step 5

Place dough in a lightly oiled bowl, cover with a clean tea towel and leave to prove for one hour.

Step 6

Line a tray with baking paper and gently turn the dough out onto the tray.

Step 7

Divide the dough into four equal parts and press into disc shapes the size of a plate.

Step 8

Place on a baking tray, cover with a clean tea towel and rest for 20 minutes.

Step 9

Preheat the oven to 200C. Top the focaccia with one of the suggested toppings and bake for 15-20 minutes.

Step 10

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.

Step 11

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

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour

AUD Australian dollar