for 4 person

Dough

500 g	gluten-free flour (Betty Bossi Universal Baking Flour Mix)
1 ¾ tsp	salt
1 tsp	baking powder
½ cube	yeast (approx. 20 g), crumbled
5 dl	water
½ dl	olive oil

Focaccia

1 tbsp	olive oil
60 g	pitted black olives
60 g	pitted green olives
½ tbsp	thyme leaf
½ tsp	sea salt

Salad

1 tsp	mustard
2 tbsp	white balsamic vinegar
2 tbsp	olive oil
¼ tsp	salt
a little	pepper
1	pear, thinly sliced
100 g	baby spinach

How it's done

Dough

Mix the flour, salt, baking powder and yeast in the food processor bowl. Pour in the water and oil, quickly knead into a moist dough using the dough hook on the food processor. Place the dough in the prepared tin, smooth down with the back of an oiled spoon, cover and leave to rise at room temperature for approx. 1½ hrs.

Focaccia

Drizzle the oil over the dough, use your fingers to make indentations. Sprinkle with olives, thyme and fleur de sel, press down gently.

To bake

Approx. 30 mins. in the centre of an oven preheated to 220°C. Remove from the oven, allow the focaccia to cool slightly on a cooling rack.

Salad

Whisk the mustard, balsamic and oil in a bowl, season. Add the pear and spinach, mix, serve with the focaccia.

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