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Focaccia with Roasted Grapes and Taleggio
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- 230 g water
- 10 g caster sugar
heaped tsp dried instant yeast (7 g)
or 15 g fresh yeast, crumbled
- 250 g gluten-free bread flour
- 50 g rice flour
- 25 g olive oil, plus 2 Tbsp and extra for greasing
- 1 tsp xanthan gum
- ½ - 1 tsp fine sea salt, to taste
- 10 seedless red grapes
g Taleggio cheese, cut in small pieces
or Brie cheese, cut in small pieces
- 2 sprigs fresh rosemary, leaves only
- 1 pinch coarse sea salt, for garnishing (optional)
- per 1 portion
- 1032.7 kJ / 246.8 kcal
- 4.1 g
- 33.2 g
- 9.6 g
- Saturated fat
- 2.9 g
- 1.7 g
- 506.3 mg
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