Gluten-free fig and pecorino focaccia (Focaccia ai fichi e pecorino senza glutine)

Instructions

1. Mix the yeast and warm water in a small bowl and stand for a few minutes or until frothy.
2. Place the flour, oil, yoghurt and yeast mixture in a large bowl. Use a large spoon to combine until a rough dough forms. Add the salt, then transfer to a workbench and knead for a few minutes or until a smooth dough forms. When you first start mixing this type of flour, it feels very sticky and powdery at the same time, but after a few minutes of kneading, it will almost resemble wheat flour. It won't be elastic.
3. Lightly grease the bowl, add the dough, turn to coat, then cover with a damp tea towel and stand in a warm spot for 3–4 hours or until doubled in size.
4. Line a baking tray with baking paper. Divide the dough in half, then using your hands, stretch each half into a rough oval about 2 cm-thick and place them onto the tray, leaving space for spreading. Use two trays if needed. Cover with a tea towel and stand to rise again for 45 minutes.
5. Preheat the oven to 220°C.
6. Using your fingers, create dimples in the dough, then drizzle with extra oil and season with extra salt. Top with the halved figs oil, vinegar and salt and pepper. Bake for 20–25 minutes or until light golden brown. Unlike bread made with wheat flour, this one won't become as golden. Once out of the oven, top with shaved pecorino, thyme or oregano leaves and serve.