Name: Gluten Free Olive and Rosemary Focaccia
Prep time: 20 min
Cook time: 30 min
Yield: 8 people
Ingredients: 250 gm Caputo Gluten Free Flour; 7 gm Yeast ((1 Sachet)); 1/2 tsp sugar; 1 tsp salt; 1 tbsp olive oil (extra virgin); 125 ml butter milk; 125 ml water (tepid (make sure it isn't too hot)); 2 tbsp olive oil (extra virgin); 1 tbsp fresh rosemary (chopped); 12 Kalamata Olives (pitted and halved); sea salt flakes ((I use Maldon)); chilli flakes (optional)

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Gluten Free Olive and Rosemary Focaccia – a delicious Italian classic!

To label this focaccia as “fantastic” is quite a statement, but I assure you, in no way is it exaggerated. Those of you who have had to eliminate gluten from your diet will be well aware that bread which is gluten free frequently doesn’t satisfy as it did in your gluten-eating days. So I am delighted to share this recipe with you, and it’s one that you can confidently serve to gluten-eating friends.

I attribute the success of this focaccia to Caputo Fiore Glut, an Italian gluten-free flour created especially for bread. I live in Adelaide and buy it from Imma and Mario’s Mercato, 625-627 Lower North East Road, Campbelltown.

The flour is also available at Goodies and Grains, Adelaide Central Market. If these stores are not convenient for you, you will need to search online for stockists, or perhaps purchase online. I cannot suggest alternative flour blends.

The focaccia is easily made, just mixed in one bowl, there is no tipping onto a floured bench and kneading as there is no gluten to develop. Just mix, allow the dough to rise, tip onto a baking tray and shape, let it rise again and then bake.

The focaccia looks amazing when baked so it’s at this point that you will need to exercise your restraint. Prior to serving, allow the bread needs to cool on a rack to allow the crumb to settle.

Serve with antipasti, with soup or slice in half horizontally and fill with prosciutto or cheese.

Please let me know in the comments below if you make this.

xx Faye and Alex

P.S. Enjoy this delicious focaccia with our simple to make Roasted Cherry Tomatoes, Green Goddess Dip or Mediterranean Beef Stew.

Gluten Free Olive and Rosemary Focaccia

A delicious, easily made, gluten free focaccia.

5 from 32 votes

Print Pin Rate

Course: Side Dish

Cuisine: Italian, Mediterranean

Keyword: focaccia, gluten free, olive, rosemary

Prep Time: 20 minutes

Cook Time: 30 minutes

Servings: people

Calories: 160kcal

Ingredients

Dough

250 gm Caputo Gluten Free Flour
7 gm Yeast (1 Sachet)
1/2 tsp sugar
1 tsp salt
1 tbsp olive oil extra virgin
125 ml butter milk
125 ml water tepid (make sure it isn't too hot)

Topping

2 tbsp olive oil extra virgin
1 tbsp fresh rosemary chopped
12 Kalamata Olives pitted and halved
sea salt flakes (I use Maldon)
chilli flakes optional

Instructions

Place the flour into a medium size bowl with the remaining ingredients. Keep the yeast and the salt separate; the salt may retard the growth of the yeast.
Stir vigorously and thoroughly with a wooden spoon to make a smooth batter. The dough must be quite damp. If not, add some extra water.
Scrape the batter into a lightly oiled bowl, cover with cling wrap or a damp tea towel and prove approximately 1-2 hours or until the batter has doubled in size.
Lightly oil a pizza tray and tip the dough onto the tray.
Very gently shape the dough with a spoon which has been dipped in water, or, as I do, with fingertips dipped in water.
Cover with a damp tea towel and let it rise for a further 30 minutes to 1 hour.
In the meantime, preheat your oven to 200 Degrees C (400 F).
When the dough has risen the second time, use your finger tips or knuckles and press dimples into the dough.
Drizzle the dough with 1 tablespoon of olive oil and push olives into the dough. Sprinkle with chopped rosemary and some flaked sea salt.
Bake until golden brown and crisp, about 30 minutes.
Remove from the oven and slide onto a cooling rack.
Brush again with the last tablespoon of olive oil. It gives the bread a nice sheen.

Notes

The time taken to prove the dough is approximate. The time can vary enormously partly due to air temperature. You just need to see that it has doubled in size before proceeding. Don’t try to rush the yeast by placing the dough in a warm oven; you may kill it. Believe me, it is worth the wait.

Always ensure that your yeast is fresh. Old yeast may be much less active and may not rise at all.

I prefer to use Kalamata olives and slice them myself. Frequently, pre-sliced olives are of poor quality.

Use barely warm water. Water which is too hot will kill the yeast. For a slower rise, you can use room temperature water.

Make the focaccia in your own style. I sometimes use semi-dried tomatoes with olives and chopped rosemary. Goat cheese, caramelised onion and thyme are also delicious.

To make a Turkish-style bread, line a baking tray with baking paper.

Tip the dough onto the baking tray, and, using the back of a damp spoon or dampened fingers, shape the dough into a rectangle approximately 15 cm x 26 cm. Dimple the top, drizzle with olive oil and sprinkle with sesame seeds.

Nutrition

Comments

Angela
January 21, 2020 at 10:20 am
Hello,
I stumbled upon your blog and so happy I did. My married daughter has recently been diagnosed as Coeliac so have been researching and trialling recipes for her.
So pleased to know of this Italian GF flour. I live in Brisbane so will search online for it.
Have you made GF loaves of bread with it? Any advice and help would be greatly appreciated.
My first trial of your recipes will be the GF Pear & Raspberry Cake. Looks like it will be delicious!
Thanks so much for the time and effort you put into your blog. I am SO thankful.
Regards,
Angela
- Alexandra
  January 21, 2020 at 2:23 pm
  Thank you, Angela – we are so pleased you came across the blog!
  The GF flour is just superb – we are experimenting with more recipes at the moment, but haven’t made loaves at this time. (But it is something we are keen to start testing soon!)
  I hope you’ll enjoy the Pear Cake – do let us know when you give it a try.
  Kind regards, Alex
Kate
January 13, 2020 at 9:11 am

I made this using Caputo Fioreglut flour and it turned out absolutely amazing, nobody could tell it was gluten free! The inside is soft and fluffy, not dense like many gluten free baked goods, while the outside is crunchy. Would make again!
- Alexandra
  January 21, 2020 at 2:30 pm
  Kate, I am delighted that you enjoyed the focaccia. Thank you so much for letting me know. 🙂
Amy | The Cook Report
April 03, 2019 at 7:56 pm

This focaccia looks so good, I can’t believe it’s gluten free!
- Alexandra
  April 03, 2019 at 9:02 pm
  I know Amy, it’s fantastic. The secret lies in the brand of flour, it’s fantastic.
Michelle
April 03, 2019 at 6:18 pm

This bread looks delicious! A few of my friends are gluten-free, they are going to love this!
- Alexandra
  April 03, 2019 at 9:28 pm
  Hi Michelle, it is fantastic, thanks to the brand of flour. It is amazing. 🙂
Natalie
April 03, 2019 at 2:51 pm

Looks so delicious! I love that this focaccia is gluten free – great for upcoming Passover!
- Alexandra
  April 03, 2019 at 5:40 pm
  Hi Natalie, glad you like the recipe, thank you. 🙂
Hayley
April 03, 2019 at 12:47 pm

I will have to look for that flour. This sounds so good!
- Alexandra
  April 03, 2019 at 5:48 pm
  Hi Hayley, the flour makes great gluten-free bread. Just Google for nearby stockists. 🙂
Caitlyn Erhardt
April 03, 2019 at 12:26 pm

This looks wonderful! Love that it is gluten free as well!
- Alexandra
  April 03, 2019 at 5:50 pm
  Thank you Caitlyn, it is so good and nobody will know it’s gluten-free. 🙂