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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
Gluten Free Olive and Rosemary Focaccia
A delicious, easily made, gluten free focaccia.
- 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
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.
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.
5 39 2 1.8K
5 39 2 1.8K