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
Ingredients
Dough
- 250 gm Caputo Gluten Free Flour
- 7 gm Yeast (1 Sachet)
- ½ teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon olive oil extra virgin
- 125 ml butter milk
- 125 ml water tepid (make sure it isn’t too hot)
Topping
- 2 tablespoon olive oil extra virgin
- 1 tablespoon fresh rosemary chopped
- 12 Kalamata Olives pitted and halved
- sea salt flakes (I use Maldon)
- chilli flakes optional
Recipe Measurements:
For accuracy, we recommend weighing your ingredients. This will produce the best results.
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
Nutrition
Nutritional Information:
Please note, the nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients you use.
Sandra
Excellent recipe!! I made this over the weekend and it was amazing! I added caramelized onions and chilis flakes for some spice and it was perfect. I followed the recipe exactly as written and made sure my dough doubled in size. So delicious!
Alexandra
Hi Sandra, thank you so much for your lovely comments regarding the GF Olive and Rosemary Focaccia. Caramelised Onion and chilli flakes sound like a great addition! 🙂
Amanda
Delish! Couldn’t stop eating it tbh but it’s always nicer fresh 😊
I just used Woolies brand gf flour as that’s what I had, it may have made it a little tough so next time I’ll try the recommended brand for comparison.
If ever I Google a recipe an yours come up I always choose them as I know they always turn out great
Alexandra
Hello Amanda, thank you so much for your fantastic feedback on the GF Olive and Rosemary Focaccia. I am so pleased that you enjoyed it made with Woolies flour and know you will be delighted when you try the recommended brand. I am thrilled to hear that you like our recipes – thank you so much, I really appreciate hearing that. Kind regards, Alex 🙂
Joy
I’ve made this 3 times now and it has been amazing from the first go! Thank you for this delicious recipe that works every time. I am a regular follower as you have wonderful gluten-free recipes. Thank you!
Alexandra
Hello Joy, thank you so much for your fantastic feedback. I am delighted that you have made the Focaccia several times and that you enjoy our gluten-free recipe. I do appreciate that you took the time to let me know. 🙂
Lisa P
What size tray did you use, please? 1/2 sheet pan? 🙂 Thank you!
Alexandra
Hi Lisa, I used a pizza pan, about 31cm (12 inches) in diameter. If you don’t have one, I think a half sheet pan would work but it may not cover the whole pan. You can free form it, just use oiled fingers to ease the dough over the greased tray to about 1 cm (1/2 inch) thick and proceed as per the recipe. I hope this helps. Cheers, Alex 🙂
Brenda
Delicious!
We love this easy recipe.
Alexandra
Thank you, Brenda!
Mary White
I’m not sure what I did wrong but my dough didn’t rise. I used Pillsbury GF flour, and I didn’t mix the salt in until all of the other ingredients were mixed because I didn’t want to kill the yeast. My dough seemed dry, so I added a small amount more water, a tablespoon at a time. I’m not good with metric measurements, so I asked Alexa to convert the grams and milliliters.
Alexandra
Hi Mary,
I wrote this recipe using Caputo bread flour, so I can’t comment on the Pillsbury flour as such, as it is not a brand I have used. (I will have to see if I can get it here, so I can give it a try).
It sounds as though your yeast didn’t activate. This usually happens when the yeast has died. It may be worth buying a fresh packet of yeast?
It may have also been due to the bread being prepared in a cold environment – a warm kitchen etc is important to help with bread making.
Kind regards, Alex
kara
Mary – the fiore glut flour used here is a Wheat with the gluten removed so it reacts completely different than a PIllsbury where it is a bunch of GF flours mixed to resemble regular flour. If you use PIllsbury, you might need to add baking powder/xantham gum
Cape
I used the Namaste brand GF flour blend. It worked well. The only problem is that it already has xanthum gum in it and I added more, so it was kind of weird inside, but we still ate it. I’m making it today, Thanksgiving Day, 2020. I’m looking forward to a perfect couple of loaves. Thanks so much for sharing this recipe. This bread will be a lovely addition to our feast.
Happy Thanksgiving, Faye and Alex!
Alexandra
Hello!
Thank you so much for letting us know you tried the recipe. I am so pleased it will feature as part of your Thanksgiving.
Wishing you all the best!
Julie
Hi, ever tried to use almond flour instead? Thanks.
Alexandra
Hi Julie, I haven’t ever tried making bread with almond flour so could not advise you on this. We are currently working on almond flour recipes for the future. Kind regards, Alex. 🙂