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
Recipe Measurements:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results.
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
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 Estimate:
Nutritional Disclaimer:
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 and brands you use.
Hola Cheska
Girl! I am so jealous of your family! They are eating delicious all the time!
Alexandra
You are so sweet! Thank you 🙂
Chastity
This looks like a good pairing with Sunday dinner. I love the idea with soup as a dipping sauce as well.
Alexandra
Thanks so much, Chastity. Enjoy!
Surekha Busa
Wow, this recipe looks so easy to make and looks really delicious I am sure my family will love this.
Alexandra
Thanks so much, Surekha 🙂
Khushboo
I would love to try this delicious focaccia bread. I am so happy to know that you have come up with a gluten free recipe. Can I replace the herbs you have used with something else?
Alexandra
Hello! Thank you for stopping by! Yes, several other herbs would work well – this is also great with oregano and basil, but there are many other flavour options you could use. Let me know what you try out 🙂
Liza Perry
Thank you so much for this recipe! I’ve just started being gluten free and this focaccia is perfect.
Alexandra
Hi Liza! I have a lot of other gluten free recipes – be sure to check them out if you haven’t already 🙂
Alexandra
Hi Sam!
Here’s the link to the flour: http://caputoflour.com/portfolio_item/fiore-glut-gluten-free/
Hopefully that helps! 🙂
Catherine shane
This is a perfect i love the recipe .
Alexandra
Thank you so much, Catherine!
Josie
I have made this focaccia twice now and it is so good. I didn’t put the olives on last time and put more salt & rosemary and served with a cheese platter. For those who are gluten free it tastes just like a shop bought Italian bread.
Alexandra
Thank you, Josie! This is great feedback. So happy to hear you enjoy it so much 🙂
Frank
Great recipe. Unbelievable that gluten free bread could be light and airy. Has anyone tried to make this as a sweet bread instead of savoury. Maybe adding cranberries or raspberries?
Alexandra
Thank you for the lovely comments, Frank. As yet, I haven’t made a fruit version. Tuscan winemakers sometimes make a version which they top with seedless, red wine grapes during the harvest. I think a sprinkle of granulated sugar over the top prior to baking would work well. You could also increase the sugar in the dough a little if you prefer a slightly sweeter focaccia. 🙂
Rebecca
This one is pretty high on my to-make list! Is this best eaten the day it is baked or would it be ok for a day or 2? Wondering if I could make it and put it in our lunch boxes for a couple of days.
Alexandra
It is definitely better day 1 –
but it reheats very well! I would probably put it in the oven for five minutes wrapped in foil to freshen it up, and then allow it to cool before putting it into the lunch boxes 🙂 It is just delicious!
Brian
This looks amazing, it is so hard to find good bread when you cannot eat gluten. Very impressive.
Alexandra
That was our aim – we don’t eat a lot of gluten and know plenty of people with an intolerance or allergies. So very happy to be able to share it with you 🙂