Gluten-Free Focaccia with Rosemary, Olives and Sea Salt

Name: Gluten-Free Focaccia with Rosemary, Olives and Sea Salt
Cuisine: Northern Europe
Ingredients: 3 tablespoons natural yogurt; 300 ml tepid milk; 2 eggs, well beaten; 1 teaspoon salt; 1½ teaspoons xanthan gum; 550 g Bob’s Red Mill gluten-free all-purpose flour (or see the note); 2 tablespoons warm water; 2 teaspoons honey; 20 g fresh yeast or 10 g Doves Farm gluten-free quick yeast; 20 g fresh yeast or 10 g Doves Farm gluten-free quick yeast; extra virgin olive oil; 1 teaspoon white wine vinegar; 12 black olives, stones removed; 1½ tablespoons chopped fresh rosemary; pinch of flaky sea salt

Preparation info

Difficulty
Easy

Appears in

The New Ballymaloe Bread Book

By Darina Allen

Published 2023

About

This is a light, tasty, single-rise bread. It’s best eaten on the day it’s made, but if it’s gone stale, slice and use for bruschetta.

Ingredients

extra virgin olive oil
20 g fresh yeast or 10 g Doves Farm gluten-free quick yeast</

Europe
Ireland
Bread
Gluten-free
Vegetarian

Method

Line a 25cm square brownie tin with parchment paper and oil it with good olive oil.

Put the yeast, honey and warm water in a small bowl in a warm place for 10–15 minutes, until it froths up.

Sift the flour and xanthan gum into a large, wide bowl. Add the salt, eggs, warm milk, yogurt, vinegar and the yeast mixture, mixing well. Put the dough into the lined tin. Wet your fingers