Garlic and Rosemary Gluten Free Focaccia
Just like a focaccia bread that you know and love, but without the gluten! This is so good when sliced up and served with dip (why not try with the Roasted Zucchini Dip?), sliced in half as the base for a fancy sandwich, or just to munch on as is. A must-have packed lunch item.
Recipe Tester Feedback: "This focaccia was chewy on the inside and the olive oil ensured it developed a good crust, while the garlic and rosemary gave it flavour. What I appreciated about this recipe was that it takes less than 90 minutes to make and bake from scratch, so you can easily have it fresh. I will totally be making it again." - Erika
No: Gluten / Dairy / Egg / Nuts
Preparation Time 20 minutes + rising time
Cooking Time 20 minutes
Makes a 20cm round focaccia
Can be frozen
- millet - 55g
- brown rice - 35g
- cornflour - 30g
- tapioca starch - 30g
- potato starch - 30g
- xanthan gum - 1 tsp
- salt flakes - 1 tsp, plus extra for topping
- sugar - 3 tsp, or xylitol
- yeast - 2.5 tsp, dry active
- water - 140g, warm
- olive oil - 5g, plus extra for greasing and drizzling
- fresh rosemary - 10cm stalk, leaves only
- garlic clove - 1, peeled
- Grease the cake tin.
- Add millet (55g) and brown rice (35g) to the bowl. Mill 1 minute / Speed 10.
- Add cornflour (30g), tapioca (30g), potato starch (30g), xanthan (1 tsp), salt (1 tsp), sugar (3 tsp) and yeast (2.5 tsp) to the bowl. Mix Closed Lid / 1 x 1 second Turbo blast.
- Add warm water (140g) and oil (5g) to the bowl. Program 2 minutes / 37C / Speed 5.
- Transfer the batter into the oiled cake tin, smoothing the top with wet hands. Cover with oiled clingfilm and leave to rise in a warm place for 45 minutes. The bread should approximately double in height.
- With about 20 minutes of rising to go, preheat the oven to 200C.
- Add rosemary leaves (from 10cm stalk) and garlic clove (1) to the bowl. Chop Speed 7 / 5 seconds. Transfer into a small bowl with a spatula.
- Drizzle olive oil over the top of the focaccia and gently spread it over the entire surface with your fingers. Sprinkle the garlic and rosemary mix across the surface along with extra salt flakes. Using a finger, poke indents into dough every 2cm.
- Transfer to the oven and bake for 20 minutes, or until golden. Remove from the oven and set aside to cool.
- Enjoy warm, or slice up and wrap in alfoil for your packed lunch.