Green Olive & Rosemary Focaccia
- Reese
- 3 days ago
- 1 min read
Welcome to a taste of Mediterranean bliss! This Green Olive & Rosemary Focaccia is a gluten-free delight that combines fragrant rosemary, briny green olives, and the chewy, golden goodness of focaccia bread—all without gluten. Perfect as a side dish, appetizer, or a star of your next gathering.
Directions:
Prepare the dough: Mix gluten-free flour blend and salt
Prepare the yeast, prepare a well in the dry ingredients and pour in the yeast mixture.
Proof it: Place the dough in a bowl, cover with plastic and a towel
Let the dough rise in a warm place until it doubles in size—this step ensures the focaccia is light and fluffy (about an hour to an hour and a half).
Shape and garnish: Spread the dough into a baking pan, then generously drizzle olive oil on top.
Poke wells with your fingers into the dough and arrange green olives and rosemary sprigs over the surface, pressing them lightly into the dough.
Bake to perfection: Bake at 375°F (190°C) until the focaccia is golden brown and aromatic.
Ingredients:
Gluten-free flour blend: 3 cups (e.g., Bob's Red Mill 1-to-1 Gluten-Free Baking Flour).
Active dry yeast: 2 ¼ teaspoons (1 packet, such as Fleischmann's RapidRise Instant Yeast).
Warm water: 1 ½ cups, around 110°F (use a thermometer for accuracy).
Salt: 1 teaspoon (Himalayan fine pink sea salt).
Olive oil: 5 tablespoons, divided (use extra virgin olive oil, such as California Olive Ranch).
Fresh rosemary: 2-3 sprigs, leaves removed from the stem and roughly chopped.
Green olives: ½ cup, pitted and halved (like Mina Pitted Green Olives).
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