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Gluten-Free Olive, Shallot and Rosemary Focaccia

Gluten-Free Olive, Shallot and Rosemary FocacciaThis simple and mouth-watering recipe for focaccia bread is sure to please gluten lovers and gluten-free eaters alike.

Recipe Ingredients:

2 cups lukewarm water
2 teaspoons granulated sugar
2 (0.25-ounce) packages active dry yeast or 4 1/2 teaspoons
4 large eggs
1/4 cup extra virgin olive oil, plus extra for pan
3 cups brown rice flour - divided use
1/2 cup each: white rice flour, sorghum flour and tapioca starch/flour
1 tablespoon xanthan gum
2 1/2 teaspoons sea salt
1 teaspoon cornmeal

Olive Topping:
5 cloves garlic, minced
2 tablespoons fresh rosemary, stemmed and coarsely chopped
1 (6 ounce) can California Ripe Olives, well drained
2 medium shallots, thinly sliced
3 tablespoons freshly grated Parmesan cheese
2 teaspoons Maldon Sea Salt

Cooking Directions:

  1. Place water, sugar and yeast in a large mixer bowl; let stand for five minutes or until yeast begins to foam. Beat in eggs and olive oil. Add flours, xanthan gum and salt and beat well with a dough hook for five minutes, scraping down the sides occasionally. Mixture should be a very thick batter.
  2. Lightly oil two medium baking sheets and sprinkle with cornmeal.
  3. Spread batter about 1-inch thick into pans and top with garlic, rosemary, olives, shallots, cheese and Maldon salt, in that order, pressing lightly into the dough. Let stand in a warm spot for 30 minutes or until dough has doubled in size.
  4. Preheat oven to 400°F (205°C).
  5. Bake focaccia for 20 to 25 minutes or until golden brown, tenting with foil during the last five or 10 minutes if topping browns too quickly.
  6. Cut in wedges to serve.

Makes 8 servings.

Recipe and photograph provided by www.calolive.org via Brandpoint Content; Copyright 1996-2014.