RECIPE: Gluten Free Rosemary & Garlic Focaccia

I must admit this delight happened somewhat by accident. With honing over time this is now  a fail safe, deliciously crisp and yet aerated beauty able to stand up against the classic any day. Not a speck of gluten free flour in sight, this recipe uses a combination of naturally gluten free ingredients including chickpea flour to bolster the protein content of this bread.

Makes 1 loafimage

  • 210g buckwheat flour
  • 200g brown rice flour
  • 190g chickpea flour
  • 2 tsp xantham gum
  • 3 tbsp extra virgin olive oil
  • 7g fast action yeast
  • 1 ½ tsp sea salt flakes plus extra for sprinkling
  • rosemary sprigs
  • 1 medium organic egg, beaten
  • 600ml tepid water
  • 4-6 garlic cloves cut into thin slivers
  1. Grease a 13 x 9 inch roasting tin with coconut oil.
  2. Sift together the flours, xantham gum, yeast and salt into a large bowl.
  3. Make a well in the centre, add the beaten egg, 1 tbsp of olive oil and the water then mix to a stiff batter.
  4. Beat the batter with a wooden spoon for 5 minutes then spoon into the tin and even out with a spatula. Cover with oiled clingfilm and leave to prove in a warm spot for an hour or until doubled in size.
  5. Preheat the oven to 220°C.
  6. Pinch off small sprigs of rosemary and pair with a garlic sliver. Use the point of a small sharp knife to make regular incisions in the dough and push the garlic and rosemary down into them only leaving a small amount of the leaves protruding.
  7. Drizzle with the remaining oil and sprinkle with salt flakes.
  8. Bake for 25-30 minutes until firm and golden, leave to cool in the tin for a couple of minutes, loosen with a sharp knife and turn out onto a wire rack to cool completely before slicing.

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