Garlic & Rosemary Focaccia - Recipe

Serves

Prep in

10 minutes + 1 hour proving time

Cooks in

30 minutes

The world of gluten free bread is 1 of a great many hurdles, obstacles, stumbling blocks & generally odd unpronounceable bits that are more reminiscent of a science experiment that food.

But not here.

Because being a tad familiar with this game I know how different naturally gluten free flours behave (& don’t as the case may be on occasion!). So yep I’ve got you covered with this fluffy textured delight, & you definitely won’t have to resurrect any dusty chemistry textbooks to understand what I’m talking about.

Key Facts

Freezer Friendly
High Protein, High Fibre, No Sugar
Naturally Gluten Free
Prep Ahead - Lasts 5 days

Ingredients

105g buckwheat flour
100g brown rice flour
145g chickpea flour
1 teaspoon xantham gum (find in the free from section of supermarkets or online)
3 1/2 tablespoons extra virgin olive oil (must be cold pressed & really good quality here!)
5g fast action (AKA instant) yeast
1 1/2 teaspoons sea salt flakes plus extra for sprinkling
3 fresh rosemary sprigs
1 medium organic egg, beaten
300ml tepid water
4-6 garlic cloves cut into thin slivers

Preparation

01

Line a brownie tin with parchment paper.

02

Add the flours, xantham gum, yeast & salt to a large bowl. Use a ballon whisk to combine & remove any lumps in the flours.

03

Make a well in the centre, add the egg, 3 tablespoons of olive oil & the water then mix to a stiff batter.

04

Beat the batter with a wooden spoon or silicone spatula for 5 minutes before transferring to your tin & evening out the top with a spatula. Cover with a cloth & leave to prove for an hour.

05

Preheat your oven to 220°C.

06

Pinch off small clusters of rosemary leaves & pair with a garlic sliver. Poke into your loaf in a regular pattern, drizzle with the remaining oil & sprinkle with salt flakes.