Gluten-Free Focaccia with Rosemary, Olives & Sea Salt
This is a light, tasty, single-rise bread. It’s best eaten on the day it’s made, but if it’s gone stale, slice and use for bruschetta.
PREP TIME
160
MINUTES
COOKING TIME
50
MINUTES
Ingredients
extra virgin olive oil
20g fresh yeast or 10g Doves Farm gluten-free quick yeast
2 tsp honey
2 tbsp warm water
550g Bob’s Red Mill gluten-free all-purpose flour (or see the note)
1½ tsp xanthan gum
1 tsp salt
2 eggs, well beaten 300ml tepid milk
3 tbsp natural yoghurt
1 tsp white wine vinegar
12 black olives, stones removed
1½ tbsp chopped fresh rosemary
pinch of flaky sea salt
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