No kneading! No mess!
This recipe is so easy! You just need to allow for time. I like to prepare the dough in the morning, let it rest & rise during the day and bake it just before dinner.
Focaccia derived its name from the Latin words “panis focacius”. Panis means bread. Focacius means central fireplace. This fireplace was traditionally located in the centre of Roman homes where the focaccia was cooked in the hot ashes.
Pre-gluten-free days, I have great memories of walking around many Italian cities smelling focaccia bread wafting out of the Panettiere bakeries. Sold pre-sliced in satisfying portions, it was tempting to buy one of each with different toppings, but olive & rosemary topping always won me over.
- 2 teaspoons dried yeast
- 2 teaspoons runny honey
- 2 tablespoons warm water
- 425g store-bought or homemade gluten-free bread flour blend
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 1 teaspoon xanthan gum
- ½ teaspoon bicarbonate of soda
- 4 tablespoons store-bought buttermilk or mix 4 tablespoons of milk with one teaspoon of lemon (allow to rest for 5 minutes before using)
- 2 eggs, lightly beaten
- 350ml warm milk
- 15 pitted black olives
- 4-5 sprigs of fresh rosemary
- 1 garlic, cut into slivers
- Olive oil, for brushing tin and top of focaccia
- 1 teaspoon coarse sea salt
2. Leave in a warm area for 10 minutes until frothy.
3. Whisk the bread flour, baking powder, salt, xanthan gum & bicarbonate of soda in a medium bowl.
4. Make a well in the centre of the flour mixture using a wooden spoon.
10. Allow to rise for at least one hour.
12. Pre-heat the oven to 190°C/ 375°F.