Gluten-free Olive & Rosemary Focaccia
Finding high-quality gluten-free bread without unwanted additives can be challenging, so I’m excited to share this recipe with you. This nourishing twist on the classic Italian focaccia perfectly balances the aromatic notes of fresh rosemary with the savory richness of the biltong. It's become a beloved staple in my weekly lunches at home. Click here to watch the recipe video.
Serves: 1 Large loaf
Cook Time: 25 mins
Ingredients
5 cups gluten-free plain flour (I love this one)
2 x 30g Chief Traditional Biltong (use ALWN10 at the checkout)
3 cups warm water
1 cup pitted olives of choice
¼ dried rosemary
4 ½ tbsp rapid-rise yeast powder
2 tbsp raw honey
4 tsp gluten-free baking powder
1 tsp sea salt flakes
4 tbsp extra-virgin olive oil, divided
Method
Preheat a fan-forced oven to 180°C. Combine all dry ingredients in a large mixing bowl, stirring together with a wooden spoon. Set aside.
Add yeast and honey to the warm water in a mixing bowl, stirring to combine. Set to the side to bloom for 3-5 minutes. (It’ll start to look foamy on top)
Now pour 2 tbsp of olive oil and yeast mixture over the dry mixture, stirring with a wooden spoon to combine.
Line a large baking tray with baking paper. Gently transfer the dough onto the tray and pat it down gently with your fingertips. Drizzle with the remaining olive oil and place a clean tea towel over the top. Place to the side to allow to rise for 30 mins.
Coat your fingertips with olive oil and use your fingers to poke several holes in the dough to form the characteristic “dimples” of focaccia.
Sprinkle over the biltong, olives, and rosemary. Place in the boen and bake for 25-30 mins or until golden brown.
Remove from oven and allow to cool for 10 minutes before slicing. Store in an airtight container at room temp for up to 3 days, or freeze for up to 3 months.
Enjoy!