Rosemary Focaccia
If you’ve been missing out on delicious breads, this crispy focaccia is going to blow your mind. This recipe is versatile enough that you can add any additions you like, such as using some garlic infused olive oil instead of plain olive oil or swapping out the rosemary and mixing through some olives instead. This dairy free focaccia is great for an additional side at a dinner party or if you’re wanting something to pair with a charcuterie board.
Serves: 6 people
Prep time: 20 mins
Cook time: 25 mins
Rest time: 1 hr 30 mins
Ingredients:
¾ cup warm water
12g dry yeast (1 packet)
2 teaspoons white sugar
2 ½ cups low FODMAP flour
2 teaspoons salt
¼ cup extra virgin olive oil
1 tbsp fresh rosemary
Method:
In a medium sized bowl, combine water, yeast and sugar. Set aside for 5 to 10 minutes until the mixture is foamy.
In a medium sized bowl add in flour, salt, yeast mixture and half of the oil. Use a stand mixer with a dough hook attachment and mix on medium speed to form a ball. This should take about 5 to 6 minutes.
On a lightly floured surface, knead the dough for 2 minutes and form into a ball. Place into a large bowl with some olive oil and cover with plastic wrap or a clean tea towel. Leave for 40 minutes or until doubled in size.
Coat a medium sized baking tray with the remainder of the olive oil. Place the dough on the tray and spread it out ensuring to reach the edge of the tray. Flip the dough over and spread it out again.
Use your fingers to create indents in the dough and then cover with plastic wrap or a clean tea towel. Leave for 40 minutes or until doubled in size.
Preheat an oven to 220°C. Top your dough with fresh rosemary and bake for 20 to 25 minutes until golden brown.
Serve with a little extra salt on top and enjoy with your favourite dips or soup.
If you’re looking to create this recipe using gluten free flour you certainly can. Just keep in mind that unfortunately gluten free flours tend not to rise as well. I’d recommend using a slightly smaller baking tray if you’re using gluten free flour. I’ve made this recipe using gluten free flour and it still tastes delicious.