Focaccia Bread
1 tsp (5 g)
Fast-action dried yeast
1 tsp (5 g)
Granulated white sugar
3/4 cup (180 ml)
Whole milk
1 3/4 cup (240 g)
Gluten-free flour blend (King Authur or Cup-4-Cup work fine)
1 tsp (5 g)
Xanthan gum
1 tsp (5 g)
Sea salt
3 tbsp (45 ml)
Extra virgin olive oil / extra for greasing
1
Whole brown large egg
1/4 tsp (1.4 g)
Baking soda
2 tsp (10 ml)
White wine vinegar
Instructions
1.
Grease a 9 x 13 inch square baking tin with olive oil.
2.
Heat the milk to 95°F-100°F. Mix in the yeast and sugar, set aside to foam up for at least 5 minutes.
3.
Sift together the flour, xanthan gum, and salt. Add the oil and egg and beat on high with an electric or stand mixer until fully mixed.
4.
Add the foaming yeast mixture and whisk together until smooth, sticky and fully combined.
5.
In a separate mug, mix the baking soda & white vinegar together to fizz up then fold into the mixture. Smooth the dough out into your prepared tin with oiled hands.
6.
Cover with a sheet of cling film and store somewhere warm for 45 minutes to an hour to prove, in which time it should rise and puff up.
7.
Preheat the oven to 375°F / 190°C.
8.
Once the bread has doubled in size, take off the cling film and poke holes with your fingers into the dough to make indentations.
9.
Sprinkle the black olives over the top and drizzle over some extra virgin olive oil and rosemary leaves, and a little extra sea salt and pepper.
10.
Bake in the oven for 30 minutes or until golden and nicely puffed up.