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gluten free kalamata olive and rosemary focaccia

February 3, 2013 by Sarah 3 Comments

Warm, soft, and fresh out of the oven.  That’s my favorite way to eat bread!  I came up with this extremely quick and easy (and delicious) recipe for focaccia bread.  I basically made a few tweaks here and there to my yeast-free pizza crust.  Result…a crispy, chewy foccacia topped with freshly chopped rosemary and sliced kalamata olives.  The added cornmeal makes the texture of this bread that much more delightful.  I sliced it into pizza-slices and served warm.  My kids couldn’t get enough.  They kept saying, “more yummy bread, please!”

gluten free kalamata olive and rosemary focaccia

serves 8

  • 2 cups Sarah’s gluten free flour blend
  • additional 1 teaspoon xathan gum*
  • 1/4 cup, plus 1 tablespoon cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon sea salt
  • 1 1/2 cups plain sparkling water
  • 3 tablespoons, plus 1 tablespoon olive oil
  • 2 tablespoons honey

topping

  • 1 tablespoon olive oil
  • 1 1/2 teaspoons fresh rosemary, chopped
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup kalamata olives, sliced

Preheat oven to 425 degrees.  Prepare pizza stone/pan by brushing on 1 tablespoon olive oil and sprinkling of 1 tablespoon cornmeal.  In large mixing bowl, whisk together flour blend,
xanthan gum, baking powder, granulated garlic, and salt.  Pour in sparkling
water, honey, and 2 tablespoons olive oil.  Stir until just combined.

Spread dough
onto baking stone with rubber spatula or wet hands to smooth dough out.  Brush the top of dough with olive oil.  Sprinkle with chopped rosemary, ground pepper and olives.  Bake for 22-25 minutes, or until golden brown.  Slice and serve warm.  Best enjoyed hot and fresh out of the oven!

 *There is already xanthan gum in the flour blend, but you need an additional teaspoon in this recipe.

Filed Under: breads Tagged With: bread, dairy free, egg free, gluten free, yeast free

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Comments

  1. Anonymous says

    February 16, 2013 at 11:39 pm

    Hi Sarah love ur recipes! Would love to make this, but how necessary is the sparkling water? Can I use plain water instead…Thanks! Ana

    Reply
  2. Anonymous says

    February 19, 2013 at 5:47 pm

    Hi, Sarah!
    I've recently become aware of Bob's Red Mill AND SO Delicious Dairy Free yogurt! Awesome stuff. I am trying to incorporate MORE gluten-free, dairy-free products into my lifestyle… YOUR blueberry mini cheesecakes led me from Facebook HERE and I am so excited to make some of your recipes! I entered your give away from the Gluten & Allergen Free Expo. Wow, I would love to attend one of those! Keep your recipes coming and here's to happy health! Thank you for painting my world healthy! Cheers and Blessings!

    Reply
  3. Raven Moon says

    February 22, 2014 at 12:42 am

    Hi Sarah. I too am wondering if the sparkling water can be swapped out. I cannot have anything gas producing or that had gases already in it. Thanks for any alternatives you can provide.

    Reply

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HELLO THERE!

I'm Sarah, the baker and blogger here at Sarah Bakes Gluten Free. Creating gluten, dairy and egg free recipes, that are approachable and delicious. So glad you are here to bake with me! read more...

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