Rosemary focaccia

Gluten-free & lactose-free

Rosemary focaccia

Makes: One 20 × 25 cm tray
Approximate timing: 20 minutes preparation · about 90 minutes rising · 25–35 minutes baking

New recipe · not yet kitchen-tested by us

Use the texture and doneness checks in the method as well as the approximate timings. Results can vary with flour blends and ovens.

Allergens: Check the chosen bread mix for allergens.

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AI-created serving illustration: rosemary focaccia — AI-created illustration · serving inspiration

Ingredients

Tick as you prepare 300 g gluten-free bread flour blend containing a binder 270 ml lukewarm water 4 g dried yeast 25 g olive oil, plus 20 g for topping 6 g salt 1 teaspoon chopped rosemary 2 tablespoons water for the topping

Method

Mix the bread blend with yeast. Add water, then oil and salt. Mix for 5 minutes to form a soft, sticky dough.
Spread in an oiled, lined tray with wet or oiled hands. Cover and leave to rise until noticeably puffy, about 60–90 minutes depending on temperature.
Heat a conventional oven to 220 °C. Mix topping oil and water. Dimple the dough gently with oiled fingertips and spoon over the topping. Add rosemary.
Bake for 25–35 minutes until golden and set. Cool on a rack before slicing.

Make it work for you

Check that all packaged ingredients are suitable for your dietary needs. Lactose-free dairy still contains milk proteins; use suitable plant-based alternatives if you need to avoid dairy.

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