I love freshly baked bread, and since going gluten free I’ve never had focaccia. So after a lot of researching, I found this recipe from Great British Chefs. Honestly, its an amazing recipe. Everyone loved this bread (GF and non GF alike)! My Boyfriend said it was delicious!
I decided to make this half and half. The olives came back with me all the way from South Africa, they are the best olives I’ve ever eaten.
Gluten Free “Onion and Thyme” and “Garlic and Olive” Half and Half Focaccia
1 x 7g sachet of fast action dried yeast
1 tsp. caster sugar
200ml warm milk (you can use rice milk to make it dairy free)
250g gluten free bread flour ( I used Dove’s Farm)
1 tsp. xanthan gum
1 egg, beaten
¼ tsp. bicarbonate of soda
2 tsp. white wine vinegar
3 tbsp. extra virgin olive oil, plus extra for drizzling
1 tsp. fine salt
1/2 red onion
A few sprigs of fresh thyme
A bulb of garlic
Roughly 10 green olives
Coarse sea salt for sprinkling
Ground black pepper
Mix the yeast, sugar and a splash of milk together and leave to foam up a bit, while you get on with measuring out the rest of your ingredients. Sift together the flour and xanthan gum, add the egg, oil, salt and the rest of the milk and whisk the lot together. Scrape in the foaming yeast and whisk together until smooth, sticky and fully combined. Fizz up the bicarb with the vinegar and fold into the mixture, before smoothing the dough out into your prepared tin with a palate knife dipped in oil. Cover with a sheet of greased cling film and pop in the airing cupboard, or somewhere warm, for an hour to prove.
In the meantime, you can slice your onions and gently sauté them in olive oil until soft and golden. Season and take off the heat until later. Peel your garlic cloves and de stone your olives.
Preheat the oven to 190°C (170°C fan)/375°F(350°F fan)/Gas Mark 5
Once the bread has doubled in size, take off the cling film and plunge your fingers in to the dough to make indentations to collect delicious pools of oil. Drizzle over some extra virgin olive oil and scatter over the onions, picked thyme leaves on one side, and as much garlic and olives as you like on the other side. Then scatter with sea salt and pepper and bake for half an hour or until golden and nicely puffed up.
This is a highly adaptable recipe, add whatever you like to it….sun dried tomatoes and basil? Chilli? Whatever! It will be incredible.
What I really love about this recipe is that the bread has a great texture! Please Please Please make it!
All photos are my own