Gluten-Free Cheesy Focaccia With Olives
- Prep Time:
- 10 min
- Cooking Time:
- 35 min
- Serves:
- 8 pc
Ingredients
1 1/2 cups warm milk (about 110 F)
3 Tbsp. Extra virgin olive oil plus some for brushing
1 Tbsp. Coconut sugar or sweetener of choice (do not use low carb sweeteners the dough will not rise)
2 1/4 cup all-purpose gluten-free flour blend one that includes xanthan gum (better batter or cup4cup work the best)
2 1/4 tsp. (I packet) rapid rise yeast
1 1/2 tsp. Xanthan gum, add only if your blend doesn’t include it
1 tsp. Sea salt
1 cup shredded Italian blend cheese or sharp cheddar, at room temperature
About 10 pitted black olives, halved
1 Tbsp. GF dried rosemary
1/2 tsp. GF Coarsely ground black pepper
1/2 tsp. Coarsely ground sea salt
Instructions
- Place warm milk, olive oil and sugar in a bowl. Stir until the sugar has dissolved
- Place flour, yeast, xanthan gum and salt in a large bowl and whisk together
- Add milk mixture to dry ingredients and using an electric mixer beat on medium speed for 1 minute, then using a spatula fold in cheese
- Generously brush a 9 to 10-inch cast iron skillet with olive oil. Transfer the dough into the skillet and using your fingers dipped in oil spread the dough outwards toward the edges. Cover the skillet with a dry towel and let the dough rise for one hour in a draft free place
- Once the dough has finished rising, generously brush with olive oil and using your finger poke holes randomly in the dough and insert the olives. Sprinkle with rosemary, coarse salt and coarse pepper
- Bake in a preheated oven at 375 F for 30 - 35 minutes until golden
- Remove from the oven and cover the skillet with a dry towel for 5 minutes. Then transfer the bread onto a cooling rack to cool completely
- Note; you can replace the cast iron skillet with a round baking pan or pizza pan, the focaccia may not be as crispy
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