Wholesome Olive and Rosemary Foccacia

GLUTEN FREE, DAIRY FREE, SOY FREE, EGG FREE, REFINED SUGAR FREE, VEGAN


This wholesome creation is my take on the beloved foccacia.  Studded with olives and rosemary it is both captivatingly fragrant and pretty to the eye... that is, if sparkly flakes of salt and blistered olives are your kinda thing!
With a generous glug of quality olive oil, the bread itself is soft with a subtle stretch, and a rich flavour and texture that is oh so satisfying.
Through gentle shaping with cool hands the dough comes together pleasingly simply.
I hope you find this beautiful foccacia as charming and satisfying as we do!


Recipe (Makes 1 large sharing foccacia or 4 single serve foccacias)

DRY INGREDIENTS
1 1/2 cups almond meal (blanched almond meal works best but ground raw almonds can be substituted if that's all you have)
1/4 cup buckwheat flour
1/4 cup + 2 tbsp arrowroot flour
2 tbsp brown rice flour
1/4 cup psyllium husk
1 tsp bicarb soda
1 tsp of your favourite salt

WET INGREDIENTS
2 tbsp extra virgin olive oil
1/2 tbsp coconut cider vinegar (you can also use apple cider vinegar if you prefer)
1 cup water

FOR THE TOP
12-15 best quality black olives, pitted and halved (I buy them unpitted and remove the pits myself, they have superior flavour this way)
1 stalk of fresh rosemary, roughly chopped
Generous pinch of flaky salt
An extra drizzle of extra virgin olive oil


Method

Preheat your oven to 180C and line a large baking tray with baking paper.
In a large bowl place all your dry ingredients and mix together until well combined.
Next add the olive oil.  Using your fingers, rub the olive oil through the dry mixture until it resembles fine bread crumbs.
Add the water and vinegar and mix until combined.

Now cover your bowl with a tea towel and put aside to rest for 1 hour.

Once your dough has finished resting, you can gently form your foccacia.  If you are making 4 small foccacias begin by dividing your dough into four even portions and then place the portions onto your prepared tray.  If you are making 1 large foccacia simply transfer the dough directly onto the tray.

Using dampened hands gently shape your dough into any rustic shape of your liking, flattening it out to approximately 2.5-3cm thick.
Now that you are happy with the shape of your foccacia, dimple the surface of your dough all over, pressing into the surface about 0.5cm deep.  I simply use my fingers to do this, but you can use the end of a wooden spoon if you prefer.
Now gently nestle the olives and rosemary into the surface of your foccacia and drizzle a little extra olive oil over the top.
Finally slide into the oven and bake for 20 minutes, or until lightly browned on the edges.
Once your foccacia has finished baking remove from the oven and transfer to a cooling rack  (this will prevent the bread from sweating on the tray).  Finish your foccacia with a sprinkle the top of flaky salt over the top.  Best served warm, straight from the oven.