Rosemary & Sea Salt Focaccia
- 7g fast action yeast
- 1 tsp caster sugar
- 150ml hand hot milk (use rice milk for a dairy-free version)
- 50ml hand hot water
- 125g novofarina yellow pea flour
- 75g rice flour
- 50g potato starch (flour)
- 1 tsp xanthan gum
- 1 large egg beaten
- 3 tbs extra virgin olive oil plus extra for greasing
- 1 tsp fine salt
- ¼ tsp bicarbonate of soda
- 2 tsp white wine vinegar
For the top
- 2 tbs chopped rosemary leaves trimmed from stalk
- coarse sea salt
- ground black pepper
- extra virgin olive oil for drizzling
Grease a 9” square cake tin with oil.
Mix the yeast, sugar and splash of milk together in a bowl and leave to foam up a little while you measure out the rest of your ingredients.
Sift together the flours and xanthan gum. Mix the warmed water and milk together and add to the flour with the egg, oil and salt. Mix together and scrape in the foaming yeast and mix well until smooth, sticky and fully combined.
In a separate small bowl or mug fizz up the bicarbonate of soda with the vinegar and then fold into the mixture. Smooth 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, by which time it should rise and puff up.
Pre-heat the oven to 190ºC/gas mark 5.
Once the bread has doubled in size take off the cling film and scatter with sea salt and the rosemary and drizzle with olive oil.
Bake for 25 minutes or until golden and nicely puffed up.
Best served warm and eaten on the day it’s baked.