Gluten Free Vegan Focaccia with Black Olives and Rosemary

• Produce

  • 2 Of fresh rosemary, springs

• Refrigerated

  • 1 1/2 cups Dairy-free milk

• Condiments

  • 1/4 cup Black olives

• Baking & Spices

  • 1 3/4 cup 240g of gluten-free flour
  • 1 tsp 5g of fast-action dried yeast
  • 1/4 tsp Baking soda
  • 1 Black pepper, ground
  • 1 tsp Caster sugar
  • 1 Course sea salt
  • 1 tsp Sea salt
  • 1 tsp Xanthan gum

• Oils & Vinegars

  • 1 tbsp 15 grams of olive oil
  • 6 1/8 tbsp Olive oil, Extra Virgin
  • 2 tsp White wine vinegar

• Other

  • 3 tablespoons | 30 ml aquafaba (briny water n cans of chickpeas

Found on asaucykitchen.com

Description

Ingredients

• 1 teaspoon | 5g of fast-action dried yeast
• 1 teaspoon caster sugar
• 3/4 cups | 180 ml of dairy free milk, warm to the touch
• 1 3/4 cup | 240g of gluten-free flour
• 1 teaspoon xanthan gum
• 1 teaspoon sea salt
• 3 tablespoons | 45 ml of extra virgin olive oil, plus extra for greasing
• 3 tablespoons | 30 ml aquafaba (briny water n cans of chickpeas)
• 1/4 teaspoon baking soda
• 2 teaspoon white wine vinegar
• 1/4 cup sliced black olives
• 1 tablespoon | 15 grams of olive oil
• couple springs of fresh rosemary
• course sea salt
• ground black pepper

Directions

• Grease a 9-10 inch square or round baking tin with oil
• Mix the yeast, sugar and milk together in a bowl and set aside to foam up for at least 5 minutes while you prepare the rest of your ingredients
• Sift together the flour, xanthan gum, and salt. Add the oil and aquafaba and beat on high with an electric or stand mixer until fully mixed. Scrape in the foaming yeast mixture and whisk together until smooth, sticky and fully combined.
• In a separate mug, mix the baking soda & white vinegar together to fizz up then fold into the mixture. Smooth the dough out into your prepared tin with oiled hands
• Cover with a sheet of cling film and pop in store somewhere warm for 45 minutes to an hour to prove, in which time it should rise and puff up. I like to keep mine in the microwave or previously warm oven for this part.
• Preheat the oven to 375°F/ 190°C
• Once the bread has doubled in size, take off the cling film and poke holes with your fingers into the dough to make indentations.
• Sprinkle the black olives over the top and drizzle over some extra virgin olive oil and picked rosemary leaves, and a little extra sea salt and pepper
• Bake in the oven for 30 minutes or until golden and nicely puffed up.
• This is best eaten when fresh.