The Great British Bake Off inspired this recipe following another exciting bread week. The signature focaccia all looked so delicious that I decided to have a go at making a gluten free, dairy free, low FODMAP version. I kept it quite simple on this occasion, so that I could serve it with whatever I fancied. I’ve so far served it with assorted cheeses, olives and parma ham, or on another occasion, I filled it with slices of roasted vegetables (aubergine, courgette, tomato) and a generous helping of grated cheese, before toasting it in my George Foreman grill. Of all my kitchen appliances, I use my George Foreman regularly for quick cooking on both sides with a chargrilled taste and appearance.
This focaccia is designed to be baked in a 9″/20cm square tin (the same I use for brownies actually). Once baked, keep in an airtight container for 2 days. Before eating, I always place in the oven for 10 minutes or so to warm up the bread, and I drizzle with a little extra oil if it’s dried out slightly.
While this recipe has a simple flavour, feel free to add your own ingredients such as olives, cheese or meats to the dough before proving and baking. Let me know what ingredient combinations you try.
Also, you might be wondering why it’s a Low FODMAP recipe if it contains garlic… It only contains garlic-infused oil which FODMAP friendly, and – let’s face it – a flavour lifesaver!
Garlic & Rosemary Focaccia
- 7 g Yeast
- 270 ml Warm water
- 1 tsp Caster sugar
- 300 g Strong white bread flour (gluten free)
- 2 tsp Sea salt
- 1 bunch Rosemary
- ½ tsp Xanthan gum
- 1 tbsp Garlic-infused oil
- 3 tbsp Olive oil
- In a pyrex jug, mix together the yeast, caster sugar and warm water and leave for 15 minutes to activate.
- In a separate bowl, weigh out the flour, salt and xanthan gum.
- Stir the yeast mixture into the dry ingredients and stir well. Add the garlic-infused oil and olive oil and mix.
- Grease and line a tin with baking paper and transfer the bread mixture. Cover with cling film and a tea towel, then leave to prove in a warm place for one hour.
- Preheat the oven to 220 degrees Celsius or gas mark 8.
- Dip your finger into olive oil then press gently to create dimples in the dough. Repeat until you have your desired pattern. Drizzle with oil and add rosemary sprigs.
- Bake for 25 minutes, leave to cool, then serve.
As always, let me know if you give this recipe a try! If you’ve enjoyed this savoury bake, why not try my cheese straws, or how about these delicious cheese-stuffed garlic dough balls? They’re Low FODMAP too!
Happy bread baking,