Focaccia E Olive (v) (gf) Recipe

Activate yeast

In a small bowl, combine warm water, granulated sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy. If it does not foam, the yeast may be inactive—start again with fresh yeast.

Mix dough

In a large bowl, whisk together the gluten-free flour blend and fine sea salt. Make a well in the center and add the foamed yeast mixture, 3 tablespoons olive oil and the dairy-free milk or extra water if using. Mix with a spatula or wooden spoon until a sticky, cohesive dough forms. The dough will be wetter and more batter-like than wheat dough—do not add large amounts of extra flour.

First rest

Cover the bowl loosely with plastic wrap or a damp cloth and let the dough rest in a warm draft-free spot for 30–40 minutes to hydrate and rise slightly. Gluten-free dough will not double but should look slightly puffed.

Prepare pan

Generously oil a 9x13-inch (or similar) baking pan with 1 tablespoon of olive oil. Pour the dough into the pan and use oiled hands or a spatula to spread it evenly to the edges. If the dough resists, wet your hands lightly to help spread it.

Shape and dimple

Cover the pan and let the dough rest another 20–25 minutes to relax. Preheat the oven to 425°F (220°C) about 20 minutes before baking. After the second rest, use your fingertips to press dimples across the surface about 1/2-inch deep, spacing them evenly.

Top and bake

Drizzle 2 tablespoons of olive oil over the top, sprinkle chopped fresh rosemary and coarse sea salt evenly. Bake in the preheated oven 18–25 minutes until the focaccia is golden on top and edges and a skewer inserted in the center comes out clean. Baking time depends on pan and oven; watch for a golden crust.

Finish

Remove focaccia from oven and immediately drizzle remaining 1 tablespoon olive oil over the hot bread. Let cool in the pan 10 minutes, then transfer to a rack and cool another 10 minutes before slicing into squares or strips.

While the focaccia is resting or cooling, prepare the olives. In a mixing bowl combine Kalamata and mixed olives with 3 tablespoons extra-virgin olive oil, lemon juice, crushed red chili flakes, thinly sliced garlic clove, chopped fresh thyme or oregano, and freshly ground black pepper. Toss well to coat.

Taste and adjust: if you want more heat, add additional chili flakes 1/4 teaspoon at a time. If the marinade needs brightness, add a little more lemon juice (up to 1/2 tablespoon).

Marinate: Cover and let the olives marinate at room temperature for at least 30 minutes (or up to 4 hours) to allow flavors to meld. For best results, refrigerate if marinating longer than 2 hours; bring back to room temperature before serving.

Serve: Transfer olives to a small bowl. Drizzle a little of the marinade olive oil over them and tuck in a couple of fresh herb sprigs for aroma. Serve alongside warm or room-temperature focaccia. Provide lemon wedges and extra olive oil on the side if desired.