Veggie Magazine March_2019

Olive and Rosemary
Focaccia
Per piece: 198 cals | 7.6g fat

Makes 1 loaf (about 10 pieces)
Ready in 1 hr, 15 mins

4 tbsp olive oil, plus extra
for greasing
370g Bread Mix
½ tsp salt
1 tbsp dried active yeast
100g good-quality black
olives, pitted and chopped
1 handful of rosemary leaves,
chopped, plus extra for sprinkling
sea salt, for sprinkling

BOOKSHELF

Recipes extracted

from The Ultimate

Gluten Free, Dairy

Free Collection,

by Grace Cheetham

(Nourish Books)

1 Preheat the oven to 200C/400F/

Gas 6 and lightly grease a 20cm-

round cake tin with olive oil.

2 Put the bread mix, salt and

yeast in a large mixing bowl and

stir together thoroughly. Add

the olives, half of the rosemary

and three tablespoons of the oil

and mix in. Pour in 375ml, plus

two tablespoons of warm water

and, using a metal whisk, beat

vigorously for 1-2 minutes to

aerate the dough. Beat until the

dough holds some shape, but is

still soft enough to fall from the

whisk, adding one or two extra

tablespoons of warm water if it

feels too stif.

3 Spoon the dough into the

prepared tin and level the

surface with the back of a

metal spoon. Wash the spoon

clean and dip it in cold water,

then smooth the surface of

the dough with the back of

the wet spoon, repeating to

cover the whole area. Drizzle

the remaining oil over the top,

then sprinkle with rosemary

and salt.

4 Bake for 45-50 minutes, or

until the bread is golden brown

and sounds hollow when turned

out of the tin and tapped on the

base. Transfer to a wire rack and

leave to cool.

MASTERCLASS

BREAD MIX

150g brown rice flour

60g potato flour

60g cornflour

50g chickpea flour

50g maize flour

1 tsp xanthan gum

1 Sift the lours and the xanthan gum in a large mixing

bowl and stir together.