Kalamata Olive And Rosemary Focaccia Recipe

Name: Kalamata Olive And Rosemary Focaccia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package dry yeast (about 2 1/4 teaspoons); 1 1/4 cups warm water (100u00b0 to 110u00b0); 3.9 ounces potato starch (about 3/4 cup); 3.15 ounces sweet white sorghum flour (about 3/4 cup); 3.15 ounces tapioca flour (about 3/4 cup); 2.6 ounces white rice flour (about 1/2 cup); 1 teaspoon xanthan gum; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/4 cup olive oil, divided; 3 teaspoons finely chopped fresh rosemary, divided; 1 Yukon Gold potato, cooked, peeled, and grated; 1 large egg; 1/2 cup chopped pitted kalamata olives; 2 garlic cloves, minced; Cooking spray; 2 tablespoons grated fresh Parmesan cheese

Servings: persons

1 package dry yeast (about 2 1/4 teaspoons)
1 1/4 cups warm water (100u00b0 to 110u00b0)
3.9 ounces potato starch (about 3/4 cup)
3.15 ounces sweet white sorghum flour (about 3/4 cup)
3.15 ounces tapioca flour (about 3/4 cup)
2.6 ounces white rice flour (about 1/2 cup)
1 teaspoon xanthan gum
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup olive oil, divided
3 teaspoons finely chopped fresh rosemary, divided
1 Yukon Gold potato, cooked, peeled, and grated
1 large egg
1/2 cup chopped pitted kalamata olives
2 garlic cloves, minced
Cooking spray
2 tablespoons grated fresh Parmesan cheese

1
Dissolve yeast in 1 1/4 cups warm water in a small bowl; let stand 5 minutes.
2
Weigh or lightly spoon potato starch and flours into dry measuring cups; level with a knife. Combine potato starch, flours, xanthan gum, baking powder, and salt in the bowl of a stand mixer fitted with a paddle attachment; beat at medium speed until blended. Add yeast mixture, 3 tablespoons oil, 1 teaspoon rosemary, potato, and egg; beat until blended. Gently fold in olives and garlic.
3
Spoon batter into a large bowl coated with cooking spray. Cover with plastic wrap, and let rise in a warm place (85u00b0), free from drafts, 45 minutes or until doubled in size.
4
Preheat oven to 400u00b0.
5
Turn dough out onto a baking sheet coated with cooking spray; shape into an 11-inch round. Brush top of bread with 1 tablespoon oil. Sprinkle with 2 teaspoons rosemary and cheese. Bake at 400u00b0 for 35 minutes or until golden brown and loaf sounds hollow when tapped.

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 package dry yeast (about 2 1/4 teaspoons), 1 1/4 cups warm water (100u00b0 to 110u00b0), 3.9 ounces potato starch (about 3/4 cup), 3.15 ounces sweet white sorghum flour (about 3/4 cup), and more.

Yes, Kalamata Olive And Rosemary Focaccia falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kalamata Olive And Rosemary Focaccia

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions