Rosemary and Olive Focaccia Made with Rice Flour
Recipe for Homemade Moist and Flavorful Rosemary Olive Focaccia with Rice Flour
Focaccia is a beloved bread of common people in Italy, often served as a delightful antipasto (appetizer). The name ‘focaccia’ is believed to derive from the Latin word ‘focas,’ meaning ‘fire,’ signifying bread baked over an open flame. Made with yeast, salt, and olive oil, this simple bread has a mild flavor that pairs wonderfully with various vegetables, meats, or seafood. Interestingly, some theories suggest that focaccia is the ancestor of pizza, Italy’s iconic dish! Shall we bake a delicious focaccia today, infused with the fragrant aroma of rosemary and the rich taste of olives?
Dough Ingredients- 300g High-gluten rice flour
- 150g Cold water
- 10g Olive oil
- 10g Sugar
- 5g Dry yeast
- 3g Salt
Cooking Instructions
Step 1
First, place the high-gluten rice flour into a large bowl. Create three small wells in the flour, placing the dry yeast in one, the sugar in another, and the salt in the third. Ensure that these ingredients do not touch each other. Gently mix them into the flour with your hands or a spatula.
Step 2
Transfer the prepared flour mixture to the bowl of a bread machine or stand mixer. Add the cold water and begin the kneading process. After about 5 minutes, once the dough starts to come together, add the olive oil and continue kneading. A key tip for rice flour dough is to use cold water and add the oil a little later than you would for wheat flour dough. The consistency can be slightly less elastic than traditional wheat dough.
Step 3
Once the dough is ready, turn it out onto a lightly floured surface and divide it into about three equal portions. Shape each portion into a ball, cover with plastic wrap, and let it rest for 10 minutes for a quick proof. After resting, use a rolling pin to flatten each dough ball into a round shape. Brush the surface generously with olive oil. Arrange the thinly sliced cherry tomatoes and olives artistically over the dough. Tuck in fresh rosemary sprigs between the toppings for added fragrance, and sprinkle dried basil flakes around the edges of the focaccia. Preheat your oven to a warm temperature, around 50-60°C (120-140°F), about 20-30 minutes before baking. Place the topped focaccia on a baking sheet and let it undergo its second rise in the preheated oven for 35-40 minutes. A characteristic of rice bread is that it skips the first fermentation and only requires one second fermentation, making the process relatively quicker.
Step 4
When the second rise is complete and the dough has puffed up nicely, bake in a preheated convection oven at 200-220°C (390-430°F) for approximately 25 minutes. Halfway through baking, you can open the oven door to rotate the focaccia, ensuring even browning. Brushing a little more olive oil on top of the bread during the last few minutes of baking will result in a wonderfully moist and appealing finish.
Step 5
Once baked to a golden perfection, remove the focaccia from the oven and let it cool completely on a wire rack. Because it’s made with rice flour, which has less gluten than wheat flour, the dough might have a slightly rougher texture. This can lead to an uneven surface on the bread. However, the benefit of rice bread is its digestibility and how gentle it is on the stomach. You’ll likely find that you never experience indigestion after eating rice bread.
Step 6
And voilà! Your fragrant rosemary and olive focaccia, made with rice flour, is ready. For an extra special treat, try dipping the bread in a mixture of olive oil and balsamic vinegar. The tangy balsamic perfectly complements the olives and herbs, creating a wonderfully balanced flavor. It’s not overly sweet and has a satisfyingly savory taste, making it an excellent option for a light meal.
