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Kalamata Olive and Rosemary Focaccia

Photo: Oxmoor House
Hands-on time 30 mins
Total time 1 hr, 50 mins
Yield Serves 14 (serving size: 1 piece)
A unique blend of potato starch and sorghum, tapioca, and rice flours creates the air pockets and light texture indicative of this popular oven-baked bread that's as good as any authentic version served in the bistros of Italy. It's a must-have with a bowl of gluten-free linguine and a glass of red wine.


  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1 1/4 cups warm water (100° to 110°)
  • 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

Nutrition Information

  • calories 165
  • fat 6.5 g
  • satfat 1.0 g
  • monofat 4.4 g
  • polyfat 0.7 g
  • protein 2.4 g
  • carbohydrate 25 g
  • fiber 1.4 g
  • cholesterol 14 mg
  • iron 0.6 mg
  • sodium 229 mg
  • calcium 27 mg

How to Make It

  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 (85°), free from drafts, 45 minutes or until doubled in size.

  4. Preheat oven to 400°.

  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 400° for 35 minutes or until golden brown and loaf sounds hollow when tapped.

Gluten-Free Baking