RECIPE Tasty rosemary focaccia with caramelised onions and lemony zest
- 3 tbsp extra-virgin olive oil, plus more for greasing
- 200ml milk
- 7g fast-action dried yeast
- 1 tsp honey
- 180g self-raising gluten-free flour
- 70g chickpea flour
- ½ tsp xanthan gum (if the GF flour doesn’t contain any)
- 1 large egg, beaten
- 1 tsp lemon juice
FOR THE TOPPING
- 3 tbsp caramelised onions
- 4-5 sprigs of rosemary
- Extra-virgin olive oil, for drizzling
- Coarse sea salt
- Grease an 8in cake tin with a little oil.
- In a small saucepan over a moderate heat, warm the milk to tepid (approximately 20-24C). Transfer into a small bowl, sprinkle with the dried yeast and stir in the honey. Leave to settle for a few minutes.
- Place the self-raising flour, chickpea flour, xanthan gum (if using) and salt in a bowl and combine. Add the egg and 3 tbsp extra-virgin olive oil. Stir once or twice, then pour in the milk mixture. Stir thoroughly until smooth. Add the lemon juice.
- Transfer into the prepared cake tin and cover loosely with greased cling film. Leave to prove and rise in a warm area for 2-3 hours until it has about doubled in size.
- Preheat the oven to 190C.
- Once the proving is complete, remove the cling film and dot 5-6 indents in the dough with your finger.
- Fill the indents with some caramelised onions, a small sprig of rosemary and an extra drizzle of oil if desired. Sprinkle the bread with some salt flakes.
- Bake in the oven for 30 minutes until golden and cooked through. Remove from the oven and serve while still warm.