Soy-Free Dairy-Free Egg-Free Nut-Free Vegan Gluten Free Olive Herbed Focaccia Recipe
2 tsp sugar
1 cup lukewarm water
2 1/4 tsp dry yeast
1/2 cup white rice flour
1/4 cup brown rice flour
1/4 cup teff flour
1/2 cup tapioca flour
1 1/2 tsp xanthan gum
1/2 tsp salt
1 ener-g foods egg replacer egg or 1 real egg if desired
1 tbsp. high quality olive oil
scant 3/4 cup chopped kalamata olives (use 1/2 cup in the dough, the rest for garnishing to taste)
1 tbsp. fresh oregano
1 tbsp chopped fresh thyme
kosher salt or black salt
Prepare a jelly roll pan by spraying it with non stick cooking spray or oiling it with olive oil and using parchment paper.
Combine sugar with water, add yeast. Combine dry ingredients (up to salt) in a medium bowl. In the bowl of your kitchenaid mixer, combine the “egg” with the olive oil. Add your proofed yeast water. Mix and then add your dry ingredients to your mixer, including 1/2 cup of your olives if you haven’t added them already. beating on high for two minutes. Pour into the prepared pan, spread it with a frosting knife, and add any additional fresh herb sprigs, chopped olives, and salt to the top. Baste with a little more olive oil.
Cover and let rise for 40 minutes or so, while you preheat the oven to 350 degrees. Bake for 20-25 minutes and tear off pieces to enjoy with high quality olive oil, or on their own.
This flatbread was very good. It did deflate a little after rising, perhaps due to the egg replacer egg. Still- Yummy! I’ve always wanted to make an olive flatbread like this.
The olive seasonings idea came from a little book called “The Best 50 Olive Recipes.”