Rosemary and olive grain-free focaccia: journey to wellness
Rosemary and olive grain-free focaccia: journey to wellness
A week ago we hitched up Lou Lou the caravan and swapped the Ningaloo Coast for a fresh white page of adventure.
Servings
Prep time
Cook time
Recipe
Ingredients
- 3 cups besan flour (chickpea flour)
- 2¾ cups water
- ¼ cup extra-virgin olive oil
- Leaves of 2 rosemary sprigs, pounded in mortar & pestle
- 1 tsp dry basil
- 1 tsp fennel seeds
- Pinch chilli flakes
- 1 heaped tsp gluten-free baking powder
- ¼ red onion, sliced
- ¼ cup black olives, stones removed
- Extra rosemary to garnish & good sea salt
Method
- Place besan flour, water, olive oil, pounded rosemary, baking powder, herbs and chilli in food processor or high speed blender and whizz. The mixture should resemble a runny batter. Pour into a shallow baking tin greased with olive oil and lined with baking paper.
- Scatter the olives, red onion, rosemary and sea salt onto the batter. Bake in moderate oven for 35 mins or until golden brown and firm and springy to touch
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
