Gluten-free rosemary and onion focaccia
Savour a fluffy, gluten-free focaccia infused with rosemary and onions—a nod to its Etruscan roots. Paired with herbed oil, feta and nuts, it makes an ideal picnic treat.
Ingredients
Preparation
Step 1
100 g white buckwheat flour – 50 g rice flour – 70 g potato starch – 1 tbsp psyllium husks – 250 ml water – 5 g dried yeast – 1 tsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce
Mix the flours, potato starch, psyllium husks, water, yeast and Kikkoman Gluten free Soy Sauce for about 5 minutes. During this time, the dough will thicken to the right consistency. If it becomes too thick, you can add more water; if it's still too thin after 5 minutes, add more buckwheat flour. Cover the dough with a cloth and let it rise in a warm place for about an hour.
Step 2
10 ml good quality olive oil
Place the risen dough on a baking tray. Spread it over the surface. Leave to rise again for another 20-30 minutes.
Step 3
1 onion – 20 ml good quality olive oil – 1 tsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce – 1 sprig of rosemary – 1 tbsp sugar – ½ tbsp chopped thyme – ½ tbsp chopped oregano – 1 tbsp coarse salt
Cut the onion into feathers and fry in 10 ml olive oil. Add the Kikkoman Gluten free Soy Sauce and sugar and stir.
Mix the remaining olive oil with the thyme and oregano. Coat the risen focaccia with the herbed olive oil and press it into the dough with your fingertips. Spread the onions on top, and sprinkle with the rosemary and salt.
Bake the focaccia in a preheated oven at 220 °C for about 20 minutes.
Step 4
40 ml good quality olive oil – 1 tsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce – 1 sprig of rosemary – ½ tsp chopped thyme – ½ tsp chopped oregano – ½ lemon – 30 g olives – 30 g feta cheese – 20 g walnuts – 1 tsp chilli flakes
Pour the olive oil onto a plate. Add the Kikkoman Gluten free Soy Sauce, chopped herbs, lemon juice, grated zest, finely chopped olives, crumbled feta cheese, chopped walnuts and chilli flakes. Mix and serve with sliced focaccia.
Recipe-ID: 1289
Recipe as PDF
Download PDFThank you for your feedback!
Let us know what you think
Click on the number of stars you want to give: the more the better!
100 g white buckwheat flour – 50 g rice flour – 70 g potato starch – 1 tbsp psyllium husks – 250 ml water – 5 g dried yeast – 1 tsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce
Mix the flours, potato starch, psyllium husks, water, yeast and Kikkoman Gluten free Soy Sauce for about 5 minutes. During this time, the dough will thicken to the right consistency. If it becomes too thick, you can add more water; if it's still too thin after 5 minutes, add more buckwheat flour. Cover the dough with a cloth and let it rise in a warm place for about an hour.
10 ml good quality olive oil
Place the risen dough on a baking tray. Spread it over the surface. Leave to rise again for another 20-30 minutes.
1 onion – 20 ml good quality olive oil – 1 tsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce – 1 sprig of rosemary – 1 tbsp sugar – ½ tbsp chopped thyme – ½ tbsp chopped oregano – 1 tbsp coarse salt
Cut the onion into feathers and fry in 10 ml olive oil. Add the Kikkoman Gluten free Soy Sauce and sugar and stir.
Mix the remaining olive oil with the thyme and oregano. Coat the risen focaccia with the herbed olive oil and press it into the dough with your fingertips. Spread the onions on top, and sprinkle with the rosemary and salt.
Bake the focaccia in a preheated oven at 220 °C for about 20 minutes.
40 ml good quality olive oil – 1 tsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce – 1 sprig of rosemary – ½ tsp chopped thyme – ½ tsp chopped oregano – ½ lemon – 30 g olives – 30 g feta cheese – 20 g walnuts – 1 tsp chilli flakes
Pour the olive oil onto a plate. Add the Kikkoman Gluten free Soy Sauce, chopped herbs, lemon juice, grated zest, finely chopped olives, crumbled feta cheese, chopped walnuts and chilli flakes. Mix and serve with sliced focaccia.
Discover more
