Gluten-Free Rosemary and Olive Oil Focaccia

• portions: Servings: 9
• temps actif: 15 minutes
• temps total: 45 minutes

Ingrédients

2.25 cups gluten-free all-purpose flour (I used Bob’s Red Mill)

1 tbsp baking powder

1 tsp salt

1 tbsp fresh rosemary

1.5 cups low-fat milk

3 tbsp extra virgin olive oil

3 eggs separated into white and yolks

Instructions

Preheat the oven to 350F/180C. Line a 8 x 8 inch (20cm x 20cm) baking dish with parchment paper.

Roughly chop the rosemary.

Crack the eggs and separate into whites and yolks.

Combine the flour, baking powder, salt and 2 tsp of fresh rosemary in a large mixing bowl. Stir until well-mixed.

Take out a separate large mixing bowl and add the egg yolks, milk, and olive oil. Beat the wet ingredients with an electric mixer on low-speed until bubbly. Alternatively, you can beat the wet ingredients by hand with a whisk.

Add the egg yolk-milk-olive oil mixture to the dry ingredients. Stir until smooth.

Pour the egg whites into a medium mixing bowl. Beat with an electric mixer on low-medium speed (or a whisk) to form medium peaks (the egg white mixture should hold it’s shape but doesn’t need to be stiff).

Gently fold the egg whites into the focaccia batter until just combined. Be careful not to over mix – the air in the egg whites help make the bread fluffy without yeast.

Pour the focaccia batter into the lined baking dish and sprinkle with the remaining chopped rosemary. Insert the baking dish into the oven and bake for 30-35 minutes or until a toothpick comes out clean.