Gluten-Free Olive, Shallot and Rosemary Focaccia


  • 2 cups lukewarm water
  • 2 teaspoons sugar
  • 2 packets instant dry yeast
  • 4 eggs
  • 1/4 cup extra virgin olive oil, plus extra for pan
  • 3 cups brown rice flour
  • 1/2 cup each: white rice flour, sorghum flour and tapioca starch/flour
  • 1 tablespoon xanthan gum
  • 1 tablespoon sea salt
  • 1 teaspoon cornmeal


  • 5 cloves garlic, minced
  • 2 tablespoons fresh rosemary, coarsely chopped
  • 1 (6 ounce) can California Ripe Olives, well drained
  • 2 medium shallots, thinly sliced
  • 3 tablespoons grated Parmesan cheese
  • 2 teaspoons Maldon salt


Place water, sugar and yeast in a large mixer bowl; let stand for 5 minutes or until yeast
begins to foam. Beat in eggs and olive oil. Add flours, xanthan gum and salt and beat
well with a dough hook for 5 minutes, scraping down the sides occasionally. Mixture
should be a very thick batter. Lightly oil 2 medium baking sheets and sprinkle with
cornmeal. Spread batter about 1-inch thick into pans and top with garlic, rosemary,
olives, shallots, cheese and Maldon salt, in that order, pressing lightly into the dough.
Let stand in a warm spot for 30 minutes or until dough has doubled in size. Preheat oven
to 400°F. Bake focaccia for 20 to 25 minutes or until golden brown, tenting with foil
during the last 5 or 10 minutes if topping browns too quickly.