Gluten-free rosemary and olive focaccia
What makes a perfect focaccia? Is it the crunch when you bite it, the give of the spongy, chewy interior or the salt crystals that dissolve on your tongue? I didn't have focaccia growing up - it wasn't available at the "Hot Bread Shop", and my dad, who did a lot of the cooking at home, never made bread. He often bemoaned that he couldn't get "real bread" - but he was referring to Maltese bread to make his ħobż biż-żejt - but that's a story for another day. It wasn't until I travelled to Italy in 1990 that I discovered this fabulous style of bread. Focaccia is an oven-baked Italian flatbread with a high olive oil content and signature dimples pressed into the dough before baking. It can be simple, with just salt flakes sprinkled on top, or include other ingredients such as cherry tomatoes, olives, artichoke hearts and fresh herbs. A quick internet search can show you true food art, with fabulous designs created using food baked into the bread. The...
