Written by: Nonna Maria · Expert in Italian Cuisine, Gluten-Free Cooking, Traditional Recipes
Published: March 29, 2024
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Nonna's Gluten-free Raspberry Rosemary Focaccia
Photo by Brenda Denegri on Pexels.
Introduction
If you're looking for a delightful twist on traditional focaccia, Nonna's Gluten-free Raspberry Rosemary Focaccia is sure to tickle your taste buds. This unique recipe combines the sweetness of ripe raspberries with the earthy aroma of fresh rosemary, all on a gluten-free base for those with dietary restrictions. Perfect for a cozy afternoon tea or as a special treat for brunch, this focaccia is a true crowd-pleaser.
Ingredients
- 2 cups gluten-free flour
- 1 packet active dry yeast
- 1 cup warm water
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 cup olive oil
- 1 cup fresh raspberries
- 2 sprigs fresh rosemary
- Sea salt for topping
Instructions
- In a mixing bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until it becomes frothy.
- Add the gluten-free flour, salt, and olive oil to the yeast mixture. Mix well until a soft dough forms.
- Knead the dough on a floured surface for about 5 minutes, then place it back in the bowl and cover with a damp cloth. Let it rise for 1 hour.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Once the dough has risen, gently press it onto the baking sheet to form a flat rectangle.
- Scatter the fresh raspberries and chopped rosemary on top of the dough, pressing them in slightly.
- Drizzle a bit of olive oil over the top and sprinkle with sea salt.
- Bake in the preheated oven for 20-25 minutes, or until golden brown.
- Let the focaccia cool slightly before slicing and serving.
Enjoy!
Slice up your Nonna's Gluten-free Raspberry Rosemary Focaccia and savor each bite of this delightful combination of flavors. Whether you're gluten-free or simply looking for a unique twist on a classic recipe, this focaccia is sure to become a favorite in your baking repertoire.
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