Italian Focaccia with Rosemary and Thyme
Follow the recipe for gluten-free white bread, using olive oil, and spoon into a greased and floured 20cm round cake tin. With the back of a wet spoon, spread the dough out to fill the tin evenly. Using the back of a wet teaspoon, make shallow indents at regular intervals on the surface. Drizzle 1 tablespoon of olive oil over the bread mixture and sprinkle with a large pinch of sea salt crystals and ½ tablespoon each of roughly chopped fresh rosemary and thyme. Bake in the oven for 30 –45 minutes or until risen, crisp and golden brown. Turn the loaf out onto a wire rack to cool.
Bread Rolls
To make 4–6 bread rolls ~ Follow the recipe for white or brown gluten-free bread (see below) but instead of using a loaf tin, using a wet spoon, neatly place tablespoons of bread mixture onto a greased and floured baking tray. Smooth the surface of each roll with the back of the wet spoon and sprinkle with millet flakes, buckwheat flakes, poppy seeds or sesame seeds. Bake in the oven at 200C/400F/Gas mark 6 for 15–20 minutes or until crisp and golden brown on all sides.
Gluten free brown bread
To make a fibrous brown gluten-free loaf, simply replace the caster sugar in the white bread recipe with dark brown sugar and 55g of rice flour with rice bran (available from all good health food shops) and make as above.