Chewy Rice Flour Olive Focaccia

Chewy Rice Flour Olive Focaccia

Bake soft, fluffy, and chewy focaccia that are fragrant of olives. Savor them as is or use as sandwich bread. It'll be crispy if you toast it.

Ingredients: For 8 focaccia

Bread (strong) flour
240 g (80%)
Rice flour for baking
60 g (20%)
Dry yeast
3 g (1%)
Lukewarm water (for the yeast)
15 g (5%)
6 g (2%)
6 g (2%)
185 g (62%)
Olive oil
15 g (5%)


1. Combine all of the ingredients except the olive oil and knead well. Add in the olive oil once the dough becomes smooth, and knead well again. (Stretch the dough out thinly to the point where you can see fingers through the dough).
2. Let rest for the 1st rising. (It'll take about 50 minutes).
3. Divide into 8 equal portions and let rest. (For about 20 minutes).
4. Roll it out to about a 10 cm circle with a rolling pin.
5. Lay on a pan and let rise (25 minutes).
6. Once the bread has risen, brush with olive oil (not listed), and press in the halved olives. Sprinkle with rock salt if you prefer.
7. Bake in the oven at 200°C for 12-15 minutes, and they're done.

Story Behind this Recipe

I just wanted to bake some bread for my wine.