If you're following me on Instagram, you may have noticed that I've been participating in a lot of food photography collaborations lately. While I am by no means the best photographer of the bunch, it's been so helpful in not only my growth as an amateur photographer, but as a recipe developer as well. Today a group of us are collaborating and sharing breads from around the world. When I was initially invited into the collab, my first thought was "ugh I am so horrible at baking bread and I do not want to make ANOTHER banana bread!" I told the host I would participate anyway, semi-cursing myself out for agreeing, but mostly readying myself for a new challenge. After all, real growth can only come from challenge or adversity so, I accepted and got to brainstorming.
Initially I expected I would just remake someone else's recipe, take an OK photo, and call it a day. I found this Rustic Rosemary Garlic Bread recipe from Chew Out Loud after a quick Google search and immediately thought maybe I could attempt to make this gluten free + low FODMAP friendly with a few tweaks. And, while I basically DID remake her recipe, take an OK photo, and call it a day, I did not successfully achieve the loaf she intended. My tweaks made this dough lend itself PERFECTLY to focaccia, so that's what I made! It was truly delicious, with a crispy crust and chewy center, and was perfect dipped into a little garlic infused olive oil for those moments where you just need a little carby fatty savoriness!
The recipe below is my low FODMAP, gluten free tweak on the original.
Don't forget to let me know what you think in the comments below if you make this gluten free low FODMAP rosemary garlic bread at home!
Disclosure: This post contains affiliate links. I may receive commissions for purchases made through links in this post, but rest assured these are all products I personally use and very highly recommend. I will never link to anything on this site unless it is something I love!
1 1/2 tsp active dry yeast
1 cup warm water
2 tsp monk fruit
2 tsp fine salt
3 tbsp garlic infused olive oil
1/2 cup buckwheat flour
1 tbsp chopped fresh or dried rosemary
1/4 tsp freshly ground black pepper
1/2 tsp dried oregano
extra olive oil for brushing on top and serving
coarse sea salt for sprinkling on top
In large bowl, sprinkle yeast into 1 cup warm water. Mix in the sugar and salt. Let sit for about 10 minutes, then add in olive oil. Add flour and knead (by hand or stand mixer) for about 10 minutes. Add rosemary, black pepper, and oregano. Knead another 5 minutes.
Place dough ball in well oiled bowl, turning dough a few times so that dough surfaces are protected by oil.
Cover bowl with a kitchen towel and place in warm area to rise. I placed mine outside on the patio for about 1 1/2 hours during the day (it was around 80F outside). You may need more time if it is not quite as warm.
Dough will expand in size, though potentially not as much as it might if you were using bread flour.
After dough has risen, approx 1-2 hours, place in a parchment lined 8x8 baking pan and press down to fill pan.
Using your finger, make small indents along surface of focaccia. Brush with additional garlic infused olive oil and sprinkle with additional rosemary and sea salt.
Bake at 375F for 30 minutes or until crust is golden brown.
Serve fresh from the oven with garlic infused olive oil or balsamic vinegar for dipping!