Hey friends! Ever feel like the world of gluten-free baking is a bit… mysterious? I get it. I used to think that anything without wheat was bound to be dry, crumbly, and taste like cardboard. But let me tell you, my perspective completely changed when I stumbled upon this gluten-free focaccia recipe. This isn't your average gluten-free flatbread; this focaccia is light, airy, has a gorgeous bubbly crust and is perfect to enjoy on its own or with a meal. It's so ridiculously good that even my wheat-loving friends are hooked. So, ditch the store-bought stuff and let's get baking! This journey is for all levels of bakers.
What Makes This Recipe Special?
Okay, besides tasting like a slice of heaven? This recipe is designed to be incredibly forgiving and uses simple, everyday ingredients. No fancy gluten-free flour blends needed here—we're keeping it real. It's customizable, too, you can sprinkle it with anything you chose.
Ingredients You'll Need
For the Dough:
- (Gluten-Free All-Purpose Flour)
- (Xanthan Gum) (if your flour blend doesn't contain it)
- (Instant Dry Yeast)
- (Granulated Sugar)
- (Sea Salt)
- Warm Water (around 110°F)
- (Extra Virgin Olive Oil), plus more for drizzling
Toppings ideas:
- (Cherry Tomatoes), halved
- (Fresh Rosemary), chopped
- (Kalamata Olives), halved
Let's Get Baking: Step-by-Step Instructions
- Activate the Yeast: In a large bowl, whisk together the warm water, sugar, and yeast. Let it sit for about 5-10 minutes, until it gets foamy - this mean your yeast is alive and kicking.
- Mix the Dry Goods: In the same large bowl, add the gluten-free flour mixture, xanthan gum and salt. Use a spoon to make sure it all combined into the yeast. Add the olive oil and continue mixing the batter until everything is well incorporated into a sticky and wet dough.
- First Rise (Bulk Fermentation): Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for about 1-1.5 hours, or until it has almost doubled in size. This part is crucial for a light and fluffy focaccia. While it's rising, you can prep your toppings.
- Prep the Pan: Drizzle a generous amount of olive oil (1tbsp) into a 9x13 inch baking pan.
- Transfer the Dough:Gently pour the risen dough onto the pan. The dough will be sticky, using and oiled spatula might help here. Then, using your fingers, dimple the dough all over surface making holes. This is what gives focaccia its signature surface.
- Second Rise (Proofing): Cover the pan loosely with a towel. Let it sit for another 30 minutes, while you preheat the oven to 425°F (220°C).
- Add Toppings: Drizzle more olive oil over it again and press in your toppings of choice. I love the combination of tomatoes, olives and rosemary. Don't be shy with the toppings!
- Bake: Place your focaccia in the preheated oven and bake for 20-25 minutes. The focaccia is ready when the top is golden brown and the edges are crisp.
- Cool and Enjoy: Take the focaccia out of the oven, and let it cook in the pan for a bit before removing it and placing it on a wire rack to cool down. Once slightly cooled, slice and serve warm!
Tips & Tricks for Focaccia Perfection
- Flour Power: The quality of your gluten-free flour blend matters. For the best results, ensure your flour blend is specifically designed for baking bread.
- Warm Water is Key: Make sure your warm water is not to hot or you might kill your yeast - the ideal temperature is around 110°F .
- Don't Be Shy With Oil: Focaccia loves olive oil! Don't hesitate to use it generously in the pan and over the dough before baking.
- Experiment with Toppings: The possibilities are endless! Try other herbs like thyme or oregano, or a sprinkle of sea salt flakes before baking.
- Adapt to Your Taste: If you want to add more salt, or different flavors, be mindful of your measurements, so you don't ruin your dough.
Gluten-Free Focaccia Recipe
Ingredients:
- 3 cups Gluten-Free All-Purpose Flour
- 1 tsp Xanthan Gum (if needed)
- 2 tsp Instant Dry Yeast
- 1 tsp Granulated Sugar
- 1 ½ tsp Sea Salt
- 2 cups Warm Water (110°F)
- 1/4 cup Extra Virgin Olive Oil, plus more for drizzling
- Toppings: Cherry Tomatoes, Fresh Rosemary, Kalamata Olives
Instructions:
- Activate yeast with warm water and sugar. Let sit for 5-10 minutes.
- Combine dry ingredients and mix with yeast mixture. Add olive oil and mix well.
- First rise for 1-1.5 hours.
- Pour into oiled baking pan and dimple the dough's surface.
- Second rise (proof) for 30 minutes. Preheat oven to 425°F (220°C).
- Add toppings and drizzle with oil.
- Bake for 20-25 minutes until golden brown.
- Let it cool before serving
Prep Time: 20 minutes
Cook Time: 20-25 minutes
Total Time: 2-3 hours (includes rising time)
I hope you love this recipe as much as I do! Let me know in the comments how it turns out and any fun variations you tried. Happy baking!
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