Gluten-Free Focaccia: Sunshine on a Plate (Even on a Cloudy Day!)
Okay, friends, let's be honest. Gluten-free baking can sometimes feel…challenging. Like trying to herd cats across a playground. But I'm here to tell you, it doesn't always have to be that way. This gluten-free focaccia? It's pure sunshine, baking magic, and surprisingly easy to pull off.
You see, I've always been a sucker for focaccia. The crusty-on-the-outside, chewy-on-the-inside texture, the fragrant olive oil drizzled on top, the scattering of herbs and salt… it's basically a culinary hug. But after going gluten-free a few years ago, I mourned the loss of good focaccia. All the store-bought stuff tasted like, well, sadness. So, naturally, I dove headfirst into recipe development. (That's what we gluten-free folks do, right?!)
After countless trials (and a few epic fails involving gummy textures and explosions of baking powder – shudders), I finally cracked the code. This recipe uses a blend of gluten-free flours that mimics the elasticity of gluten without actually containing any. Magic! It's flavorful, perfectly textured, and customizable to your heart's content. Prepare to be amazed. And prepare to share, because everyone will want a piece!
Ingredients:
- 1 ¼ cups warm water (around 110°F - think baby bath water!)
- 1 tsp sugar (helps activate the yeast!)
- 2 tsp active dry yeast
- 2 cups gluten-free all-purpose flour blend (I've had the best luck with Bob's Red Mill 1-to-1 Baking Flour, but others should work too. Just make sure it has xanthan gum already included!)
- ½ cup tapioca starch
- 2 tsp xanthan gum (even if your flour blend already has it, a little extra helps make it chewy!)
- 1 tsp salt
- 2 tbsp olive oil, plus more for drizzling
- 1/2 cup finely grated parmesan cheese plus more to sprinkle on top
- Optional toppings: fresh rosemary, thyme, flaky sea salt, sun-dried tomatoes, olives, red pepper flakes
Instructions:
- Wake Up the Yeast: In a large bowl, dissolve the sugar and yeast in the warm water. Let it sit for 5-10 minutes, or until foamy. This means the yeast is alive and well! If nothing happens after 10 minutes, your yeast might be dead. Toss it and start again! This is crucial for a good rise!
- Combine the Dry Ingredients: In a separate bowl, whisk together the gluten-free flour blend, tapioca starch, xanthan gum, salt, and 1/2 cup of finely grated parmesan cheese. This ensures everything is evenly distributed.
- Mix it All Together: Add the flour mixture and the 2 tablespoons of olive oil to the yeast mixture. Mix with a wooden spoon or a stand mixer fitted with a dough hook until a sticky dough forms. Don't overmix! You just want everything combined. If using a stand mixer, a KitchenAid Stand Mixer will make your life so much easier!
- Rise Time!: Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. Seriously, find a warm spot. A sunny windowsill, the top of your refrigerator, even inside your (turned-off) oven with the light on!
- Prepare the Pan: Preheat your oven to 425°F (220°C). Grease a 9x13 inch baking pan (or a similar sized rectangle) generously with olive oil. I like to use a good quality olive oil - the flavor really shines through!
- Shape the Focaccia: Gently deflate the dough (it will be quite sticky!). Transfer it to the prepared baking pan. Use your fingers to spread the dough evenly to the edges of the pan. It's okay if it doesn't reach perfectly – as it bakes, it will even out.
- The Signature Dimples: Now comes the fun part! Drizzle generously with olive oil. Then, using your fingertips, create dimples all over the surface of the dough. The deeper, the better! These dimples will catch the olive oil and create those delicious, crispy bits. Don't be shy!
- Add Your Toppings: Sprinkle with flaky sea salt and any other desired toppings (rosemary, thyme, olives, red pepper flakes, sun-dried tomatoes, more grated parmesan cheese—go wild!).
- Bake Time!: Bake for 20-25 minutes, or until golden brown and cooked through. The edges should be slightly crispy, and the center should spring back when touched lightly.
- Cool and Enjoy: Let the focaccia cool in the pan for a few minutes before slicing and serving. It's best enjoyed warm, straight from the oven! And let me tell you, dipping this bread into balsamic vinegar and extra virgin olive oil is divine!
Tips & Tricks:
Hydration is Key: Gluten-free flours can sometimes be finicky and absorb liquid differently. If your dough seems too dry, add a tablespoon of water at a time until it reaches the right consistency. It should be sticky, but not so wet that it's soupy.
Toppings Galore: Don't be afraid to experiment with toppings! Pesto, caramelized onions, roasted garlic, even a sprinkle of cheese – the possibilities are endless!
Make it Ahead: You can prepare the dough ahead of time and let it rise slowly in the refrigerator overnight. This will develop even more flavor! Just bring it to room temperature before shaping and baking.
Freezing: Focaccia freezes beautifully! Once cooled, wrap it tightly in plastic wrap and then in foil. To thaw, let it sit at room temperature for a few hours or overnight.
Herb Choice: the herb choice here is very personal, if you don't have any fresh herbs, use dried herbs instead.
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Gluten-Free Focaccia
Prep time: 20 minutes
Rise time: 1-1.5 hours
Cook time: 20-25 minutes
Yields: 9x13 inch focaccia
Ingredients:
- 1 ¼ cups warm water
- 1 tsp sugar
- 2 tsp active dry yeast
- 2 cups gluten-free all-purpose flour blend (with xanthan gum)
- ½ cup tapioca starch
- 2 tsp xanthan gum
- 1 tsp salt
- 2 tbsp olive oil, plus more for drizzling
- fresh herbs
- 1/2 cup finely grated parmesan cheese plus more to sprinkle on top
- Optional toppings: fresh rosemary, thyme, flaky sea salt, sun-dried tomatoes, olives, red pepper flakes
Instructions:
- Dissolve sugar and yeast in warm water. Let sit 5-10 minutes.
- Whisk together gluten-free flour, tapioca starch, xanthan gum, salt, and 1/2 cup of finely grated parmesan cheese in a separate bowl.
- Add the flour mixture and 2 tbsp olive oil to the yeast mixture. Mix until a sticky dough forms.
- Cover and rise in a warm place for 1-1.5 hours, or until doubled.
- Preheat oven to 425°F (220°C). Grease a 9x13 inch baking pan generously with olive oil.
- Deflate dough; transfer to pan. Spread evenly.
- Drizzle with olive oil; create fingertip dimples.
- Sprinkle with flaky sea salt, additional grated parmesan cheese, and desired toppings.
- Bake for 20-25 minutes, or until golden brown.
- Cool slightly before slicing and serving.
Notes:
- Adjust water as needed for consistency.
- Experiment with various toppings.
- Dough can be prepared ahead and refrigerated overnight.
- Focaccia freezes well when properly wrapped.
So, there you have it! My go-to gluten-free focaccia recipe. I truly hope you love it as much as I do. Give it a try, and let me know in the comments below how it turns out! Happy baking! And most importantly, happy eating!
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