Gluten free focaccia bread
This gluten free focaccia bread is easy to make whether you are a beginner or a seasoned professional.
Servings: 1 loaf
Ingredients
- 2 3/4 cups gluten free all purpose flour (plus up to 1/4 cup extra)
- 1 1/3 cups warm water (plus up to 2 tbsp extra)
- 1/4 oz yeast (1 standard sized packet)
- 2 tbsp olive oil
- 2 tsp sugar
- 3/4 tsp salt
Olive oil topping
- 1/4 cup olive oil
- 2 cloves garlic
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp black pepper
- 1/2 tsp red pepper flakes
- 1 pinch salt
Instructions
- Combine the warm water, sugar, and yeast in a large bowl. Leave the yeast to bloom for 5-10 minutes until the mixture foams. You want your water to be warm but not so warm that it kills the yeast. You should be able to leave your finger in the water for 10 seconds without it becoming uncomfortable.
- Add the flour, olive oil, and salt into the yeast mixture and mix thoroughly. Knead a few times.
- Cover the bowl with a sheet of saran wrap and leave the dough to rise in a warm area for at least 1 hour. Let the dough to rest until it doubles in size.It is important that the dough doubles in size. If you have let your dough rest for 1 hour but it has not doubled in size you can try putting the dough in a warmer area.
- Line a baking sheet with parchment paper and spread the dough out on the baking sheet. The dough should be 1 - 1 1/2 inches thick. Add dimples to the dough by pressing your finger 3/4 of the way into the dough.
- Cover the dough with saran wrap then let the focaccia dough rise for 20 minutes. As the dough rises you should preheat your oven to 450 degrees and make the olive oil topping.
- Chop the garlic and combine the all of the ingredients for the olive oil topping. Once the dough is done rising you can pour the olive oil over the top of the focaccia dough.
- Bake the bread for 15 - 20 minutes at 450 degrees.
Notes
Xanthan gum. If your gluten free all purpose flour blend does not contain xanthan gum or a similar replacement for gluten then you should add around 1/4 tsp of xanthan gum per cup of flour. Focaccia dough consistency. Different gluten free flour blends are made from different ingredients and therefore have different consistencies. Depending on the flour blend you use you might need to add a little extra flour or water to your dough. I recommended reserving 1/4 cup of extra flour and 2 tbsp of extra water to add to your dough as needed. In general, gluten free focaccia dough should be more loose and runny than other bread doughs. However, the focaccia dough should be firm enough that if you push your finger into the dough a dimple will remain in the dough when you remove your finger. If the dough is so loose that the dimple disappears then you should add more flour 1 tbsp at a time. Tips for measuring flour. We recommend measuring flour by spooning the flour into a measuring cup then leveling off the flour with a butter knife. This is the most consistent way to measure flour. If you dip your measuring cup into the bag of flour, it will compress the flour and you will end up with extra flour. Making a thicker focaccia. If you prefer a thicker focaccia you should cook your dough in a 9 x 9 baking dish rather than on a flat baking sheet.