Gluten Free Focaccia
Focaccia has become my favorite type of bread to make. It’s soft, flavourful and lighter than typical gluten free bread.
Focaccia is a classic Italian flat-bread topped with olive oil and various herbs. I tend to favour the Focaccia al rosmarino, Topped with olive oil, rosemary and sea salt. The process of making focaccia is quite simple and enjoyable. It Doesn’t require any advanced skills or special equipment. It’s perfect for beginner bakers.
What I like the most and what makes this bread Number 1 in my kitchen is it’s versatility. The options for serving focaccia are endless. Let me just mention a few of them: as a sandwich for breakfast or lunch, for dinner, soups, barbecue side bread or as a base for pizza or Polish “Zapiekanka”.
Try my gluten free and vegan recipe and you will see that there’s nothing more satisfying than the aroma of rosemary and freshly baked bread.
Gluten Free Focaccia
Ingredients
- 60 g buckwheat flour
- 60 g rice flour
- 70 g chickpea flour
- 50 g tapioca starch
- 12 g psyllium husk
- 4-5 g dry yeast
- ½ teaspoon salt
- 1 ⅓ cup warm vegetable milk
- ⅓ teaspoon coconut sugar
- 1 ½ tablespoon olive oil
- 1 teaspoon apple vinegar
For topping:
- 2 tablespoon olive oil
- rosemary ( fresh or dried)
- sea salt flakes
- black olives (optional)
Instructions
- Mix all flours, tapioca starch and salt in a large bowl.
- Warm up the milk in a small pot. (Dip your finger in to check the temperature, it should be between lukewarm and hot.) Then mix ⅓ cup of milk in a small bowl with sugar and yeast. Put aside for 10 minutes, until the yeast bubbles up. Mix remaining milk with psyllium husk, olive oil and apple cider vinegar.
- Add psyllium mixture and yeast to the bowl with dry ingredients and mix with spatula until well combined. Cover the bowl with a kitchen towel and let it rise at room temperature for 40-50 minutes.
- Line 18x26 cm ovenproof dish.
- Transfer the dough into the ovenproof dish and gently spread it to the sides. Cover with a kitchen towel and let it rest for about 20 minutes.
- In the meantime preheat the oven to 190°C.
- Spread about 2 tablespoon olive oil evenly all over the top of the dough. Then poke all your fingers into the dough, repeatedly across the surface. Push your fingers deep enough that they hit the pan base. Sprinkle the top with the rosemary and sea salt.
- Bake for 30 minutes, or until the dough is golden. Remove from the oven and drizzle with the olive oil if you like.
Notes:
- To bake this focaccia I used a ceramic oven-proof dish but you can also use cake tin, cast iron pan or just a baking tray.
- Focaccia is best eaten the day it's made, but keeps fresh till 3 days in a fridge in a glass closed container.
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