Easy Gluten-Free Italian Focaccia ✨🍞 Looking for a simple yet delightful homemade Gluten Free bread? Try my Gluten-Free Italian Focaccia! With just a few steps, you can enjoy a warm, aromatic focaccia that tastes like a slice of Italy. This recipe is a cherished family tradition, now made accessible for those avoiding gluten. Perfect for a nostalgic, delicious, and heartwarming experience. Olive oil in this recipe is packed with antioxidants and healthy fats, promoting heart health and reducing inflammation. Ready to bake? Scroll down for the full recipe and bring some rustic charm to your kitchen! 🌟
Ingredients:
4 cups gluten free flour (plus one extra cup on the side)
2 teaspoons instant yeast (1 packet)
½ tsp sugar
½ tsp sea salt
2 cups of warm water (about 110 degrees)
¼ cup olive oil
My favorite toppings…
Option 1
Fresh rosemary & sea salt
Option 2
14 ounces San Marzano tomatoes, crushed
1 cup black olives,
½ medium red onion, thinly sliced
Dried oregano
Instructions:
Step 1 - In a large bowl, add flour, salt, sugar, and instant active dry yeast and mix using a dough whisk.
Step 2 - Slowly, pour in warm water and stir with a dough whisk or wooden spoon.
Step 3 - Next slowly add ¼ cup of olive oil, and continue to stir. The dough will be sticky, but it will not be watery. If it appears watery, add more flour.
Step 4 - Cover the bowl with a clean tea towel or plastic wrap and let the dough rise for a minimum of two hours at room temperature. Take note the dough will do best in a warm environment. If it is not a warm environment, place it in your oven with the oven light on.
Step 5 - Using a 13 inch baking dish or focaccia baking pan, coat the pan with olive oil. Note-alternatively you can use a large baking sheet, the focaccia will not be as tall but still amazing!
Step 6 - After the focaccia dough has risen, place the dough gently into the greased baking dish. Coat your hands with olive oil, so they will not stick to the dough and pat and push the dough gently until it fills the entire baking dish evenly.
Step 7 - When finished, let the dough rise for another 30 minutes.
Step 8 - Preheat your oven to 400°.
Step 9 - After the focaccia dough has risen a second time in the baking pan, press your fingers over the dough to make indentations.
Step 10 - Sprinkle the top with fresh rosemary, sea salt and fresh cracked pepper.
Step 11 - Bake in the lower section of your oven for 20 to 25 minutes.
Step 12 - This last step is optional… I like to turn my boiler on and place the pan on the top shelf of my oven and broil it for one minute, to get the crust very golden brown.
See additional insights on my website: www.christinea...
Note… I have tried to make this recipe several different ways, and I highly recommend letting the yeast rise for two hours or more for the first rise, and 30 minutes or more for the second rise. It will give you the most beautiful focaccia you have ever seen.
When using this gluten-free flour, do not be alarmed when the dough feels grainy after the second rise, it just pat it down and smooth it out with your hands, covered in olive oil and proceed as normal. Trust the process! After it bakes for 20 to 25 minutes it comes out spectacular! I used the gluten-free flour that is endorsed by Chef Thomas Keller-because it’s a one for one substitution ratio which makes gluten-free baking, very simple! And we all want simple!
Additionally, focaccia bread is very versatile if you would just like to make it with no toppings, and a light sprinkle of fresh rosemary that works too! You can also use this recipe to do the focaccia art, which is a big craze on Pinterest! Whichever method you use please send us a note and let us know how it turns out we cherish photos and feedback from our subscribers!
#glutenfreebread #foccacia #glutenfreebaking #homemadebread #italianrecipes #glutenfreefood
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5 окт 2024
