My Gluten Free Focaccia might have been the best gluten free bread I have made to date. The flavor was awesome.Jump to Recipe
The texture was a little more cakey, doughy than its gluten free cousin. The focaccia got a really good rise, more than its cousin. You can see the holes, or known in bread circles, as the crumb. The crumb is very hard to obtain in gluten free breads.
The flavors came from a bunch of dry herbs. I began by mixing in dried oregano and basil into the gluten free flour. The dry ingredients are mixed with the yeast. The wet ingredients include milk, olive oil and butter. After mixing the wet and dry ingredients and placing in the baking dish, the dough is topped with dried thyme and onion and a drizzle of olive oil. The last step is punching the dough down following the rise giving the thumbprints so known of focaccia.
As my regular readers know, I have been working to develop the perfect gluten free bread. I am learning a lot about the needed ingredients, and especially, about the texture of the dough. The dough in gluten free breads is almost always wetter, more batter like. Some of my recipes that I really like include:
GLUTEN FREE FLAX BREAD
GLUTEN FREE BUCKWHEAT BREAD
TEFF & OAT FLOUR GF BREAD
The cast of characters.
The assembling of the fociccia bread.
The gf bread just out of oven.
The Gluten Free Focaccia bread plated.
Gluten Free Focaccia
There is so much flavor in this gluten free focaccia bread. It is the perfect accompaniment for any Italian meal you try to make.
- 3 1/2 Cups Gluten free flour
- 1 1/3 Tbsp Sugar
- 2 Tsp Kosher salt
- 2 Tsp Rapid rise yeast
- 2 1/2 Cups Milk
- 4 Tbsp Butter
- 1/4 Cup Olive oil
- 1 Tbsp Dried oregano
- 1 Tbsp Dried basil
- 2 Tsp Dried thyme
- 2 Tsp Dried onions
In a large bowl, mix gluten free flour, sugar, salt, dried oregano and basil and the yeast. Whisk to combine. Using a stand mixer with the beater blade, slowly add in the milk and butter on low speed. Increase the speed to medium and beat for 5 minutes. Cover the bowl with plastic wrap and place in a warm, draft-free area until doubled in volume, about 2 hours.
After the rise, add to a baking tray that is well greased. Top with the dried onion and thyme drizzle with olive oil. Using your thumbs, make imprints in the dough. Cover and let rise for about 1/2 an hour. Place in a 400 degree oven and bake for about 25-30 minutes, or until golden brown. Let rest a little before cutting.
Unfortunately, you can not cut gluten free bread right away. You need to let it cool.
The recipe was adapted from Let Them Eat Gluten Free Cake – https://www.letthemeatgfcake.com/gluten-free-focaccia-bread/