My Gluten Free Focaccia might have been the best gluten free bread I have made to date. The flavor was awesome.
Jump to RecipeThe 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.
The Recipe
Gluten Free Focaccia
Ingredients
- 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
Instructions
- 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.
Responses
comments – I answer every one.
Have you used Pamela’s all purpose flour? And what size baking tray?
Thank you muchly
I have not tried the flour you mention. I am not sure I have seen it at my grocery store. Where do you buy it? The baking tray was 9 x 13. Let me know how it turns out for you.
You can get it on Amazon… I’m in Canada and I get it at a local grocery store
Thank you!!
Thx for letting me know.
Overall this was really good. Easy to make. Not to many ingredients. Super flavorful. My only note for other bakers is to make sure it’s really even in the pan. Otherwise you end up with something really short and slightly gummy in some areas and in the higher areas end up rising more and getting the aid inside that it needs.
Glad you liked the recipe and thx for the tip for the readers.
Question: What gf flour do you use in the focaccia recipe? When I bake, I use either Bob’s red mill gf 1 to 1
baking flour or their gf all-purpose flour. Do you have a preference between either of these? Have you used
either of these products?
I have used each of those and right now, and in this recipe, I used the 1 to 1 flour. That has become my go to gf flour. I also want to try GF Jules. Have you heard of her?
OK, I’ll go with 1 to 1.
I have not heard of her, but I bet I’ve pinned a recipe or 20 by her!
I’m googling her right now….. Thank you for being a very prompt
responder, Peter. You answer way faster than I can bake!!
Let me know how it turns out.