Gluten-Free Focaccia Recipe – European Special
Gluten-Free Focaccia is a delightful twist on the traditional Italian flatbread, offering the same airy and chewy texture without the gluten. Made with a blend of gluten-free all-purpose flour, olive oil, and aromatic herbs like rosemary, this focaccia is perfect for those with dietary restrictions or anyone seeking a lighter alternative. Whether enjoyed warm with a drizzle of olive oil, used as a base for sandwiches, or served alongside soups and salads, this focaccia brings the flavors of Italy to your table.
- Prep Time15 min
- Cook Time25 min
- Perform Time30 min
- Total Time1 hr 10 min
For the Dough:
- 2 cups gluten-free all-purpose flour (make sure it contains xanthan gum)
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon instant yeast
- 1 cup warm water (about 110°F or 43°C)
- 3 tablespoons olive oil, plus more for drizzling
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
For Topping:
- Coarse sea salt, for sprinkling
- Fresh herbs (rosemary or thyme), optional
- Cherry tomatoes, halved (optional)
- Olives, pitted and sliced (optional)
Prepare the Dough:
Mix Dry Ingredients: In a large bowl, combine the gluten-free flour, salt, sugar, instant yeast, oregano, and garlic powder.
Add Wet Ingredients: Gradually stir in the warm water and 3 tablespoons of olive oil until a sticky dough forms. Mix until well combined; the dough will be wetter than traditional bread dough.
First Rise:
Cover and Rise: Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for about 1 hour, or until it has doubled in size.
Shape the Focaccia:
Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Transfer the Dough: Transfer the risen dough to the prepared baking sheet. Using your fingers, gently spread and flatten the dough to about 1-inch thick. Create dimples in the surface with your fingers.
Add Toppings:
Drizzle and Sprinkle: Drizzle olive oil over the top and sprinkle with coarse sea salt. Add any optional toppings, like fresh herbs, cherry tomatoes, or olives.
Second Rise:
Let it Rise Again: Cover the focaccia lightly and let it rise for an additional 20-30 minutes.
Bake:
Bake: Place the focaccia in the preheated oven and bake for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Cool and Serve:
Cool: Allow the focaccia to cool in the pan for about 10 minutes before transferring it to a wire rack.
Slice and Enjoy: Serve warm or at room temperature, drizzled with more olive oil if desired.
Recipe Notes:
Flour Blend: Ensure your gluten-free flour blend contains xanthan gum to provide structure and elasticity to the dough.
Dough Consistency: The dough will be wetter than traditional bread dough; this is normal and contributes to the focaccia’s light texture.
Topping Variations: Customize your focaccia with toppings like halved cherry tomatoes, sliced olives, or a sprinkle of sea salt for added flavor.
Storage: Store any leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, freeze slices and reheat in the oven.
Serving Suggestions: Serve warm with a side of balsamic vinegar and olive oil for dipping, or use slices to make delicious sandwiches.
