It’s an Italian flatbread that comes in many forms and can be savory or sweet.
Traditional focaccia is often topped with olive oil, herbs, and sea salt. So great for appetizers or used as a base for pizza. It’s also the best bread for sandwiches. Just like Chris Isaak, focaccia is a versatile performer
It’s best to mix dough the day before you bake, so plan ahead. An overnight stay in the fridge maximizes the flavor and enhances the texture of bread substantially. And it’s actually easier to mix one day, bake the next. At least, it is for me. When it’s time to bake, stir a small amount of yeast into dough. The focaccia will be ready to spring into action.
Time and temperature are important, but often ignored, elements of bread baking. The good news is that this bread is easy to make. See notes after recipe for details on gluten free flours and assorted odds and ends.
9 generous servings
- Bread dough loves to chill in the fridge overnight, so be sure to mix dough the day before you plan on baking. This gluten free focaccia is great for grilled sandwiches, as a base for pizza crust, for french toast, etc. Bake bread thick or thin and vary the flavor to suit your needs.
- 1/3 cup olive oil
- 2 tablespoons sugar
In the bowl of a stand mixer combine: water, oil, and eggs. Mix well.
In a separate bowl (or ziploc bag) combine: gluten free flour, sugar, yeast, guar gum, and salt. It’s important to blend dry ingredients thoroughly before adding to liquid ingredients.
Add (blended) dry ingredients to liquids in bowl. Mix on low speed, scrape bowl down, and blend more on medium speed until smooth and cohesive. Dough will have the consistency of a thick brownie batter and will be stickier than its gluten counterpart.
After mixing thoroughly, cover dough and refrigerate overnight. It will rise in the fridge, so allow room for that. The next day, remove dough from fridge and let sit at room temp for 20-30 minutes. Dissolve 1/4 teaspoon instant yeast into a tablespoon of water and stir into dough.
Preheat oven to 350°. For thick focaccia, line a 13″x9″ cake pan with parchment paper. For thinner focaccia, line a 10″x15″ cookie sheet with parchment.
Spread dough onto parchment, using a dampened spatula. Smooth the top of dough, too. Drizzle a tablespoon or so of olive oil on top of dough and spread. Dimple top of dough with fingers. Sprinkle with sea salt and rosemary as you like. The exact amount of salt or herbs really depends on individual taste and how you intend to use the bread.
A few minutes (10-15) in a warm room is all the bread needs before baking. Bake thick focaccia for about 30 minutes. Thin focaccia bakes for about 28 minutes. After removing from oven, let bread cool for a few minutes on pan, then transfer to a cooling rack. Important, because condensation will form and you DO NOT want a soggy bottom. Ahem.
It’s best to let bread cool completely before slicing, but that’s easier said than done.
Make a bread flour blend by combining: 2 parts sorghum or rice flour, 2 parts tapioca flour, 1 part potato starch, 1 part almond meal. Mix flours well in a large container. Use this blend to replace wheat flour in recipes. To enhance the browning, overall color, and flavor of bread, consider adding a few tablespoons of mesquite flour to your favorite flour blend.
Refrigerate dough up to two days if you like. Don’t forget to stir in that extra bit of leavening before you bake.
Using xanthan gum (in place of guar) gives a very good result. If subbing xanthan, use less though (scant 3 teaspoons).
Store extra bread frozen to defrost as needed.
I made this using xanthan, 2 tsp a bit less than you recommended it seemed to hold well. If using ingredients from scratch it pays to refrigerate and shocking is a technique widely used with standard flours too. You have a lovely open texture on your photos well done ! Added olives to the dry ingredients they were sliced.