Gluten Free Focaccia Bread Recipes

GLUTEN FREE FOCACCIA (DAIRY FREE, VEGAN)

Steps:

• Place the warm water in a jug (it should be around skin-temperature) and stir in the caster sugar until dissolved. Add the yeast, stir and then cover with a tea towel and leave in a warm spot for 7-10 minutes. It should form a head like on beer - when it does it's ready to use.
• Add the gluten free flour, xanthan gum and 1 tsp salt to a large mixing bowl and stir.
• When the yeast mixture is ready, form a well in the centre of the flour mix and pour in. Mix together with a wooden spoon until it forms a thick batter.
• Add 3 tbsp olive oil to the mixture and fold in with the wooden spoon until mixed well.
• Use 1 tbsp olive oil to generously grease a 20cm-diameter round tin. Pour the bread mixture in and use oiled fingers to spread it out evenly in a flat layer. Cover loosely with oiled clingfilm and place in a warm, draft-free spot for around an hour to prove.
• Once the dough has proved, it should have expanded in size. Heat the oven to 220'C / Fan 200'C / Gas Mark 8. Use an oiled thumb or finger to poke dimples into the top of the focaccia dough and press sprigs of rosemary into these at random.
• Drizzle with extra oil (around 1 tbsp) and bake in the oven for 20-25 minutes. The focaccia should be golden and crisp on top and sound hollow when tapped.
• Remove from the oven and sprinkle with the sea salt flakes. Allow to cool for 10-15 minutes before turning out of the tin and slicing up to serve.

AWESOME GLUTEN FREE FOCACCIA BREAD!

Steps:

• In medium mixer bowl using regular beaters, combine warm water, sugar, eggs, oil and vinegar until smooth.
• Add yeast, flours, gelatin, xanthan gum, rosemary, onion powder and salt.
• Beat for 2 minutes; dough will be soft and sticky.
• Grease 11x7-inch nonstick baking pan (I used glass dish). Transfer dough to pan, cover with foil, and let rise in warm place for 30 minutes, or until dough is level with top of pan (this took quite a bit longer for me).
• Preheat oven to 400°F Sprinkle focaccia with topping ingredients (except for Parmesan cheese). Bake for 20-25 minutes, until golden brown.
• Sprinkle Parmesan cheese on top, cut and serve.
• Optional Toppings:.
• Herb Topping: Combine 1/2 tsp EACH dried rosemary, sage and thyme; 1/4 tsp black pepper; and 2 T grated Parmesan cheese.
• Sun-dried Tomato & Olive Topping: Saute 1/4 C minced sun-dried tomatoes, 1/4 C sliced black olives, and 1/4 C chopped onion in 1 tsp olive oil.
• Pesto Topping: Puree in food processor just until smooth, leaving a bit of texture: 1 C fresh basil leaves, 1 garlic clove, 1/2 C pine nuts. With motor running, slowly add 1/4 C olive oil through feed tube. Add 1/4 C grated Parmesan cheese and dash of black pepper.
• Caramelized Onion Topping: Sprinkle focaccia dough with 1 to 2 teaspoons dried oregano, thyme, or herb of choice. Then top with 2 C of chopped, sauteed onions that have been tossed with 1 T olive oil. Bake as directed.

BEST GLUTEN FREE FOCACCIA BREAD RECIPE (VEGAN!)

Steps:

• Measure out all ingredients before beginning. Grease a medium sized bowl with cooking oil or olive oil and set aside.
• Heat the water to be lukewarm, about 98-105F. Add in the maple syrup, and stir. Set aside.
• In a large bowl, whisk together the sorghum flour, tapioca starch, potato starch, sea salt, psyllium husk powder, and instant dry yeast.
• Add in the water mixture and apple cider vinegar, and use a wooden spoon to stir the mixture together. It will be really soupy for a few minutes, but keep stirring because the psyllium husk will activate and all of the sudden the dough will begin to thicken to an actual dough, much like a gluten dough. Fold the dough with the wooden spoon until you can easily shape it into a dough ball (about 3 minutes).
• proof: Place the dough ball into the oiled bowl, and cover. Place the bowl into a warm area (about 85F or hotter, but no hotter than 110F) and allow the dough to proof until doubled in size (about 40 minutes).
• Grease a large casserole dish, about 13″ in length, with oil. Line the casserole dish with parchment paper. This will make it easier to remove the focaccia for slicing. Set aside.
• After the dough has doubled in size, carefully flip the dough from the bowl into the casserole dish. Grease your fingers with olive oil, and gently spread the dough in the casserole dish to reach the edges with your fingers.
• Cover the dough once more and allow the dough to rest until almost doubled in size again. Preheat the oven to 450F.
• After the oven has preheated and the dough has risen, drizzle the 2 tbsp of olive oil over the dough. Then dimple the dough using the tips of your fingers all over. Sprinkle the rosemary, thyme, olives, and more sea salt if desired over the focaccia.
• Place the casserole dish into the oven to bake for 20-22 minutes, or until the top of the focaccia has turned golden brown and sounds hollow to the touch.
• serve: Remove the focaccia from the oven and allow it to cool in the casserole dish for 30-40 minutes. Gluten free bread is best sliced into after it has cooled. Otherwise it might be gummy from the warmth. Serve with more olive oil for dipping, with hummus, or enjoy as is!
• Store any leftover slices in an airtight container or bag for up to 4 days in the fridge or up to 3 months in the freezer. Always reheat when ready to enjoy again.

GLUTEN-FREE FOCACCIA BREAD

Steps:

• Preheat oven to 200*F. Mix together the yeast, sugar and water and set aside for about 10 minutes.
• Grease an 8×8 grey pan and dust with rice flour.
• Blend and sift the garbanzo bean flour, rice flour, potato starch, xantham gum, garlic powder, and sea salt.
• Add the eggs, olive oil, mayonnaise, apple cider vinegar and blend on low speed until crumbly and combined. Then add the yeast mixture and blend on low until combined. Dough will be sticky in nature.
• Transfer dough to the flour dusted 8×8 pan. Spread evenly with a spatula. Cover with aluminum foil and place in 200*F oven to let rise for 20 minutes.
• Remove pan from the oven and preheat oven to 400*F. Remove foil and spray dough with olive oil spray. Then sprinkle sea salt, oregano and chopped rosemary on top. Place in oven for 18 minutes or until top is golden brown. Remove from oven and let cool on a wire rack for 5 minutes. Remove from pan and let cool on the wire rack. Slice and serve warm or let cool and make great sandwiches!!
• *Sometimes I substitute rice flour with sorghum flour. Depends what I have on hand at the time. They both work great!

GLUTEN FREE FOCACCIA BREAD

Steps:

• Combine the warm water, caster sugar and yeast together in a measuring jug, give everything a good stir and then leave to stand for 10-15 minutes (no stirring during this time). The yeast will activate and a thick layer of foam will form on top of the liquid (see image below).
• While the yeast is getting to work you can prepare the tin for the bread. Take a non-stick spring form tin (mine is 23cm wide, slightly smaller/large is fine too, your focaccia will simply be thinner/thicker). Line the bottom of the tin with a circle of non-stick baking paper then liberally grease the entire inside of the tin with olive oil. Set aside.
• Add the gluten free flour, baking powder, salt and xanthan gum to a large mixing bowl. Stir to combine them well.
• Make a well in the centre of the flour in the bowl and add the 40ml olive oil, cider vinegar and contents of the jug. Use a wooden spoon to mix the liquids into the dry ingredients. You'll need some muscle to give it a good stir, I always get a sore arm doing this (but you might be more of a dedicated gym goer than me...kudos if so!). Mix until you have a really sticky dough, which is still quite wet.
• Use a dough scraper or spatula to scrape all the sticky dough into the prepared baking tin. Wet your hands with a little water and then press the dough flat in the tin, ensuring it reaches the edges. With wet fingers make lots of little dimples in the dough (see images below).
• Now cover the tin with a clean, damp cloth or tea towel and set aside in a warm place for around 50 minutes. Or until the dough has almost doubled in height.
• Preheat the oven to 180C (fan). Then once the focaccia has risen, drizzle the remaining 20ml olive oil over the top and gently spread all over with a pastry brush. Sprinkle with a big pinch of Maldon salt and push small springs of rosemary and olives into the dimples you made earlier.
• Place in the middle of the oven and bake for 30 minutes until golden. Remove from the tin and allow to cool before slicing if you can resist...or feel free to tear it into chunks and enjoy while it's still warm :D.

GLUTEN FREE FOCACCIA

Steps:

• Spray 9x13" pan w/ cooking spray.
• Put sugar in water, add yeast, set aside.
• Whisk together rice, tapioca flours, xanthan gum, minced onion and salt, set aside.
• Blend egg, 1 T. olive oil and yeast water. Add flour mixture and beat on high 2 minutes (I have always done this by hand, she recommends a heavy duty mixer but I've never found it necessary).
• Pour the thin dough into prepared pan and spread to cover bottom of pan.
• Dribble remaining 2T. olive oil over top and sprinkle with dash onion salt, parmesan cheese and desired additional toppings.
• Cover and let rise 20-25 minutes (rapid yeast) or 40-45 minutes (regular yeast).
• Preheat oven to 400, Bake 20-25 minutes or until slightly browned.
• Serve hot from oven, cut into squares.