Welcome to the world of gluten-free baking, where we unveil the secrets to creating a delightful gluten-free focaccia bread that’s light, airy, and boasts a tantalizing crunchy top and bottom crust. Elevate your culinary skills as we guide you through each step, ensuring a mouthwatering experience that is both gluten-free and divine.

Unveiling the Symphony of Ingredients for Gluten-Free Focaccia

Yeast & Sweetener Alchemy: Begin your gluten-free focaccia adventure by activating the yeast, the magical ingredient responsible for that perfect rise. Combine it with warm water and a touch of sweetener to create a bubbly concoction that will set the stage for your gluten-free masterpiece.

The Binding Elixir – Psyllium Husk: Introducing psyllium husk, a key player in binding the dough and imparting a delectable chewy texture to your focaccia. Watch as it transforms into a gel, laying the foundation for a dough that’s not only easy to work with but also irresistibly delightful.

Starch & Gluten-Free Flours Ballet: Enter the stage with a harmonious dance of starch, whether it be the versatile potato or tapioca starch, complemented by an ensemble of gluten-free whole grain flours—brown rice, sorghum, quinoa, and more. This combination creates a symphony of flavors and textures, ensuring your focaccia stands out in both taste and nutritional profile.

Olive Oil – The Quintessential Maestro: No focaccia is complete without the golden touch of olive oil. Generously applied to the pan and drizzled atop the dough, it adds a luxurious depth to your creation, promising a culinary journey that is both rich and satisfying.

Conducting the Gluten-Free Focaccia Symphony

Act 1: Yeast Awakening Activate the yeast by mingling it with warm water and your chosen sweetener, creating a lively concoction that sets the stage for the perfect rise. Bubbles should emerge, signaling the yeast’s awakening.

Act 2: Psyllium Ballet As the yeast works its magic, let psyllium husk perform its ballet. Mixing with water, it transforms into a gel, ready to lend its unique texture to the ensemble.

Act 3: Flour Fusion In a mixing bowl or stand mixer, combine the starch, whole grain flours, and salt. Merge the yeast and psyllium mixtures into this floury symphony, ensuring every element is harmoniously incorporated.

Act 4: Rise to Stardom Spread the dough into an oiled pan and let it rise, allowing it to puff up and take center stage. This hour of rising is crucial for the final act.

Act 5: Dimple and Delight Cover the risen dough with oil and create delightful dimples with your fingers. This is the perfect time to add your chosen toppings, enhancing the visual and gastronomic appeal.

Act 6: Golden Crescendo Bake until golden brown, with a watchful eye to avoid sogginess. A golden crescendo awaits, promising a taste that transcends expectations.

Act 7: The Grand Finale Serve and savor the moment. Each slice tells a tale of dedication and passion. Your gluten-free focaccia is ready to take a bow at the grand finale.

Toppings and Perfecting the Gluten-Free Focaccia Encore

Top-tier Suggestions: Enhance your focaccia with a variety of toppings, such as sliced shallots, fresh or dried rosemary, tomatoes, roasted garlic, roasted red peppers, or marinated artichoke hearts. Let your creativity shine.

Notes from the Maestro – Tips for the Perfect Gluten-Free Focaccia: Ensure freshness in your ingredients, especially the yeast. Use the correct water temperature for yeast activation. Invest in a baking scale for precision.

Storing info:

At Room Temperature: Store in an airtight container for up to two days. In the Fridge: Keep in an airtight container for up to a week. In the Freezer: Slice and freeze in an airtight container for up to six months.

Rehearsing the Encore: To refresh the focaccia, place it in a 400℉ oven until crisp and warm, approximately 5 minutes.

Easy Gluten-Free Focaccia Bread

Recipe by admin

0.0 from 0 votes

Course: Bread

Prep time

20

minutes

Calories

225

kcal

Rise time

1

hour

Embark on a culinary escapade with this effortless recipe for gluten-free focaccia, adorned with aromatic rosemary. This Italian bread, naturally dairy-free and vegan, invites you to create a symphony of flavors in the comfort of your kitchen.

Ingredients

• To Activate the Yeast:

• 7g (2.5 tsp) active dry yeast

• 100g warm filtered water

• 20g maple syrup, honey, or cane sugar

• For the Loaf:

• 12g whole psyllium husk

• 275g filtered water, room temperature

• 80g starch of your choice (potato, tapioca, or arrowroot)

• 220g gluten-free whole grain flours (sorghum, brown rice, quinoa, buckwheat, millet, etc.)

• 10g sea salt

• Olive oil

Directions

• Grease a 9×9″ square baking pan generously with olive oil; set aside.
• Activate the yeast by combining it with warm water and your chosen sweetener. Let it sit for 10-15 minutes until bubbly and foamy.
• Mix psyllium husk with water and let it thicken for about 5 minutes.
• In a large bowl or stand mixer, combine starch, flour, and salt. Add the activated yeast mixture and psyllium gel. Mix until a smooth dough forms.
• Press the dough into the prepared baking dish or shape it on a baking sheet.
• Let it rise for 1 hour at warm room temperature. Preheat the oven to 425ºF.
• Drizzle the risen dough with olive oil, create dimples with your fingers, and add desired toppings or a sprinkle of flaky sea salt.
• Bake for 35 to 40 minutes until golden brown and baked through.
• Cool for 30 minutes, then remove from the pan and allow to cool completely on a wire rack.
• Store at room temperature for 2-3 days, in the fridge for up to a week, or slice and freeze for up to six months.

Nutrition Facts

• Calories: 225kcal
• Carbohydrates: 28g
• Protein: 4g
• Fat: 13g
• Sodium: 197mg
• Potassium: 109mg
• Fiber: 4g
• Sugar: 3g
• Calcium: 69mg
• Iron: 1mg