Why You’ll Love This Gluten Free Focaccia Recipe
If you’re looking for a delicious bread alternative, you’re going to love this gluten-free focaccia recipe. It’s soft, flavorful, and perfect for any meal.
I can’t tell you how satisfying it’s to pull a warm loaf out of the oven, its aroma filling my kitchen. Plus, you can customize it with toppings like olives or sun-dried tomatoes, making each batch uniquely yours.
Whether you’re serving it with dinner or enjoying it on its own, this focaccia never disappoints. Trust me, once you try it, you’ll find yourself making it again and again!
Ingredients of Gluten Free Focaccia
When it comes to whipping up a batch of gluten-free focaccia, having the right ingredients on hand is key. This recipe isn’t just simple; it’s packed with flavor and really fun to make! You’ll be surprised at how easily you can create a soft, pillowy bread that everyone will love—even those who don’t follow a gluten-free diet.
So let’s explore what you need to get started on this delicious journey.
Ingredients
- 2 teaspoons sugar
- 1 cup lukewarm water
- 2 1/4 teaspoons (one packet) yeast
- 1 cup rice flour
- 1/2 cup tapioca flour
- 1 1/2 teaspoons xanthan gum
- 1 tablespoon minced onion
- 1/2 teaspoon salt
- 1 egg or 1/4 cup egg substitute
- 3 tablespoons olive oil
- Onion salt (for sprinkling on top)
- Parmesan cheese (for sprinkling on top)
- Sliced olives (optional topping)
- Sun-dried tomatoes (optional topping)
- Cheese (optional topping)
Now that you have your list, let’s talk about some considerations when gathering your ingredients. First, if you’re new to gluten-free baking, xanthan gum might sound a bit intimidating, but it’s essential for giving structure to your dough.
It’s like the secret superhero of gluten-free flours. And don’t fret about using an egg; if you prefer a vegan option, the egg substitute does just fine.
Feel free to get creative with your toppings too! The beauty of focaccia is that you can load it up with whatever you fancy. Whether it’s a sprinkle of rosemary, a handful of olives, or even some sun-dried tomatoes, the possibilities are endless.
Just remember to savor the process—making focaccia is as much about the joy of baking as it’s about eating it.
How to Make Gluten Free Focaccia
Making gluten-free focaccia is a delightful adventure, and I promise you it’s easier than it sounds. First things first, grab your 2 teaspoons of sugar and mix it into 1 cup of lukewarm water. You want the water to be just warm enough to wake the yeast, but not so hot that it sends it to an early retirement.
Once that’s done, sprinkle in 2 1/4 teaspoons of yeast and give it a gentle stir. Set this aside for a few minutes while you gather your dry ingredients. In a separate bowl, whisk together 1 cup of rice flour, 1/2 cup of tapioca flour, 1 1/2 teaspoons of xanthan gum, 1 tablespoon of minced onion, and 1/2 teaspoon of salt. This mix is the foundation of your focaccia, and it’s packed with all the good stuff your taste buds will appreciate.
Now, let’s bring everything together. In another bowl, blend 1 egg (or 1/4 cup of egg substitute if you’re feeling fancy) with 3 tablespoons of olive oil and your yeast water mixture. This is where the magic happens, so don’t be afraid to give it a good whisk.
Once everything is nicely combined, add the dry flour mixture and beat it on high for about 2 minutes. If you’re like me and prefer to do things the old-fashioned way, a sturdy wooden spoon works just fine—though I might’ve a few flour clouds to clean up afterwards.
The dough will be quite thin, so pour it into a greased 9×13 pan, spreading it out to cover the bottom. Drizzle the remaining 2 tablespoons of olive oil over the top, and sprinkle it with a dash of onion salt, parmesan cheese, and any additional toppings you fancy, like olives or sun-dried tomatoes.
Once your focaccia is prepped, cover it and let it rise. This step is essential and can take anywhere from 20-25 minutes if you’re using rapid yeast or 40-45 minutes for regular yeast. Just enough time to sip on your favorite beverage and maybe do a little happy dance in the kitchen.
Preheat your oven to 400°F while you wait, and when the time is right, pop that beautiful dough into the oven. Bake for about 20-25 minutes, or until it’s beautifully golden brown. The aroma that fills your kitchen during baking? Pure bliss.
Once it’s ready, let it cool slightly, cut it into squares, and prepare for the compliments to come rolling in. Who knew gluten-free could taste this good?
Gluten Free Focaccia Substitutions & Variations
While I love the classic gluten-free focaccia recipe, experimenting with substitutions and variations can lead to delightful new flavors and textures.
For instance, you can swap rice flour for almond or coconut flour for a nutty twist. If you’re looking for a herb-infused version, try adding rosemary or thyme into the dough.
For toppings, sun-dried tomatoes and olives are fantastic, but don’t shy away from experimenting with roasted garlic or different cheeses. You could even make it sweet by incorporating honey or cinnamon.
The possibilities are endless, and each variation brings something unique to the table!
Additional Tips & Notes
To guarantee your gluten-free focaccia turns out perfectly, keep in mind a few key tips.
First, make sure your water’s lukewarm; too hot can kill the yeast. I always let my dough rise in a warm spot, which helps it rise better.
If you want a crustier top, consider baking on a pizza stone. Experiment with toppings like herbs or roasted garlic for extra flavor.
Don’t skip the olive oil drizzle—it adds moisture and richness.
Finally, serve your focaccia warm; it’s at its best fresh from the oven. Enjoy your baking adventure!