This is the first time I’ve made a gluten free focaccia from scratch without a bread mix. It turned out amazingly well and is now a regular staple in our house.
A combination of gluten free plain flour and pizza/bread flour really helps with the texture. But the recipe still works without, so if you can’t locate any I would still make it. I’ve tried it both ways, and it’s still delicious!
- 1 cup warm water
- ¼ teaspoon sugar
- 7g active dry yeast
- 2 large eggs
- ¼ cup plus 2 tbs extra virgin olive oil, divided
- 1 tbs honey
- 1 tbs dried Italian herbs
- 1 tsp mild rice vinegar
- 2 tsp salt
- 2 garlic cloves, minced
- ¼ tsp fresh ground black pepper
- 1 & ½ cups plain gluten-free flour, sifted
- 1 & ½ cups gluten free pizza or bread flour (Ardor)
- ¼ cup cherry tomatoes, roasted for 10 minutes in the oven.
- Place warm water in a mixing jug with sugar. Sprinkle over the yeast and stir gently to dissolve. Leave to stand for 5-10 minutes or until foamy.
- In the bowl of a stand mixer with the paddle attachment, beat together the eggs, ¼ cup olive oil, honey, herbs, rice vinegar, salt, garlic and pepper. Add the yeast and mix on low until combined. Then add all the gluten free flour and mix together on low speed. Stop the mixer, scrape down the sides of the bowl. Then beat on medium-high for 3 minutes until smooth. Leave mixture in the bowl for 5-10 minutes to thicken.
- Grease and line the base of a cake or brownie pan with baking paper. I used a 17cm x 26cm pan, this will affect the depth of your focaccia. Pour in 1 tbs of olive oil and tilt to cover the base and sides. Transfer the dough to the pan and turn it over to coat in olive oil. Use your hands to pat the dough into an even layer. Cover with plastic wrap and let rise for 45 minutes in a warm spot. Preheat oven to 200 C while the dough rises.
- Use your fingers to press dimples into the dough. Wet your fingers with water to stop them sticking to the dough. Sprinkle over sea salt, fresh rosemary and 1tbs of olive oil to fill the dimples.
- Bake in preheated oven for 15 minutes, remove from the oven and place cherry tomatoes in the dimples. Put back in oven and bake for a further 10 minutes or until golden brown on top and baked through. Remove from the oven, let cool briefly in pan before moving to a wire rack. Cut into wedges and serve!
- Storage: Store in an airtight container for 2-3 days. Reheat under the grill or in the oven to bring back the freshness. Ours last for 3 days, and still tastes great after heated in the oven!