All this playing around with gluten-free bread has me like, hey, let’s make focaccia! This recipe is so simple to mix up, uses standard gluten-free flours and simply gets spread in a baking pan. It rises for about 30 minutes in a warm place and gets baked, creating a warm, tender, chewy, crusty bread that you’ll love as much as its wheat-filled cousin.
I’m going to cut to the chase with this one because who doesn’t want to eat.all.the.bread.ASAP.
I’ve found that it’s really nice to mix up a couple bags of the dry ingredients for this recipe and keep them in the pantry to cut down time when you’d like to make a pan. Simply print out the recipe and directions and tape them to the bag before storing so you don’t forget what else goes into it.
Gluten-free Salted Rosemary Foccacia
Soft and tender, salted rosemary, gluten-free focaccia that’s simple to mix up and baked to perfection. Perfect as a side dish for your next Italian meal!
- Total Time: 1 hour 5 minutes
- Yield: 24 servings
Ingredients
1 1/4 cup warm water
1 ½ Tbls sugar
1 Tbls rapid yeast
4 egg whites, room temperature
225 g tapioca flour
150 g brown rice flour
70 g potato starch
70 g oat flour
¼ cup dry milk powder
1 Tbls xanthan gum
1 ½ tsp baking powder
1 ½ tsp salt
½ Tbls white vinegar
3 Tbls olive oil or avocado oil
Salt
Fresh Rosemary
Instructions
Spray a half-sheet baking pan with non-stick spray or line with parchment.
Preheat oven to 150˚ for about 5 minutes then turn off.
Combine water, sugar and yeast. Stir well. Allow to proof while you measure out the rest of the ingredients.
Place the egg whites in stand mixer and whip to soft peaks with the whisk beater.
Measure out the dry ingredients and mix together.
Measure out the vinegar and oil and set aside.
When the egg whites are whipped, change whisk beater to the paddle beater and add all the wet ingredients to the eggs. Mix slowly.
While mixer is running slowly, add dry ingredients to the mixer and blend on medium speed for 3 minutes. Mixture will be a thick batter.
Spread batter into prepared pan and spread the top smooth.
Use a pastry brush to spread olive oil, sprinkle with rosemary and course salt.
Place in oven and allow to rise for 30 minutes.
When the proofing is finished, set the temperature to 350˚ and bake for 45 minutes.
Bake focaccia until top is golden browned and bread is firm. Remove from oven and cool. Tear or cut apart to serve.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Breads
- Method: baked