Over 2 years ago I created a recipe for a yeast-free gluten free focaccia bread, however, I wanted to develop a gluten free focaccia bread recipe that was made with yeast, and today I did. My father who has a very finicky appetite lately has been raving about the gluten focaccia bread he has been purchasing at a bakery in the San Francisco’s Fishermen’s Wharf area. He used to love my aunt’s Italian pizza, which was basically focaccia bread with pizza sauce and cheese. I told him I would make him a gluten free version when he came to visit. He told me, “Homemade foccacia is nothing like the one I’ve been eating.”
Well, tonight I made the focaccia bread just like my aunt used to make, but gluten free. He was pleasantly surprised, as was my husband, with this new recipe. I made it a little thinner than normal focaccia, topped it with my gluten free pizza sauce and shredded mozzarella. It turned out light in texture, yet flavorful. They both loved it, and I hope you do, as well. It’s much easier to make than my yeast-free version.
A light gluten free foccacia bread for use as an appetizer or a meal. Top with your favorite pizza or foccacia toppings.
- 1 cup non-fat milk (or 1/4 cup half & half and 3/4 cup filtered water) (or high protein dairy-free substitute: almond, etc.)
- 1 1/2 Tablespoons honey
- 2 teaspoons instant dry yeast
- 3/4 cup potato starch
- 1/2 cup rice flour
- 1/2 cup sorghum flour
- 1/4 cup millet flour
- 1/4 cup tapioca flour/starch + more for dusting
- 1/4 cup cornstarch (or more tapioca flour*)
- 1 1/2 teaspoons xanthan gum (or guar gum, if corn intolerant)
- 1/2 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 1 extra large egg
- 1 1/2 Tablespoons extra virgin olive oil
- 3/4 teaspoon apple cider vinegar*
- Your favorite toppings
- Oil a baking sheet; set aside. (If using spray oil, ensure it is gluten free.)
- Add honey to warmed milk; stir until dissolved; add yeast; stir; set aside for about 5 minutes or more until it become foamy on the top, a good 1-inch or so.
- In a medium size bowl, add dry ingredients; whisk together well.
- In the bowl of your mixer, add egg oil, and vinegar; beat on low just until blended.
- Add yeast/milk mixture; beat on low until blended.
- Add flour mixture all at once; beat on high for about 4 minutes.
- Add the dough to the baking sheet; sprinkle with water; using a rubber spatula, spread to about 1/3-inch high, to fill about 3/4 of a half sheet (17 x 12-inch) baking pan.
- Set in a warm environment for about 35 minutes to rise, about double in height. I preheat my oven to 170°F, turn it off, and leave the door cracked about 6-inches.)
- Remove from oven; preheat oven to 400°F; add your favorite sauce and/or toppings to the top of the dough; bake for 20 minutes, or until the crust is crispy enough for your tastes.
*Tapioca flour adds more chew to gluten free baked goods.
For a vegan and dairy-free cheese option, add shredded Daiya brand cheese the last 10 minutes of baking.