Gluten Free Focaccia Bread II

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.”

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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.

Gluten Free Focaccia Bread

Rating: 51

Yield: Serves 2 - 3.

Gluten Free Focaccia Bread

A light gluten free foccacia bread for use as an appetizer or a meal. Top with your favorite pizza or foccacia toppings.

Ingredients:

  • 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

Instructions:

  1. Oil a baking sheet; and set aside. (If using spray oil, ensure it is gluten free.)
  2. 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.
  3. In a medium size bowl, add dry ingredients; and whisk together well.
  4. In the bowl of your mixer, add egg, oil, and vinegar; and beat on low just until blended.
  5. Add yeast/milk mixture; and beat on low speed just until mixed, about 10 seconds.
  6. Add flour mixture all at once; and beat on high for about 4 minutes.
  7. Add the dough to the baking sheet; sprinkle with water; and 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.
  8. Set in a warm environment for about 35 minutes to rise to about double in height. (I preheat my oven to 170°F, turn it off, and leave the door cracked about 6-inches.)
  9. 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.

Tips

*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.

http://glutenfreerecipebox.com/gluten-free-focaccia-bread-2/

 

This entry was posted in Additive-Free, Appetizers, Casein-Free, Corn-Free, Gluten Free Italian Recipes, Gluten Free Recipes, Gluten-Free and Dairy-Free Recipes, Kids, Nut-Free, Refined Sugar-Free, Soy-Free, Sugar-Free, Vegetarian. Grab the permalink.

8 Responses to Gluten Free Focaccia Bread II

  1. marie says:

    Made this recipe with sweet rice flour.came out great nice texture is bobs red mill stone ground rice flour considered a fine rice our such as what you use.

  2. Rae says:

    Hi, just wondering if you have a sub for millet flour? I live in a small place and although I can get most flours, I can’t get millet flour (I know, blows my mind too!).

    I would love to make this!

  3. Kacy says:

    Hi!
    This looks great! One problem though. When I read the ingredient list, it doesn’t show the amount of honey or yeast that I can find. Could you let me know the amounts please?

  4. Roxanne says:

    This looks awesome! Any chance you think it would work with a chia egg-goo? Also, fyi sorghum usually is cross-contaminated with corn (too my disappointment as I loved baking with it!)

    • Thanks, Roxanne.

      I haven’t ever used chai and warm water. I usually would use flax meal and warm water. I would give it a go, but add about 1/4 teaspoon of baking powder. Let us all know if it works.

      Happy New Year’s!
      Carla

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