This is not the only gluten free focaccia recipe that I’ve tried or developed over the years, but I must say that this is the best gluten free focaccia I ever had. I enjoy it more than traditional focaccia. It is soft, tender, and flavorful. I’ve included links to the egg-free version as well as the yeast-free version.
Links You May Need:
Carla’s Easy Gluten Free Pizza Sauce Recipe
Best Gluten Free Focaccia Recipe
- 1 cup + 1 tablespoon gluten free beer Redbridge (or sparkling water for alcohol-free)
- 1 tablespoon honey (or granulated sugar)
- 2-1/4 teaspoons instant dry yeast*
- 3/4 cup potato starch
- 1/2 cup cornstarch (or 1/4 cup tapioca flour and 1/4 cup cornstarch)
- 1/2 cup superfine white rice flour
- 1/2 cup sorghum flour
- 1/4 cup millet flour (or more sorghum flour)
- 1-1/2 teaspoons xanthan gum (or guar gum)
- 3/4 teaspoon fine salt
- 1/4 teaspoon garlic powder
- 1/4 cup extra-light olive oil** (plus more for basting)
- 1 large sprig fresh rosemary (or herbs of choice (optional)
- 1 large egg at room temperature
- 1 cup shredded Mozzarella cheese (or Follow Your Heart sherds for dairy-free)
To a 2-cup container, warm the beer to 100 - 115ºF in the microwave. (The beer will foam up quite a bit once you add the yeast.)
Add the honey and the yeast and stir. Set aside until the mixture foams up again.
In the bowl of a heavy-duty mixer (like a KitchenAid), add the potato starch, cornstarch, rice flour, sorghum flour, millet flour, xanthan gum, salt, and garlic powder; mix together using the whisk attachment.
Pour in the beer mixture, oil, and egg. Mix on medium speed until thoroughly combined, 1 - 2 minutes.
Preheat the oven to 200ºF.
Gather the dough into one mass and coat the top with oil. Cover with a tea towel and turn off the oven. Place the dough in an oven-safe bowl on the center shelf of the oven until doubled in size or holes appear on top of the dough, 15 - 30 minutes.
Poke the dough to force it to collapse. Oil a baking sheet and distribute the dough out and avoid flattening it too much.
Spray the top with oil (nonstick gluten free oil spraand smooth out the top. Preheat the oven to 400ºAllow the dough to rise 15-30 minutes or until doughed the height.
Using the back of your hand and knuckles, make dimples in the dough to the bottom of the baking sheet. Sprinkle the top with mozzarella cheese, if desired.
Bake on the center shelf for about 17 minutes or until the dough is soft but set and the cheese begins to brown.
Immediately transfer the focaccia to a cutting board to slice and serve. Top with your favorite sauce, caramelized onions, etc.
Store leftovers in a gallon zipper storage bag and freeze other for longtime storage.
To reheat, microwave on low or warm in a preheated 350ºF oven for 10 minutes or until thoroughly heated.
Serve as sandwich bread, pizza dough, soft breadsticks for dipping. and snacking bread.
*I usually use active dry yeast for a double-rise dough. However, instant yeast rises faster.
**I like to warm the oil in 5-second increments in the microwave for 15 - 20 seconds and add a sprig or two of fresh rosemary and allow it to steep for at least a few minutes to infuse the oil with the rosemary.
To make caramelized onion, melt 2-1/2 tablespoons of unsalted butter in a large skillet over medium-high heat. Add the onions and sprinkle with salt; stir often. Once the onions brown just a little, lower the heat to medium-low, stirring often and saute for 15 - 30 minutes or until golden.