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
Ingredients
- 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)
Instructions
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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.)
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Add the honey and the yeast and stir. Set aside until the mixture foams up again.
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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.
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Pour in the beer mixture, oil, and egg. Mix on medium speed until thoroughly combined, 1 - 2 minutes.
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Preheat the oven to 200ºF.
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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.
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Poke the dough to force it to collapse. Oil a baking sheet and distribute the dough out and avoid flattening it too much.
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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.
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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.
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Bake on the center shelf for about 17 minutes or until the dough is soft but set and the cheese begins to brown.
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Immediately transfer the focaccia to a cutting board to slice and serve. Top with your favorite sauce, caramelized onions, etc.
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Store leftovers in a gallon zipper storage bag and freeze other for longtime storage.
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To reheat, microwave on low or warm in a preheated 350ºF oven for 10 minutes or until thoroughly heated.
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Serve as sandwich bread, pizza dough, soft breadsticks for dipping. and snacking bread.
Tips
*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.
I have made it, substituting my flour blend and using warm water instead of the beer and a few minor tweakings, it turned out quite well, i may use it ( with less liquid ) for my next pizza night.
Thank you.
PS: your * and ** notes are reversed at the bottom of the recipe.
The keyword list includes superfine, but that is not specified in the ingredient list.
Are you using 2 1/4tsp of yeast because it is the size of an envelope/sachet?
Andre,
Thanks for pointing out the errors.
I use 2-1/4 teaspoon of yeast because that’s what works well.
Carla
Hello,
why is your focaccia recipe so far different from your pizza recipe? customarily, a focaccia is a “wet” pizza dough…. is your pizza recipe not up to date yet?
I will skip the sorghum as I object ( strongly ) to its taste as it leaves a strong astringent sensation at the back of my throat.
Andre,
In this recipe, the beer effects the dough greatly. I have more than one focaccia recipe. Just use the search box in the menu.
Carla