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
Pour in the beer mixture, oil, and egg. Mix on medium speed until thoroughly combined, 1 - 2 minutes.
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.
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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