This gluten-free focaccia, (pronounced “fo katcha”) is an Italian flatbread. It tastes extremely similar to its gluten counterpart. You can use it for so many things because the topping possibilities are endless. Use it for sandwiches, appetizers, bread with meals, or pizza dough. Gluten-eaters, as well as gluten-free, enjoy it.
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 lately has a very finicky appetite, has been raving about a focaccia bread he has been purchasing at a bakery in the San Francisco’s Fishermen’s Wharf area. He also 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 focaccia 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, warmed to 110°F
1-1/2 tablespoons honey
2 teaspoons instant dry yeast
3/4 cup potato starch, plus more for dusting
1/2 cup rice flour
1/2 cup sorghum flour
1/4 cup millet flour
1/4 cup cornstarch
1/4 cup tapioca flour (or more cornstarch)
1-1/2 teaspoons xanthan gum
3/4 teaspoon salt
1/4 teaspoon garlic powder
1 extra-large (or large) egg, at room temperature
1-1/2 tablespoons extra-virgin olive oil
3/4 teaspoon apple cider vinegar
Topping Ideas: olive oil and herbs, roasted garlic and sundried tomatoes, or pizza sauce and cheese
Oil a baking sheet; set aside. (If using spray oil, ensure it is gluten-free.)
Add honey to warmed milk and stir until it dissolves. Stir in yeast and set aside for about 5 minutes or more, until about 1 inch of foam forms on the top.
In a medium-size bowl, whisk together potato starch, rice flour, sorghum flour, millet flour, tapioca flour, cornstarch, xanthan gum, salt, and garlic powder; set aside.
In the bowl of your mixer, add egg, oil, and vinegar. Beat on low speed just until blended.
Add yeast/milk mixture. Beat on low speed just until combined, about 10 seconds.
Add flour mixture all at once. Beat on high speed for 4 minutes.
Transfer dough to the baking sheet. Sprinkle with water. Using a rubber spatula, distribute evenly, leaving the dough about 1/3-inch high. It should fill about 3/4 of a half-sheet baking pan (17 x 12-inches).
Preheat oven to 400°F.
Bake on center shelf of the oven for 10 minutes.
Remove pan from the oven. Add your favorite toppings and/or sauce to the top of the dough. Bake for an additional 10 minutes or until the crust is crisp enough for your tastes. Set aside to cool for 3 - 5 minutes prior to serving. Slice and serve.
*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.