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Gluten Free Focaccia

Iowa Girl Eats
4.66K subscribers
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1.7K views 1 year ago
Your search for light and fluffy gluten free bread is over! Gluten Free Focaccia is sizzling and heavily seasoned on the outside, and tender and fluffy on the inside. It is truly a PERFECT gluten free bread to serve as a side dish to dinner. Especially good with pasta, salads, and soups! FULL RECIPE HERE 👉🏼 https://iowagirleats.com/gluten-free-... Gluten Free Focaccia 1 9x5" loaf of bread INGREDIENTS: 1 cup + 2 Tablespoons gluten free baking flour blend WITH binder (King Arthur Gluten Free Measure for Measure Flour recommended, see notes) 2 teaspoons gluten free baking powder 1-1/2 teaspoons sugar 1 teaspoon quick rise instant yeast (I like Red Star) 1/2 teaspoon salt 3/4 cup water 1/2 teaspoon apple cider vinegar 1/4 cup + 2 Tablespoons extra virgin olive oil, divided For topping: salt garlic powder Italian seasoning pinch of dried rosemary, crushed between your fingers DIRECTIONS: 1. Move oven rack to the bottom position then preheat o …...more
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Gluten Free Focaccia
30Likes
1,786Views
2023Nov 28
Your search for light and fluffy gluten free bread is over! Gluten Free Focaccia is sizzling and heavily seasoned on the outside, and tender and fluffy on the inside. It is truly a PERFECT gluten free bread to serve as a side dish to dinner. Especially good with pasta, salads, and soups! FULL RECIPE HERE 👉🏼 https://iowagirleats.com/gluten-free-... Gluten Free Focaccia 1 9x5" loaf of bread INGREDIENTS: 1 cup + 2 Tablespoons gluten free baking flour blend WITH binder (King Arthur Gluten Free Measure for Measure Flour recommended, see notes) 2 teaspoons gluten free baking powder 1-1/2 teaspoons sugar 1 teaspoon quick rise instant yeast (I like Red Star) 1/2 teaspoon salt 3/4 cup water 1/2 teaspoon apple cider vinegar 1/4 cup + 2 Tablespoons extra virgin olive oil, divided For topping: salt garlic powder Italian seasoning pinch of dried rosemary, crushed between your fingers DIRECTIONS: 1. Move oven rack to the bottom position then preheat oven to 100 degrees using the bread proofing / warming setting. If your oven does not have a bread proofing setting, heat the oven to 100 degrees then turn it off (see notes if your oven doesn’t display what temperature it’s at while preheating). 2. Add the gluten free flour blend, baking powder, sugar, instant yeast, and salt to the bowl of an electric stand mixer, or a large glass bowl if using a hand-held mixer, then mix on low to combine. Note: if you’re using a hand-held mixer, use a whisk to combine the dry ingredients so they don’t fly everywhere. 3. Microwave water for 35-40 seconds then stir and take a temperature with an instant read thermometer — we’re looking for 110-115 degrees. 4. Pour the water and vinegar into the dry ingredients in the mixing bowl then beat on medium speed until well combined. Let the dough rest for 1 minute. Add 1/4 cup ​​extra virgin olive oil then beat on low speed until just combined. Turn speed up to medium then beat for 1 minute. The dough will be very sticky and similar to cake batter consistency — that’s ok! 5. Use a spatula to scrape down the sides of the bowl and give the dough a big stir to ensure the ingredients are well combined. Cover the bowl with a tea towel then place inside the preheated oven and let rise for 30 minutes. 6. After 30 minutes, remove the bowl from the oven, place the oven rack into the center position, then raise the temperature of the oven to 375 degrees. 7. Spray a 9x5” glass loaf pan very well with nonstick spray then add 1 Tablespoon extra virgin olive oil inside and tilt the pan to evenly coat the bottom. Scrape the dough inside then spread into an even layer. Use the tip of your spatula to dollop the top of the dough to make small peaks which will mimic the dimples usually found on top of focaccia bread after baking. Drizzle remaining Tablespoon extra virgin olive oil on top then sprinkle on salt, garlic powder, Italian seasoning, and crushed rosemary, all to taste. 8. Once the oven has reached 375 degrees, bake bread for 33-35 minutes or until the top of the bread is deeply browned. Avoid under-baking or the bread can be dense and gummy. Let bread rest in the baking pan for 10 minutes before transferring to a cooling rack to cool slightly. Slice then serve while warm. 9. Bread is best baked and eaten on the same day. If there are leftovers, wrap in foil then store on the counter for 1 day. Reheat wrapped in foil in a 350 degree oven until hot, 15-20 minutes. 10. To freeze: Bake focaccia bread then let cool completely. Wrap tightly in foil then place inside a Ziplock freezer bag and freeze. Thaw then bake still wrapped in foil in a 350 degree oven until hot, 15-20 minutes. Notes:
  • If your oven doesn’t tell you what temperature it’s at while preheating, find a warm place in your home, or place the bowl of dough over a heating pad set to low to rise.
  • A note on gluten free flour blends: Your focaccia dough and final baked bread texture will be different depending on what brand of gluten free flour you use. Here are my findings:
  • King Arthur Flour Gluten Free Measure for Measure Flour: texture of the baked bread is most comparable to “regular” focaccia bread.
  • Schar Mix It! Universal Flour: texture of the baked bread is puffy — almost like Angel Food Cake. Very good but more like a gluten free sandwich bread vs focaccia bread.
  • Krusteaz Gluten Free Flour and Pamela’s Gluten Free 1:1 Flour Mix: texture of the baked bread is crumbly. Do not recommend.
  • Bob’s Red Mill Gluten Free 1 to 1 Baking Flour: texture of the baked bread is doughy and chewy. Do not recommend.
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Iowa Girl Eats

4.66K subscribers