Imagine sinking your teeth into a perfectly golden, pillowy slice of focaccia that's not only gluten-free but absolutely mouthwatering. This isn't just another bread recipe - it's a culinary adventure that proves gluten-free baking can be just as delicious (if not more!) than traditional bread. Whether you're gluten-sensitive, health-conscious, or simply looking to impress your dinner guests, this fluffy focaccia will become your new go-to recipe that breaks all the gluten-free stereotypes!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 1 loaf
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 cup warm water
- 1 tablespoon active dry yeast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- Herbs for topping (optional)
Instructions
- In a small bowl, combine the warm water, active dry yeast, and sugar. Stir gently and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
- In a large mixing bowl, whisk together the gluten-free all-purpose flour and salt until well combined.
- Once the yeast mixture is frothy, add it to the flour mixture along with the olive oil. Mix until a sticky dough forms. You can use a wooden spoon or your hands for this process.
- Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for about 15-20 minutes. This will allow the dough to puff up slightly.
- While the dough is rising, preheat your oven to 400°F (200°C).
- After the dough has risen, grease a baking sheet or a 9x13-inch baking pan with olive oil. Transfer the dough onto the prepared pan and use your fingers to spread it out evenly to the edges.
- Using your fingers, dimple the surface of the dough to create small wells. This will help the focaccia to rise and create a fluffy texture.
- If desired, sprinkle herbs of your choice (such as rosemary, thyme, or oregano) over the top of the dough. Drizzle a little extra olive oil over the surface for added flavor and moisture.
- Let the dough rest for an additional 10 minutes while the oven finishes preheating.
- Once the oven is ready, place the focaccia in the oven and bake for 20-25 minutes, or until the top is golden brown and the edges are crispy.
- After baking, remove the focaccia from the oven and let it cool in the pan for about 5 minutes. Then, transfer it to a wire rack to cool completely.
- Slice and serve your fluffy gluten-free focaccia bread warm or at room temperature. Enjoy it on its own or with dips like olive oil and balsamic vinegar!
Tips
- Yeast Activation is Key: Ensure your warm water is between 100-110°F. Too hot, and you'll kill the yeast; too cool, and it won't activate properly.
- Patience with Rising: Let your dough rise in a warm, draft-free area. A slightly warm oven (turned off) or near a sunny window works perfectly.
- Dimpling Technique: Don't be shy when creating dimples! Press firmly but gently with your fingertips to create those signature focaccia wells that trap olive oil and herbs.
- Herb Selection: Experiment with different herb combinations like rosemary and thyme, or try a Mediterranean blend for extra flavor.
- Olive Oil Magic: Use high-quality extra virgin olive oil for the best flavor and a beautiful golden crust.
- Storage Tip: Store your focaccia in an airtight container at room temperature for up to 2 days, or freeze for up to a month.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 3g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
