It’s been freezing cold here in Vancouver for most of this month but nothing that you can’t manage. I went for a long walk this ‘Blue Monday’ as the sun was shining. Though the temperature was about -3°C, I warmed up easily with a brisk walk and a nice snuggly coat. But what made me really warm all over was the sight of birds chirping and my pansies flowering despite freezing temperatures.
While the sunny morning and the brisk walk in the cold made me warm and filled my heart, I also craved something warm and comforting straight from the oven. So, I baked a simple gluten free focaccia to have it with black eyed peas stew. It’s amazingly delicious with roasted garlic and is topped simply, with a little rosemary and a sprinkling of coarse salt. And the best thing, It’s crusty on the outside, tender on the inside, and surprisingly easy to make. I hope you would enjoy watching the video, too.
What is focaccia?
Focaccia bread has always been one of my favorites. It is a type of Italian flatbread, but unlike a true flatbread that’s unleavened, focaccia is leavened with yeast. The most traditional flavor used in focaccia bread is rosemary. But if you don’t have, feel free to substitute any favorite herb of your choice OR no herb at all. I also love using caramelized onion on top.
A main characteristic of focaccia is the appearance of dimples on its surface, which are formed by making small “craters” on the dough before it is baked.
Focaccia can be eaten on its own as an appetizer with a traditional side of extra-virgin olive oil and balsamic vinegar or served alongside a comforting stew. You can even make a sandwich or top the bread with some pizza sauce or pesto and your favorite toppings and cheese for a thick-crusted pizza!
How Do I Make Gluten-Free Focaccia Bread?
I have been asked many times by readers If they can replace such and such gluten-free flour blends for my recipes. Sure, you can. But I don’t guarantee that the taste and texture would be the same. When I experiment with different flours or flour blends, I always mention it in my recipes.
For this gluten-free focaccia recipe, I use a very simple blend of millet flour, tapioca starch, and brown rice flour. There is also psyllium husk added to ensure a lovely soft bread texture. I have tested this recipe with sorghum flour in place of brown rice flour and potato starch instead of tapioca. I use millet flour in this recipe to give my focaccia more nutrients, flavor, and a golden color. It has a sweet nutty taste that adds delicate crumb and depth. To my dry ingredients, I also add salt, pepper, and roasted garlic.
The wet ingredients include – dry yeast and sugar in lukewarm water. This is mandatory for a classic taste and texture and nice risen dough! Gluten-free flour needs a higher level of hydration and using a nice wet dough results in a lovely soft crumb. The dough should feel more like a cake batter than a classic bread dough. In addition to yeast, it needs apple cider vinegar which helps the yeast rise to its greatest potential. So, even though I have given you the volume measurements, I recommend measuring each of the ingredients (including the water) by weight. Also, to make this gluten-free focaccia you do need a stand mixer or handheld mixer.
No focaccia would be complete without a little olive oil thrown into the mix and on top! This adds both flavor and a nice golden, crispy exterior.
Reheating the Focaccia
This gluten-free focaccia is best enjoyed on the day it is made. But this doesn’t mean that you can’t save the leftovers. Wrap the leftover focaccia in foil or plastic wrap tightly and leave it on the counter for a day (or freeze in airtight freezer bag if you want to keep it for a longer time). Reheat in the air fryer or oven to get the crisp crust and the fresh-out-of-the-oven flavor.
If you enjoy this focaccia, I would be grateful if you could leave a comment below. Thank you!
Easy to make gluten free focaccia that is crisp, tender and flavorful.
Ingredients
- 150 gm (1 1/4 cup) millet flour ( I am using Bob' red mill millet flour)
- 50 g (1/3 cup) brown rice flour Or 40 gm (1/3 cup) sorghum flour
- 112 g (1 cup) tapioca starch/flour
- 340 g (1 1/2 cup) warm (100-110 deg. F) water
- 2 tsp sugar
- 7g (2.5 tsp) traditional dry yeast
- 8-9 g (2 tsp psyllium husk powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tsp apple cider vinegar
- 1 tbsp olive oil + 3 tbsp for greasing and putting on top
- Flaky or coarse sea salt, for sprinkling
- 2-3 sprigs fresh rosemary
- 3 roasted garlic cloves
Instructions
- In a small bowl mix together, lukewarm water (100-110 degrees F), traditional dry yeast, and sugar.
- Stir and set aside to bloom for 10 minutes. After 10 -15 minutes the yeast will froth and will show signs of bubbling.
- To a large mixing bowl, add millet flour, tapioca starch, brown rice flour, and psyllium husk powder . Stir to combine.
- Add the dry ingredient to mixer bowl.
- Add salt, black pepper and roasted garlic cloves.
- Pour the water/yeast mixture, apple cider vinegar and 1 tbsp olive oil over the dry ingredients and stir to combine.
- Mix well with a paddle attachment or a whisk (this can be a hand or stand mixer) until combined. It will still look quite loose.
- Turn off the mixer, scrape down the sides.
- Beat the mixture again for a good 5 minutes until the dough is little bit thick. Scrape down the sides of the bowl a couple of times during the mixing process.
- Scrape the dough into the center of the bowl, cover the bowl with a plate or kitchen towel and leave to proof in a warm place for about 30 minutes (depending on the warmth of the room), until just under double in size. I like to leave it in the oven with oven light on.
- While the dough is proofing, prepare a baking pan by greasing and lining it with parchment paper.
- When the dough has completed its first proof, tip it out onto the prepared baking pan and
- spread the dough with the spatula.
- Proof a second time in a warm place for 30-45 minutes without covering it. The dough should look puffy.
- Take the dough out of the oven and preheat the oven to 425°F.
- Roughly cut rosemary.
- Dip your fingers in the olive oil and poke deep dips into the surface of the focaccia dough all over.
- Drizzle olive oil on the surface and sprinkle a pinch or two of coarse salt, along with rosemary.
- Bake for 25 -35 minutes or until golden brown and cooked through (the cooked bread will sound hollow when the base is tapped).
- Transfer the focaccia to a wire rack and allow to cool. Best served just warm or cold, but still fresh.
- Wrap leftovers tightly in foil on the counter for a day (or freeze for a longer time) and reheat by popping in air fryer or oven.
- Heat the oven to 400 degrees F.
- Cut a 1/4-inch from the top of the cloves so that you can see inside the individual cloves of garlic.
- Drizzle olive oil on the garlic bulb.
- Wrap it loosely in aluminum foil.
- Bake until the cloves inside the foil are light brown and soft, 30- 50 minutes(depending on the size of bulb).
Wednesday
Bringing this gluten free focaccia to Angie’s Linky party @ Fiesta Friday, co hosted by Jhuls @ The not so creative cook.
angiesrecipes
That turned out really GREAT! p.s The parsnip chips stay at least 2 days crispy. On the 3rd day, I just put them in the airfryer for 30 seconds, and they are very crispy again.
Balvinder
Thank you! I was thinking to try them
Judee
I don’t miss the snow now that we winter in Florida. Your bread looks wonderful and I love that it is gluten free of course. My pansies bloomed in the winter too even when they were engulfed in ice.
marcela
WOW!!…absolutely delicious this gluten free focaccia!!….the most important part is to find a good focaccia recipe….then you can play with flavors, toppings, different herbs and so on….pansies are very resilient to the cold…..here we had -12C which is unusual…..we had periods without internet also….we had a strange week………….Abrazotes, Marcela
marcela
I saw your video in youtube!….I love how soft is the inside of this focaccia with nice bubbles!!…….Abrazotes, Marcela
Pattie
This looks amazing. I am a big fan of focaccia, but never knew that you could make such a beautiful loaf without gluten.
rainbow evening
the bread looks tasteful….
I will try your recipe…. Thank you for sharing.
Gila
Help! Just about to make this focaccia bread. What is a little water, some yeast, some sugar. Please advise with specific amounts asap. I’m not very experienced in yeast baking.
Balvinder
The specific amounts are written in the recipe.
Praveen
Hi Balvinder,
The recipe looks great and I’d like to tyr it out, but the sugar and yeast quantities are missing from the ingredient list. Any chance I could get those from you? Thanks!
~Praveen
Balvinder
Thank you!
I have updated the yeast and sugar amounts. Thanks for letting me know.
Velva
Living in Florida, it’s hard to imagine extended winters and bundling up. However, I do get relate to a black eye pea stew and focaccia . Love this combination. I’ve tried my hand at focaccia with not great results. I need to try again! Thanks for the inspiration.
Velva