Gluten Free Homemade Focaccia!

Gluten Free Garlic Herb Focaccia

Hello friends,

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This is the first bread I felt great about serving when I first started baking gluten free bread. It’s light and fluffy on the inside and crisp on the outside. It makes killer breadsticks and an equally awesome pan pizza. I’ve suggested herbs and garlic toppings here but you can add what you like, red onions, roasted peppers, pesto, or what strikes your fancy. When I was in Spain in the fall, the local escalavida (roasted summer vegetables like eggplants and peppers) were the topping of choice!

I urge you - as always to weigh your ingredients here. All the brands of gluten free flour vary so much that if you use cups and spoons the recipe may have far too much flour and be dry or far too little and become gummy. Weighing the ingredients is the way to get the right amount no matter which brand you use.

That weighing advice goes double for the psyllium, it must be weighed as every brand grinds their psyllium VERY differently. Also, getting the right amount is crucial as it’s the strength in the dough and as

Nicola Lamb

said, even in gluten focaccia “ you need a LOT of strength and Focaccia is extremely buff. We’re going to the bread gym today, basically.”

I have you check the internal temperature of the bread at the end to see if it’s done. With gluten free breads sometimes it’s tough to know! Use a probe thermometer, the same type used to check the temperature of a steak, and insert it into the middle of the bread, just be sure not to touch the pan, we don’t care how hot that is.

I’ve used instant yeast, it’s lovely and strong. Strong enough that if you wanted to make the dough the night before and let it rise slowly in the fridge (covered airtight) it would be fine. Sometimes it’s nice to be able to do part of a recipe ahead of time.

Are you ready for a delicious, aromatic bread basket again???

Happy baking,

Rachel

P.S. I’m having a Gluten Free Bread Workshop on May 18th at 3pm Central for all paid subscribers (I’ll send the replay if you can’t make that time) Get all the details here!

Below is one of my signature gluten free bread recipes! I’ve scoured the globe for the best gluten free techniques so it’s really delicious, but don’t worry friend, it’s so simple.

Next Level Gluten Free recipes are tested over and over and scientifically work! Then I walk you through all the details. I’m like your bestie in the kitchen who’s an expert on gluten free. Upgrade to a paid membership so we can hang out more and you get to eat more delicious gluten free food.

Gluten Free Garlic Herb Focaccia

1 large focaccia
1 head of garlic
4 cups plus 2 Tb (500g) Gluten Free One to One flour (King Arthur and Better Batter worked well here)
2 tsp (12g) salt
1 ½ cups (350g) water
1/3c (70g) sugar
2 large eggs
1 Tb (10g) instant yeast
6 Tb (70 grams) olive oil plus more for the pan
1 Tb rosemary
1 bunch fresh sage
1 tsp (5g) baking powder
2 tsp (10g) psyllium husk powder (I like Terrasoul brand)

Cut the top off of the head of garlic and wrap in foil.  Bake the garlic in a 350 oven for 45 minutes until completely soft.  Remove from the oven and let cool.  When garlic is cool squeeze the cooked cloves into a small bowl. 

Mix the flour, salt, water, sugar, eggs, yeast, and olive oil in a large bowl or a bowl of a stand mixer.  The mixture will be loose.  Add the baking powder and psyllium and mix with the flat beater (or a large spoon) for 5-10 minutes.  Cover with plastic wrap and let the dough rise for 1 hour. 

Lightly coat a half-sheet pan with olive oil.  Once the dough has risen add the dough to the oiled pan.  Drizzle with additional olive oil to coat the dough and gently pat and push the dough to cover the pan.  Cover with plastic wrap and let this rise for 45 minutes.  Once the dough has risen again use your fingers to create “dimples” across the surface of the dough.  Sprinkle the dough with rosemary, sage, flaky salt, and roasted garlic cloves. 

Heat the oven to 450F.  Bake the Focaccia for 30-35 minutes until lightly browned, and the internal temperature reads 205F