Gluten Free Focaccia Bread
Focaccia is an Italian bread recipe that’s thicker than a typical pizza and usually topped with whatever ingredients you think might make the bread more interesting. This version uses mozzarella, artichoke hearts, grape tomatoes and Italian seasonings to flavor the dough. The result is a focaccia that would be perfect served with an antipasto tray. It can also be made in advance then reheated for a few minutes to revive it right before serving. You can also cut up the leftovers and toast them as croutons for a whole new twist.
Notes
Lining the pan with the parchment paper makes it easy to slide the whole focaccia bread off the baking sheet and onto a cutting board. The toppings can be changed to suit your tastes.
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Preparation Time40 min
Cooking Time30 min
Ingredients
- 1 1/4 cup gluten free all purpose flour
- 1 cup potato starch
- 3/4 cup tapioca flour
- 1 tablespoon xanthan gum
- 1 cup milk warmed to 110 degrees F
- 2 tablespoons honey
- 2 1/4 teaspoons active dry yeast
- 3 eggs, room temperature
- 1/4 cup olive oil & 2 additional tbsp to drizzle on the baking sheet
- 1 teaspoon cider vinegar
- FOR THE TOPPING STIR TOGETHER:
- 8 ounces Bocconcini (small mozzarella balls) halved
- 1 cup grape tomatoes, halved
- 1 cup artichoke hearts, drained and quartered
- 2 tablespoons Pecorino Romano cheese
- 1 clove minced garlic
- zest of one lemon
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- salt and pepper to taste
- red pepper flakes, optionally to taste
Instructions
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Preheat the oven to 400 degrees F and line a standard cookie sheet with parchment paper then drizzle on 2 tbsp olive oil.
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Sift together the all purpose flour, potato starch, tapioca flour, and xanthan gum, then use a wire whisk to stir the flours together ensuring they are well combined.
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In the bowl of your stand mixer combine the warmed milk yeast and honey then let the mixture stand for 10 minutes to proof.
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Add the eggs, ¼ cup olive oil and cider vinegar and mix on medium speed until well combined.
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Add the flour mixture and using the paddle attachment of your mixer, beat on medium speed for five minutes. Be sure to stop the mixer 2 or 3 times during the process to scrape down the bowl with a rubber spatula to ensure that the dough is well combined.
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Empty the dough onto the center of your prepared pan then use well oiled hands to press it out to the edges.
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Scatter the topping mixture evenly over the dough and press it down slightly to embed some of the ingredients into the dough.
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Let the focaccia rise for 20 minutes in a warm place before baking for 30-35 minutes or until it has achieved the color you want and then it’s ready to slice and serve.
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