Focaccia…Gluten Free!

Appetizers, Side Dishes, Snacks

 

Focaccia...Gluten Free!
This focaccia is amazing. It's rare that I specify a particular ingredient, but in this case, the best results are with King Arthur's Gluten Free Pizza Flour. Yes, it has yeast included in the flour. And it's intentional that more yeast is added. This is what gives you the amazing focaccia texture. Gluten free? Yes. And no one will know! Unless you tell them.
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Course: Bread
Cuisine: Italian
Keyword: Baking, Bread, Comfort Food
Servings: 12
Calories: 53kcal
Author: Adapted from King Arthur Baking Company

Ingredients

  • 1 cup warm water (105°-115°)
  • 1 ½ teaspoons instant yeast
  • 1 tablespoon sugar (or honey)
  • 1 ½ cups King Arthur Gluten Free Pizza Flour (not the pizza mix)
  • 2 tablespoons buttermilk powder (or nonfat dried milk)
  • 1 teaspoon baking powder
  • ¾ teaspoon salt (preferable table salt, due to its finer grind)
  • ¼ cup olive oil (divided)

Instructions

  • In a medium-sized bowl, add the water, sugar, and yeast. Mix until the sugar and yeast are thoroughly combined. Let this rest until the mixture becomes foamy, approximately 5-10 minutes (see note below)
  • If you’re using a stand mixer, use the mixer’s bowl for this step (otherwise, just use a large bowl). Add the flour, buttermilk powder, baking powder, sand salt. With the mixer’s paddle, thoroughly mxi the dry ingredients
  • Add 2 tablespoons of olive oil to the yeast mixture, and thoroughly combine
  • Add approximately ½ cup (80 grams) of the flour mixture to the yeast mixture and stir to combine. If a few lumps remain, that’s okay
  • Add this mixture to the dry ingredients and beat on medium-high speed for 4 minutes. The mixture will be thick and sticky. NOTE: if you've ever applied spackling compound to a wall, that's exactly what it'll look and feel like
  • Cover the bowl with plastic wrap, and let the dough rest for 30 minutes or so
  • Preheat the oven to 425°
  • Drizzle 2 tablespoons (25g) olive oil onto the center of an 8½” - 9” cast iron skillet, and spread it around to cover the bottom of the skillet
  • Scrape the dough from the bowl on to the oil in the skillet. Using wet fingers, start at the center of the dough and work outwards, pressing it evenly to the sides of the skillet
  • Let the dough rest, uncovered, for 15 minutes
  • Place whatever toppings you’d like (see note below) on top of the dough, and brush with olive oil
  • Bake until it’s slightly golden brown on top, for 15-20 minutes

Notes

NOTES:
  • It’s important for the yeast mixture to become foamy. If it doesn’t, this means the yeast won’t work and help make the focaccia rise
  • You need to use a stand mixer or electric hand mixer to make this dough; mixing by hand doesn't do a thorough enough job.
  • You’ll need an 8 ½” - 9” cast iron skillet
  • Topping ideas: shopped fresh rosemary and pitted Kalamata olives, fresh tomatoes and parmesan, caramelized onion and goat or feta cheese, pesto, or whatever comes to mind!
Nutrition Facts
Focaccia...Gluten Free!
Serving Size
 
12 g
Amount per Serving
Calories
53
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
0.5
g
Monounsaturated Fat
 
3
g
Cholesterol
 
1
mg
0
%
Sodium
 
188
mg
8
%
Potassium
 
30
mg
1
%
Carbohydrates
 
2
g
1
%
Fiber
 
0.4
g
2
%
Sugar
 
1
g
1
%
Protein
 
1
g
2
%
Vitamin A
 
2
IU
0
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
33
mg
3
%
Iron
 
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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