Gluten-Free Focaccia
It could be that bright red and green remind me of Christmas. You all know how much I love the holidays! Or it could be that I’ve been growing the same basil for the last few months and haven’t killed it yet. Whatever it is, basil and tomatoes and burrata with balsamic drizzle are my current favourite food obsession! The gluten-free sourdough bread that I buy as the base for this burrata tomato basil deliciousness is very expensive, about $2.50 a slice, so I decided to test out some different breads, and the gluten-free focaccia bread was my favourite.
I hope you love this recipe as much as I do.
Gluten Free Focaccia
Ingredients
- 3 ½ cups gluten-free all-purpose flour with xanthan gum. I used @cup4cup
- 2 ¼ teaspoons of rapid yeast/instant yeast
- 1 tablespoon baking powder
- 2 cups warm water (110°-115°)
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- ½ Cup + 2 tablespoons olive oil
- 1 teaspoon sea salt, plus extra for sprinkling
- 1 tablespoon Italian seasoning blend
Instructions
- In a large bowl, combine the gluten-free all-purpose flour, instant yeast, gluten-free baking powder, and salt. Stir to combine the ingredients.
- Warm the water to 110° using a microwave or on the stovetop. If your water is too hot, it will kill the yeast.
- Add the honey to the warm water and stir until it is dissolved.
- Pour the warm water and honey mixture into the gluten-free flour mixture and mix on low in a stand mixer using the paddle attachment.
- Pour the olive oil and apple cider vinegar into the dough mixture and mix on low speed for 1-2 minutes until the dough starts to forms.
- Place the dough in a greased bowl and cover with plastic wrap. Place somewhere warm to rise for 30 min.
- Preheat the oven to 400°F.
- Pour 1 tablespoon of olive onto the middle of square cast iron pan.
- Put the dough in the oiled pan and pat the dough in using your fingertips.
- Drizzle another tablespoon of olive oil over the dimpled dough. Sprinkle the top of the dough with salt and Italian seasoning.
- Bake on the top rack of the oven for 20 - 25 minutes.
The only thing I love more than creating a recipe and taste testing it is photographing the process and finished product. I usually only add one or two images to my food blogs, but I decided to try something different and add a gallery of multiple images.
