Pizza, focaccia and bread are the top 3 things I missed the most in my "early gluten free days”. Guess what? Not anymore thanks to this recipe. Fail-proof!
There are a few Italian gluten-free blogs online, and I found the best inspiration for focaccia from Emanuela Caorsi, you can check the original here. I only made small adjustments to the recipe (with the ingredients I could find and adapting to my taste, and voilà. Try it and surprise your friends with your baking skills!
Ingredients (8 servings)
- 270 gr rice flour
- 150 gr tapioca starch
- 90 gr millet flour
- 40 gr chickpeas flour
- 4 gr xanthan gum
- 7 gr dried yeast
- 600 ml water
- 12 gr honey
- 5 gr salt
- 4 tbsp oil
- Seasoning 1: Oil, rosemary, coarse salt
- Seasoning 2: canned tomatoes (Polpa or Peeled), oregano, capers.
- Consider from the beginning that gluten-free focaccia requires more water than the original one, and it will look more liquid in the first stage.
- Mix the dry ingredients in a bowl: rice, tapioca, millet and chickpeas flour with the xanthan gum and dried yeast. Add the oil first and mix with a fork. Add the water and the honey and keep stirring until smooth. Lastly, sprinkle the salt and mix for a few more seconds.
- Cover a large rectangular tin with baking paper and pour in the mix. Let it rest at least for 2-3 hours, ideally 4.
- With the back of a fork make small holes in the dough (it will create the typical
- irregular surface), then prepare the seasoning. Option 1: sprinkle the top with olive oil, rosemary and coarse salt. Option 2: mix peeled tomatoes, fine salt, oregano and capers to taste. Distribute gently onto the focaccia and add a drizzle of oil.
- Bake in pre-heated oven at 200 °C for the first 10 minutes, then lower to 180 °C for 15 minutes. Let it cool for 10 minutes, cut in squares and serve.
TIPS: Pay attention not to put heavy ingredients to the focaccia because it might collapse. Olive oil or a little tomato sauce it’s ideal.
When the focaccia is ready you can serve it with your favorite ingredients. Do you want to stuff it the Italian way? Cut it in half and place vegetables or cold cuts (Parma Ham or Mortadella) in the middle.
You can store the focaccia in an airtight container for 2-3 days, or freeze it for a longer conservation.
Have you tried it? Do you have any suggestions? Leave your comment