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5 from 34 votes

Gluten Free Focaccia

Gluten Free Focaccia Bread with a crispy exterior and soft crumb. The olive oil flavor with the fresh basil leaves and cherry tomatoes is sure to make your day.
Prep Time10 minutes
Active Time23 minutes
Resting Time2 hours 30 minutes
Total Time3 hours 3 minutes
Course: Breakfast
Cuisine: Italian
Diet: Gluten Free, Vegetarian
Keyword: bread, flatbread, focaccia, gluten free
Yield: 10 Servings
Calories: 184kcal

Ingredients

  • 200 ml of Water at 49-55°C (120°F)
  • 100 ml of Full Fat Milk at 49-55°C (120°F)
  • 7 grams of Instant Yeast
  • 32 grams of Granulated White Sugar
  • 160 grams of White Rice Flour
  • 65 grams of Tapioca Flour
  • 95 grams of Brown Rice Flour
  • 2 teaspoon of Xanthan Gum
  • 1 teaspoon of Baking Powder
  • 1 teaspoon of Salt
  • 50 grams of Extra Virgin Olive Oil + 2 tablespoons
  • A handful of Fresh Basil Leaves
  • ½ cup of Cherry Tomatoes Diced in Half

Instructions

  • Add the milk, water, instant yeast, and sugar to a bowl. Using a spoon, gently stir the ingredients until combined. Cover the mixture and set it aside for 10 minutes until bubbles form.
  • Mix and combine the white rice flour, tapioca flour, brown rice flour, xanthan gum, baking powder, and salt in a separate bowl. Then, add the yeast mixture to the center. Using a standalone mixer, at medium-high speed, with the paddle attachment fitted, beat the ingredients until the dough is formed ( about 4-5 minutes). You can also use your hands to form the dough. Add the olive oil and incorporate it into the dough using the standalone mixer or your hand.
  • Transfer the dough to a greased bowl and cover it with plastic wrap followed by a damp kitchen towel. Let the dough rest and rise for an hour.
  • Add two tablespoons of olive oil to a baking tray or casserole. I used a 28 x 5 cm ( 11 x 2 inch) baking tray. Transfer the dough to the tray and gently spread it into the shape of the tray with your fingers. Cover the dough with a clean damp kitchen towel, and let the dough rise for another hour.
  • Using your fingers, create dimples into the dough and drizzle olive oil. Then, add the basil leaves and cherry tomatoes. Cover the dough again with a damp kitchen towel and let it rise for another 30 minutes.
  • While the dough rises, preheat the oven to 210°C (410°F). Bake, the gluten free focaccia for 20-23 minutes or until a thermometer inserted through the middle of the Focaccia, reads 93° C (200° F). As soon as you remove the Focaccia from the oven, brush it generously with olive oil to keep it moist.
  • Let the focaccia cool in the pan for 5 minutes before transferring it to a cooling rack to cool down to room temperature.

Notes

  • Make-Ahead Instructions: The dough can be made ahead of time. Store the dough overnight in the fridge after step 3. The next day, remove the dough from the refrigerator, let it reach room temperature, and proceed with the steps above.
  • Storage Instructions: The baked Focaccia can be tightly wrapped in plastic wrap and stored in the refrigerator for up to a week and for up to three days at room temperature.
  • Dairy-Free Option: This recipe can be made dairy-free by using full-fat coconut or almond milk instead of dairy milk.

Nutrition

Serving: 1Serving | Calories: 184kcal | Carbohydrates: 31g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 303mg | Potassium: 83mg | Fiber: 2g | Sugar: 4g | Vitamin A: 107IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg