My brain is on overdrive this week. I have been stressed out over all the many, many things that need to be done and when I get stressed I bake.
This time I decided to try my hand at making gluten free focaccia. Focaccia is a great bread to make if you tend not to be the best baker, or like me can’t ever seem to figure out gluten free baking.
I went with a classic flavour combination of rosemary and garlic, but focaccia comes in many different flavours that really all you need to know is the basic recipe and then go crazy.
Unfortunately, I made my focaccia on a cooler day so it did not rise as much as I had hoped so in a sense it is sort of like a flatbread focaccia. It still tastes amazing and is lovely to dip in oil, and to eat with some olives and smoked salmon.
Next time I try baking on a cooler day I will warm my oven up before and place the dough in there to rise.
- 2 Tbsp yeast
- 1⅔ Cup lukewarm water
- 3½ Cups gluten free flour
- 1 Tsp xantham gum (omit if flour has it already)
- 4 Tbsp olive oil
- 1 Tsp salt
- 1 Tsp pepper
- 1-2 Tbsp chopped rosemary
- 1-2 Tbsp chopped garlic
- 8 Whole cloves garlic, skin removed
- Few sprigs of rosemary
- Line baking tray with parchment paper and lightly oil.
- Place the yeast and water in the bowl of a mixer with a paddle attachment, and leave for 5 minutes until foamy.
- Add flour, oil, and salt. Mix for about 4 minutes. The dough should be smooth but thick.
- Pour out onto baking tray and shape into a rectangle spreading it out to all edges. Gently make indentations all over the top.
- Cover the dough and leave it to rise in a warm place for 45 minutes.
- Preheat oven to 430 degrees.
- Brush the top of the risen dough with olive oil and sprinkle the chopped rosemary and chopped garlic over it, then push whole cloves of garlic and sprigs of rosemary into dough throughout sheet. Season with salt and pepper.
- Bake for about 15 minutes or until golden.
- Cool in pan before storing.
- Serve warm of cold with dip, cheese, olives, vegetables, deli meats, etc.