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Of all the gluten free recipes, yeast bread seems to scare folks the most. Visions of long rise times, punching the dough and yeast collapse are enough to keep many from even attempting a sandwich bread recipe. While I have lots of tips to make gluten free bread making easier, there really is nothing easier than this 10 minute gluten free focaccia recipe.
Use the scratch recipe below or try my handy bread mix if you want to save yourself a bit of shopping, measuring and mixing. Your home will be filled with the wonderful smells of yeast bread within the hour, with only a 1/2 hour rise, no punching anything (!) and a quick 10 minute bake in the oven!
You don’t even need a bread pan to make this yummy bread. A cookie sheet with sides or even a large brownie pan will do. The larger the pan, the thinner you can spread the dough to make the focaccia, but if you like yours a bit thicker, use a smaller pan and bake a few minutes longer. There’s really no wrong way to make this!
So if you’ve been afraid to try your hand at making gluten free bread, there’s no time like now and no recipe like this one! The sooner you try, the sooner you’ll be impressing your family and friends and enjoying delicious homemade gluten free bread! Serve this one as traditional focaccia, or with balsamic and olive oil, or slice it in half and use it for sandwich bread! What could be easier than that?
OR from-scratch dry mixture ingredients:
PLUS liquids + yeast:
If baking with scratch recipe, whisk these dry ingredients together in a large bowl: flours, milk powder, baking soda, baking powder, salt and rosemary.
In the large mixing bowl of a stand mixer or a large mixing bowl by hand, stir together the liquid ingredients (honey, beer/ale, apple cider vinegar, oil and egg or flax seed and water mixture). Gradually add the whisked dry ingredients or bread mix in by pouring slowly into the bowl while mixing with the paddle attachment.
Once incorporated, add the yeast granules and beat well for 2 more minutes. (Note: Mixing may be done by hand but hand mixer not recommended.)
Spoon the dough onto prepared pan. Smooth the top with a rubber spatula, sprinkle with toppings, then cover with a piece of parchment sprayed with cooking oil. For focaccia as pictured, spread the dough to a thickness of 1/4-1/2 inch.
Place the covered pan in a warm spot like an oven preheated to 200° F then turned off. Allow to rise for 30 minutes, if possible. If baked right away without rising, the focaccia will rise and then fall a bit while cooling.
After rising, remove the cover from the raised dough and press into the focaccia every 2 inches or so with your thumb, to make dimples. Brush the top of the dough generously with olive oil and transfer to a preheated convection oven set to 325° F or a preheated static oven set to 350° F.
Cook for approximately 10 minutes, depending on the size of your pan. A toothpick inserted into the center of the focaccia should come out clean and it should be starting to lightly brown. Remove to a cooling rack. When cooled for 15 minutes, gently remove from the foil and serve.
For sandwich bread, cut squares of focaccia to the size sandwich you like, and then slice in half horizontally to make two pieces of sandwich bread.