10 Minute Gluten Free Focaccia Recipe
This easy recipe for gluten free bread will become a staple when you see both how fast it is to make and how versatile it can be! Add herbs, cheese, olives ... or nothing at all! Wonderful bread is only a ten minute bake away!
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Equipment
Ingredients
OR FROM SCRATCH:
- 3 1/2 cups gfJules® All-Purpose Gluten Free Flour
- 1/4 cup dry milk powder dairy or non-dairy (e.g. Coconut Milk Powder)
- 1/2 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. sea salt
- 1-2 tsp. chopped fresh rosemary, thyme or other herbs (optional)
PLUS liquids + yeast:
- 2 Tbs. honey OR agave nectar or coconut palm nectar
- 1 1/4 cup room temperature liquid: gluten-free beer sparkling water, 7-up, hard cider, etc. {with UPDATED bread mix may use water}
- 1 tsp. apple cider vinegar
- 1/4 cup extra virgin olive oil
- 2 large eggs or 2 Tbs. flax or chia seed meal steeped for 10 minutes in 6 Tbs. hot water
- 1 packet 2 1/4 tsp. rapid rise or bread machine yeast, gluten-free (like Red Star Quick Rise®) -- yeast packet included with gfJules® Bread Mix
- 1 Tbs. chopped fresh herbs (optional)
- 1 Tbs. coarse sea salt optional
Instructions
- Preheat oven to 200° F.
- If baking with scratch recipe, whisk these dry ingredients together in a large bowl: gfJules Flour, milk powder, baking soda, baking powder, salt and herbs.
- 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 gfJules 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 at least 2-3 more minutes. (Note: Mixing may be done by hand but hand mixer not recommended.)
- Prepare a cookie sheet or other pan with sides by lining with parchment and then oiling the parchment.
- Spoon the dough onto prepared pan. Smooth the top with a rubber spatula, lay out herbs or 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 pan 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.
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** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.