Focaccia is a beloved Italian flatbread, known for its crisp, golden crust and tender, airy crumb. Originating from Liguria, this gluten free version captures the essence of traditional focaccia with a perfectly moist interior and a fragrant olive oil finish, making it ideal for those avoiding gluten without sacrificing flavor or texture.
Ingredients
- 400g gluten free all-purpose flour blend (with xanthan gum included)
- 7g instant dry yeast (1 packet)
- 350ml warm water (about 38°C/100°F)
- 60ml extra virgin olive oil, plus extra for drizzling
- 1 teaspoon sugar
- 1 teaspoon fine sea salt
- 1 teaspoon apple cider vinegar
- Coarse sea salt, for sprinkling
- Fresh rosemary sprigs (optional)
Instructions
- Prepare the yeast mixture: In a small bowl, combine the warm water, sugar, and instant dry yeast. Stir gently and let it sit for 5–7 minutes until foamy and active.
- Mix dry ingredients: In a large mixing bowl, whisk together the gluten free flour blend and fine sea salt to ensure even distribution.
- Combine wet ingredients: Add the olive oil and apple cider vinegar to the yeast mixture once it’s foamy.
- Form the dough: Pour the wet ingredients into the dry mixture. Using a wooden spoon or a stand mixer fitted with a paddle attachment, mix on medium speed until the dough is smooth and sticky. Gluten free focaccia dough is wetter and more batter-like than traditional dough.
- First rise: Cover the bowl tightly with plastic wrap or a damp towel. Let the dough rise in a warm draft-free spot for 1 to 1.5 hours, or until it has visibly expanded but may not double like wheat dough.
- Prepare the pan: Generously oil a 9×13 inch (23×33 cm) baking pan with olive oil. Transfer the dough into the pan, spreading it evenly with wet hands or a spatula. The dough will be sticky; don’t add extra flour.
- Second rise: Cover the pan loosely with plastic wrap or a kitchen towel and allow the dough to rise for another 30–45 minutes. It should puff up slightly.
- Dimple the dough: Using your fingertips, gently press down into the dough to create characteristic dimples all over the surface. Drizzle generously with olive oil, sprinkle coarse sea salt, and scatter fresh rosemary sprigs if using.
- Bake: Preheat your oven to 220°C (425°F). Bake the focaccia for 20–25 minutes, until golden brown and crisp on the edges. The internal texture should be soft and moist.
- Cool and serve: Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.
Tips
- Flour blend: Choose a gluten free flour blend that contains xanthan gum or guar gum for structure. If your blend lacks it, add 1 teaspoon xanthan gum to improve elasticity and crumb.
- Hydration: Gluten free dough requires higher hydration; don’t add extra flour to make it less sticky. Use wet hands and a well-oiled pan instead.
- Olive oil quality: Use a good quality extra virgin olive oil, as it greatly influences the focaccia’s flavor and texture.
- Storage: Store focaccia in an airtight container at room temperature for up to 2 days or freeze for longer storage (see Storage section).
Serving Suggestions
Gluten free Ligurian focaccia is wonderfully versatile. Serve it as an appetizer with a bowl of rich tomato soup or alongside a fresh salad for a light lunch. It pairs beautifully with cured meats, cheeses, and olives for an Italian antipasto platter. You can also slice it horizontally and use it as sandwich bread, layering with roasted vegetables, mozzarella, and pesto for a Mediterranean-inspired bite.
Variations
While the classic focaccia is simply seasoned with olive oil, sea salt, and rosemary, you can experiment with toppings to suit your taste. Try thinly sliced red onions and olives for a savory twist, cherry tomatoes and fresh thyme for a burst of freshness, or even caramelized onions and goat cheese for a richer variation. For a sweeter option, sprinkle with coarse sugar and cinnamon after baking, pairing it with fresh fruit or ricotta cheese.
Storage and Reheating
Gluten free focaccia is best enjoyed fresh but can be stored at room temperature in an airtight container or wrapped tightly in plastic wrap for up to 2 days. For longer storage, wrap the cooled focaccia tightly in plastic wrap and aluminum foil and freeze for up to 1 month.
To reheat, thaw frozen focaccia at room temperature, then warm in a preheated oven at 180°C (350°F) for 8–10 minutes to restore its crisp crust and soft interior. Avoid microwaving as it can make the bread gummy or tough.
Frequently Asked Questions
1. Can I use regular yeast or fresh yeast instead of instant dry yeast?
Yes, you can substitute instant dry yeast with fresh yeast by using about 21g (three times the amount). Dissolve fresh yeast in the warm water before mixing with dry ingredients. The rising times remain similar.
2. What if I don’t have apple cider vinegar? Can I skip it?
Apple cider vinegar helps improve the dough’s rise and texture by slightly acidifying the mixture, which strengthens gluten-free flour proteins. If you don’t have it, you can substitute with white vinegar or lemon juice in the same amount. Omitting it won’t ruin the focaccia but may affect the final crumb.
3. How do I know when the dough has risen enough?
Gluten free dough often won’t double in size like wheat dough. Instead, look for a noticeable puffiness and a slight increase in volume. The surface may also look smoother and more aerated. Over-proofing can cause collapse, so don’t wait too long.
4. Can I make this recipe dairy free and vegan?
Yes, this focaccia recipe is naturally dairy free and vegan since it uses no animal products beyond yeast. Just ensure your gluten free flour blend does not contain any dairy derivatives.
5. Why is my gluten free focaccia dense or crumbly?
Common causes include insufficient hydration, too little xanthan gum, or overmixing. Make sure to use a gluten free flour blend with xanthan gum or add it yourself, keep the dough wet, and mix just until combined. Also, avoid adding extra flour when shaping.
6. Can I add herbs or spices to the dough itself?
Absolutely! Incorporating dried rosemary, thyme, or oregano into the dough before the first rise can infuse additional flavor. Just add about 1–2 teaspoons of dried herbs with the dry ingredients. Fresh herbs are best sprinkled on top before baking.
Mastering gluten free Ligurian focaccia unlocks a delicious gateway to Italian baking without gluten worries. Enjoy the tender crumb and fragrant olive oil flavor in every bite, perfect for any meal or snack.
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