Gluten Free Christmas Focaccia Wreath

Chewy, airy, and perfectly crispy on the bottom, this stunning Gluten-Free Christmas Focaccia Wreath tastes every bit as good at looks.

Baked and served in one-skillet, the gluten-free focaccia is shaped into a wreath, topped with rosemary sprigs, red cherry tomatoes, fresh garlic, sea salt flakes, and olive oil.

Confidently serve this holiday bread to gluten-eaters and gluten-free guests alike. It tastes every bit as good as the traditional gluten-filled Italian version. This festive focaccia will be a showstopper at your Christmas party!

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Equipment

Stand Mixer with flat paddle, for easily mixing the high-hydration dough for five minutes.

12-inch Cast Iron Skillet for baking and serving the focaccia.

If you don't have a large skillet, you can bake the focaccia in a smaller 9-inch round skillet or pie dish. Simply, fill the smaller bakeware completely with the dough, as a complete circle, rather than a wreath. Then, use the rosemary sprigs to form the wreath design on top of the focaccia. Increase the time in the oven, if using a pie dish rather than a skillet.

Kitchen Scale: this inexpensive kitchen appliance is the most accurate way to measure flour. I highly recommend having one in your kitchen. The next best option is using the scoop and level method to measure your flour. Use a spoon to scoop the flour lightly into a dry measuring cup without pressing the flour down. Once the flour is heaping over the top of the measuring cup, use the back flat edge of a knife to scrape excess flour off the top.

Ingredients

King Arthur 00 Neopolitan-Style Gluten-Free Pizza Flour is a game changer for gluten-free bread-making.

Together with yeast, it creates a unique dough that opens the door to amazing gluten-free bread (like this Christmas focaccia recipe), gluten-free pretzels, gluten-free pizza, and gluten-free cinnamon rolls that are every bit as good the gluten versions you have been missing.

Important! King Arthur 00 Neopolitan-Style Gluten-Free Pizza Flour contains gluten-free wheat starch. It is gluten-free and suitable for individuals with celiac disease. It is not safe for individuals with a wheat allergy. Learn more in this article: Is Gluten-Free Wheat Starch Safe for Celiacs?

Instant Yeast does not need to be proofed. Simply add it to the stand mixer with all of the other dough ingredients, making this recipe incredibly easy. The yeast gives this focaccia its airy crumb. I use Fleischmann’s Rapid Rise Yeast.

Warm Water: Heat water in the microwave in 15 second increments until warm, not hot, as hot water will kill the yeast that are so important for a good rise.

Olive Oil: This recipe uses a generous amount of olive oil: in the dough, around the dough while proofing, under the dough, and on top of the dough. Copious amounts of olive oil add flavor, moisture, and a springy texture, all necessary to make authentic focaccia.

Salt

Honey

Toppings: You'll use fresh rosemary sprigs and cherry tomatoes, or another small, red tomato, to create the wreath design on this holiday focaccia, then season with minced garlic and sea salt flakes.

Step-By-Step Instructions

Mix flour, yeast, salt, honey, warm water, and 2 tablespoons of the olive oil in the bowl of a stand mixer on low speed for five minutes.

There is a lot of hydration in this recipe from water, oil, and honey. That hydration is critical for the springy texture of focaccia, even more so when working with gluten-free dough.

So, the dough will be sticky while mixing. It's worth it! Occasionally, stop the mixer and scrape the sides of the mixing bowl, as needed, to make sure all of the dough is well kneaded.

After five minutes, use a spatula to form the dough into a ball. Transfer the dough to another bowl, if you are not using the bowl of your stand mixer for storing the dough as it rises.

Coat the ball of dough with 1 tablespoon of olive oil to prevent it from sticking to the bowl. Cover the bowl with a lid or plastic wrap.

Let the dough rise in the refrigerator for 12-24 hours until it doubles in size. This recipe is incredibly easy, it just requires patience!

Remove the dough from the refrigerator, allowing it to come to room temperature. If your kitchen is cold, place the dough on top of the oven, as it will be warmer than the rest of your kitchen. Preheat the oven to 400℉.

Prepare your cast-iron skillet by drizzling 1 tablespoon of olive oil in a circle on the bottom of the pan, where the wreath-shaped dough will go.

Place the dough ball in the prepared skillet and shape the dough. Use your fingers to make a hole in the center of the dough, forming the wreath shape, and pushing the dough to the edges of the pan. Then, use your fingertips to dimple the top of the dough.

Decorate the wreath: Lay the sprigs of rosemary in a circle around the wreath. Place the cherry tomatoes around the wreath. I loosely alternate the tomatoes between the inside and outside of the rosemary sprigs.

Top with a sprinkle of minced garlic and sea salt flakes. Then drizzle the remaining tablespoon of olive oil over the top of the focaccia.

Bake at 400℉ for approximately 30 minutes, until the focaccia is golden brown. Baking in a cast-iron skillet creates a just-right crispy bottom.

Remove the focaccia from the oven and let it cool for about 15 minutes in the skillet.

Present the focaccia wreath whole in the skillet, or make it easy for party guests to serve themselves by pre-slicing the wreath. Serve with a gluten-free charcuterie board, olive oil (you can never have too much olive oil) and vinegar for dipping, or as an impressive side for your Christmas dinner.

This gluten-free recipe was inspired by the gluten-full version by Indulgent Eats. I combined it with my Authentic Gluten-Free Focaccia Recipe to create this beautiful gluten-free wreath.

Make Ahead

Focaccia, gluten-free or otherwise, is best eaten the day it is made. Because of the long rise time, it is easy to make the dough the day before or early in the morning, to quickly assemble and bake right before your holiday meal.

You can also freeze the baked focaccia. Wrap in a layer of plastic wrap and then a layer of foil wrap and store in the freezer for up to 3 months. To reheat, defrost for 2-3 hours until the focaccia is room temperature. Then, mist with water and bake at 350℉ for approximately 15 minutes until warm.

More Gluten-Free Christmas Recipes

• 21 Gluten-Free Christmas Cookie Recipes
• Easy Gluten-Free Cranberry Pear Crisp
• Gluten-Free Eggnog Cinnamon Rolls