Gluten-Free Focaccia
Easy Gluten-Free Focaccia that tastes exactly like authentic Italian focaccia with crispy edges, an airy texture, and plenty of rich olive oil.
Equipment
- stand mixer with flat paddle
- 8x8" cast iron baking dish (can use any 8x8 baking dish, but cast iron creates the best crispy edges)
Ingredients
Focaccia Dough
- 233 grams (approx. 2⅓ cups) King Arthur 00 Neopolitan-Style Gluten-Free Pizza Flour
- 1 heaping tsp instant yeast (I use Fleischmann’s Rapid Rise)
- 1 teaspoon salt
- 1 tablespoon honey
- 1 cup warm water (not hot, or it could kill the yeast)
- ¼ cup olive oil divided
- Optional topping inspiration: sea salt flakes, rosemary, basil, thyme, fresh or sun-dried tomatoes, olives, lemon, onions, garlic, zucchini, mushrooms, pears, peppers, leaks, eggplant, ricotta, mozzarella, asiago, parmesan, pesto, prosciutto
Instructions
- Mix Dough. 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. The dough will be sticky. Stop the mixer and scrape the sides of the mixing bowl, as needed.
- Transfer Dough To Prepared Baking Dish. Coat the bottom of an 8x8 baking dish with 1 tablespoon of olive oil. Place the dough in the baking dish, and spread the dough to the edges.
- Chill Dough. Cover the baking dish with plastic wrap or a lid, and let the focaccia dough rise in a warm place for about 2 hours or in the refrigerator for 12-24 hours, until it rises to about double in size.
- Preheat Oven. Preheat the oven to 400℉. If you chose the overnight refrigerator rise option, remove the focaccia dough from the refrigerator, allowing it to come to room temperature while the oven preheats.
- Prepare Focaccia. Use your fingertips to dimple the top of the focaccia dough. Sprinkle the optional toppings or randomly create a design. Then drizzle the remaining tablespoon of olive oil over the top of the focaccia.
- Bake. Bake at 400℉ for approximately 35-40 minutes, until the focaccia is golden brown. Remove from the oven.
- Cool & Serve. Let the focaccia cool for about 15 minutes before slicing and serving warm.
Notes
Note: King Arthur 00 Neopolitan-Style Gluten-Free Pizza Flour contains gluten-free wheat starch. It is suitable for celiacs but is not safe for individuals with a wheat allergy. Learn more at: https://www.goglutenfreely.com/gluten-free-wheat-starch/
Nutrition
Calories: 147kcalCarbohydrates: 24gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 273mgPotassium: 23mgFiber: 3gSugar: 2gVitamin C: 0.01mgCalcium: 4mgIron: 0.05mg
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