Gluten-free focaccia
- Gluten Free
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 314
- Carbohydrates g 50.4
- of which sugars g 0.6
- Protein g 4
- Fats g 10.7
- of which saturated fat g 1.61
- Fiber g 1.1
- Sodium mg 1115
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 1 h 20 min
- Serving: 6
- Cost: Average
- Note + the rising time
PRESENTATION
If you’re into Italian food, especially from Liguria, you gotta try this gluten-free focaccia. Seriously, it’s like having a little piece of Genoa right at home. With potatoes, rice flour, and tapioca, it totally mimics that soft, moist texture of the real deal. Potatoes? They make it super soft, while rice flour gives a subtle flavor. And here's the thing, tapioca starch keeps it light, so you really won’t miss the gluten.
This gluten-free focaccia recipe delivers a bread that's tender and has those irresistible bakery smells we all adore. Fresh from the oven, the golden crust shines with olive oil—it is like being in a Genoese bakery. In Liguria, focaccia is a big deal, loved for its crispy bottom and fluffy inside. And listen, this recipe sticks to tradition by using top-notch olive oil and adding toppings like flaky sea salt, rosemary, or cherry tomatoes. It's like a slice of coastal Italy in every bite.
Baking gluten-free can be tricky—yeah, we know—but with these swaps, you’ll have a homemade gluten-free focaccia that stays together perfectly and gives a moist, tender bite. Try out toppings such as olives or rosemary for that true Italian taste. This bread works great with soup, makes awesome sandwiches, or you can just enjoy it on its own, still warm and crispy. If you've been missing focaccia, this gluten-free version really really brings those vibes back, one golden bite at a time.
By diving into the rich traditions of Ligurian baking, you’ll discover this gluten-free bread recipe not only satisfies but actually delights, becoming a go-to in your gluten-free kitchen. Pretty simple, right? And you know what? It’s way way better than you'd expect.
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INGREDIENTS
- Ingredients for a 9.5 inch pan
- Potatoes 10.5 oz (300 g)
- Rice flour 2.1 cups (250 g)
- Tapioca powder 2.7 tbsp (40 g)
- Fresh brewer's yeast 1 ¼ tsp (6 g)
- Water 0.67 cup (145 g)
- Fine salt 1 ¼ tsp (7 g)
- Extra virgin olive oil 1 ½ tbsp (20 g)
- For garnishing
- Extra virgin olive oil 2 tbsp (30 g) - plus as needed for the baking pan
- Coarse salt 1 spoonful
- Rosemary 1 sprig
How to prepare Gluten-free focaccia
To prepare the gluten-free focaccia, first boil the potatoes for about 20 minutes (1-2). Then mash them in a bowl 3 and let them cool slightly.
Pour the room temperature water into a small jug, add the fresh yeast 4 and stir with a teaspoon until it dissolves 5. When the potatoes are lukewarm, add the rice flour 8
and the tapioca flour 7. Add the water in which you dissolved the yeast 8 and start kneading with your hands 9.
Once you have a uniform mixture, add the salt 10 and the oil 11. Knead again until everything is well absorbed 12. Don't worry if the dough is a bit sticky.
Cover with plastic wrap 13 and let rise for about 2 hours, preferably at a temperature of around 80°F. After two hours 14, grease a 9.5-inch pan and pour the dough inside. Gently press with your hands to spread it evenly across the pan 15.
Pour the oil on top 16, press with your fingertips to create the classic dimples 17, place the rosemary sprigs on top 18
and the coarse salt 19. Bake in a preheated static oven at 392°F for 40 minutes. Remove your gluten-free focaccia from the oven 20 and let it cool slightly before removing from the mold and serving 21.