Awesome Gluten Free Focaccia Bread Recipes

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GLUTEN FREE FOCACCIA (DAIRY FREE, VEGAN)



Gluten Free Focaccia (Dairy Free, Vegan) image

Gluten Free Focaccia is an easy gluten free bread recipe which can be flavoured with herbs of your choosing. Dairy free, egg free and vegan. This focaccia is best eaten fresh from the oven while still warm but it can be sliced and frozen.

Categories     Baking

Time 1h35m

Number Of Ingredients 9

250g FREEE Gluten Free White Bread Flour
7g dried yeast
2 tsp caster sugar
250ml warm water
1 tsp xanthan gum
1 tsp salt
3-4 tbsp olive oil (plus extra for drizzling/greasing)
Fresh rosemary sprigs
Pinch Maldon sea salt flakes

Steps:

  • Place the warm water in a jug (it should be around skin-temperature) and stir in the caster sugar until dissolved. Add the yeast, stir and then cover with a tea towel and leave in a warm spot for 7-10 minutes. It should form a head like on beer - when it does it's ready to use.
  • Add the gluten free flour, xanthan gum and 1 tsp salt to a large mixing bowl and stir.
  • When the yeast mixture is ready, form a well in the centre of the flour mix and pour in. Mix together with a wooden spoon until it forms a thick batter.
  • Add 3 tbsp olive oil to the mixture and fold in with the wooden spoon until mixed well.
  • Use 1 tbsp olive oil to generously grease a 20cm-diameter round tin. Pour the bread mixture in and use oiled fingers to spread it out evenly in a flat layer. Cover loosely with oiled clingfilm and place in a warm, draft-free spot for around an hour to prove.
  • Once the dough has proved, it should have expanded in size. Heat the oven to 220'C / Fan 200'C / Gas Mark 8. Use an oiled thumb or finger to poke dimples into the top of the focaccia dough and press sprigs of rosemary into these at random.
  • Drizzle with extra oil (around 1 tbsp) and bake in the oven for 20-25 minutes. The focaccia should be golden and crisp on top and sound hollow when tapped.
  • Remove from the oven and sprinkle with the sea salt flakes. Allow to cool for 10-15 minutes before turning out of the tin and slicing up to serve.

Nutrition Facts : Calories 300 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 310 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat

AWESOME GLUTEN FREE FOCACCIA BREAD!



Awesome Gluten Free Focaccia Bread! image

This is out of the Cooking Free book by Carol Fenster. All the recipes I've tried out of her book have turned out great, especially the bread ones. For the gluten free flour, please use Recipe #391326. This was so good, I had 4 large pieces myself (even though I don't need gluten free). See the end of the recipe for optional topping ingredients.

Provided by WI Cheesehead

Categories     Yeast Breads

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 16

3/4 cup water (110 )
1 teaspoon sugar or 1 teaspoon honey
2 large eggs or 1/2 cup soft silken tofu
2 tablespoons olive oil
1/2 teaspoon vinegar
1 1/2 teaspoons active dry yeast
1 1/2 cups gluten-free flour (see Gluten Free Flour Blend)
1 teaspoon unflavord gelatin powder
2 teaspoons xanthan gum or 2 teaspoons guar gum
1 teaspoon dried rosemary
1/2 teaspoon onion powder
3/4 teaspoon salt
1 1/4 teaspoons italian seasoning
1/4 teaspoon salt
1 tablespoon olive oil
1 tablespoon grated parmesan cheese, for garnish (cow, rice or soy)

Steps:

  • In medium mixer bowl using regular beaters, combine warm water, sugar, eggs, oil and vinegar until smooth.
  • Add yeast, flours, gelatin, xanthan gum, rosemary, onion powder and salt.
  • Beat for 2 minutes; dough will be soft and sticky.
  • Grease 11x7-inch nonstick baking pan (I used glass dish). Transfer dough to pan, cover with foil, and let rise in warm place for 30 minutes, or until dough is level with top of pan (this took quite a bit longer for me).
  • Preheat oven to 400°F Sprinkle focaccia with topping ingredients (except for Parmesan cheese). Bake for 20-25 minutes, until golden brown.
  • Sprinkle Parmesan cheese on top, cut and serve.
  • Optional Toppings:.
  • Herb Topping: Combine 1/2 tsp EACH dried rosemary, sage and thyme; 1/4 tsp black pepper; and 2 T grated Parmesan cheese.
  • Sun-dried Tomato & Olive Topping: Saute 1/4 C minced sun-dried tomatoes, 1/4 C sliced black olives, and 1/4 C chopped onion in 1 tsp olive oil.
  • Pesto Topping: Puree in food processor just until smooth, leaving a bit of texture: 1 C fresh basil leaves, 1 garlic clove, 1/2 C pine nuts. With motor running, slowly add 1/4 C olive oil through feed tube. Add 1/4 C grated Parmesan cheese and dash of black pepper.
  • Caramelized Onion Topping: Sprinkle focaccia dough with 1 to 2 teaspoons dried oregano, thyme, or herb of choice. Then top with 2 C of chopped, sauteed onions that have been tossed with 1 T olive oil. Bake as directed.

GLUTEN FREE FOCACCIA



Gluten Free Focaccia image

This is a Bette Hagman favorite! This bread is sooo good! It does not store well, or have the same delicious texture the next day (but it never lasts that long, so who cares!). Prep time does NOT include rise time.

Provided by Diane R

Categories     Yeast Breads

Time 30m

Yield 9-12 serving(s)

Number Of Ingredients 15

2 teaspoons sugar
1 cup lukewarm water
2 1/4 teaspoons one packet yeast
1 cup rice flour
1/2 cup tapioca flour
1 1/2 teaspoons xanthan gum
1 tablespoon minced onion
1/2 teaspoon salt
1 eggs or 1/4 cup egg substitute
3 tablespoons olive oil
onion salt
parmesan cheese
sliced olive
sun-dried tomato
cheese

Steps:

  • Spray 9x13" pan w/ cooking spray.
  • Put sugar in water, add yeast, set aside.
  • Whisk together rice, tapioca flours, xanthan gum, minced onion and salt, set aside.
  • Blend egg, 1 T. olive oil and yeast water. Add flour mixture and beat on high 2 minutes (I have always done this by hand, she recommends a heavy duty mixer but I've never found it necessary).
  • Pour the thin dough into prepared pan and spread to cover bottom of pan.
  • Dribble remaining 2T. olive oil over top and sprinkle with dash onion salt, parmesan cheese and desired additional toppings.
  • Cover and let rise 20-25 minutes (rapid yeast) or 40-45 minutes (regular yeast).
  • Preheat oven to 400, Bake 20-25 minutes or until slightly browned.
  • Serve hot from oven, cut into squares.

Nutrition Facts : Calories 119.2, Fat 5.3, SaturatedFat 0.9, Cholesterol 23.5, Sodium 138.1, Carbohydrate 15.5, Fiber 0.7, Sugar 1, Protein 2.1

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