Gluten free focaccia recipe by of 15-05-2019
There Gluten Free Focaccia is, after the bread I published some time ago, my second experiment with i leavened gluten-free. As you will remember, in that case I had a cold sweat to look for the right recipe, as I always got very strange doughs. But obviously doing all that practice helped me, because in fact this new recipe was successful at the first try! Not only that, but the result was truly amazing !! You can see it for yourself in the last photo of the post: I managed to get a beautiful regular honeycomb, you don't know how much satisfaction in seeing that soft crumb, when I cut the first slice ;-)
Celiac friends, if you have difficulty finding gluten-free pizza bread in bakeries, try this recipe and then you will tell me! Ah, one last tip: you can also use this recipe as a base for pizza, I bet it will be very good!
How to make gluten-free focaccia
Dissolve yeast and sugar in water at room temperature.
Put the flour in a bowl and pour the water with yeast in the center.
Start mixing, then also incorporate salt and oil and continue to mix until you get a homogeneous mixture.
The dough you will get will be quite liquid.
Cover the bowl with a clean cloth and let it rise for 2 hours (or until doubled) in the off oven.
Brush a non-stick mold with oil, pour the dough into it (which will be even softer after rising), brush with an emulsion of water and oil, sprinkle with coarse salt and rosemary and let it rest for another hour.
Then cook at 230-240 ° C for about 20 minutes in a preheated convection oven.
The gluten-free focaccia is ready: let it cool down at least before cutting it into slices and serving it.