Gluten-free focaccia

Gluten-free focaccia

By
From
How to Cook Bread
Serves
6-8
Photographer
Peter Cassidy

This is a really versatile gluten-free bread recipe given to us by Adriana Rabinovich who teaches gluten-free baking classes here at Leiths. This dough can also be used to make pizza bases and Swedish style cracker bread. It has the added virtue of being dairy- and egg-free in addition to containing no wheat or gluten.

Ingredients

Quantity Ingredient
110g strong plain gluten-free flour, (we use Doves farm)
220g cornflour
55g ground almonds
2 teaspoons salt
2 teaspoons xanthan gum
2 teaspoons caster sugar
14g fast-action dried yeast
350ml tepid water
2 tablespoons olive oil, plus extra to grease and drizzle
1 lemon
few rosemary sprigs
1 teaspoon maldon sea salt

Method

  1. Mix the flour, cornflour, ground almonds, salt, xanthan gum, sugar and yeast in a large bowl. Stir well with a whisk until the ingredients are well mixed.
  2. In a measuring jug, combine the tepid water and oil, then add to the dry ingredients,, mixing with a wooden spoon. The dough will come together and should be soft and a little wet. If it seems dry, add a little more water but don’t overdo it. Beat with a wooden spoon for about 1 minute until it comes away from the sides of the bowl. Don’t be alarmed that the dough is very sloppy!
  3. Turn the dough out onto a sheet of silicone paper or baking parchment. Dip both hands in cold water and gently flatten the dough into an oblong shape of an even thickness, about 3cm.
  4. Cover loosely with lightly oiled cling film and leave to rise for 15–20 minutes. Meanwhile, heat the oven to 220°C and put a baking tray upside down in the oven to heat up.
  5. Dip your fingers in cold water and make indentations into the dough at regular intervals. Cover with lightly oiled cling film again and leave to rise for a further 5 minutes. Finely grate enough lemon zest to give about ½ tsp and finely chop enough rosemary to give you 2 tsp.
  6. Sprinkle the lemon zest over the loaf, drizzle with some olive oil and scatter over the rosemary and sea salt. Lift the dough on its paper onto a flat tray to transport to the oven. Slide the focaccia still on its paper directly onto the hot tray in the oven and bake in the oven for 20–25 minutes until golden brown.
  7. To test if the bread is fully cooked, gently tap the underside with your knuckles; it should sound hollow. If not, bake for a few more minutes. Lift the focaccia, still on its paper, onto a wire rack to cool slightly for a few minutes before cutting into squares or tearing into chunks to serve.

To make pizza…

  • Divide the dough into three, spread each piece thinly on a piece of baking parchment and leave to rise for 15–20 minutes. Just before placing in the oven, drizzle with a little olive oil. Lift the dough, still on the paper directly onto a heated tray in the oven as above. Bake for 8–10 minutes. Remove from the oven and place your chosen toppings on the baked crust. Return to the oven to bake until the toppings are melted and golden.
Tags:
bread
Leiths
baking
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