I have been creating a great deal of gluten-free recipes lately, since my daughter is on a gluten and casein free diet. Most of them can be found on my primary blog, Mom Foodie, but seeing as we have such a large Italian influence here in Rhode Island, I thought focaccia bread fit just as well on this blog.
This gluten-free focaccia takes a little time to make, and the sticky dough can be a little challenging to work with, but the results are worth the extra effort. My daughter and I enjoyed this flavorful bread as a special snack on a Friday night, along with wine for me and juice for her.
|Homemade Focaccia Bread Recipe (Gluten-Free and Dairy-Free)|
- 1 2/3 cup warm water
- 1 packet yeast
- 1 tsp sugar
- 1 1/2 cup brown rice flour
- 1/2 cup millet flour
- 1 cup potato starch
- 1 1/2 tsp. kosher salt
- 1 tbs xanthan gum
- 1 egg
- 1/2 tsp vinegar
- 2 tbs jarred garlic (if using freshly minced or powder reduce amount)
- 1/2 tsp fresh thyme
- 1/2 tsp freshly ground pepper
- 1/4 cup fresh basil leaves (tightly packed)
- 2 tbs extra virgin olive oil (plus more to drizzle on top)
- 1/4 cup almonds (substitute pignoli nuts or walnuts if you prefer)
- Mix together the water, yeast and sugar in a small bowl and set aside to develop.
- Combine rice and millet flour, with potato starch, salt and xanthan gum in mixing bowl. Mix well.
- Add egg, vinegar and yeast mixture to the flour blend, and mix well ( the paddle attachment on stand mixer is good for this).
- Lightly work the dough on a well floured surface. It will be very sticky, and you don’t want to work it nearly as much as wheat breads.
- Form into ball, coat with olive oil and place in covered bowl. Leave in a warm spot for 30 minutes to rise.
- While dough is rising, place the garlic, herbs, oil pepper and almonds in a food processor, and grind into a cheese-less pesto.
- Preheat oven to 200 degrees.
- Gently stretch the risen dough onto a lightly oiled baking sheet. It will still be quite sticky, so oil your hands to work with it.
- Spread the pesto over the focaccia, and loosely cover with plastic wrap.
- Place in the 200 degree oven, for about 15 minutes.
- Remove and increase oven temperature to 350 degrees.
- Once oven has risen to temperature, remove the plastic wrap, drizzle olive oil on focaccia dough and generously sprinkle with sea salt.
- Bake for approximately 30 minutes, dough will be cooked through and edges will be starting to lightly brown.
- Remove the focaccia from pan and set to cool on rack or double folded towel.
* This gluten-free focaccia bread is excellent when fresh, but stales quickly, not something you want to make a day ahead.
* If you do not care for pesto, this dough can be topped with a thick layer of basil tomato sauce, to make pizza strips.
Milling brown rice for flour, with my Wondermill Grainmill.