Italian Gluten-free Focaccia
Life is tastier with Focaccia by your side. At least I believe that! I posted about Focaccia before, but since I keep baking it for friends and dinners, I keep perfecting my recipe with time.
This recipe is definitely gluten-free, dairy free and with no eggs. The beauty of focaccia is that it turns flour, olive oil water and salt into a very tasty dough. Olive oil and salt are what make Focaccia different than pizza. So don't be shy with the use of the staples of Italian cuisine.
PS: Oil has to be extra-virgin olive oil. Don't think of going cheap there. The right oil is what gives the right flavour.
In this upgraded recipe I've changed the proportions of the gluten-free flours and I've used a new ingredient to add elasticity to the dough. I've used xanthan gum for a long time, but recently I switched to "gluten-free pixie dust" a more natural solution. Have you heard of it? It's a blend of different seeds, you can find the instructions below.
Try this recipe next time you fancy some baking time!
If you want to download all the recipes from my Italian Cooking Class, click on the button below.
Ingredients
150 gr tapioca
150 gr rice flour
100 gr millet
100 gr buckwheat
50 gr chickpeas
5 gr xanthan gum or pixie dust
8 gr dry yeast
600 ml water
12 gr honey (=2 tbsp)
6 gr salt
4 tbsp evo oil (extra-virgin olive oil)
Rosemary, extra salt and 2 tbsp of evo to season the top (right before cooking)
PIXIE DUST: Mix the ingredients in a little jar. 20 gr flaxseeds, 10 gr chia seeds, 5 gr psyllium husk.
Mix the dry ingredients: all the flours, the gum and yeast. First add the oil and mix with a fork, then the water and the honey. Keep stirring until smooth. Lastly, incorporate the salt.
Cover a large rectangular tin with baking paper and pour in the mix. Let it rest at least for 90 min- 2 hours. It can also rest slowly for 4-6 hours.
With the back of a fork or with your fingertips, gently make small waves in the dough and then prepare to season. Sprinkle the top with 2 tbsp of olive oil mixed with 1 tbsp of water, rosemary and coarse salt.
Bake in pre-heated oven at 200 degrees for the first 10 minutes, then lower to for 15 minutes. Let it cool for 10 minutes, cut in squares and serve.
TIPS: There are 2 ways to eat focaccia. 1) Stuff the rosemary focaccia with vegetables or cold cuts or 2) season the top with more ingredients, for example little cherry tomatoes, oregano and capers or olives. Put the raw ingredients before placing your focaccia in the oven, so they'll cook together with the dough.
