Gluten Free Focaccia Garden

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I am honored to share with you all, gluten-free or not, this majestic focaccia - made with purpose.

Course Bread

Cuisine Italian

Keyword Focaccia, Gluten Free

Servings 10 Large Slices

Ingredients

300 g gluten free 1-1 bob’s red mill baking flour
165 g gluten free all purpose baking flour (Bob’s red Mill)
2⅔ tbsp active dry yeast
1¼ tsp garlic powder
1¾ tsp onion powder
2 tsp baking powder
465 ml lukewarm water
2½ tbsp olive oil Plus some for later
2 tsp cane sugar
2 tsp salt

Instructions

In a small bowl add lightly warmed water, then yeast and sugar
The yeast will start to feed off of the sugar and begin it’s rising process
Stir the yeast, water and sugar together to combine and allow to sit for 10 minutes*
You should start to see a foam/bubbles, which will indicate your yeast is active
In a separate large bowl add both flours, salt, garlic powder, onion powder, baking powder and mix to combine
Drizzle 2 2/3 tbsp olive oil into the dry ingredients bowl
When your yeast has risen and foamed after the 10 minutes, pour it into the dry bowl
Mix to combine, then form the mixture at the center and bottom of the bowl
Instead of kneading or manipulating the dough with your hands, create a mound that sits central to the base of the bowl as this will be the proofing location
Cover your large bowl with a cutting board, large plate, or lightly dampened cloth
Allow your dough to rest for 45 minutes, or until it doubles in size
After your dough has doubled in size, pour it onto an oiled parchment lined baking sheet and spread with a spatula to create the shape of your bread - making sure the spread is 1 1/2 - 2 inches thick
Drizzle olive oil over the batter/dough (about 1/4 cup)
Then rub olive oil on your fingertips, to create a barrier to be able to press into the dough (the dough is very sticky and wet, so this is very helpful)
Begin pressing your fingertips into the dough to create small depressions that reach about 1/2 to 3/4 through the dough
Do this from the top to the bottom of your dough
Now for the fun part, decorate your bread with fresh herbs, produce and any additional spices you may want to add
Get creative!
Now that you’ve decorated your bread, we have to proof the bread one more time
Cover your baking sheet with another baking sheet, leaving it open a jar to allow airflow
Let your bread proof/sit for another 45 minutes to expand in size
This time the bread should expand 1/3 in size
10 minutes before the second proofing is done preheat your oven to 400°
Add your proofed bread into the oven and allow to bake for 25 to 30 minutes.
Serve warm and enjoy fresh

Notes

I chose Bobs Red Mill flours for this recipe, to keep the ingredients accessible and outcome consistent for you guys!

I used this brand for my yeast.

Because your dough will be rising significantly during this recipe, use a large bowl for the main dry ingredient bowl.

The term ‘proofing’ refers to the dough rising in this recipe.

In order to proof successfully, you need to be working in a warm environment to promote dough rising. I like to turn on the heat in the house while i’m making bread. OR keep my proofing dough in the warmest part of my kitchen (which is the cupboard over my preheating oven).

For this recipe, you want to lightly warm your water - but not too hot. Make sure it’s lukewarm.

If your yeast doesn't foam or rise after the 10 minutes, start again with new yeast, water and sugar. If this persists - your yeast may be dead and you may need entirely new yeast.