Gluten Free Focaccia Bread

There’s something incredibly comforting about the aroma of freshly baked bread wafting through the kitchen, and gluten-free focaccia bread is no exception. I remember the first time I stumbled upon this delightful Italian classic—its golden crust glistening with olive oil and topped with fragrant rosemary, it was an invitation I simply couldn’t resist.

Gluten free focaccia bread is not just a gluten-free alternative; it’s a culinary hug full of warmth, flavor, and tradition. This recipe invites you to indulge in its soft, airy texture while making memories that linger long after the last slice is gone.

What is Gluten Free Focaccia Bread?

Gluten free focaccia bread is an Italian-style flatbread known for its fluffy interior and crisp exterior. Traditionally enjoyed as a snack, antipasto, or even as a base for sandwiches, focaccia hails from the coastal regions of Italy, where it has been enjoyed for centuries.

This bread is effortlessly versatile, allowing for endless variations and toppings. Whether you prefer a simple sprinkle of salt or a lavish array of fresh herbs and cheeses, focaccia bread always brings a touch of Italian warmth to any gathering.

Why You’ll Love This Gluten Free Focaccia Bread

• Flavor Explosion: The blend of olive oil, fresh rosemary, and Parmigiano Reggiano creates a mouthwatering taste that’s hard to resist.
• Convenient and Flexible: The dough can be refrigerated and used up to a week later, making this a go-to recipe for busy schedules.
• Perfect for Sharing: Ideal for family dinners or gatherings, everyone will want a slice from the warm, inviting loaf.
• Health-Conscious Alternative: Enjoy a tasty bake without gluten, catering to dietary restrictions with this nourishing bread.

Who It’s For

• Busy Families: Perfect for weeknight dinners or school lunches.
• Health-Conscious Cooks: A flavorful gluten-free option for those watching their diets.
• Home Chefs: Ideal for beginners wanting to explore gluten-free baking.
• Foodies: Anyone who appreciates the art of artisan bread-making.

When to Cook It

• Weeknights: Pair with a salad for a hearty meal.
• Gatherings: Perfect for potlucks or casual dinner parties.
• Holidays: Serve alongside hearty festive dishes.
• Cozy Nights In: Enjoy with a warm bowl of soup by the fire.

How to Make the Perfect Gluten Free Focaccia Bread

Ingredients

3¼ cups (455 g) Kim’s gluten free BREAD flour blend, 1 tbsp plus 1 tsp (29 g) granulated sugar, 2 tsp kosher salt, 2 tsp rapid rise (instant) yeast, 2½ cups (600 ml) milk, 4 tbsp butter, melted, about ¼ cup extra virgin olive oil, 2 tbsp chopped fresh rosemary, 1 tsp sea salt, 2 tbsp freshly grated Parmigiano Reggiano, cracked black pepper to taste.

Step-by-Step Instructions

In a large bowl, weigh bread flour, sugar, salt, and yeast. Whisk to combine. Using a stand mixer with the beater blade or a handheld mixer, turn on low and slowly pour in the milk and butter. Increase speed to medium and beat for 5 minutes.

Cover the bowl with plastic wrap and place in a warm, draft-free area until doubled in volume, about 2 hours. You can use it immediately after rising or refrigerate the dough for up to 7 days.

Pour about 2-3 tbsp of the olive oil into the bottom of a 12-inch cast iron skillet. Dump half the dough on top of the olive oil and add about 2-3 tbsp more on top of the dough. Using your fingertips, dimple the dough and gently spread it to the sides of the skillet/pan. Cover and let rise until a little larger in size, about 1/2 an hour.

Preheat oven to 400 degrees. When the dough has risen, sprinkle the rosemary, sea salt, cracked pepper, and Parmigiano Reggiano over the top and bake for about 25-30 minutes, or until golden brown. Serve warm with pasta or use as a sandwich bread by slicing pieces in half horizontally.

For People with Diabetes: Sugar Substitutes

Suitable sugar-free alternatives include stevia, monk fruit, or allulose. Avoid using honey or maple syrup as they’re high in natural sugars.

Tools You’ll Need

• Large bowl
• Stand mixer or handheld mixer
• Plastic wrap
• 12-inch cast iron skillet
• Measuring cups and spoons
• Whisk

Top Tips from Well-Known Chefs

• Use the Right Flour: Ensure you have a high-quality gluten-free flour blend for the best texture.
• Temperature is Key: Make sure the milk and butter are at room temperature for a more effective rise.
• Don’t Rush the Rise: Patience will reward you—allow the dough to rise fully for the best results.
• Experiment with Toppings: Don’t hesitate to get creative with toppings like olives or sundried tomatoes!

Storing and Reheating Tips

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Wrap tightly in plastic wrap and freeze for up to 1 month.
• Reheat: Warm in the oven at 350°F for about 10 minutes until heated through.

Common Mistakes to Avoid

• Skipping the Rise Time: This will lead to a denser bread; don’t rush the process.
• Not Measuring Ingredients Accurately: Precision is key in gluten-free baking.
• Neglecting Flavor: Use adequate salt and herbs for a richer taste.

FAQs About Gluten Free Focaccia Bread

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  Can I use regular flour instead of gluten-free?
  No, this recipe is specifically formulated for gluten-free flour blends.

  
  
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  How can I make this focaccia bread dairy-free?
  Yes, substitute the milk with a non-dairy alternative and use oil instead of butter.

  
  
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  What’s the best way to store leftovers?
  Store in an airtight container at room temperature for 1 day, or refrigerate for up to 3 days.

  
  
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  Can I freeze the focaccia bread?
  Yes, it can be frozen for up to 1 month if well-wrapped.

  
  
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  Can I add other herbs or toppings?
  It depends on your preferences; feel free to get creative with different flavors!

  
  

Conclusion: Final Thoughts on Gluten Free Focaccia Bread

Gluten free focaccia bread is more than just a recipe; it’s an experience that brings people together around the table. I hope you’ll find joy in making it as much as I do. If you try this recipe, please share your results or your own variations in the comments below. Happy baking!

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