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Gluten Free Focaccia Bread

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A comforting and flavorful gluten-free take on the classic Italian focaccia bread, featuring a fluffy interior and a crisp exterior, topped with rosemary and Parmigiano Reggiano.

Ingredients

Scale
  • 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
  • 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

Instructions

  1. In a large bowl, weigh bread flour, sugar, salt, and yeast. Whisk to combine.
  2. 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.
  3. 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.
  4. 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 ½ an hour.
  5. Preheat oven to 400°F. 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.
  6. Serve warm with pasta or use as sandwich bread by slicing pieces in half horizontally.

Notes

Use high-quality gluten-free flour for best texture. Let dough rise fully for optimal results. Experiment with toppings for added flavor.

Nutrition

Find it online: https://www.glutenfreez.com/gluten-free-focaccia-bread/