Gluten free Focaccia (vegan, xanthan gum free)
Gluten free, gum free, egg free, vegan Australian cups are used in this recipe, use the gram measurements for international accuracy
Ingredients
For the dough:
- 320 g (2 cups) white rice flour
- 90 g (3/4 cup) potato starch
- 90 g (3/4 cup) tapioca flour
- 13.5g (1 tablespoon) psyllium husk powder
- 7.5 g (1 Australian sachet) instant yeast
- 15 g fine salt
- 20g ( 1 tablespoon) white sugar or maple syrup
- 1/4 cup (60ml) olive oil
- 525-550 g (up to 600g) water
To finish:
- Oil and butter to grease the dish (see notes)
- 2 tablespoons (40ml) olive oil for the top of the dough
- Any toppings you fancy I like Sicilian olives, rosemary sprigs and sea salt flakes
Instructions
- Combine the dry ingredients in a large mixing bowl. Add the wet ingredients, then whisk thoroughly to completely combine. You should be left with a smooth, slightly wet dough that you can just pick up.
- Cover the bowl with a plate and leave for one hour to proof. Alternatively, cover and place into the fridge for 6 hours or up to overnight. While the dough is proofing, grease your baking dish thoroughly with a scant amount of butter and oil. Too much fat on the base can leave the focaccia with a soggy bottom.
- When the dough is proofed, it should be light, fluffy and cohesive. Use wet hands to press it into the greased baking dish. Grease your fingers with oil, then use them to poke holes in the dough, right down to the base of the dish. When you’re happy, cover the dough and leave for another 30 minutes to proof again.
- Preheat the oven to 200C. When the focaccia is proofed, puffy and ready, cover it in the remaining olive oil and press in your toppings of choice. Finishing with sea salt flakes makes for an incredibly delicious top – I highly recommend it.
- Put your focaccia in the oven for 25-30 minutes or until the top is crispy and firm. Turn the heat to grill and continue cooking until the top of the focaccia is golden brown. This might take 10-15 minutes. When you’re happy, remove it from the oven and allow to cool for 30-40 minutes before slicing. Reheat leftovers in a steamy oven or in the microwave to restore them to their former glory.
Notes
• How much water you add is really dependent on how thirsty your flours are and will vary for everyone. After leaving the dough to sit for 10 minutes, you should be able to pick it up in one hand. I find that a wet dough tends to result in a dense and soggy focaccia.
• Oil in and on top of the dough is critical for a browned, flavoursome crust.
• I find that greasing the baking dish with both butter and oil is the only way it doesn’t stick to the dish. I don’t recommend skipping this step. • I use a 30 x 20cm oval shaped baking dish for this recipe. I find thicker dough results in a lighter crumb. You can also bake the focaccia on a sheet tray - see the body of the post for more information. • You can proof this dough in the fridge overnight for a more developed flavour. The next day, simply assemble the focaccia and allow to proof for another 30 minutes on the bench before baking. You can also proof the dough straight in the baking dish (make sure it's still greased, though)
• I find that greasing the baking dish with both butter and oil is the only way it doesn’t stick to the dish. I don’t recommend skipping this step. • I use a 30 x 20cm oval shaped baking dish for this recipe. I find thicker dough results in a lighter crumb. You can also bake the focaccia on a sheet tray - see the body of the post for more information. • You can proof this dough in the fridge overnight for a more developed flavour. The next day, simply assemble the focaccia and allow to proof for another 30 minutes on the bench before baking. You can also proof the dough straight in the baking dish (make sure it's still greased, though)
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