It’s been a long time since I last had focaccia, and then it was of the gluten-laden variety. This recipe is pretty darn good, and the resulting focaccia is awesome with soup.
The recipe is based on my gluten-free pizza crust recipe, where I just formed it into a different shape. I topped two with coarsely ground sea salt and fresh rosemary and two with cured black olives and sun-dried tomatoes.
Admittedly, the focaccia tastes nothing like the gluten-laden variety, but it is pretty good for what it is. It’s crisp on the outside, and chewy in the middle. Unfortunately a little too chewy, I would say gummy even, but this is what I’m finding is the “norm” of a lot of gluten-free baking. I’ll work on a better recipe some other time.
ROSEMARY FOCACCIA (GLUTEN-, GUM- AND DAIRY-FREE)
Makes 4 – 10 cm/4 inch focaccias
- 20 g (1 1/2 tablespoons) brown sugar
- 2 tablespoons extra-virgin olive oil
- 90 ml (1/3 c and 2 teaspoons) filtered water, at room temperature
- 1/2 tablespoon dry active yeast
- 1/2 tablespoon lemon juice
- 1 1/2 egg whites (about 45 g or 1.6 oz)
- 140 g (1 c) tapioca starch
- 40 g (1/4 c) brown rice flour
- 40 g (1/4 c) potato starch
- 1 teaspoons psyllium husks
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- coarsely ground sea salt, to taste
- roughly chopped rosemary, to taste
- extra-virgin olive oil for greasing and brushing
1. In a large bowl, combine the brown sugar, 2 tablespoons olive oil, water, yeast and lemon juice. Set aside.
2. In a clean bowl, and using a hand mixer, beat the egg whites until soft peaks form. Pour into the yeast mixture and beat until combined.
3. Add tapioca starch, brown rice flour, potato starch, psyllium husks, salt and baking powder. Beat again until well combined.
4. Generously grease four 10 cm/4 inch tart tins/pans with olive oil.
5. Divide the mixture into four. Using oiled fingers, spread one portion of batter into one tin/pan. Repeat with the other three portions.
6. Let prove at room temperature for about 45-60 minutes, or until nice and puffy. Meanwhile, preheat the oven to 200 C/400 F.
7. Lightly brush olive oil onto each focaccia and with oiled fingers make indentations in the batter. Top with rosemary and sea salt.
8. Bake in the middle of the preheated oven for about 10-15 minutes, or until the focaccia is nicely golden. Let cool slightly before removing from the tins/pans. Enjoy!