Focaccia - Gluten Free
Golden gluten free focaccia - big bubbles no gumminess, thin and crispy or thick and fluffy options
Equipment
- 1 Mixing Bowl Ideally with a lid
- 1 Rubber Spatula
- 1 Kitchen Scale
- 1 Instant Read Thermometer optional
- 1 Sheet parchment optional
- 1 Baking Pan 9x13, 8x8, 9x9, or 8-10 inch cast iron pan
Ingredients
- 70 g White rice flour I always use finely ground flour
- 100 g Millet flour
- 45 g Teff flour (or Sorghum, Brown Rice, or more Millet) I often use 90g sourdough starter instead and omit this and reduce water by 45g
- 55 g Potato starch
- 55 g Tapioca
- 1 tsp Yeast ~3g
- 20 g Psyllium husk powder
- 1 tsp Salt
- 10 g Apple cider vinegar
- 30 g Olive oil plus more for the pan and/or the top
- 15 g Sugar
- 350 6 Water
- 4 Egg whites about 120g
Optional Toppings
- Salt + Olive Oil
- Black Olives + Rosemary
- Figs + Goat Cheese
- Pizza Sauce + Mozzarella
Instructions
- Weigh/measure and mix all dry ingredients in a bowl
- Make a well in the middle, add water, starter if using, eggwhites, oil, and vinegar, I often mix these a bit with a fork to make them more homogenous (you could measure and mix in a separate bowl but I don't like to make extra dishes)
- Mix dough well - it will get firmer as you mix as the psyllium hydrates - it should be slightly firmer than cake batter but it should not hold it's shape like normal bread dough.
- Cover and refrigerate - I suppose you could skip ahead to the next step - but it is far fluffier with 12-24 hours of a rest in the fridge and I've left it up to 4 days.
- Choose your pan - 8x8 or 9x9 for thicker focaccia, a quarter sheet or 9x13 for thinner. Line with parchment if desired (ie you don't want to have to loosen the sticky fried bread with a spatula) coat with a little or a generous glug of oil depending on whether you want a crisp (lots of oil) or tender (a little oil) bottom.
- Leave in a warm place covered to proof - this should take about an hour. It is finished when if feels puffy and jiggly.
- Preheat oven to 450 F. For best results put a pizza stone or baking steel on bottom rack.
- Dimple the top, or garnish with your favorite toppings, add salt and olive oil as desired.
- Bake for about 30 minutes until deep golden brown, when finished an instant read thermometer will read 210F.
- Remove from oven, allow to cool slightly, then serve.
This recipe is a great way to use sourdough starter discard- I feed mine a mixture of sorghum, teff, and brown rice. I use 90g starter, omit the 45g of teff and reduce water to 305g.