One of the recipes I love to teach in my gluten-free baking classes is focaccia. An Italian flat bread thats made with gluten-free flours, yeast, eggs, olive oil, and herbs. The taste and texture of a thick focaccia bread is different than any other bread you will try. It's chewy, yet crunchy, and incredibly full of flavor.
Rich olives and sundried tomatoes, dried oregano and basil, fresh garlic... personally I'd rather eat a thick slice of toasty focaccia with a hearty homemade soup, than a piece of pizza! This recipes make two round 8" loaves or "cakes" of focaccia. You can easily freeze one loaf for later if it's too much. For those of you who need a lower carbohydrate/ "paleo-ish" version of focaccia, I plan on posting one next week, so stay tuned!
This gluten-free recipe makes a very thick, sturdy dough that can be a bit hard to handle when just stirring by hand. So if you have a heavy-duty stand mixer, it's the perfect appliance to mix this dough. Whether you're using a little elbow grease, or you'd using the stand mixer, try out this recipe and have it simply with a fresh salad and a homemade soup. It makes a delicious and fun gluten-free meal to share with your family!
I learned how to make this fantastic gluten-free dough while visiting the Whole Foods Gluten-Free Bakehouse in Morrisville, NC. Lee Tobin, the bakehouse team leader and head baker, shared his techniques and his recipe with our local gluten-free support group while we toured the facility. This incredibly chewy and crunchy bread would also make an outstanding deep dish pizza crust!
Gluten-Free Focaccia Bread
free of gluten, dairy, and soy
recipe adapted by carrie forbes of gingerlemongirl.com
Yields: 12-16 slices of focaccia