Making Gluten-Free Focaccia

Hello friends!

I am rushing to today’s review because I don’t have a mountain near me to shout my love for this week’s recipe. Over the past week, I’ve been drooling over my favorite gluten-free bloggers making focaccia. I swear it’s in season and I wanted to be a part of it!

As you’ve learned about me…baking gives me serious anxiety, so if you’re in the same boat…please, please, PLEASE keep reading. The recipe that I used was an absolute success and I want you to experience it too, because being gluten-free is just so much easier and friendlier than it used to be. Want GOOD bread? You got it. Want desserts? You got it. Want delicious focaccia seasoned how you like so you can make a monster sandwich that is borderline gluttonous? YOU GOT IT.

Let’s get to it.

This week we’re reviewing a recipe by Melanie Persson of The Very Hungry Coeliac (and using the modifications that Violet Cooks Things Made).

The original recipe can be found -> here! But please also check out Violet’s post regarding this focaccia recipe (and to see that beautiful sandwich she made. I made mine and I’m still drooling over hers!)

First Things First…The Gluten-Free Flour

This is HUGE. While I have not attempted this recipe with other 1:1 flour brands, I see no reason too. Antimo Caputo Gluten-Free flour is outstanding. My husband purchased it specifically when he made me gluten-free Detroit Style pizza (I know, I know–amazing!). The crust this flour can help make it out of this world. So, needless to say that when I saw this flour listed in the recipe, I had to make it.

If you cannot find this flour in store, I do recommend ordering off Amazon to get it delivered right to your door.

How Easy Is It To Make? Will I Need An Emotional Support Snack?

This is a 1 bowl recipe. Put stuff in one bowl, mix it, dump it into the baking pan. Just because it’s gluten-free doesn’t mean it’s going to require extra ingredients or work. How awesome is that?

So aside from actually mixing all the ingredients and putting them into the baking pan, the only other active work that you’ll need to do is proof the focaccia and then make it. When it comes to proofing it, I used the oven method where I added two cups of boiling water into a tray on the very bottom of my pan while my focaccia was set, cover in plastic wrap, on the middle rack for 45 minutes. I was jumping for joy when I saw how well this had proofed. I have NEVER seen gluten-free dough do this before to this extent. You’d honestly think it was gluten!

After the proof, you’ll need to drizzle some olive oil, add your desired seasoning, and create those iconic focaccia dimples! I had such a fun time doing this, truly! This part is really up to you. You can keep it simple with some flaky sea salt, or you can add other combinations–this is where you can really jazz it up.

As for baking. The original recipe calls for 220 C, which is roughly 428 F. Violet used 425-450 F in hers. I tried to find a happy medium and baked my focaccia at 440 F for 34 minutes. My focaccia was beautiful flip on the crust and SO freaking fluffy and soft and delicious on the inside. I am still in shock at how amazing this turned out. I was a bit worried at first that it would be too crisp, but it actually worked out perfect. It was that beautiful crisp crust that you’re looking for.

Grey’s Grade: 5/5

This. Is. A. Must. If you are gluten-free or have someone in your life who is missing that beautiful focaccia, this recipe is going to make their day. This recipe was very simple and it resulted in one of my favorite creations in my kitchen. The sandwiches were LOADED and very much enjoyed. Now that I have leftovers, I have end up making focaccia croutons since I have a salad on the menu this week. Loads of way to use up that delicious bread.

Just–ugh. I am so happy and I truly hope you give this recipe a try. I am just…so pleased!

Check Out My Reviews!

• Feel Good Foods: Gluten-Free Frozen Snacks & More!
• Tini’s Mac and Cheese (Made Gluten-Free)
• Gluten-Free Pita Bread

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