Sunday, March 22, 2015

Gluten Free Sun Dried Tomato and Herb Focaccia

This Focaccia is so delicious, just bursting with flavor! The loaf pictured above is destined to become an amazing Muffaletta sandwich for my husband and I, well half of it anyway. Here is a link to my Muffaletta recipe. This bread is soft and tender, speckled with tomatoes and Italian herbs, Yummy! Focaccia is so easy to make, if you have a pizza crust recipe that you love you can use that as well.
Simple mix in the sun dried tomatoes and herbs with the wet ingredients. I recommend that you use 1/4 cup of oil and substitute 1/4 cup of protein for some of the flour in your recipe. This will assure that the bread is moist and tender. I used soaked white bean flour for my additional protein, but you could use any bean flour, whey protein, rice protein, or gluten free oat flour as well. The herbs are a mere suggestion, use any that you like.

  • 2 cups of a gluten free multi-grain flour blend
  • 1/4 cup gluten free oat flour
  • 1/4 cup soaked white bean flour 
  • 1-1/2 teaspoons salt
  • 2 tablespoons sugar
  • 2 teaspoons xanthan gum
  • 2 teaspoons Italian herb blend
  • 1/4 teaspoon dried crushed rosemary
  • 2 cloves of minced garlic (or 1/4 tsp garlic powder)
  • 1-1/3 cups warm water 
  • 1 tablespoon active dry yeast
  • 1 egg
  • 1/4 cup minced sun dried tomatoes 
  • 1/4 cup of oil
Combine all of the dry ingredients, except yeast and sugar, in the bowl of a stand mixer and stir well. Add the yeast and sugar to the 1-1/3 cups of warm water and stir to dissolve. Stir in the oil, sun dried tomatoes and egg. Slowly pour this mixture into the stand mixer running on low speed. Scrape down the sides of the bowl and turn the speed up to medium and mix for 3-4 minutes.

The batter should be very soft and wet, similar to the picture below. 
I forgot to take a pic of the actual dough, sorry.

Cover the mixing bowl and allow the dough to rest for 1 hour. 
This will ensure the flours are completely hydrated.

At this time, preheat your oven to 400 F.
 Generously oil a large cast iron skillet or a 9x13 baking dish and add the wet dough.
Smooth out the surface with oiled hands, 
cover with a towel and allow to rise for 30 minutes.

Place the pan into your hot oven and bake for 25 minutes or until golden and 
sounds hollow when thumped. I wish you could smell this bread!

Immediately remove the bread from the pan and place it on a cooling rack. For the best results, 
allow it to cool until no longer hot before slicing. Looks amazing doesn't it?

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