January 4, 2024
Gluten Free Focaccia
Prep time:
10 min
Cook time:
30 min
Total time:
2 hours + rest time
Gluten Free Focaccia
Get ready to take your gluten-free Focaccia adventure to the next level! Our gluten free Focaccia recipe, crafted with Hand + Heart Gluten-Free Bread & Pizza Mix, not only delivers the soft, tender, and crisp goodness you crave but also invites you to get creative with toppings: a canvas of gluten-free perfection, waiting for your artistic touch. Top it with garlic for that aromatic kick, sprinkle on some cheese for gooey indulgence, or go wild with any herb mixture that makes your taste buds dance.
Sink your teeth into a slice of this gluten-free marvel, where the bread is a delicate dance of softness and crispiness. It’s the kind of focaccia that makes you forget you’re even missing the gluten. And the best part? It’s all thanks to the magic of Hand + Heart Gluten-Free Mix, ensuring that every bite is a celebration of authentic taste and texture.
This is more than just a recipe; it’s an invitation to customize and savor every bite according to your cravings. So, whether you’re a garlic enthusiast, a cheese lover, or an herb aficionado, our Focaccia Recipe is here to be the gluten-free masterpiece that reflects your unique flavor palette. Get ready to elevate your gluten-free game and create a Focaccia experience that’s uniquely yours!
Gluten Free Focaccia
Prep time:
10 min
Cook time:
30 min
Total time:
2 hours + rest time
Yield:
serves 12
Author:
made by hand, from the heart
Ingredients
- 1 package of Hand + Heart Gluten Free Bread & Pizza Mix
- 2 tablespoons granulated sugar
- 1 1/2 cups warm water (about 110ºF)
- 2 eggs, room temperature
- 1/4 cup olive oil
- 2 teaspoons apple cider vinegar
- yeast packets (included)
EGG-FREE OPTION: omit eggs and increase water by 1/4 cups for a total of 1 3/4 cups water.
Instructions
- In a bowl of a stand mixer fitted with a paddle, add the entire package of Hand + Heart Gluten Free Bread & Pizza Mix, sugar and yeast packets. Whisk to combine.
- Add warm water, olive oil, vinegar and eggs (if using) into the bowl and beat on low for a few seconds until liquid is absorbed into the flour. Increase speed to medium-high and beat for 3 minutes. The dough will be wet, smooth and sticky.
- Add 2 tablespoons olive oil into a 9 inch square/round (thicker bread) or 9×13 inch baking pan and spread on bottom and sides of pan.
- Add dough to oiled pan and drizzle additional olive oil on top of the dough.
- With heavily oiled hands and fingers, evenly spread dough into the pan and dimple dough with your fingers.
- Cover dough with plastic wrap and let rest at room temperature for 1 hour or place in the refrigerator 4 – 6 hours or overnight to rise.
- When ready to bake, sprinkle dough with sea salt flakes or desired herbs and spices.
- Bake at 425ºF for 25 – 30 minutes until edges are brown and crisp and a wooden stick in the center comes out clean.
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keywords: gluten free focaccia
