I have made a few attempts at focaccia; some are too bready, some are heavy and it has been rather disappointing. Until now! I just made a great focaccia last week; so fluffy yet crisp on outside and with delicate crumb, really light and a delightful flavor. It is topped with fresh rosemary, grated parmesan cheese, kosher salt and fresh black pepper. I am crazy for it! Best the first day; maybe freeze the leftovers? It does reheat nicely. It makes 2 so you can do 2 12 inch breads or make pizza out of the second half. I have my half in the fridge; making pizza shortly.
Here is the recipe link: https://www.letthemeatgfcake.com/gluten-free-focaccia-bread/#wprm-recipe-container-21
Here are the ingredients if you want to make sure you have them on hand. I had this flour in my freezer but since last week I made a new batch; easy enough if you have a good scale. I love mine; can do grams or ounces and it will zero off the container you put the flour in which is super helpful. This is definitely a white bread flour. I think you could sub in a bit of brown rice flour; it wouldn’t be quite so fluffy but that would add more flavor to the breads you make with it.
- 2 tsp Rapid rise (instant) yeast
- 1 1/3 tbsp. sugar
- 3 1/4 cups Kim’s gluten free bread flour blend
- 1 tsp Sea salt
- 1/4 cup Olive oil, extra virgin
- 4 tbsp. Butter
- 2 1/2 cups Milk
- 2 tbsp. Parmigiana cheese
- 2 tbsp. Rosemary, fresh and chopped up
- 1/4 tsp. Black pepper, freshly ground
- 2 tsp Kosher salt