Focaccia is known to be thick and soft with a pillowy interior. This gluten free version fits exactly that. I like to top mine with chopped rosemary and course sea salt. It is great dipped in olive oil infused with herbs and balsamic vinegar.
Ingredients
Instructions
- Spray baking pans with nonstick spray and set aside. (Either 2, 8-inch square pans or 2, 9-inch round pans, or one of each.)
- Combine warm water, sugar, and yeast in a medium size bowl and let sit for 5 minutes or until bubbly.
- Whisk in 6 tablespoons of olive oil and eggs.
- In a stand mixer fitted with a paddle attachment, mix together the flour, oat or sorghum flour, psyllium, and salt.
- Slowly add yeast mixture and mix to combine. Scape down bowl as needed.
- Increase speed to medium and beat for 6 minutes or until smooth and sticky.
- Using wet hands, divide dough between the two pans. Press dough gently into corners and smooth the top surface.
- Cover the pans with plastic wrap and let sit in a warm place for 30 minutes, or until doubled in size.
- Preheat oven to 350℉. Take plastic wrap off of the pans.
- If using toppings, sprinkle chopped rosemary and course sea salt on top of each loaf.
- Bake for 60 minutes or until golden brown and internal temperature reaches 200℉.
- After you remove the pans from the oven, brush a tablespoon of olive oil over both loaves. Let sit in pan for 10 minutes.
- Remove loaves from the pans and let cool completely on cooling rack.
Notes
If you prefer to not use gluten free flour, you can substitute all purpose flour using the same measurement.
