Gluten-free Focaccia (of sorts)
This gluten-free focaccia started out as a riff on The Best Gluten-free Pizza Dough from Meaningfuleats.com. I had made some DIY Gluten-free Flour Blend from Glutenfreepalate.com and wanted to test drive it. However, the dough ended up super wet; probably because I didn’t measure the flours properly. Faced with dough “soup,” I added one 1/4 cup of coconut flour to see what would happen. Side note: my experimentation with bread goes back to my childhood when I decided white glue and coffee grounds were just the ticket for one particular loaf. How I didn’t cause a fire or some sort of deadly chemical gas I will never know. I was seven at the time and no one ate it so cut me some slack. Anyway, this is not that. On the contrary, the result in this case had a really nice internal structure and taste that reminded me of focaccia. I topped it with salt, pepper and zatar before baking. I will definitely make this again, but next time I will bake it on greased baker’s parchment.
- 1 cup hot tap water, about 110F
- 2 Tbsp olive oil
- 1 Tbsp honey
- 1 1/2 teaspoons instant yeast
- 1 1/4 cups Gluten-Free flour
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 Tbsp egg replacer (I used Bob’s Red Mill)
- 1 Tbsp zatar
- Salt and pepper to taste
- In the bowl of a Kitchen Aid fitted with the dough hook, combine the yeast, flours, baking powder, salt and egg replacer. Give it whisk to combine.
- Combine the warm water, olive oil, and honey in a measuring cup. Whisk to combine.
- With the mixer running on low, slowly add the liquid ingredients to the dry.
- Increase the speed to medium-high and beat for 3-4 minutes. Stop ad mid-point and scrape the sides of the bowl down.
- Remove the dough hook, scrape down the sides, cover with a tea towel and place the bowl in a warm spot to rise for 30 minutes.
- Preheat the oven to 350F. Oil a pie plate (really well) or a oil a piece of baker’s parchment on a baking sheet.
- Scrape the dough into the pie plate or onto the pan letting it “pool” naturally.
- Grind salt and pepper over the top and sprinkle all over with zatar.
- Let rise for another 10 minutes.
- Bake for 30 minutes.
- Remove from oven and let cool at least 5 minutes before you try taking it out of the pie plate or slicing it.