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Gluten-free focaccia (Italian pizza bread)

Posted on August 22nd, 2007 by Alison Read 2 Comments - Add Your Own »

glutenfreefoccacia.jpgPamela of Pamela’s Products sent me this recipe for Focaccia using her Amazing Wheat-Free Bread Mix. I have now made several times with success. Below is the recipe as she sent it to me, and then I added my own suggestions. This bread is gluten-free, dairy-free, egg-free and soy-free.

Pamela’s Focaccia (Italian Pizza Bread)
1 bag Pamela’s Wheat-Free Bread Mix
1 yeast packet (enclosed in mix)
1 teaspoon sugar
1-3/4 cup warm water
1/4 cup olive oil (plus for the pan and sprinkling on top)

Combine yeast packet, sugar, and 1/4 cup warm water. Let foam for 5 minutes. Add olive oil, remaining 1-1/2 cups warm water, and Pamela’s Wheat-Free Bread Mix. Mix for three minutes. Put in a pan greased with olive oil, sprinkle top of dough with olive oil to help spread it in the pan, spread to sides until dough is approximately 1/4-inch tall. Rise for 1 hour. Bake in a preheated 400º oven for about 20 minutes or until brown. Great for sandwiches. Slice lengthwise.
Optional: Before baking add salt and green onions, or sun dried tomatoes, olives and goat cheese, whatever you like.
Pamela’s Note: Do not skimp on the olive oil. If you’ve never had Focaccia before, the olive oil should come off on your fingers while you eat it!

Alison’s suggestions:
The pan – I found the best way to do it was to spread the dough on parchment paper on a baking sheet. Mine was a big oval shape. The bottom won’t get crispy, but you are guaranteed to get it off the pan without sticking. I dipped my spatula into a plate of olive oil to help spread it.

Toppings – everyone’s favorite was chopped fresh rosemary and salt (I use coarse salt or sea salt). I also tried topping the focaccia with pizza sauce – bake halfway before adding the tomato sauce so it doesn’t get mushy.

Storing/serving – the focaccia is the best when eaten the same day it is baked, as it will lose its crisp as it sits. Then just toast it or re-bake it in the oven.

Doubling – I mixed 2 mixes in my KitchenAid stand mixer to make 3 big focaccia breads.

Overall, the focaccia bread was a hit with everyone who tried it. This is also good as “fancy” sandwich bread – try it with grilled sausage (cut lengthwise in half), as I did – yum! Thank you Pamela!

Related post:
Product Review: Pamela’s Amazing Wheat-Free Bread Mix

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Comments

  1. I can’t wait to try this…you and I must have been on the same wave length, as I was just thinking, “I could use Pamela’s WF Bread mix to make foccacia bread!”
    I made pizza this past weekend with her mix, and my little boy couldn’t get enough crust!

    Thanks for doing the work!

  2. Kristy,
    You’re welcome! Let us know how yours turns out!

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