Showing posts with label Gluten free focaccia. Show all posts
Showing posts with label Gluten free focaccia. Show all posts

Monday, October 22, 2012

Gluten Free Focaccia

Gluten Free Focaccia Bread





















Focaccia is an Italian bread that’s thicker than a typical pizza and usually topped with herbs or grapes or whatever ingredients you think might make the bread more interesting.  This version uses mozzarella, artichoke hearts, grape tomatoes and Italian seasonings to flavor the dough.  The result is a focaccia that would be perfect served with an antipasto tray.  

It can also be made in advance then reheated for a few minutes to revive it right before serving.  And the leftovers can be cut up and toasted as croutons or made into a panzanella salad for a whole new twist on this one.  This version stands up nicely against the strong flavors of cured Italian meats and cheeses.  

Focaccia Bread
Prep time: 40 min (including rise time)
Bake time: 30-35 min

Ingredients
  • 1 ¼ cups gluten free all purpose flour
  • 1 cup potato starch
  • ¾ cup tapioca flour
  • 1tbsp xanthan gum
  • 1 cup milk warmed to 110°F
  • 2 tbsp honey
  • 2 ¼ tsp active dry yeast
  • 3 eggs, room temperature
  • ¼ cup olive oil & 2 additional tbsp to drizzle on the baking sheet
  • 1 tsp cider vinegar
  • FOR THE TOPPING STIR TOGETHER:
  • 8 oz Bocconcini (small mozzarella balls) halved
  • 1 cup grape tomatoes, halved
  • 1 cup artichoke hearts, drained and quartered
  • 2 tbs pecorino romano
  • 1 clove minced garlic
  • zest of one lemon
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • salt and pepper to taste
  • red pepper flakes, optionally to taste


Video Tutorial:



Instructions 
  1. Preheat the oven to 400°F (or 205°C) and line a standard cookie sheet with parchment paper then drizzle on 2 tbsp olive oil.
  2. Sift together the all purpose flour, potato starch, tapioca flour, and xanthan gum, then use a wire whisk to stir the flours together ensuring they are well combined. 
  3. In the bowl of your stand mixer combine the warmed milk yeast and honey then let the mixture stand for 10 minutes to proof.
  4. Add the eggs, ¼ cup olive oil and cider vinegar and mix on medium speed until well combined.
  5. Add the flour mixture and using the paddle attachment of your mixer, beat on medium speed for five minutes.  Be sure to stop the mixer 2 or 3 times during the process to scrape down the bowl with a rubber spatula to ensure that the dough is well combined. 
  6. Empty the dough onto the center of your prepared pan then use well oiled hands to press it out to the edges. 
  7. Scatter the topping mixture evenly over the dough and press it down slightly to embed some of the ingredients into the dough. 
  8. Let the focaccia rise for 20 minutes in a warm place before baking for 30-35 minutes or until it has achieved the color you want and then it’s ready to slice and serve. 



Notes:  Lining the pan with the parchment paper makes it easy to slide the whole focaccia bread off the baking sheet and onto a cutting board.  The toppings can be changed to suit your tastes.

Thursday, July 21, 2011

Focaccia Style Pizza

In case you haven’t noticed, quite a few of my recipes lately have included Gluten Free Bisquick.  Over the years I’ve often turned to this classic baking mix to whip up a quick coffee cake or a fluffy stack of pancakes.  Last year when Bisquick announced a gluten free variety I was pretty excited.  Although I must admit, I was not too thrilled about paying $6.50 for a one pound box of the gluten free variety but at least I would have my old buddy back on the pantry shelves.  As you can imagine, when it went on sale at my local store, I stocked up on several boxes.  That brings us to the gluten free pizza experiment I executed today after discovering a recipe on the side of the box.  The dough was very easy to prepare.  The pizza - focaccia was remarkably delicious.  Did you notice I had  a bit of trouble calling this a pizza?  You see, the crust in the final product was almost more of a crisp quick bread type crust rather than a chewier, more glutinous doughy type crust that I normally associate with pizza.  Nonetheless the pie was fantastic.  I could easily see myself serving this at a brunch. Maybe I’d make small individual pizzas and add a few paper thin ribbons of prosciutto just as it came out of the oven.  It might even be spectacular with a fried or poached egg on top. I’d definitely serve this to a gathering of foodies, gluten free or otherwise.    


Ingredients for the Crust:
1 & 1/3 cup Gluten Free Bisquick
1/2 cup Water (optionally you could add a few tbs of wine to the water)
1/3 cup Olive Oil
2 Beaten Eggs

Ingredients for the Anchovy Pesto:

1 Clove of Garlic
3 Anchovy Fillets
About 10 basil leaves
Red Pepper Flake to taste
Zest of  1 lemon
2-3 tbs of olive oil

Video Instructions:



Preheat the oven to 425 degrees.
For the crust, in a medium bowl, add the eggs, water, olive oil, and GF Bisquick and stir until thoroughly combined.  Spread the mixture into a greased 11-12 inch round pizza or cake pan.  Bake at 425 degrees for 15 minutes. 

When it comes out of the oven, it’s perfectly normal for the surface to have a few cracks.  At this point top it with your favorite sauce, and whatever cheese or toppings you’d like.  I topped mine with sliced plum tomatoes, provolone cheese, and an anchovy pesto. 

For the pesto I used a mortar and pestle to crush the: garlic, anchovy fillets, basil leaves, red pepper flakes, and lemon zest before stirring in a few tablespoons of olive oil.  This mixture was then spread over the warm crust before topping it off with the cheese and tomato slices.  Then I sprinkled on a little thyme and a drizzle of olive oil before returning the pizza to a 425 degree oven to cook for another 15 minutes.


When the pizza came out of the oven I let it cool down for a few minutes before removing it from the pan.  Right before serving, sprinkle on some ribbons of fresh basil if you'd like .  I'm sure that if you give this recipe a try you'll enjoy it as much as I did.  

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