Discover how to make fluffy, flavorful gluten-free focaccia easily at home. Perfect for any meal or snack, it’s a delicious alternative!
Discover the Perfect Recipe for a Deliciously Light and Savory Bread Alternative!
Discover the art of baking the perfect gluten-free focaccia from scratch. This delectable bread boasts a golden, herb-infused crust that is crispy on the outside and soft on the inside, making it an irresistible option for both gluten-free individuals and bread enthusiasts alike. The recipe utilizes a custom gluten-free flour mix, which includes white rice flour, brown rice flour, potato starch, and tapioca starch, ensuring a delightful texture and flavor profile.
The focaccia dough comes together with a combination of lukewarm water, sugar, yeast, olive oil, and eggs, mixed with the prepared gluten-free flour and other ingredients like oat flour, psyllium husk, xanthan gum, salt, and Italian herbs. After allowing the dough to proof until it gently rises above the pan, it’s shaped and topped with more olive oil and your choice of toppings before baking to perfection. This focaccia is best enjoyed fresh, whether dipped in olive oil or used as a base for delicious sandwiches.
Indulge in Every Bite: A Heavenly Blend of Herbs and Texture Without the Gluten!
Good morning our first cooking class is going to be fashio bread we get a ton of requests from our customers to make this but we just don’t always have enough time in the day to do so uh so today we’re going to give you a little lesson on how to make your own gluten-free fashia bread which is also dairy free if you choose for it to be dairy free but.
We don’t know how to make it without eggs yet so sorry you got to have it with eggs here we go we’re going to get started so in the bowl here we have a mix of our regular all-purpose flour that we make here so it’s a mix of brown rice flour white rice flour tapioca starch and potato starch so that’s what’s in there we have 1 lb 14 oz and.
Then right underneath it we have some oat flour it’s 4 oz of certified gluten-free oat flour and then we have 1/4 of a cup of pelium husk powder make sure you don’t get the actual husk make sure you get the powder and then we have some zanthin gum we have 1 and 1/2 teaspoons and then 1 and 1/2 tspoons of salt this is going to make a nice big uh.
Pan of fashia if you’re worried like wo that’s a lot of salt it’s going to spread out so don’t worry we also have other ingredients laid out here we have some olive oil some herbs and spices some of our favorite local eggs from Mackenzie Ridge Farm which are very hard to come by these days so we’re very lucky to have them first is we are going.
To take four cups of lukewarm water we’re going to take a/4 of a cup of we use organic cane sugar and then we have 1/4 cup of instant yeast so we’re going to take that all we’re going to put it in our cup here it does not matter which you put in first and then you’re just going to mix it up this is going to take about 5 minutes you just want it to get.
Nice and frothy and start to activate so really you can start this once you get all your stuff sort of ready you can start this and then maybe go crack your eggs and get your olive oil like you don’t have to sit and watch it all right so we’re going to let that get nice and brothy hi okay it’s been about 5 minutes as you can see or maybe not see uh it’s.
Definitely got a little of froth on the top and the yeast starts to break down a little bit so we’re going to be ready for that we’re going to take our mixing bowl you probably have a smaller one at home this is what we’ve got here so we’re going to take our dry ingredients and we’re just going to put those in the bowl make sure you get everything out of.
There and then we’re going to add in 1 tablespoon of granulated garlic and 2 tbspoon of Italian herbs and spices because why not and then we’re going to add in a half a cup of grated Parmesan cheese like I said if you’re making this dafree omit the cheese or you can put in some vegan cheese um violife has a great brand of Parmesan that you can grate on.
A microplane so delicious so you could certainly add that in there if you want or put in whatever you want really so we’re going to take that and what we’re going to do is we’re going to go over to our mixer and we’re going to drizzle in 3/4 of a cup of olive oil the three eggs and our yeast mixture so come on over there and I’ll show you what to do next.
Thanks okay here we are at our mixer we’re just going to put that with our paddle attachment and start that mixing just on low speed we’re next going to add our yeast mixture nice and slow you don’t want it to Splash all over yourself I did take a pour it slowly but I set up the because this might get.
Boring our we’re going to stop this here and rpe down the bowl the best we can because we really want to make sure that our eggs get Incorporated fully eggs and we’re going to go one at a time just till they mix in oh my God this already smells so good we’re going to scrape down the bowl one more time mix this.
Again and I’m going to meet you back at the table so we’ve mixed this on high for 6 minutes you just want to really get it nice and mixed well so if you can see there it’s really really come together so we’re g to scrape down our bowl and paddle again like I said lots of scraping I’m using graa oil I brought.
From home I love this oil so much do not be conservative you want it to be nice and oily and just delicious cuz it’s going to soak into the dough put our pan here if you see right here it’s got a good amount on there it’s probably going to be about a half a cup or so all right I had to go get some new gloves because I just don’t want to make.
A huge mess here all right so what we’re going to do is we’re going to take this bowl we’re just going to grab our scraper but you can use a spatula going to drop this it’s very sticky don’t be upset about stickiness because your hands are going to be covered in oil so it’s not going to matter all.
Right scrape all this on there we’re going to get every single last drop out of there scrape this onto our pan okay get rid of all that over there okay so we’re going add a little bit more oil like I said feel generous and then you’re just going to press it out.
So you want to sort of keep it nice and tight like you don’t want to fray ends here and I’ll show you the pan once we’re done here but what you want to do is really just bring it to the corner let that oil pull on the top the oil is what is going to make this so unbelievable so bring it to all the corners press.
In any oil you get get a little on the table who cares this oil is kind of pricey though so I might have to scoop it up and bring it back home off the table all right okay if you hear some beeping in the background they’re just plowing out there they might be plowing my car in because I’m here on a Sunday and they’re.
Probably irritated with me but that’s fine all right all right so this is all pressed in pretty even you want to make sure it Cooks evenly you don’t want the center to be thicker than the edges so really just make sure that you bring it out to the sides here with my big Gracie pause but as you can see it’s nice and shiny it’s covered in oil and what.
You’re going to do is you’re going to just take your fingers and press them into the dough and you just want to make sure that oil pockets in there you’re going to press it again once it goes into the oven and you’re going to cover it with some herbs and salt and stuff you really just want to make sure.
There’s places for the oil to go okay so we’re going to put this in the proof box it’s probably going to take I put the proof box on already if you don’t have a obviously you don’t have a proof box at home um so what you can do is you can put if you have a secondary oven that’s great just put it on for a few minutes till it gets nice and warm and then turn.
It off you want it to just be in a warm environment if you don’t have that you can do that with your oven and then take it out a little bit before and then fire your oven up to cook the fashia we have a proof box here so I’m going to throw it in there until it almost doubles in size so here we go we’re going to the proof box ours is at about 100° we’ll.
Probably turn it down a little bit and then I will come back after I clean up this big mess and uh show you what it looks like when it’s doubled in size thanks see you soon it’s been about 15 minutes and our fashia is ready to come out of the proof box so because there is quite a bit of oil coming over because it’s risen a bit.
And I just don’t want to clean up anything else today we’re going to take this amazing oily pan of goodness see how it’s risen not that I can really show you and it’s like oozing with oil and it’s nice and poofy so we’re going to just put it on another sheet pan so it doesn’t leak all over the oven I’m going to punch.
Down with my fingers and make some holes cuz we’re going to put just a little bit more oil in it not much let’s not get crazy but you just want to fill all those little nooks and crannies and then we’re going to put some feta cheese on the top here this is my favorite brand of feta cheese that I get at Whole Foods so we’re going to crumble up that on the.
Top so we’re just going to open that here don’t worry everything I’m touching is full of oil right now so when I said there isn’t going to be a lot of cleanup at the end I think I’m mistaken on that all right so what we’re going to crumble up a little bit of this on top because on fashi on the top you can put caramelized onions you can put olives or.
Tons of fresh herbs I just use sort of what I had at home today to make something really delicious just crumble up some of that you can put some shredded Ms or shredded cheddar on the top and make it taste like a pizza I put feta on so I’m going to do a little bit less salt on the top but you like to just get a nice.
Sprinkling of salt because when you eat it it makes almost like a crust oh my God it’s so good I can’t even wait to put this in the oven and then we’re going to just put a little bit of sprinkled Rosemary on the top oh my goodness so EXC exciting all right and then we’re going to put this in our oven which has been preheating.
Already our oven is convection it’s going to be 375 here so you can go between 375 and 400 at your house and just really check it we’re going to go for at least 10 minutes we’re going to turn the pan we always rotate our pan halfway through to make sure everything Cooks consistently and we’re going to cook it for about 10 more minutes it.
Should be about 20 minutes but depending on your oven it might take a little bit longer but we’ll show you the process we’re going to go throw this in the oven now we’re going to set our timer for 10 minutes and we’ll see you back in a little bit thanks okay we’ve taken this out of the.
Oven and what you can do is you can sort of give it a feel and you’ll see that it it bounces back like my hand my fingers aren’t making an indentation that’s not coming back that usually means that it done uh but if you want to double check as well you can grab a thermometer bread is usually done around 190 um but you want to let this sit a little bit before.
You eat it I mean that’s going to be very hard to do I cannot even tell you how good this smells all right we’ll see you soon hi okay so as soon as the fashia is able to be handled without you burning your hands you want to get it out of the pan you don’t want it to get super soggy on the bottom you want to get a nice crisp crust all around what.
We normally do is we flip it out onto a rack which do a cookie sheet rack when you are at home so what we use here are these big racks what I’m going to do is as soon as I can handle it I’m just going to flip it upside down and get it out of the pan cuz you see this is really nice and beautiful and golden brown but you don’t.
Want it to get super super soggy that’s really takes away from the most delicious part of the fashia so I’m just leave it flip down for right now and then very shortly I’m going to cut a little piece of it and we’re going to try it and I don’t know see how good it is while I go wash all these greasy pans all right thanks so much see you.
Soon it’s time to cut the faka all right so I’m just going to cut it in some squares here it’s a little bit hot I probably should be waiting but I really want to eat a piece so it is better if you let it cool just a little bit more oh my God oh my God it’s just nice it’s got a little stretch to it oh my.
God this is so delicious all right I’m going to eat two pieces all right make this make sure you like comment subscribe I’m going to try not to talk with my mouthful we’re going to keep doing this and making recipes and behind the scenes content this is our first cooking video and it’s just me here so everything is on a tripod but.
Hopefully we’ll have some closer up things going on and I don’t know just let us know in the comments what you want to see and uh if you made this and loved it and all the things please let us know okay so I’m in the car employees that live within 10 minutes from here and it’s raining and freezing rain and kind.
Of terrible out but I said do you want me to deliver some warm fresh rachia to your door and they both said yes so we’re going to add this onto the video our disgusting weather delivery of delicious food all right we’ll see you soon Fiona come on up oh look look at you and your snow gear all right warm pachia thank you and.
Fresh almond paste songs so exciting go enjoy your snow day best boss ever see you bye Melanie you ready for a delivery I all right come on over in the snow we got fresh Pacha oh my goodness and almond Stones almond paste almond paste yeah of course our favorite our favorite all right enjoy your snow.
You’re welcome
