▷ Making Gluten-Free Rosemary Focaccia Bread with Siobhan Muir

Gluten-Free » Making Gluten-Free Rosemary Focaccia Bread with Siobhan Muir

Discover how to make delicious gluten-free rosemary focaccia bread with Siobhan Muir. Perfect for any meal or snack!

Deliciously Crafted with Fresh Herbs and a Perfectly Crispy Crust

Focaccia is a delightful and versatile bread that can be made quickly, making it an excellent choice for accompanying various meals. This particular recipe focuses on Rosemary Focaccia, but it also allows for a wide range of flavor variations, including garlic, onion, tomato, olives, or any combination of these ingredients. To prepare this gluten-free bread, you’ll need essential ingredients such as 3 cups of gluten-free 1:1 baking flour, 2 teaspoons of salt, 1 tablespoon of sugar, and 2 1/2 teaspoons of instant active yeast, along with warm water and oil.

The preparation process is straightforward. Begin by whisking together the flour, salt, sugar, and yeast in a large bowl. Gradually add warm water and oil, mixing until you achieve a pliable dough. After a brief kneading on a lightly floured surface, the dough should be placed in a lightly oiled bowl to rise for 45 minutes. Although gluten-free dough doesn’t rise significantly, it will develop some texture. Once risen, press the dough into a baking sheet, brush it with oil, create dimples using a fork, and top it with cheese and rosemary before letting it rise again briefly. Finally, bake at 375°F (191°C) for 25 minutes to achieve a golden-brown finish.

Crafting a Herb-Infused Delight: Siobhan Muir’s Journey to Perfect Gluten-Free Focaccia

Hey y’all it’s Shan Mir welcome back to cooking with Shan so today I am doing one of my favorite recipes for a for a bread it’s called Rosemary fota bread but we’re making it glutenfree so it’ll be glutenfree Rosemary fota bread is really yummy and it makes me happy all right so what are you going to need you are going to need three cups of.

Gluten-free flour two teaspoons of salt one t tablespoon of sugar which I didn’t get but one tablespoon of sugar um one package of instant yeast okay I don’t have packages I have lots and lots of of yeast so one package of instant yeast is about 2 and 1/2 teaspoons of yeast 1 and 1/3 cup of warm water it’s in there.

We’re going to heat it up again uh 2 tablespoons of vegetable oil will go into the dough then 1 tbspoon will be drizzled over the top uh we’re using avocado we were going to use olive but we don’t seem to have any um and this says 2 tablespoons of dried rosemary but we have fresh Rosemary probably.

About 1 and 1/2 teaspoons of regular Rosemary and then 2 tablespoons of ground up parmesan cheese we have mun but it’ll it’ll be fine all right so what do you start with uh mix flour salt sugar yeast and water and two tablespoons of oil I would mix the dry stuff first whisk that together and then add the.

liquid 3 cups of flour two teaspoon of salt one tablespoon of sugar and 2 and 1/2 teaspoon of instant yeast or one package that was a visit from Kai that was a visit from Guy whisp the dry ingredients together so they’re well.

Mixed don’t have to do fast just make sure they’re well combined okay so then so then add the one and A3 cups warm water um and and then you start mixing with a wooden spoon I was actually worried it would be a little.

Too and this is when you make a dough also we need 2 tablespoon of oil all right so this is when you kind of mix the dough together and we’ll see if I like it we might need to add a little extra water because it is gluten-free flour and that tends to be drier.

so about about 1 and 1/2 cups of water for the gluten-free flour you want it to form a dough now because it’s gluten-free flour I’m only going to need it just a little bit you don’t want too much working with with gluten-free dough you really want to working too.

Much and I’m doing this really gentle a lot of people you’ll see them really beat their dough with regular flour absolutely but with gluten-free little more gentleness is necessary so then what you’re going to do need dough on a flowed surface until smooth unless it’s gluten-free and then it’s too dry for eating even flour Place.

O a dough in an oiled Bowl cover and let rise until doubled about 45 minutes I don’t expect this to be doubled but we’ll just see how it goes it might it it might do it but um and then it says coat baking sheet with oil and gently press the dough out to about one half of an inch thickness which is about 13 mm did I get that right yeah about that 12.

13 mm something like that what cuz what you’re going to do is you’re going to take your baking sheet and you’re going to spread the dough out with this I’m using parchment paper because it’s just easier less cleaning um and it won’t the the dough won’t stick to it so what we’re going to do is we’re going to put a little bit of just spray.

It we’re going to spray the inside of the the bowl and just a little bit not very much and then we’re going to stick this in it and let it rise for 45 minutes and then we’ll put the old see us putting this thing together so we’ll see you in a little bit now remember to set your oven at.

375° F or 191° C now now that your your dough has risen but it smells like it smells yeasty so what you do with this is you coat the baking sheet with oil or parchment paper and gently press the dough out to about 1/2 in thickness kind of in a um uh a rectangular or oval shape and with this one because because it’s.

Glutenfree just be real gentle with it it might the edges might break you can always fit them back together but the idea is to press this out to about a half an inch which is 13 mm or thereabouts in thickness I use the heels of my hands cuz it’s easier to get it to.

Spread yeah then you um brush one tablespoon of oil over the top of the dough I just need a brush what I’m going to do is kind of do something like that if you really want to pour a specific tablespoon you can we used avocado oil you can use olive oil you can use vegetable oil.

We’re using avocado cuz we don’t have any I thought we did but we don’t so there you go yes on the grocery list all right then onto that it says make dimples in the doll you probably need a we probably need a fork for dimples puncture your doll a little.

bit holy guacamole the dough is full of holes then sprinkle the Rosemary and your cheese on top now the neat thing about faka is you can add just about anything we’re doing Rosemary but you could you you could do.

Garlic or garlic and onion or olive olive and tomato yeah you can the basic the basic recipe doesn’t change you can flavor it any way you like and we are using fresh rast instead of mhm and we’re using um Muno okay then it says let rise until double about 20 minutes we’ll let it.

Rise and then bake it for 25 minutes at at uh 375 or 191 so I’m going to let it rise a little bit but it’s gluten-free gluten-free doesn’t like to rise so as predicted it didn’t rise terribly much but I think the baking will do it so but it looks pretty good all right we’ll put it in it it bakes now for 25 minutes um and then it should be ready to go.

Go this is gluten-free and it smells good and it looks pretty good okay it’s not going to look look like when you use gluten flour it won’t it won’t look the same but you can eat this with garlic you can eat this with butter or garlic butter and yeah so that’s Rosemary ficat bread gluten-free I’m pleased the way it.

Turned out so thank you so much for joining us please ring the bell to find out when there’s new videos up like the video comment on the video subscribe to the channel so that you know when new stuff is up all the good stuff and uh subscribe also to my patreon which is patreon.com vanir to get all extra goodies not just the.

Cooking videos cuz you can get those but also writing things cover reveals um a exclusive story that is not anywhere else yeah all the good stuff anyway so yeah glutenfree got your bread Rosemary happy making Happ happy baking happy eating and happy reading bye