Gluten-free focaccia

Gluten-free focaccia

By
From
Sicily
Serves
6-8

After much experimentation we are really happy with this nutty focaccia. It even has the typically big holes of traditional focaccia. We love the flavour of chestnut flour; it offers sweetness to the dough and deepens the colour. However, if you can’t find it, substitute it with extra glutenfree flour instead. This recipe can be used to make either the Sicilian Pizza or the Sicilian Focaccia with Sesame Seeds.

Ingredients

Quantity Ingredient
200g gluten-free flour
50g chestnut flour
7g fresh yeast
or 3g fast-action dried yeast
1 heaped teaspoon xantham gum
1 teaspoon fine salt
225ml tepid water
2 eggs
3 tablespoons extra-virgin olive oil
2 teaspoons sesame seeds
2 teaspoons dried oregano

Method

  1. Mix the flours, yeast, xantham gum, salt, water, eggs and 1 tablespoon of the oil in a mixer with a whisk attachment at a medium speed or an electric whisk for 10 minutes. Use a little of the remaining oil to thoroughly grease a 23–25 cm round tin and pour in the dough. Pour the rest of the oil over the whole surface so that the dough can rise in the tin but won’t dry out. You can spread the oil with your fingers if you dip them in oil first. Scatter over the sesame seeds and oregano. Leave in a warm place to rise and double in volume. This could take anywhere between 1–2 hours, depending on the warmth of the room.
  2. Preheat the oven to 200°C. Transfer the bread to the oven and bake for 20 minutes. Take out of the oven and remove from the tin straight away. Put back into the oven on a rack for 5 minutes to cook through. Remove from the oven and allow to cool on a rack.

Variation

  • To make this gluten-free focaccia into the Sicilian Pizza, follow the instructions adding the sfincione sauce and cheese. When it is cooked, remove it from the tin and give it 5 more minutes in the oven on a rack to ensure it is cooked through.
Tags:
Italy
Italian
Sicily
Sicilian
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