Finally! My camera broke for good a few weeks ago in the middle of preparing this recipe. It was fighting for dear life for a long time and finally, it gave in. It took me many weeks to get a new one as I waited for a long time for delivery!
This focaccia has been one of the favourites of my gluten free customers who received my weekly food packages in the past few months. I tried a couple of other recipes before perfecting gluten free focaccia with this one. It is a little modified version of a recipe from a Swedish gluten free cookbook.
As I am writing this blog post, I just found out that Turkish drag queen Huysuz Virjin (Seyfi Dursunoglu) passed away. This is completely irrelevant to this recipe. But I felt extremely sad with this news. Everyone belonging to my childhood is going away for good. I feel utterly nostalgic all the time anyway, and this news tonight is making it worse right now.
Back to the recipe.. The decoration I used here is just one version. You can put any topping you like. I also like fresh basil and olive oil topping very much. Enjoy!
(makes 1 bread in 20x30cm oven pan)
Printable PDF-recipe (no photos)
8 tbsp (or 80 gr.) rice flour
4.5 tbsp (or 45 gr.) brown rice flour (in Finnish: täysjyväriisijauho)
5 tbsp (or 45 gr.) corn starch (in Finnish: maissitärkkelys)
1.5 tbsp (or 20 gr.) potato flour (in Finnish: perunjahauho)
4 tsp psyllium husk
1 tsp salt
2.5 dl (or 1 cup or 250 gr.) very warm (but not boiling) water
1.5 tsp (or 5 gr.) active dry yeast
1 tbsp granulated white sugar
1/2 dl (or 3 tbsp + 1 tsp or 40 gr.) olive oil
a little olive oil to grease the pan
fresh basil leaves
a pinch of salt
1. Grease the pan with oil, put aside.
2. Put first 6 ingredients in a bowl and whisk, the put aside.
3. In a large bowl, put warm water and yeast and give it a little whisk.
4. Add sugar, whisk again and let it sit for 10 minutes to activate the yeast.
5. When the yeast activates and you see bubbles and foam forming on the surface, add the egg and olive oil and whisk.
6. Add dry ingredients mixture and whisk well.
7. Pour the mixture into the greased pan and let it sit for 30 minutes.
8. Within 30 minutes, the batter will get thicken a little. At this point, arrange the toppings you like in any way you want. Sprinkle some salt on top and let the batter sit for 1 hour.
9. Towards the end of 1 hour, heat the oven to 180C. When the batter and the oven is ready, put in the oven, in medium part and bake for 20-25 minutes, until you get a lightly browned surface. When ready, take out of the oven and let it cool in the pan for about 20 minutes, then transfer the cake to a wire rack to cool completely. Enjoy!
Your focaccia looks really yummy! Hubby has Celiac Disease, so I’m always looking for gluten-free recipes. I wonder if I could use your recipe as a base for a pizza . . . I may try putting ham or pepperoni and cheese on top. I’ll let you know if I try it! Take care! Susy :)
Unless . . . do you have a gluten-free recipe for thick crust pizza? :)
Not yet. But maybe in the future! :)
Finally had the time (and all the ingredients) to prepare the focaccia . . . although I turned it into pizza! It was really good! :)