Focaccia Bread

So absolutely delicious no one suspected it was gluten-free!

I was invited to a friend’s house for dinner and on the table fresh baked bread greeted us. This delicious Italian flatbread called focaccia. Much to our surprise our host announced that it was entirely gluten free. Great texture, savory flavor. Notice several slick tricks to fool your taste buds like a mixture of gluten-free flours, herbs, and a sprinkle of parmesan cheese!

Focaccia Bread

3 cups of water (use warm water if you are in a hurry)
2 tbsp yeast
2 tsp sugar
2 tsp salt
3 tsp Italian spices or herbes de Provence
4 cups rice flour (can use all white rice flour or brown rice flour, with a bit of quinoa, buckwheat or tapioca flour)
3 tsp xantham gum
¼ cup olive oil

Put all the ingredients into a bowl and mix well for three minutes.
Transfer to a well-greased pan and spread the dough evenly in that pan.
If you would like to drizzle olive oil on top and add shredded cheese and/or a sprinkle of Italian spices, now’s the time. Cover with a moist dishtowel and set in a warm place to rise until it doubles in volume. (Plan between 1.5 hours and 4 hours depending on the temperature and the yeast.)
Cook at 400°F for 20-25 minutes.

*If you follow a strict gluten free diet, read your labels carefully to insure that your yeast is also gluten free.

*If you are in a hurry, use slightly warm water and turn on your oven to 400°F while you are preparing the dough. Once the dough is ready in the pan, turn off the oven, open it up and let the Focaccia Bread rise on the open oven door.)

Pain Focaccia
(Sans-Gluten !!!)

70 cl d’eau
2 càs de levure boulanger
2 càc de sucre
2 càc de sel
3 càc d’herbes de Provence
600 g de farine de riz (farine de riz blanc, complet, ou un mélange. Vous pouvez aussi ajouter d’autres farines sans gluten à ce mélange selon vos envies : farine de quinoa, de sarrasin)
3 càc de gomme xantham
60 ml huile d’olive

Mettre tout les ingrédients dans un bol et mélange-les bien pendant 3 minutes.
Transfèrer la pâte dans un grand moule bien beurré et étale-la.
Garniture : Soit arroser-le avec l’huile d’olive, ajouter du fromage râpé et/ou saupoudrer des herbes de Provence.
Laisser reposer la pâte recouverte d’un linge humide, afin qu’elle double de volume. (Prévoir entre 1 h 30 à 4 h selon la levure et la température.)
Faire cuire à 200°C pendant 20 – 25 minutes.

*Si vous suivez un régime sans gluten fiez aux étiquettes pour assurer que votre levain est aussi sans gluten.

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