why make this recipe
This Gluten Free No Knead Focaccia is a quick and easy solution for anyone craving a delicious homemade bread without the hassle of dough kneading. In just 30 minutes, you will have a warm and fragrant focaccia that is perfect for sandwiches, dipping in olive oil, or enjoying as a side dish. The use of gluten-free flour means everyone at your table can enjoy it, making it a great option for gatherings and family meals.
how to make Delicious Gluten Free No Knead Focaccia
Ingredients :
- 250 grams water (Ensures the dough stays moist and helps activate the yeast for a perfect rise.)
- 5 grams Active Dry Yeast (Key to making the bread rise without any kneading.)
- 1 pinch sugar (Feeds the yeast, helping it activate and froth beautifully.)
- 280 grams Caputo Fioreglut Flour (A specially blended gluten-free flour for that ideal focaccia texture.)
- 12 grams granulated white sugar (Adds a touch of sweetness to balance the saltiness and enhance browning.)
- 1 teaspoon kosher salt (Essential for flavor, balancing the sweetness of the dough.)
- 12 grams oil (Olive oil increases richness and helps create a golden crust.)
- Additional oil for greasing the bowl and baking dish (Prevents sticking and creates a lovely outside texture.)
- 1 spring fresh rosemary, roughly chopped (Infuses the bread with aromatic flavor that complements the garlic.)
- 2 cloves garlic, finely chopped or grated (Adds a delicious, savory note to the focaccia.)
- Flaky sea salt (Sprinkled on top for an extra burst of flavor and delightful texture.)
- Fresh grated black pepper (Enhances the overall taste and adds a touch of spice.)
Directions :
- In a bowl, combine the warm water, active dry yeast, and a pinch of sugar. Stir gently and let it sit for about 5 minutes until it becomes frothy.
- In another mixing bowl, whisk together the Caputo Fioreglut Flour, granulated sugar, kosher salt, and the chopped rosemary.
- Pour the frothy yeast mixture and 12 grams of olive oil into the flour mixture. Stir until it forms a wet, sticky dough. Don’t worry; you don’t have to knead it.
- Grease a large bowl and transfer the dough into it, covering it loosely with a kitchen towel. Let it sit for 10 minutes.
- Preheat your oven to 220°C (428°F).
- Once the dough has rested, spread it out onto a greased baking dish. Use your fingers to create dimples on the surface.
- Sprinkle the top with flaky sea salt, fresh black pepper, and additional chopped rosemary and garlic for taste.
- Bake in the oven for 20 minutes until golden brown.
how to serve Delicious Gluten Free No Knead Focaccia
This focaccia is best enjoyed warm from the oven. You can serve it as a side dish with soups, salads, or as part of a cheese and charcuterie board. Drizzling it with extra virgin olive oil or balsamic vinegar makes it even more delightful.
how to store Delicious Gluten Free No Knead Focaccia
Store any leftover focaccia in an airtight container at room temperature for up to three days. You can also freeze it by cutting it into slices and wrapping each slice tightly in plastic wrap before placing them in a freezer bag. Reheat in the oven for a few minutes when ready to eat.
tips to make Delicious Gluten Free No Knead Focaccia
- Make sure your water is warm but not hot, as too high of a temperature can kill the yeast.
- Experiment with toppings like olives or sun-dried tomatoes for added flavor.
- For a crunchier crust, preheat your baking dish before adding the dough.
variation
You can add various herbs or cheeses to the dough for different flavors. Try adding dried oregano, thyme, or even a sprinkle of parmesan cheese on top before baking.
FAQs
Can I use regular flour instead of gluten-free flour?
Yes, if you are not gluten-sensitive, regular all-purpose flour can be used in the same quantity, but you will need to knead the dough.
How long does it take to prepare?
From start to finish, this recipe takes about 30 minutes, including preparation and baking time.
Can I make this focaccia ahead of time?
Yes, you can prepare the dough and keep it in the fridge for up to 24 hours before baking. Just bring it back to room temperature before you bake.
Print
Gluten Free No Knead Focaccia
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A quick and easy gluten-free focaccia recipe that requires no kneading, perfect for sandwiches or as a side dish.
Ingredients
- 250 grams warm water
- 5 grams active dry yeast
- 1 pinch sugar
- 280 grams Caputo Fioreglut Flour
- 12 grams granulated white sugar
- 1 teaspoon kosher salt
- 12 grams olive oil
- Additional oil for greasing
- 1 spring fresh rosemary, roughly chopped
- 2 cloves garlic, finely chopped or grated
- Flaky sea salt
- Fresh grated black pepper
Instructions
- Combine the warm water, active dry yeast, and a pinch of sugar in a bowl. Stir gently and let it sit for about 5 minutes until frothy.
- Whisk together the flour, granulated sugar, kosher salt, and chopped rosemary in another mixing bowl.
- Pour the frothy yeast mixture and olive oil into the flour mixture. Stir until it forms a wet, sticky dough.
- Grease a large bowl and transfer the dough into it, covering loosely with a towel. Let sit for 10 minutes.
- Preheat your oven to 220°C (428°F).
- Spread the dough onto a greased baking dish, creating dimples with your fingers.
- Sprinkle the top with flaky sea salt, fresh black pepper, and additional rosemary and garlic.
- Bake in the oven for 20 minutes until golden brown.
Notes
Best enjoyed warm. Store leftovers in an airtight container or freeze in slices.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 280
- Sugar: 6g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
