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Autumn Equinox Focaccia

Autumn Gluten Free Focaccia

Lindsay Heller
With Autumn's arrival, it's time to turn on the oven and get back into making a bread like focaccia that doesn't make too much of a dent on an electric bill. This much-loved gluten-free focaccia recipe is perfect for decorating!
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 2 hours
Servings 4

Ingredients
  

  • 240 g Caputo Gluten-Free Flour
  • 2 tsp Double Baking Powder
  • 1 tsp Salt
  • 236 g Warm Water
  • 1 tbsp Sugar
  • 2 tbsp Really Good Extra Virgin Olive Oil
  • 1/2 tsp Saf Instant High-Power Yeast

Decorative Autumn Elements

  • Leeks, green spring/salad onions, red pepper, yellow pepper, kalamata olives, dill, and some lightly toasted sesame seeds.

Instructions
 

  • Preheat your oven to 240C.
  • Combine the gluten-free flour, instant yeast, gluten-free baking powder, and salt in a large bowl.
  • Combine the warm water with sugar and your instant yeast and stir to make sure it has dissolved. Leave it to stand for 10 minutes to activate.
  • Add your yeast mixture and pour into your gluten-free dry ingredients and work into a dough.
  • Pour the olive oil into the dough mixture and knead. You are making focaccia so expect a sticky dough!
  • Add 1 tbsp of olive oil onto a baking sheet or cake tin and stretch and press your dough onto it, cover with clingfilm and leave to prove for 1-2 hours until it has doubled in size.
  • Press down your decorative elements gently into the dough and make slight traditional dimples with your fingers. Drizzle the remaining tablespoon of olive oil over the top.
  • Bake at 240C on the middle shelf. Do keep an eye on your decorative elements! If they look like they are getting a little toasty before the dough has cooked, simply place a sheet of tin foil on top to protect them and prevent them from catching.
  • After 20 minutes begin to check your focaccia, remove it from the oven when it has a crust that you like. Leave to cool on the sheet when cooked to absorb any remaining olive oil.
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