EASY AND QUICK GLUTEN-FREE FOCACCIA
The gluten-free focaccia is a simple preparation for those who need to follow a gluten-free diet.
For those who know me, they know I must follow a gluten and lactose-free diet, so I’m often in the kitchen trying and retrying the perfect recipe, because trust me: IT’S NOT EASY AT ALL.
Moreover, many times those following this diet have issues with yeast; if it’s too strong, it can be disturbing.
That’s where poolish comes to the rescue, a pre-ferment that greatly aids in leavening, making the result soft and super digestible, and it’s really simple to use.
So let’s see how I made it.
EMIMETTOAIFORNELLI advises you:
- Difficulty: Medium
- Cost: Economical
- Rest time: 3 Days 10 Hours
- Preparation time: 1 Day
- Portions: 2
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3/4 cup gluten-free bread flour
- 3/8 cup water
- 1/2 tsp dry yeast (or 5 g of fresh yeast)
- 2 1/4 cups gluten-free bread flour
- 1 cup water
- 2 tbsps extra virgin olive oil
- 2 tsp salt
Tools
- Mixer
- Iron Pans
Steps
I recommend starting in the morning; the focaccia will be ready for the next day.
In a bowl with a lid (important), pour the water, yeast, and gradually add the flour while stirring with a spoon. It doesn’t have to be perfect, don’t worry.
Close well and let it mature for 4 to 6 hours.
After the time has passed, pour our poolish into the stand mixer, add all the ingredients (except the salt) and mix. It’s normal if it’s not entirely compact.
Wait half an hour and add the salt, mix again.
At this point, grease the small pans and pour the dough in; let it rise for a couple of hours and then straight into the fridge overnight. (you can let them rise at room temperature for 4-6 hours if you prefer)
At this point, take it out of the fridge and let it acclimate for a couple of hours at room temperature.
Now with well-oiled hands, make dimples with your fingers and sprinkle with salt to taste.
Preheat the oven to 390 degrees Fahrenheit and place a small pot filled with water at the bottom (hydration is really important with gluten-free recipes).
Once it reaches temperature, bake in the middle of the oven for 10 minutes with the pot; remove it in the last 3 minutes.
Once baked, brush a little more on the surface with a mix of water and semolina and cover with a cloth for about 10 minutes.
This will make it super soft 🙂
The EASY AND QUICK GLUTEN-FREE FOCACCIA is ready!
Storage
If you want to keep it longer, I recommend cutting it into squares and freezing it 🙂
