Gluten Free Focaccia that tastes just like regular focaccia!!
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- Опубліковано 21 лип 2024
- The time has arrived for people who are gluten intolerant, to finally be able to enjoy an amazing gluten free focaccia that tastes like regular focaccia. A very simple process and in under 2 1/2 hours, start to finish, you will be enjoying an amazing Gluten free focaccia. Quick and easy!! Enjoy :)
00:00 Focaccia
00:38 Making the dough
03:35 Mixing the dough
07:38 Prepping to proof
11:21 2 hours later
12:45 Into the oven
13:10 Out of the oven
14:46 First look
16:03 Focaccia taste test
17:50 Outro
Gluten Free Bread • Amazing, easy, Gluten ...
Gluten Free Pizza • Finally! Gluten Free P...
10 x 15 inch cookie sheet: amzn.to/44kpkFW
Gluten-Free Focaccia
Ingredients
• 500 grams (17.6 OZ) (3 3/4 - 4 CUPS) Caputo “Fioreglut” flour
• 10 grams (2 ½ tsp) instant or active dry yeast
• 475 grams (16.75 oz) warm water (80 deg. F) (about 20 seconds in microwave)
• 18 grams (2 ½ tsp) fine table salt (or fine sea salt)
• 25 grams (2 TBSP) extra virgin olive oil (EVOO)
• More salt (to taste) to add on top of focaccia.
• More extra virgin olive oil (EVOO) for drizzling
• Optional dried Oregano to add on top on focaccia.
Process
• Put flour in a bowl, add yeast, then add water. Mix to incorporate (can use a spatula to mix, if so, put a film of EVOO on the spatula, to prevent sticking)
• Add salt, and the EVOO and with your hands (put some EVOO on your hands first), squeeze/mix to incorporate all the EVOO and the salt. Once all absorbed/incorporated, continue to squeeze/mix the dough for 5 minutes (it will be very sticky and it will stick to your hands, but don’t worry, that’s normal 😊)
• In a 10-inch X 15-inch cookie sheet, drizzle a generous amount of EVOO, enough to generously coat the pan. Then add your dough.
• Again, put some EVOO on your hands and begin to spread the dough, by using your whole hand to flatten it out. It will fill the entire pan.
• Then with your fingertips, add “dimples” to your dough, by pressing your fingertips down into the dough. Start at the top and dimple all your way down. Cover the dough with a cloth, and let rise for 2 hours (After 1 1 /2 hours, you can now pre-heat your oven to 425 degrees F.)
• After 2 hours, remove cloth and drizzle EVOO all over the top of the dough, and gently brush all over (be generous with the EVOO). Sprinkle salt (to taste) all over on top, and then sprinkle with dried oregano on top as well (to taste)
• Place into preheated oven and bake at 425 degrees F. for 35 minutes.
• Remove from oven, let cool, then ENJOY!!
My Kitchen Gear
Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out.
"My Bread Book" by Jim Lahey
► USA amzn.to/2JLwbEe
► Canada amzn.to/3baKEF0
Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
► Canada amzn.to/3s0sU5a
► USA (similar) amzn.to/2XbpcYo
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. The prices are not higher, this just makes it easier for you to find the product. Hope these links help.
Thank you! - Навчання та стиль
your gluten free bread video saved my life
Thank you for this additional gluten free recipe. All your recipes are very well detailed and I have tried the gluten free recipes for members of my family and they turn out perfectly.
YAY!!!!!!! So grateful for this recipe 😆🙏thank you so much!!!!
Thank you SOOOOOmuch. Your recipes are the best I’ve ever made. I can’t wait to try this!
It does look wonderful ❤.
Another great recipe and Gf is even better! Thank you for sharing your recipes....❤❤
Great instructions! I have used the Caputo's for peasant bread and it is amazing! Thanks for sharing :)
Thank you so much! Recently got diagnosed with celiak disease, so any potential great bread recipe is fantastic :) Also love your aura and smooth, calming way of talking. Keep it up
Wonderful
fantastic
You give me hope! Thank you!
Hope you give this recipe a try ,- it's amazing 👍👍
I love the way you explain the steps. I’ve had great success as a result
So happy to hear this - thanks!!
I will try this with a different gluten-free flour, since we have to avoid gluten and wheat protein. Thank you for sharing the recipe, I'll post an update next week for our fellow EoE-folks.
Let me know how you made out👍👍
Thank you so much for showing me your gluten free recipes they are the best on UA-cam for texture and flavour. Again thank you ❤
So glad you are enjoying my gluten free recipes...makes me happy🙂🙂👍👍
My grandson has celiac disease and often misses out on bread heavy meals. I’m so excited to make this bread and see my grandsons face when I say, yes you can have this. ❤❤❤❤❤
That's fantastic!!! Your grandson is going to absolutely love this gluten free bread 👍👍👍
Oh my goodness seriously I’m making this bread right now and it’s rising three times the size and when I started😃😃 I will be baking it soon. It looks amazing.🙌
That's fantastic!! So glad you are making this gluten free Focaccia - it's amazing 👍👍
@@CookingwiththeCoias oh my goodness my focaccia bread came out amazing!!!!! I had to share it with the family and neighbors.🙌 This is such a great recipe. I’m so happy.🙌🙌🙌🙌🙌🙌thank you thank you!!!!
@@tonyavalvo1956 I am so very happy to hear this!!! You just made my day👍👍
Ivo, you changed our lives. We discovered Caputo fioreglut through your channel and now we make your bread and pizza dough recipes regularly. Looking forward to trying this next! Thanks SO much! My wife can enjoy bread again, it even passed the Italian Mother check!!
Just made my day!! So happy to hear this and passing the Italian Mother check, well now that's simply amazing 🙂🙂
If I use Active Dry yeast and not instant, do I just dump it into the flour dry, or let it rise separately before adding into the flour mixture? Please clarify instructions with active dry vs instant.
You can either either one of those yeasts and you can pug both directly in the flour - no need to let it rise separately , unless you think the yeast is old and needs to be checked
Hi thanks for the video, can the dough be stored in the refrigerator and cooked the following day?
Yes 👍👍Enjoy....this gluten free focaccia is amazing 😊😊
So glad for coming across your wonderful gluten free receipes. I can enjoy lovely tasting bread again🙂
Where are the dimples😋
why would you weigh water when 1 ml == 1 g?
you are correct - 1 ml = 1 gram, so if you prefer to measure in ml as opposed to weighing, so long as your ml measurement is accurate, then it is perfectly fine :) Thanks for writing in
My buddy Ivo. Where is the budda. You know everything is better with budda
LOL...I'm saving that for my next bread episode some day 🙂🙂
I have tried gf wheat, u still get a bad reaction
Have you tried this Caputo Fioriglut flour?
@@CookingwiththeCoias it's wheat I am reacting to. I'm not willing to spend money to torture my body with thank you.
500 grams of flour is not 2 cups. It's more like 4 or 5. I tried this recipe with just 2 and it's a soup. Had to add 2 more cups of flour totaling 4 Cups to get the right consistency.
Oh wow...so glad you wrote in...that was a definite typo on the cup measurement and I have since corrected it, thanks to you. I have also added the conversion to oz's as well. Weighing is the best and most accurate but I know not everyone has a scale, so the cup size depends due to variation in filling them - I have changed the cups to read 3 3/4 cups to 4 cups. Thanks so much for letting me know and I am so very sorry for your inconvenience...glad you were able to figure it out though :)