From Pierre e Vivy - NoiFacciamoTuttoInCasa's kitchen in Italy. 
Gluten-Free Focaccia Pugliese
https://www.noifacciamotuttoincasa.it/focaccia-pugliese-senza-glutine/
Hello everyone! Here I am with my first attempt at baking since I found out I’m gluten intolerant. I’ve always loved making baked goods, and, not to brag, but they usually turn out great—Vivy and our friends always ask for them! But since I learned about my gluten intolerance last year, I’ve made them less often. I never tried making focaccia or pizza I could eat myself—I’d make them for friends and just watch them enjoy! I did some research, and for my first try, I decided to use a pre-mixed gluten-free flour blend that I already knew worked well. But since I can be stubborn, I added some buckwheat flour, which I think has a unique aroma and flavor. For the focaccia topping, I stayed pretty true to the original: tomatoes, pitted green olives in oil (homemade), and red onion. It’s a tried-and-true combination! Once I spread out the dough, topped it, and baked it, I was pleasantly surprised—it was soft (which I didn’t expect!) and light, and most importantly, it tasted great. Vivy, who insisted on eating the focaccia (I told her I’d make her a traditional one), was very happy with it.
Until next time!
Pierre and Vivy
Gluten-Free Focaccia Pugliese
https://www.noifacciamotuttoincasa.it/focaccia-pugliese-senza-glutine/
Hello everyone! Here I am with my first attempt at baking since I found out I’m gluten intolerant. I’ve always loved making baked goods, and, not to brag, but they usually turn out great—Vivy and our friends always ask for them! But since I learned about my gluten intolerance last year, I’ve made them less often. I never tried making focaccia or pizza I could eat myself—I’d make them for friends and just watch them enjoy! I did some research, and for my first try, I decided to use a pre-mixed gluten-free flour blend that I already knew worked well. But since I can be stubborn, I added some buckwheat flour, which I think has a unique aroma and flavor. For the focaccia topping, I stayed pretty true to the original: tomatoes, pitted green olives in oil (homemade), and red onion. It’s a tried-and-true combination! Once I spread out the dough, topped it, and baked it, I was pleasantly surprised—it was soft (which I didn’t expect!) and light, and most importantly, it tasted great. Vivy, who insisted on eating the focaccia (I told her I’d make her a traditional one), was very happy with it.
Until next time!
Pierre and Vivy
Open in Cookpad AppSteps
- 1
Start by adding the flours, dry yeast, salt, and sugar to a large bowl. Mix well. Make a well in the center and pour in 1 tablespoon of olive oil, then gradually add the water. Mix with a spoon as you add the water. Once the dough comes together, transfer it to a floured surface and knead briefly until smooth and firm. Do not overwork the dough. Place it in a bowl, cover, and let it rise for 2 hours.
- 2
After the dough has risen (it won’t double in size, but it will puff up a bit), take a 12-inch (30 cm) round baking pan and pour in half of the remaining olive oil. Add the focaccia dough. Gently stretch the dough with your hands to cover the pan. Use your fingers to make small dimples in the surface.
- 3
Now it’s time to top your Gluten-Free Focaccia Pugliese. Cut the cherry tomatoes in half and squeeze their juice over the dough before placing them on top. Add the olives, then thinly slice the red onion and scatter it over the focaccia. In a separate bowl, mix the remaining olive oil with 1/4 cup water, then drizzle this mixture evenly over the focaccia.
- 4
Bake in a preheated oven at 430°F (220°C) for about 35 minutes. For the first 10 minutes, place the pan on the bottom rack of the oven, then move it to the middle rack for the remaining 25 minutes.
- 5
Here’s how it looks after baking: soft and beautifully golden!
- 6
As I’ve mentioned, this focaccia turned out really well. We enjoyed trying this new recipe. The texture and bite aren’t exactly like traditional focaccia with gluten, but it’s pretty close. I’m sure with more practice, I can make a focaccia that no one would miss the gluten in!
- 7
As you might guess, the focaccia disappeared quickly. After more than a year, I really enjoyed this homemade, healthy, and delicious focaccia!
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