Crust & Crumb Academy · Gluten-Free
Gluten-Free Focaccia
The gluten-free bread that makes people say "wait, this is gluten-free?"
Ingredients
| Grams | Volume | Ingredient | Baker's % |
|---|---|---|---|
| Gluten-Free Flour Blend (From Scratch) | |||
| 150g | 1 cup | White rice flour (finely ground) | |
| 75g | ½ cup + 1 tbsp | {{tapioca-starch}} | |
| 50g | ⅓ cup | {{potato-starch}} (NOT potato flour) | |
| 25g | 3 tbsp | Millet flour | |
| Dough | |||
| 300g | 2½ cups | GF flour blend (from above or store-bought) | |
| 4g | 1 tsp | {{xanthan-gum}} (skip if blend includes it) | |
| 7g | 2¼ tsp | {{instant-yeast}} | |
| 6g | 1 tsp | Fine sea salt | |
| 4g | 1 tsp | {{baking-powder}} | |
| 14g | 1 tbsp | Sugar or honey | |
| 280g | 1¼ cups | Warm water (100-110°F / 38-43°C) | |
| 60g | ¼ cup | Extra virgin olive oil | |
| 10g | 2 tsp | Apple cider vinegar | |
| Toppings | |||
| 45g | 3 tbsp | Extra virgin olive oil (for drizzling) | |
| to taste | ½-1 tsp | Flaky sea salt (Maldon or similar) | |
| 2 sprigs | 1 tbsp chopped | Fresh rosemary (or dried) | |
| 2-3 cloves | 2-3 cloves | Garlic, thinly sliced (optional) | |
Process
1
Combine dry ingredients
In a large bowl or stand-mixer, whisk together the flour blend, xanthan-gum (if using), instant-yeast, salt, baking-powder, and sugar.
2
Add wet ingredients
Pour in warm water, ¼ cup olive oil, and apple cider vinegar.
3
Mix until smooth
Stir with a spatula or mix on low speed until combined. Then beat vigorously for 2-3 minutes until smooth. The dough will be thick and sticky, like thick pancake batter.
4
Oil the pan generously
Pour 2-3 tablespoons of olive oil into your baking-pan (9x13-inch). Tilt to coat the bottom and sides completely.
5
Transfer dough
Scrape the dough into the oiled pan.
6
Spread to edges
Using oiled hands or a wet spatula, spread the dough to reach the edges of the pan. It doesn't need to be perfect—the dough will relax and fill in during rising.
7
Cover loosely
Cover the pan loosely with oiled plastic wrap to prevent sticking.
8
Let rise until doubled
Let rise in a warm spot until the dough has puffed up noticeably and nearly doubled, 60-75 minutes. Use the poke-test: the dough should spring back slowly.
9
Preheat oven
About 20 minutes before baking, preheat your oven to 425°F (220°C).
10
Drizzle with olive oil
Pour 3 tablespoons of olive oil over the risen dough.
11
Create dimples
Using oiled fingertips, press straight down into the dough to create dimpling all over the surface. Be gentle—you want to create wells, not deflate the dough completely.
12
Add toppings
Scatter sliced garlic (if using) and fresh rosemary over the top. Sprinkle generously with flaky sea salt.
13
Oil the pan
Generously oil a 9x13-inch baking-pan.
14
Spread the dough
Scrape dough into pan and spread to edges with oiled hands.
15
Rise and dimple
Let rise, then create dimpling and add toppings.
16
Oil the skillet
Generously oil a 12-inch cast iron skillet.
17
Spread to edges
Spread dough to the edges of the skillet.
18
Rise and top
Rise, dimpling, and bake as directed. The cast iron gives extra crispy edges.
19
Position and bake
Place the pan on the lower third of your oven (for a crispier bottom) and bake for 20 minutes.
20
Check color
The top should be golden brown. If it's getting too dark, tent with foil.
21
Finish baking
Bake another 5-10 minutes until deep golden brown and the internal temperature reaches 200°F (93°C). Use an instant-read-thermometer to check.
22
Optional crisp
For an extra crispy top, broil for 30 seconds to 1 minute. Watch carefully!
23
Cool briefly
Let cool in the pan for 5 minutes, then transfer to a cooling-rack or cutting board.
24
Position and bake
Place skillet in oven and bake for 20 minutes.
25
Check and continue
Check color, continue baking 5-10 minutes until deep golden brown.
26
Check temperature
Internal temp should reach 200°F (93°C).
27
Rest and transfer
Rest in skillet 5 minutes before transferring to a cooling-rack.
Baker's Percentages
White rice flour (finely ground)
50%
Tapioca starch
25%
Potato starch (NOT potato flour)
17%
Millet flour
8%
GF flour blend (from above or store-bought)
100%
Xanthan gum (skip if blend includes it)
1%
📐 Learn How Baker's % Works →Henry's Tip
The dough should be wet enough that it spreads when you pour it into the pan but thick enough to hold some shape.
Classroom Lessons
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