A taste of Italy, enjoy our traditional Focaccia Bread, but gluten-free! We make our Focaccia Bread from Inspiration Bakery and Mixes Pizza Crust Mix. The taste and texture will amaze your palate and you will swear its not gluten-free. The smell of herbs as it bakes makes it hard to wait for your first slice. Slather with garlic butter and a tad bit of fresh-grated parmesan cheese or your favorite dairy-free equivalent. Pop in the oven and turn on broil for just a few minutes. Serve warm. Makes a great panini sandwich, too.
- Bowls (2)
- Dry Measuring Cups and Spoons
- Liquid Measuring Cup
- One 9"x13" Baking Sheet or Three 8" or 9" Cake Pans
- Wire Whisk
- Stand Mixer
- Parchment Paper
- Wire Cooling Rack
- Plastic Cling Wrap
- Plastic Freezer Bags
Herb Oil (make at least two hours before preparing the bread)
- 1/2 Cup Olive Oil
- 1 1/2 Tablespoon Italian Seasoning
- 3/4 Teaspoon Garlic Salt
- 4 Cloves Garlic (crushed fresh or pre-prepared)
- 1/8 Teaspoon Black Pepper
- Dash Red Chili Peppers Flakes (if you like "hot")
- 1 Box Inspiration Bakery and Mixes Pizza Crust Mix
- 2 Tablespoons Yeast
- 1 Tablespoon Baking Powder (non-aluminum double-acting)
- 3 Egg Whites
- 1 Whole Egg
- 1 1/3 Cup Water
- 2 Tablespoons Granulated Sugar
- 3 Tablespoons Olive Oil
- 2 Tablespoons Applesauce (unsweetened)
- 1 Tablespoon Apple Cider Vinegar
- 1 Tablespoon Pure Maple Syrup
- 1/4 Cup Olive Oil (for dipping your fingers into and making dents in the focaccia dough)
Prepare Herb Oil
- In a small bowl, add all ingredients together and stir. The oil will separate as it sits. Place in covered container and place on counter at least 2 hours before baking the Foccacia Bread.
Focaccia Bread Loaves
- The box of Inspiration Bakery and Mixes Pizza Crust Mix will make one large loaf or three small 9-inch loaves.
- Preheat oven to 200°F.
- Prepare a 9"x13" greased baking sheet or three 8 or 9" cake pans.
- Combine all dry ingredients, whisk, and set aside.
- Using a stand mixer, place all the wet ingredients in the mixing bowl. Mix on low for about 20-30 seconds to combine the wet ingredients.
- Add dry ingredients to the stand mixer bowl. Mix on low till flour mixture is wet. Scrape bowl. Turn mixer to medium-high for 2 minutes, stopping and scraping at least once with your spatula.
- Whether you decide to use a 9" x 13" baking sheet or three 8" or 9" cake pans, do not spread the dough out like you would a cake. If using cake pans, keep the dough away from the sides.
- Pour dough onto a parchment-covered baking sheet or divide the dough and place in the cake pans. Shape the dough until it's about ¾-inch thick. It will spread out while cooking. Don't worry if it's uneven. This gives the bread character.
- Dip your fingers into olive oil and make several dents in the dough.
- Turn the 200°F oven off so the heat won't kill the yeast but rather cause it to grow.
- Stir the herb oil. Using a teaspoon, gently drizzle the herb oil over the dough to cover most of the surface. Be sure to let it drop into the dents you made. If you don't use all of the herb oil, you can store it in your refrigerator and use it to make other savory dishes.
- Place in the oven for about 30 minutes until the dough doubles in size.
- Remove from the oven and pre-heat the oven to 450°F.
- Drizzle more of the herb oil on the loaf(s).
- Place in the oven and bake for approximately 20 minutes until golden brown.
- Place on a wire rack until cool enough to eat. If using cake pans, remove the bread from the and cool on your wire rack. Later, you can store your Focaccia Bread in the freezer by wrapping it in plastic cling wrap placing it in a freezer bag
- Use your imagination for other seasonings such as rosemary, olive oil, or flaky sea salt. It's great dipped in marinara sauce, too, or top your Focaccia Bread as if you are making a pizza.