Fantastic Focaccia for Celiacs!
This is a traditional recipe from Liguria, Italy, made with gluten-free flour.
- 15 g active yeast (about 1 Tbsp)
- 150 mL warm water
- 500 g gluten-free flour (I use about 350 g or 2.25 cups of rice flour and about 150 g or 1 cup corn starch)
- 10 g salt (about 2 tsp)
- 350 mL water
- olive oil to taste
- polenta flour (corn grits) to taste (it gives the dough a nice crunch, which we like)
- fresh tomato slices, as many as you like
- olives, as many as you like and whatever kind you like
- coarse salt
- scale or measuring cups and spoons
- small bowl to proof the yeast
- large bowl to mix the dough in
- pizza pan (ours is rectangular, roughly 12 by 15 inches)
- parchment paper
- In a small bowl, add 150 mL warm water to the yeast and mix until the yeast completely dissolves.
- Start making your dough in the large bowl by putting in all the flour together with the salt; whisk together with a fork briefly; add the proofed yeast.
- Slowly add the 350 mL of water. Given there is water in the proofed yeast, you might not need the whole 350 mL—just play it by ear :) Also add olive oil to your liking and corn grits. Work the dough until it is a nice smooth elastic ball-like "blob".
- Grab your rectangular pan covered in parchment paper and put some olive oil in the centre of it; put your dough on it and with your hands, start spreading it. If your hands get too sticky put some oil on them and start spreading again.
- Once the pan is all covered, remove the excess oil with some clean paper towel. Let the dough sit for 5 to 10 minutes.
- Finger print the dough to make the traditional holes you are used to seeing in focaccia and then add your toppings. Shake coarse salt and oregano all over it and put it in the oven in the middle rack at 425° F for 20 to 30 minutes.
I keep corn starch handy in case I have to add another handful to the dough to reach the right consistency. The dough has to be easy to handle without sticking too much to my hands.