A gluten-free summery focaccia

Foccacia is one of the most versatile flatbreads in Italy. While it is consumed all year round, summer seems to be one of the best times to have it as an accompaniment to a delicious salad.

Focaccia was born from the need to feed Italian dockworkers; it had to be a lunch that could be prepared quickly and that at mealtime would be easy to prepare. So for years, Focaccia and wine became an essential element during meals.

According to the Italian Food Association, in Puglia - to give you an idea - there are 40 types of Focaccia, and in Liguria, at least 12 different variations.

It has different characteristics according to its region of origin; it can be thick and soft, soft and crispy, stuffed, thin and crunchy. Of course, the toppings also vary according to tastes and preferences.

This simple recipe combines flour with water, malt extract, and olive oil to ferment with sourdough or fresh yeast. It is usually topped with vegetables and herbs to create, effectively, a complete meal in a single piece of bread.

I decided to try a gluten-free alternative and shape it to be used for sandwiches. Something different from the traditional focaccia bread we see on a restaurant menu as appetizers.

For this recipe, I used:

· Gluten-free flour

· Baking powder

· Instant yeast

· Salt

· Water, warm at 80 degrees F

· Honey

· Olive Oil

Procedure:

• Mix the dry ingredients (flour, baking powder, yeast, salt) in the stand mixer using the paddle attachment and then a spatula until the ingredients are thoroughly combined (30 seconds).

• Mix the water with olive oil and honey using a whisk.

• Add the mixed water to the dry ingredients and mix it all for 30 seconds at low speed.

• Scrape the bowl and mix for 4 minutes at medium speed (using a timer) until the dough is soft and with no lumps.

• Grease an 8x8 pan with olive oil and pour the dough (I used a small spatula to cover the pan with the dough and spread the dough evenly).

• Add olive oil using your hands gently.

• Dimple the dough by pressing the fingers all over the top (I must say this step is surprisingly satisfying!).

• Add an Herbes de Provence blend or cherry tomatoes cut in half, as preferred.

• At this point, preheat the oven to 400 degrees F and bake the dough for 25 minutes until it is golden brown.

• Cover the dough with a plastic wrap and let it be proof until it doubles in size (About 45 minutes).

• Take the Focaccia out of the oven and let it cool for 20 minutes on a cooling rack overnight.

And there you have it! Focaccia is usually served at room temperature. Enjoy with a salad, or make sandwiches. It’s a great summer meal for the family and the little ones.

Have you ever made Focaccia? How do you prefer it? Let me know in the comments!