I still remember the first time I tried making gluten-free focaccia. It was a total experiment. I had been following a friend’s gluten-free journey and thought, "Why not give it a shot?" The end result was an utter disaster. But I learned so much from that first flop that the second attempt turned out pretty darn close to what I was hoping for.
Now, I love experimenting with gluten-free recipes, and one that I always go back to is Jamie Oliver’s gluten-free focaccia. It’s simple, flavorful, and doesn’t need a ton of ingredients. Plus, it’s an excellent way to explore a bread that’s soft and airy yet perfectly crispy on the outside.
Jamie Oliver’s Gluten Free Focaccia Recipe
Jamie’s take on gluten-free focaccia is so approachable. He gives a nod to traditional methods, but the recipe’s charm is in its ease. There’s no complicated dough to knead or wait on. It’s all about getting the right balance of ingredients and letting time do its thing.
What I love about Jamie’s recipe is that it focuses on keeping things light, moist, and simple. It’s a great starting point for anyone who is new to gluten-free baking.
Ingredients Needed
The ingredient list is surprisingly short. Here’s everything you’ll need to make Jamie Oliver’s gluten-free focaccia:
- Gluten-free flour: You need a flour blend that has a combination of starches and rice flour for the right texture.
- Xanthan gum: A key ingredient to replace the elasticity of gluten, helping the dough hold together.
- Yeast: Essential for the rise, making the bread airy and soft.
- Water: The moisture that binds the dough.
- Olive oil: Adds richness and a little crunch to the crust.
- Salt: To bring out all the flavors.
- Sugar: Just a touch to feed the yeast.
- Rosemary: Fresh or dried, this herb gives the focaccia its signature flavor.
- Sea salt flakes: These finish the focaccia with a little crunch and saltiness on top.
You can make substitutions based on what you have. For example, if you don’t have fresh rosemary, dried works perfectly well.
How To Make Jamie Oliver’s Gluten Free Focaccia
I’ll never forget the first time I made this recipe. It was early morning, and the kitchen smelled of fresh bread and rosemary. Here’s the step-by-step breakdown of how I followed Jamie’s instructions to get it just right:
- Mix the dry ingredients: Start by combining the gluten-free flour, xanthan gum, salt, sugar, and yeast in a large bowl. I love how these ingredients come together to form the base of the dough.
- Add wet ingredients: Gradually stir in the water and olive oil. I’ve learned to add the water slowly, giving the flour time to absorb it.
- Knead the dough: Unlike regular dough, gluten-free dough doesn’t need a lot of kneading. I simply mix it with a spoon until it’s all combined, then let it rest.
- Let it rise: Cover the dough with a damp cloth and leave it to rise in a warm place for about 1-2 hours.
- Shape the dough: Once it’s doubled in size, transfer the dough to a baking tray and gently shape it with your hands.
- Add toppings: Press rosemary sprigs into the dough and sprinkle sea salt over the top. This adds both flavor and texture.
- Bake it: Finally, bake it in a preheated oven at 220°C (430°F) for about 25-30 minutes until golden brown. The smell fills the house, and it’s pure bliss.
The result is a golden, fluffy focaccia with a crisp crust. The texture is light, and the rosemary really makes it sing.
Ingredient Science Spotlight
Each ingredient in Jamie’s gluten-free focaccia plays a crucial role in achieving the perfect texture and flavor. Here’s a quick breakdown of why they’re so important:
- Gluten-free flour blend: Unlike regular wheat flour, gluten-free blends typically use a mix of rice flour, potato starch, and tapioca flour. This combination creates a dough that is light and less dense than other gluten-free alternatives.
- Xanthan gum: This acts as a binder, mimicking the elasticity of gluten and ensuring the dough holds together. Without it, gluten-free dough tends to fall apart.
- Yeast: Yeast is key to any bread recipe, including gluten-free. It helps the dough rise and creates that signature fluffy texture.
- Olive oil: Adds moisture and fat to the bread. It also contributes to a nice crisp crust, especially on the edges.
- Sea salt: Brings out the sweetness of the dough while adding a pleasant, crunchy finish when sprinkled on top.
Expert Tips
While Jamie’s recipe is foolproof, there are a few little tweaks I’ve picked up over time:
- Use room temperature ingredients: If your water is too cold or your olive oil is straight from the fridge, the yeast might not activate as well.
- Let the dough rest: Don’t rush the rise. Let the dough sit for at least an hour and a half. The longer it rises, the fluffier the focaccia will be.
- Don’t overdo the kneading: Gluten-free dough doesn’t need to be worked as much as traditional dough. It’s more about mixing to combine.
- Experiment with toppings: While rosemary is traditional, try adding caramelized onions, garlic, or sun-dried tomatoes for a twist.
- Check for doneness: Focaccia is done when it’s golden brown and sounds hollow when tapped on the bottom.
Recipe Variations
Once you get the hang of Jamie’s basic recipe, feel free to get creative with these variations:
- Garlic & Herb: Add minced garlic and a mix of fresh herbs like thyme or oregano for a Mediterranean twist.
- Cheese: Sprinkle some grated parmesan or pecorino on top for an extra burst of flavor.
- Olives: I’ve experimented by pressing green or black olives into the dough before baking. It adds a salty depth.
- Balsamic Vinegar: After baking, drizzle some balsamic glaze over the focaccia for a tangy, sweet contrast.
The beauty of focaccia is that it’s versatile. Play with different flavors and toppings to match your mood or the season.
Final Words
This gluten-free focaccia has become one of my go-to recipes when I want to impress friends or simply enjoy something comforting at home. It’s simple, fun to make, and always turns out delicious.
FAQs
What Gluten Free Flour Works Best For Jamie Oliver’s Focaccia?
Use a good quality gluten free flour blend that includes xanthan gum for structure. A blend made for bread works best.
Can I Make Jamie Oliver’s Focaccia Without Yeast?
Yeast is key for texture and rise. You could try using a gluten free baking powder version, but the result will be different.
How Can I Make Jamie Oliver’s Gluten Free Focaccia Softer?
For softer focaccia, add a bit more olive oil to the dough and ensure it’s rested long enough for the yeast to do its work.