Gluten-Free Focaccine (Mini Focaccias)
Category: Yeast Breads
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Gluten-free rice flour | 150g |
| Gluten-free corn flour | 100g |
| Quinoa flour | 100g |
| Water | 350g |
| Extra virgin olive oil | 20g |
| Gluten-free fresh yeast | 10g |
| Fine salt | 8g |
| Gluten-free rice malt | 5g |
| Xanthan gum | 1g |
| Extra virgin olive oil (for greasing) | q.b. |
| Fresh rosemary | 5g |
| Extra virgin olive oil (for topping) | q.b. |
Instructions
-
Prepare the Yeast Mixture
Start by crumbling the fresh yeast into a bowl, then add the rice malt and a little warm water (around 100g) to activate the yeast. Stir until it dissolves and becomes frothy, about 10 minutes.
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-
Mix the Flours and Dry Ingredients
In a large bowl, combine the gluten-free rice flour, corn flour, quinoa flour, xanthan gum, and salt. Mix well to ensure that the dry ingredients are evenly distributed. -
Combine Wet and Dry Ingredients
Once the yeast mixture is activated, pour it into the dry ingredients. Add the remaining water and extra virgin olive oil. Mix everything together using a spatula or your hands to form a soft, slightly sticky dough. -
Let the Dough Rise
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm area for about 1-2 hours, or until it has doubled in size. -
Shape the Focaccine
Once the dough has risen, preheat your oven to 180°C (350°F). Grease a small focaccia pan with a bit of extra virgin olive oil. Gently punch down the dough to remove air bubbles, then transfer it to the prepared pan. Spread it out evenly to fill the pan. -
Top and Let Rise Again
Drizzle a little more olive oil on top of the dough, then sprinkle the fresh rosemary evenly across the surface. Cover the pan again with plastic wrap and let it rise for another 30 minutes. -
Bake the Focaccine
Place the pan in the preheated oven and bake for 25-30 minutes, or until the focaccine are golden and slightly crispy on top. -
Serve and Enjoy
Once baked, remove from the oven and allow them to cool slightly before serving. Enjoy these gluten-free focaccine on their own, or serve them with a variety of dips, cheeses, or as an accompaniment to a meal.
Nutritional Information (per serving, approx.)
- Calories: 180 kcal
- Carbohydrates: 32g
- Protein: 4g
- Fat: 4g
- Fiber: 3g
These fluffy, gluten-free focaccine make for a perfect snack or side dish, offering a delightful combination of textures and flavors thanks to the mix of quinoa, rice, and corn flours. With a hint of rosemary and olive oil, they’re a tasty and nutritious alternative to traditional focaccia.
