The Ultimate Gluten-Free Focaccia Recipe
If you miss the spongy, delicious, crisp-topped, moist, and fluffy deliciousness of honest-to-goodness focaccia, this recipe is for you. Straight from Manhattan’s award-winning Del Posto restaurant (where they go out of their way to accommodate GF diners with world-class options), this gluten-free focaccia leaves nothing to be desired.
Perfect Gluten-Free Focaccia Recipe
Decadent ingredients yield equally indulgent results with this moist, golden, and superbly flavored focaccia recipe from Manhattan’s famed Del Posto restaurant. Be careful: The minute it’s out of the oven it practically dares you not to eat the whole pan. To ensure its light, airy consistency, be sure to stir the ingredients together very gently and sink your fingers into the well-oiled dough multiple times before putting it in the oven. Also note: the restaurant uses Cup4Cup and Bob’s Red Mill flour, with fantastic results. Using other GF flour will vary the results, but if you use quality GF flours, it should still be delicious.
- 1-1/2 cups seltzer water at room temperature
- 2 tablespoons plus 3/4 teaspoon sugar
- 1 tablespoon plus 3⁄4 teaspoon active dry yeast
- 6 tablespoons mayonnaise
- 6 tablespoons mascarpone cheese
- 1 egg
- 1-3/4 cups Cup4Cup gluten-free flour mix or your favorite GF flour mix
- 1-3/4 cups Bob’s Red Mill Gluten-Free All Purpose Baking Flour or your favorite GF flour mix
- 1 tablespoon plus 11⁄2 teaspoons kosher salt divided
- 1/2 cup good-quality olive oil , divided
- 1 tablespoon fresh rosemary chopped
Combine the seltzer water, sugar, and yeast in a large bowl, and stir gently with a wooden spoon to combine. Don’t worry if some of the yeast clumps, and don’t use a whisk to stir; you want the seltzer bubbles to remain intact.
In a separate bowl, whisk the mayonnaise, mascarpone, and egg to incorporate. Add the mayonnaise combination to the yeast mixture and very gently stir to combine, using a wooden spoon, to keep the seltzer bubbles intact. (It’s okay if there are still some remaining yeast clumps.)
Sift together the flours and 1 tablespoon salt, and very slowly add the flour to the combined wet ingredients, stirring by hand with a rubber spatula until the dough comes together.
Grease the bottom and sides of an 8-by-8-inch cake pan with 4 tablespoons olive oil. Put the dough into the pan, gently pressing it into shape. Top the dough with the remaining 4 tablespoons olive oil. Using all 10 fingers, gently poke deeply into the dough multiple times to aerate it, then let the dough rest for 1 hour.
Preheat the oven to 350oF. Top the focaccia dough with 11⁄2 teaspoons salt and the rosemary. Bake in the middle of the oven for 25 to 30 minutes or until golden brown. Cool to warm, then slice and enjoy.
Photo Maren CarusoModafinil can buy purchased from this Modafinil Online 247 website where you can buy Modafinil modafinilonline365.com Online or offline.
Thank you for sharing! I have my own preferred GF flour (Pamela’s), but before I make my decision to stick with it or go with the restaurant’s particular flour choices – I was wondering if you know why they mix the two different flours into this recipe? Is it just the few differences in ingredients between both that make the blend better? Thanks so much!
Yes, they found the consistency was better when using both; different flour blends provide wildly different results, as you know.
Unbelievable! So chewy and soft. Only thing is…..an 8X8 yielded a very high and thick bread when the picture you show here yields a thin focaccia. I would probably make in a 9X13 next time. OH, and I didn’t have marscapone so I subbed Cream cheese. Hmmmm. Who would have thought. Amazing bread. Will be dipping this is Mussels and olive oil, park and red pepper flakes tomorrow night with a big glass of cold Rose! Thanks!
Hooray! I’m so glad you love it. I haven’t made it in a while; I’ll try it in the smaller pan and see what happens!
Only giving it 4 stars because if you follow the recipe as written it is wayyyy too salty. Made it two more times, adjusting the salt content each time, and the third time was the charm! Reduced to 1/2 tbsp salt in the dough and less than 1/2 tsp salt on top and it was very tasty.
Thanks for this important tip, Michelle! I wonder what brand of salt you used. It makes all the difference! Some are so much saltier than others.