I still remember the first time I tried gluten-free focaccia. It was during a trip to Italy with friends who had gluten sensitivities. We stumbled across a small bakery in a quiet alley, and my friend insisted we try the focaccia. I was skeptical at first-how could something without gluten taste as good as the real deal? But after the first bite, I was hooked. The crispy edges, the soft, airy center, and the herbal flavors bursting with every bite. Ever since then, I’ve been on the lookout for recipes that could match that unforgettable experience.
Jamie Oliver’s gluten-free focaccia recipe comes pretty close. It combines simple ingredients, a bit of patience, and plenty of love. Here’s everything you need to know about making your own.
Jamie Oliver’s Gluten Free Focaccia Recipe
Jamie Oliver’s recipe is designed to bring out that authentic, airy texture of traditional focaccia but with no gluten involved. When I first tried his version, I was amazed at how easily it came together, especially with gluten-free flour that can sometimes be tricky to work with. The dough rises beautifully, and the flavors from the olive oil and fresh herbs really shine.
What makes this focaccia different is the delicate balance of moisture and structure in the dough. Unlike regular bread, which uses gluten to hold everything together, gluten-free versions rely on a blend of flours and moisture to create that light, fluffy texture.
Ingredients Needed
Here’s a quick list of what you’ll need to make Jamie Oliver’s gluten-free focaccia:
-
Gluten-free Plain Flour (or A Gluten-free Flour Blend)
This is the backbone of the recipe. The texture will vary based on the flour blend, but gluten-free flour provides the structure to hold everything together.
-
Warm Water
Water is essential to activating the yeast. It should be warm, not hot, to avoid killing the yeast.
-
Yeast
Active dry yeast or instant yeast works best. The yeast is what makes the dough rise, creating the fluffy texture we’re after.
-
Olive Oil
Olive oil is not just for the top. It adds richness to the dough itself and helps with the crispy crust.
-
Salt
To enhance the flavors. Salt is a key ingredient for any bread recipe.
-
Honey
Adds a touch of sweetness and helps feed the yeast.
-
Fresh Rosemary Or Thyme
Fresh herbs give the focaccia that beautiful aroma and flavor. You can also experiment with other herbs if you prefer.
-
Coarse Sea Salt
For sprinkling on top, giving that signature crunchy bite to the top of the bread.
How To Make Jamie Oliver’s Gluten Free Focaccia
The process of making gluten-free focaccia is surprisingly straightforward. When I first tried this recipe, I was amazed at how hands-off it was, especially compared to the time I spent kneading traditional bread dough.
Here’s how to make it:
-
Activate The Yeast
In a bowl, combine warm water, honey, and yeast. Let it sit for 5-10 minutes. The yeast should start to bubble and foam.
-
Prepare The Flour Mix
In a separate large bowl, combine your gluten-free flour and salt. Create a well in the center.
-
Mix The Dough
Pour the activated yeast mixture into the flour and add olive oil. Mix everything together until you have a sticky dough. Don’t worry if it’s not smooth like regular bread dough. Gluten-free dough is always a bit more wet.
-
Let It Rise
Cover the bowl with a damp towel and place it somewhere warm. Let the dough rise for about 1-1.5 hours or until it’s doubled in size.
-
Shape The Dough
Once the dough has risen, transfer it to a greased baking tray. Use your hands to spread it out evenly, leaving some dimples in the top with your fingertips.
-
Top And Bake
Drizzle more olive oil over the dough, sprinkle with rosemary, and finish with coarse sea salt. Bake in a preheated oven at 200°C (400°F) for 25-30 minutes or until the top is golden brown and the bread is cooked through.
-
Serve And Enjoy
Let it cool slightly before cutting into it. Serve warm, ideally with some balsamic vinegar for dipping.
Ingredient Science Spotlight
The magic behind gluten-free bread is all in the ingredients. Here’s a deeper look at what each one does:
- Gluten-free flour: Unlike regular flour, gluten-free flours rely on starches (like rice flour, potato flour, or tapioca starch) and proteins to form a structure. Since there’s no gluten to create elasticity, the starches and proteins give the dough some volume.
- Yeast: Yeast acts as a leavening agent. It ferments the sugars in the dough, producing carbon dioxide. This gas gets trapped in the dough, causing it to rise and become airy.
- Olive oil: Not only does it add flavor, but olive oil helps create a tender crumb and a crispy crust. It also prevents the dough from drying out during baking.
- Honey: It may seem like an unusual addition, but honey helps to activate the yeast, provides a bit of natural sweetness, and keeps the focaccia moist.
Expert Tips
Here are a few tips I’ve picked up along the way to make your focaccia even better:
- Use a kitchen scale: Weighing your ingredients gives you much more consistency in the dough. Gluten-free flour can vary in weight depending on the brand, so this helps keep the recipe accurate.
- Don’t rush the rising process: The dough needs time to rise properly. Gluten-free dough takes longer to rise than wheat dough, so be patient.
- Experiment with flavors: I love mixing up the herbs. Try adding garlic or even sun-dried tomatoes to the dough before baking.
- Let it rest: Don’t slice the focaccia too soon after baking. Let it cool for a few minutes, so it sets and firms up a bit.
Recipe Variations
Want to switch things up? Here are a few fun ideas:
- Olives and Sundried Tomatoes: Add chopped olives and sun-dried tomatoes for a Mediterranean twist.
- Cheese-stuffed: Try stuffing your focaccia with mozzarella or goat cheese before baking. It’ll melt inside, creating pockets of cheesy goodness.
- Spicy Kick: Add chili flakes for a bit of heat, or try using a spicy olive oil.
- Herb Blend: While rosemary is classic, you could use thyme, basil, or even sage for different flavors. Mix and match to your preference.
Final Words
Making gluten-free focaccia is an adventure. The texture is different, the flavors are distinct, and the final result can be utterly delightful. Whether you’re following Jamie Oliver’s recipe exactly or adding your own twists, it’s a satisfying process that ends with a delicious result.
FAQs
Can I Use A Different Type Of Flour For Jamie Oliver’s Gluten Free Focaccia?
Yes, you can try using a different gluten-free flour blend. Just make sure it’s a one-to-one substitute for the flour in the recipe.
How Do I Make Jamie Oliver’s Gluten Free Focaccia Extra Fluffy?
To get a fluffier texture, make sure your yeast is active and give the dough enough time to rise. Also, use a bit of xanthan gum to help with the texture.
Can I Freeze Jamie Oliver’s Gluten Free Focaccia?
Yes, you can freeze it. Once baked, let it cool completely, then wrap it tightly and freeze. Just warm it up in the oven before serving.