Panasonic Bread Maker: Focaccia Bread
Gluten-Free and Dairy-Free
Focaccia Bread
Like all gluten-free bread, this focaccia is at its best when served fresh—no exceptions here! My children love taking it in their lunch boxes for school, making it a hit with the little ones. If you’re not planning to consume it on the same day, simply pop it in the freezer until you're ready to enjoy.
This delightful focaccia dough can be easily made in a bread maker and then finished off in the oven for that perfect, crusty finish. I hope you enjoy this recipe as much as my family does!
Remember, embracing gluten-free living can be a tasty adventure, so let’s make it as enjoyable as possible!
Makes 1 Loaf
Ingredients:
1 egg
350 ml warm water
75 ml olive oil
1 tsp lemon juice
400 g gluten free all purpose flour (recipe below) (plus extra for dusting)
1 1/2 tsp salt
1 1/2 tbsp caster sugar
1 tbsp xanthan gum
7 g dried yeast (1 packet)
Optional Toppings
Coarse Sea Salt
Rosemary
Olives
Pepper
Tomatoes
Method:
Line the loaf tin.
Beat the egg and warm water together, then pour into the breadmaker along with 60 ml of olive oil. Add the lemon juice.
In a separate bowl, combine the flour, salt, sugar, and xanthan gum, then tip this mixture into the breadmaker pan.
Finally, sprinkle the yeast on top.
Set the machine to ‘Dough’
When the dough has kneaded but has not yet started to heat and rise (typically around the 20-minute mark, but check your instruction manual for precise timings), tip it out onto a lightly floured board.
Knead it very gently before placing it into the prepared tin.
Lightly spray the dough with water, cover it with clingfilm, and leave it to prove in a warm place for about 45 minutes, or until it has doubled in size.
Preheat the oven when required to 220°C / 200° Fan / 425°F / Gas Mark 7.
Using a finger dusted with flour, make several dimples in the surface of the risen dough.
Drizzle the top with olive oil and coarse sea salt. Add any other toppings that you desire.
Transfer the loaf to the oven and bake for approximately 45 minutes, checking that it is cooked through. Spray the crust with water twice during baking to keep it soft.
Once baked, remove the loaf from the tin and allow it to cool completely on a wire rack before slicing. To maintain a soft crust, I like to cover it with a damp tea towel.
Ideally, serve while still warm.
Additional Notes:
You can shape this round by placing it in a loose-bottomed cake tin or a rectangular tray on an oven pan.
I have adapted this recipe for my flour mix, but you can also use Dove’s Gluten-Free White Bread Flour.
If you have frozen the focaccia, simply reheat it briefly in the microwave or warm it in the oven from frozen.
Equipment Used:
Oven pan or 20 cm loose-bottomed 20 cm cake tin.
Breadmaker
Whisk
Bowl
Spatula.
