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Gluten-Free Tomato and Leek Focaccia

Focaccia is a perfect vehicle for most any topping you like, but we stuck to classic flavors with this gluten-free version. However, don’t let that aspect deter you from making it. This bread bakes up just as airy, chewy, and pillowy as the original.
Gluten-Free Tomato and Leek Focaccia
Yield 1 (13x9-inch) loaf

Ingredients

Dough

  • 1 1/2 cups (360g) warm water (105°F/41°C to 110°F/43°C)
  • 4 teaspoons (16g) granulated sugar, divided
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 3 1/3 cups (465g) gluten-free all-purpose flour (see note 1)
  • 2 tablespoons (11g) dry milk (see note 2)
  • 4 teaspoons (12g) kosher salt (see note 3)
  • 1 tablespoon (9g) xanthan gum (see note 4)
  • 1 1/4 teaspoons (6.25g) baking powder
  • 1/4 cup (57g) olive oil

Topping

  • 2 tablespoons (28g) olive oil
  • 1 cup (140g) cherry or grape tomatoes, halved
  • 1 tablespoon (3g) minced fresh oregano
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons (15g) sliced leek (white and light green parts only)
  • Garnish: flaked sea salt, chopped fresh oregano

Instructions

  • Make the dough: In a small bowl, combine warm water, 1 teaspoon (4 grams) sugar, and yeast. Let stand until foamy, 5 to 10 minutes.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat flour, dry milk, kosher salt, xanthan gum, baking powder, and remaining 3 teaspoons (12 grams) sugar at low speed just until combined. Add yeast mixture and olive oil. Beat at medium speed until combined and elastic, about 5 minutes. (Dough will be soft and sticky, almost resembling a thick muffin batter, but should hold together in a ball when you scrape the sides of the bowl.)
  • First rise: Cover and let stand at room temperature for 30 minutes. (Dough will not fully rise but should puff.)
  • Shape and final rise: Generously spray a 13x9-inch baking pan with cooking spray. Line pan with parchment paper; spray parchment. Transfer dough to prepared pan. Using wet hands, carefully spread and press dough toward edges of pan in an even layer. Using your fingers, dimple surface. Cover and let stand for 30 minutes.
  • Position oven rack in center of oven. Preheat oven to 400°F (200°C).
  • Add toppings: Drizzle olive oil evenly over dough. Top with tomatoes, oregano, and pepper.
  • Bake: Place pan in oven, and immediately reduce oven temperature to 375°F (190°C). Bake until top is puffed, about 20 minutes. Carefully top with leek. Bake until focaccia is golden, about 10 minutes more. Let cool in pan for 10 minutes. Remove from pan, and place on a wire rack. Serve warm, or let cool completely. Store in an airtight container for up to 3 days.

Notes

  1. There are many varieties and blends of gluten-free flours; gluten-free all-purpose flour is different from a gluten-free cup-for-cup substitution, which does not work well for yeasted products. Be sure to use gluten-free all-purpose flour for this recipe.
  2. Adding dry milk to a gluten-free dough increases the protein content of the dough without impacting moisture level and doesn’t add a noticeable flavor.
  3. Xanthan gum is added to help bind and stabilize the dough.
  4. Salt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe.
     
     
     
    Recipe by Bake From Scratch.