Gluten-free Focaccia
Forget kneading and overcomplicated steps, this gluten-free version of the iconic Italian bread comes together in a flash – and the results are incredible: a perfectly crisp golden top, crunchy olive oil base and light fluffy centre. This recipe is featured in Gluten-free Mediterranean by Helen Tzouganatos.
DF, GF, VG | SERVES 12
500 g Italian gluten-free bread flour (find at European delis and gourmet grocers)
7 g sachet dried yeast
3 teaspoons sea salt flakes, plus extra for sprinkling
3 tablespoons extra-virgin olive oil, plus extra for brushing and drizzling
Brush a baking tray (roughly 30 cm × 23 cm) generously with olive oil.
Place the flour, yeast and salt in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed to combine. Add 450 ml of warm water and the olive oil and mix to form a wet batter.
Spoon the batter onto the prepared tray and spread out with the back of an oiled spoon to completely cover the base. Drizzle some extra oil over the batter, use your fingers to create dimples over the top, then cover with plastic wrap and rest in a warm spot for 1 hour.
Preheat the oven to 220°C (fan-forced).
Remove the plastic wrap and sprinkle some extra salt over the top. Bake for 35–40 minutes or until golden. So the crust remains crispy, immediately transfer the focaccia to a wire rack to cool.
From Gluten-free Mediterranean by Helen Tzouganatos
Growing up in Sydney’s multicultural inner west, I was surrounded by migrants from various countries spanning the Mediterranean. My Lebanese neighbours taught me the secret to the best mejadra, the Cypriots across the road introduced me to koupes and haloumi bread, and my mother would exchange Greek syrupy sweets for pistachio biscotti and olive and rosemary focaccia with the Italians down the street.’
More a way of life than a diet, the Mediterranean style of eating is embraced around the world for its simplicity, health benefits and downright deliciousness.
Now you can enjoy all your favourite dishes from Greece, Italy, Spain, Lebanon and more, minus the gluten.
Helen Tzouganatos, host of SBS Food’s Loving Gluten Free, shows you just how simple it is to cook delicious gluten-free versions of Mediterranean classics, with clever ingredient swaps that not even Yiayia or Tayta will notice. From the fluffiest focaccia and crispiest loukoumades to the easiest seafood paella and most decadent chocolate roulade, you won’t believe these family favourites are gluten-free.