Focaccia is a popular Italian flat bread and it’s one of the things I missed when I went gluten free last summer. Luckily, several years ago I took inspiration from Leslie Collins and Adriana Rabinovich, who both cook for coeliacs, to create a delicious GF focaccia recipe using Thermomix – grinding the flour freshly makes such a wonderful difference to the flavour.
Since then I have been learning more about the proper preparation of grains, legumes and nuts from Sally Fallon Morrell, author of Nourishing Traditions, so now I soak the freshly ground flour and leave 6 hours or overnight before finishing the recipe and then it tastes even better.
Everyone loves this focaccia at our barbeques and parties, and we’ve received lots of compliments – I hope you do too!
This recipe is suitable for Thermomix TM6, TM5 and TM31.
- Grind basmati rice, brown rice and chickpeas 2 min/speed 10.
- Add almonds and grind 30 sec/speed 10.
- Scrape down sides and base of TM bowl with TM spatula, add 270 g water and 30 g whey then mix 20 sec/speed 3; transfer to a bowl and cover bowl with a plate (or leave in your covered TM bowl if you don’t need it for something else) and set aside 6 hours or overnight.
- Add potato flour, xanthum gum, sea salt, honey, yeast, 50 g olive oil and remaining 100 g water, then mix 20 sec/speed 5.
- Grease a 20×30 cm baking tray with olive oil, spread dough evenly on tray using TM spatula dipped in water. Set aside to rise in a warm place 30-60 minutes or until dough looks a bit puffy and slightly risen; meanwhile, preheat oven to 200°C/400°F/gas 7.
- Sprinkle dough with one or more toppings if using. Dip your fingertips in water then press into dough all over to make little dimples – this creates the traditional appearance of focaccia, and if you’re using toppings it helps them stick to the dough.
- Drizzle top of focaccia with 1-2 Tbsp olive oil, sprinkle with sea salt flakes, then bake 20-25 minutes until golden with browned, crispy edges. Aga ovens: bake 18-23 minutes on rack on floor of roasting oven.
- Remove from baking tray and immediately check if fully baked by tapping gently on underside of bread with your knuckles – it should sound hollow; if not, return to oven for a few more minutes to finish baking. Allow to cool on a wire rack then cut or tear into chunks and serve.
Comments & Questions
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Hello Janie! This recipe looks amazing. What could I use instead of the 50g almonds? My son has a nut allergy.
I am definitely going to forward the link to my neighbour Cecelia. She is gluten intolerant and would love this!
Thank you for always inspiring!
Hi Aruna, thank you for your lovely compliments! Instead of the 55 g almonds, you can use 55 g sunflower seeds 🙂