Jamie Oliver’s Gluten-Free Focaccia is a simple yet flavorful bread that’s perfect for dipping, topping with herbs, or serving alongside soups and salads. This recipe uses gluten-free flour to create a light, airy texture, and olive oil and fresh rosemary enhance its classic Italian flavor.
What Is Jamie Oliver’s Gluten-Free Focaccia?
Gluten-free focaccia is a delicious Italian bread made with gluten-free flour, olive oil, and yeast. It’s known for its fluffy interior, crispy edges, and dimpled surface, typically topped with herbs and salt. Jamie Oliver’s version ensures the same satisfying texture and taste as the traditional recipe while catering to those avoiding gluten.
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Why You’ll Love This Recipe
- Gluten-Free: Perfect for those with gluten intolerance.
- Easy to Make: Simple steps yield a delicious result.
- Versatile: Serve as a side, snack, or sandwich bread.
- Herb-Infused Flavor: Classic rosemary and olive oil toppings.
- Perfect Texture: Crispy edges with a soft, airy crumb.
Ingredients Needed to Make Jamie Oliver’s Gluten-Free Focaccia
- 400g gluten-free bread flour – The base for the bread.
- 7g dried yeast (1 sachet) – Helps the dough rise.
- 1 tsp sugar – Activates the yeast.
- 1 tsp salt – Enhances flavor.
- 325ml warm water – To form the dough and activate the yeast.
- 3 tbsp olive oil – Adds moisture and flavor.
- Fresh rosemary (chopped) – Classic topping for focaccia.
- Flaky sea salt – Sprinkled on top for texture and flavor.
Equipment Needed
- Mixing bowl – To prepare the dough.
- Baking tray or dish – For shaping and baking the focaccia.
- Whisk or wooden spoon – For mixing the dough.
- Clean kitchen towel – To cover the dough while it rises.
Instructions to Make Jamie Oliver’s Gluten-Free Focaccia
Step 1: Activate the Yeast
In a small bowl, mix the dried yeast, sugar, and warm water. Let it sit for 5-10 minutes until it becomes frothy.
Step 2: Mix the Dough
In a large mixing bowl, combine the gluten-free flour and salt. Pour in the yeast mixture and 2 tablespoons of olive oil. Mix with a spoon until a sticky dough forms.
Step 3: Let the Dough Rise
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 45-60 minutes, or until it doubles in size.
Step 4: Prepare the Baking Tray
Grease a baking tray or dish with 1 tablespoon of olive oil. Transfer the dough onto the tray, spreading it out evenly with your hands.
Step 5: Dimple the Dough
Using your fingers, press dimples into the surface of the dough. Drizzle with olive oil, sprinkle with chopped rosemary and flaky sea salt.
Step 6: Bake the Focaccia
Preheat your oven to 200°C (180°C fan) or 400°F. Bake the focaccia for 20-25 minutes, or until golden brown on top and crispy around the edges.
Step 7: Cool and Serve
Remove the focaccia from the oven and let it cool slightly before slicing. Serve warm or at room temperature.
What Goes Well with Jamie Oliver’s Gluten-Free Focaccia
- Olive Oil and Balsamic Dip: A classic pairing.
- Cheese Platter: Complements cheeses like brie, feta, or Parmesan.
- Soups: Great for dipping into tomato or minestrone soup.
- Sandwiches: Use as a base for deli-style sandwiches.
- Fresh Salad: Pair with a green or Mediterranean salad.
Expert Tips for the Best Gluten-Free Focaccia
- Don’t Overmix: Gluten-free dough is stickier; mix until just combined.
- Use Warm Water: Ensures the yeast activates properly.
- Oil the Tray Generously: Prevents sticking and adds crispness.
- Top Creatively: Experiment with olives, sun-dried tomatoes, or garlic.
- Check for Doneness: The focaccia should sound hollow when tapped.
Easy Variations of Jamie Oliver’s Gluten-Free Focaccia
- Garlic Herb Focaccia: Add minced garlic to the dough or as a topping.
- Cheese-Topped Focaccia: Sprinkle Parmesan or mozzarella before baking.
- Tomato Focaccia: Press cherry tomatoes into the dough before baking.
- Spicy Focaccia: Add chili flakes for a kick.
- Sweet Focaccia: Replace rosemary with sugar and cinnamon for a dessert version.
Best Practices to Store Jamie Oliver’s Gluten-Free Focaccia
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerate: Wrap tightly and refrigerate for up to 5 days.
- Freeze: Freeze slices in a sealed bag for up to 3 months. Thaw and warm in the oven before serving.
How Can I Make Jamie Oliver’s Gluten-Free Focaccia Healthier?
- Reduce Salt: Use less salt in the dough and as a topping.
- Add Whole Grains: Use a gluten-free flour blend with whole grains.
- Limit Oil: Brush with less olive oil for a lighter version.
- Incorporate Seeds: Add chia, flax, or sunflower seeds for added nutrients.
Nutrition Value (Per Serving)
- Calories: 220 kcal
- Fat: 8g
- Carbohydrates: 34g
- Protein: 4g
- Fiber: 2g
FAQs
Can I Make Gluten-Free Focaccia Without Yeast?
Yes, you can make gluten-free focaccia without yeast by using baking powder as a leavening agent. The texture will be less airy but still delicious.
Why Is My Gluten-Free Focaccia Dough Sticky?
Gluten-free dough tends to be stickier due to the lack of gluten. This is normal and helps create a moist and tender bread. Use oiled hands or a spatula to handle the dough.
How Do I Store Gluten-Free Focaccia to Keep It Fresh?
Store gluten-free focaccia in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in the oven to restore its texture.
Can I Add Extra Toppings to Gluten-Free Focaccia?
Yes, gluten-free focaccia is versatile. You can add toppings like olives, sun-dried tomatoes, caramelized onions, or grated cheese before baking for extra flavor.
Final Words
Jamie Oliver’s Gluten-Free Focaccia is a delicious and versatile bread that’s easy to make at home. With its crisp exterior, soft interior, and fragrant toppings, this focaccia is sure to become a favorite. Enjoy it as a side, snack, or sandwich base, and customize it with your favorite flavors!
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Jamie Oliver Gluten Free Focaccia Recipe
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 8 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
Description
Gluten-free focaccia is a delicious Italian bread made with gluten-free flour, olive oil, and yeast. It’s known for its fluffy interior, crispy edges, and dimpled surface, typically topped with herbs and salt. Jamie Oliver’s version ensures the same satisfying texture and taste as the traditional recipe while catering to those avoiding gluten.
Ingredients
- 400g gluten-free bread flour – The base for the bread.
- 7g dried yeast (1 sachet) – Helps the dough rise.
- 1 tsp sugar – Activates the yeast.
- 1 tsp salt – Enhances flavor.
- 325ml warm water – To form the dough and activate the yeast.
- 3 tbsp olive oil – Adds moisture and flavor.
- Fresh rosemary (chopped) – Classic topping for focaccia.
- Flaky sea salt – Sprinkled on top for texture and flavor.
Instructions
Step 1: Activate the Yeast
In a small bowl, mix the dried yeast, sugar, and warm water. Let it sit for 5-10 minutes until it becomes frothy.
Step 2: Mix the Dough
In a large mixing bowl, combine the gluten-free flour and salt. Pour in the yeast mixture and 2 tablespoons of olive oil. Mix with a spoon until a sticky dough forms.
Step 3: Let the Dough Rise
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 45-60 minutes, or until it doubles in size.
Step 4: Prepare the Baking Tray
Grease a baking tray or dish with 1 tablespoon of olive oil. Transfer the dough onto the tray, spreading it out evenly with your hands.
Step 5: Dimple the Dough
Using your fingers, press dimples into the surface of the dough. Drizzle with olive oil, sprinkle with chopped rosemary and flaky sea salt.
Step 6: Bake the Focaccia
Preheat your oven to 200°C (180°C fan) or 400°F. Bake the focaccia for 20-25 minutes, or until golden brown on top and crispy around the edges.
Step 7: Cool and Serve
Remove the focaccia from the oven and let it cool slightly before slicing. Serve warm or at room temperature.
