Focaccia Bread - Grain Free

Making depressions in the dough for the salt water

First I need to give credit where credit is due. Jennifer Robins from Predominately Paleo originally posted this bread dough as Challah bread on her Facebook post. I was having a moment that day and needed bread. It was kismet. I’ve experimented with grain-free breads for some time now, and they’re mostly quick breads (leavener, not yeast) and the response has been rather critical (I’m referring to my family). I wanted that yeasty flavor and stretchy gluten texture that, alas, only wheat flour can yield. This comes really close. I’ve adapted it a bit from the original, because I prefer the flavor of honey to maple syrup, and added a bit of extra oil to compensate for the liquid. (Baking math). But Jennifer totally inspired this, and it gave me the chance to go old school with some bread techniques, back to my days baking in Cleveland!

Since discovering this recipe, I have found so many ways to use it. Bake as a round loaf for a sandwich, use as pizza crust, or fill and bake for Stromboli. Let me know in the comments if you try any of these options! I love to hear your feedback.

 

Caramelized onions are optional but give this focaccia it’s unique flavor.

The ingredients are a little bit of an investment, but if you’re already cooking with grain-free ingredients, you probably have most of them. I buy the dried instant yeast in a jar. It keeps forever in the refrigerator if you keep the lid tightly sealed. Due to our sub-tropical climate, cake yeast is not available in Florida. Too humid. If you prefer it, make the proper adjustments. If you “proof” the yeast (aka making a sponge) while you’re getting all of the other ingredients together, it will come to life in the warm water and will be bubbling effervescently before you know it. Adding a sprinkle of tapioca flour gives the yeast a little food to munch on.

When I was the assistant pastry chef at one of my first restaurant jobs, I got to make the bread every Wednesday. I picked up a few methods that are tried-and-true when it comes to bread making, and I apply those techniques to these ingredients. (Remember, learn techniques, don’t memorize ingredients. Thanks Chef Ron.) Also like most fresh-baked breads, it only lasts one day. This is not a recipe I recommend making extra and keeping around. It doesn’t last. That being said, if you do find you have leftovers, cube it up, toss it with some olive oil and bake until dry for croutons. (Just like real bread.)

Finally, the addition of caramelized onions comes from those old baking days. This is how we made it back in the day to serve in the dining room. You don’t have to add them, but don’t skip the salt water. It develops the crust and adds a dried salted finish, which is what makes it most like the traditional focaccia. It also makes a delicious base for pizza. I think you can fool those skeptics in your house with this, as I did, so I call it another paleo win!

 

Use this dough to roll flat, fill with uncured meats and dairy-free shredded cheese, then roll up and bake for a classic Stromboli.

 

Foccacia topped with tomato, olives and feta , or try a cashew cheese for a non-dairy option.

 

To make this Cold-Press Picnic Sandwich, simply bake the dough in a 9 inch round cake pan, fitted with a piece of round parchment in the bottom of the pan and coated or sprayed with vegetable oil or ghee. Once cooled, slice, fill with your favorite sandwich fixins, wrap tight with plastic wrap and top the whole thing back into the cake pan. Add some weight to the top (a couple of cans work) and let it “press” overnight in the refrigerator.

Watch how I roll and fill the dough. Like and subscribe to my YouTube channel!

 
Yield: 8
Living Delish & Nutrish:
Focaccia Bread - grain free

Focaccia Bread - grain free

Prep time: 20 MinCook time: 45 MinInactive time: 1 H & 30 MTotal time: 2 H & 35 M

Ingredients

Method

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