Fluffy Gluten-Free Focaccia with Cassava Flour
Rated 5.0 stars by 1 users
Servings
6-8
Prep Time
30 minutes
Cook Time
20-25 minutes
Craving the airy, bubbly texture of classic focaccia but following a gluten-free diet? Fear not! This recipe showcases the magic of Tonomi's cassava flour, transforming it into a golden-brown, flavorful focaccia that rivals its traditional counterpart.
This gluten-free cassava flour focaccia is a testament to the versatility of this amazing flour. Its crispy exterior and soft, airy interior will impress even the most dedicated bread lovers. Enjoy this delicious treat and discover the joy of gluten-free baking!
Author:Tonomi Superfoods
Ingredients
-
2 cups Tonomi Cassava flour
-
1 teaspoon active dry yeast
-
1 teaspoon sugar
-
1 teaspoon salt
-
1 cup warm water (around 110°F)
-
3 tablespoons extra virgin olive oil, plus more for drizzling
-
Fresh rosemary, for garnish
-
Coarse sea salt, for sprinkling
Directions
In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
In a large bowl, whisk together cassava flour and salt. Pour the activated yeast mixture into the dry ingredients and stir until a shaggy dough forms.
Transfer the dough to a lightly oiled surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
Punch down the risen dough and transfer it to a lightly oiled baking sheet. Gently stretch and shape the dough into a rectangle, leaving plenty of space between your fingers to create dimples.
Drizzle the focaccia with olive oil and use your fingertips to spread it evenly. Sprinkle with fresh rosemary and coarse sea salt.
Cover the focaccia with plastic wrap and let it rise for another 30 minutes.
Preheat your oven to 400°F (200°C). Bake the focaccia for 20-25 minutes, or until the crust is golden brown and the inside is cooked through.
Let the focaccia cool slightly before slicing and serving. Enjoy warm with your favorite dips, spreads, or on its own!
Recipe Note
Tips:
Experiment with different herbs and toppings, such as sun-dried tomatoes, olives, or garlic.
To store leftovers, wrap the focaccia tightly in plastic wrap and keep it at room temperature for up to 2 days.
Reheat slices briefly in a toaster oven for a crispy texture.
Subscribe to our emails
Be the first to know about new collections and exclusive offers.