Gluten Free Tomato and Leek Focaccia
The moment I discovered how to make Gluten Free Tomato and Leek Focaccia, it felt like opening a door to a world of warm, comforting flavors that just envelop you. I remember the first time I baked this delightful bread; the aroma of fresh tomatoes and leeks wafting through my kitchen brought everyone running, eager to taste. It was summer, the sun was shining, and the vibrant colors of the cherry tomatoes against the golden-brown crust were just too tempting.
Every bite of this focaccia is a journey—soft, fluffy, and bursting with flavor. My friends and family couldn’t believe it was gluten-free! The combination of the active dry yeast and xanthan gum creates an incredible texture that rivals traditional focaccia. I often find myself reminiscing about that special day, and it never fails to make me smile. It’s the perfect dish to serve at gatherings or simply enjoy at home with a drizzle of olive oil.
As I make this Gluten Free Tomato and Leek Focaccia again, I can almost hear the laughter and joyous chatter of my loved ones. It’s more than just a recipe; it’s a way to connect and share delicious moments. Whether you’re celebrating a summer picnic or a cozy evening indoors, this focaccia will undoubtedly elevate your meal.
Recipe Snapshot
60 mins
0 mins
0 mins
Medium
180 kcal
3 g
Gluten-Free
5 g
Oven, Mixing Bowl, Baking Sheet, Chef’s Knife, Frying Pan
What’s Great About This Gluten Free Tomato and Leek Focaccia
It’s Gluten-Free, Yet Delicious!
When people hear gluten-free, they often think of a compromise in flavor. But this Gluten Free Tomato and Leek Focaccia defies that stereotype. The combination of ingredients like gluten-free all-purpose flour and yeast gives it a texture that’s both light and chewy, with no blandness in sight.
Fresh Ingredients Make a Difference
The freshness of the cherry tomatoes and leeks adds a burst of flavor that’s hard to replicate with dried herbs. You can taste the difference when you bite into this focaccia, and it’s a reminder that using quality ingredients elevates any dish.
Easy to Make
Even if you’re a beginner in the kitchen, this focaccia is easy to whip up. With just a few steps and a little patience, you’ll have a stunning loaf that looks like it came from a bakery. It’s perfect for aspiring chefs who want to impress their friends!
Versatile for Any Occasion
This focaccia is not just for special occasions. It can be served as an appetizer, side dish, or even as a delightful snack with dips. Pair it with your favorite soup or salad, and it becomes a wholesome meal.
Perfect for Sharing
There’s something heartwarming about breaking bread together. This focaccia is perfect for gatherings with friends and family. It’s a bread that brings people together, making every occasion feel more special and memorable.
Shopping List for Gluten Free Tomato and Leek Focaccia
When crafting the perfect Gluten Free Tomato and Leek Focaccia, the ingredients are essential. Each plays a role in achieving that fluffy texture and rich flavor. The key players here are gluten-free all-purpose flour, which serves as the backbone; yeast, adding the perfect rise; and fresh tomatoes and leeks that bring brightness to each bite. Let’s gather these ingredients and get started!
- 1½ cups (360 grams) warm water (105°F/41°C to 110°F/43°C) – The warm water activates the yeast for a good rise.
- 4 teaspoons (16 grams) granulated sugar, divided – Sweetens the dough and feeds the yeast.
- 1 (0.25-ounce) package (7 grams) active dry yeast – The leavening agent that gives the focaccia its rise.
- 3 cups (465 grams) gluten-free all-purpose flour – The main ingredient that gives structure.
- 2 tablespoons (11 grams) dry milk – Increases protein content without affecting moisture.
- 4 teaspoons (12 grams) kosher salt – Enhances flavor.
- 1 tablespoon (9 grams) xanthan gum – Helps bind the gluten-free flour.
- 1¼ teaspoons (6.25 grams) baking powder – Adds additional lift.
- ¼ cup (57 grams) plus 2 tablespoons (28 grams) olive oil, divided – Provides moisture and flavor.
- 1 cup (140 grams) cherry or grape tomatoes, halved – Adds juiciness and sweetness.
- 1 tablespoon (3 grams) minced fresh oregano – Adds a fresh herbaceous note.
- ¼ teaspoon ground black pepper – A hint of spice.
- 3 tablespoons (15 grams) sliced leek (white and light green parts only) – Adds a mild onion flavor.
- Garnish: flaked sea salt, chopped fresh oregano – Enhances presentation and flavor.
Gluten Free Tomato and Leek Focaccia Instructions
Making this Gluten Free Tomato and Leek Focaccia is a rewarding experience. Follow these steps to create your masterpiece. From mixing to baking, you’ll enjoy every moment of this culinary adventure!
- In a small bowl, combine 1½ cups (360 grams) warm water, 1 teaspoon (4 grams) sugar, and yeast. Let stand until foamy, about 5 to 10 minutes. This step is crucial as it activates the yeast, ensuring your bread rises beautifully.
- In the bowl of a stand mixer fitted with the paddle attachment, beat flour, dry milk, kosher salt, xanthan gum, baking powder, and remaining 3 teaspoons (12 grams) sugar at low speed just until combined. This mixture is the foundation of your dough.
- Add the yeast mixture and ¼ cup (57 grams) oil to the bowl. Beat at medium speed until combined and elastic, about 5 minutes. The dough will be soft, sticky, and a bit thick, resembling a muffin batter.
- Cover the bowl and let the dough rest at room temperature for about 30 minutes. Though it won’t fully rise, you’ll see it puff up slightly, indicating that the yeast is active.
- Generously spray a 13×9-inch baking pan with cooking spray and line it with parchment paper; spray the parchment as well. This prevents the focaccia from sticking and makes for easy removal.
- Transfer the dough to the prepared pan. Using wet hands, carefully spread and press the dough toward the edges of the pan in an even layer. This gentle handling ensures the dough retains its air bubbles.
- Dimple the surface of the dough with your fingers, creating pockets for the toppings to sit in. Cover and let it stand again for another 30 minutes.
- Position your oven rack in the center and preheat to 400°F (200°C). This ensures an even bake.
- Drizzle the remaining 2 tablespoons (28 grams) oil over the dough. Top with tomatoes, oregano, and pepper. The toppings add flavor and color, making your focaccia visually appealing.
- Place the pan in the oven and immediately reduce the temperature to 375°F (190°C). Bake until the top is puffed, about 20 minutes. The change in temperature helps achieve a golden crust.
- Carefully top the focaccia with leek and bake until golden, about 10 minutes more. The leeks will caramelize slightly, adding depth of flavor.
- Let the focaccia cool in the pan for 10 minutes. Gently remove it from the pan and place on a wire rack. This cooling period allows the bread to set, making it easier to slice.
- Serve the focaccia warm, or let it cool completely before storing. It can be stored in an airtight container for up to 3 days, although I doubt it will last that long!
Things Worth Knowing
- Watch the dough closely: The texture should be soft and slightly sticky, which is normal for gluten-free dough.
- Be patient: Allowing the dough to rest is crucial for developing flavor and texture.
- Use wet hands: It helps in handling the sticky dough without it sticking to your hands.
- Oven temperatures matter: Ensure your oven is properly preheated to achieve the best crust.
- Don’t skip the dimples: They not only look great but also help the toppings to adhere better.
Make It Your Own
This Gluten Free Tomato and Leek Focaccia is incredibly versatile, and there are many ways you can personalize it to suit your taste. Here are some tips to inspire you!
- Add Cheese: Feel free to sprinkle some grated cheese over the topping before baking for a cheesy twist.
- Herb Variations: Try different herbs like rosemary or thyme along with the oregano for added flavor.
- Vegetable Toppings: Experiment with other toppings such as olives, sun-dried tomatoes, or bell peppers.
- Spicy Kick: If you love heat, sprinkle some red pepper flakes on top before baking.
- Storage: Let the focaccia cool completely before storing in an airtight container.
- Freezing: This focaccia can be frozen for up to 2 months. Thaw and reheat before serving.
- Serving Suggestions: Serve it with a side of olive oil for dipping or pair it with a fresh salad.
Accompaniments for Gluten Free Tomato and Leek Focaccia
Serving this Gluten Free Tomato and Leek Focaccia is an art in itself! Here are some delightful ways to enjoy it:
- With Dips: Serve warm with a side of olive oil, balsamic vinegar, or your favorite dips.
- As a Side: Perfect as a side dish for soups and salads, adding some heft to your meal.
- For Brunch: Enjoy it alongside eggs and fresh fruit for a delightful brunch option.
- Picnic Perfect: Slice into squares and bring along for a picnic; it’s easy to transport and great for sharing.
- Seasonal Pairing: In summer, enjoy it with fresh salads and grilled vegetables; in winter, it pairs beautifully with hearty soups.
- For Gatherings: Impress your guests at gatherings or parties by serving this focaccia as part of a charcuterie board.
FAQ
Conclusion
This Gluten Free Tomato and Leek Focaccia is not only a triumph in gluten-free baking but also a testament to how delicious and satisfying gluten-free can be. I encourage you to try this recipe for yourself; your family and friends will be amazed at how delightful it is. It’s a fantastic way to introduce more flavor into your meals, and I promise it won’t disappoint!
Gluten Free Tomato and Leek Focaccia
Ingredients
Equipment
Method
- In a small bowl, combine 1½ cups (360 grams) warm water, 1 teaspoon (4 grams) sugar, and yeast. Let stand until foamy, 5 to 10 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, beat flour, dry milk, kosher salt, xanthan gum, baking powder, and remaining 3 teaspoons (12 grams) sugar at low speed just until combined.
- Add the yeast mixture and ¼ cup (57 grams) oil. Beat at medium speed until combined and elastic, about 5 minutes.
- Cover and let stand at room temperature for 30 minutes.
- Generously spray a 13x9-inch baking pan with cooking spray. Line pan with parchment paper; spray parchment.
- Transfer dough to prepared pan. Using wet hands, carefully spread and press dough toward edges of pan in an even layer.
- Using your fingers, dimple the surface. Cover and let stand for 30 minutes.
- Position oven rack in center of oven. Preheat oven to 400°F (200°C).
- Drizzle remaining 2 tablespoons (28 grams) oil over dough. Top with tomatoes, oregano, and pepper.
- Place pan in oven, and immediately reduce oven temperature to 375°F (190°C). Bake until top is puffed, about 20 minutes.
- Carefully top with leek. Bake until focaccia is golden, about 10 minutes more.
- Let cool in pan for 10 minutes. Remove from pan, and place on a wire rack.
- Serve warm, or let cool completely.
Notes
- Tip: Be sure to use gluten-free all-purpose flour for this recipe.
- Tip: Adding dry milk increases the protein content of the dough.
- Tip: Xanthan gum helps bind and stabilize the dough.
