This Gluten-Free Tomato and Leek Focaccia bakes up just as airy, chewy, and pillowy as the original. Focaccia is a perfect vehicle for most any topping you like, but we stuck to classic flavors with this gluten-free version.
Gluten-Free Tomato and Leek Focaccia
- 1½ cups (360 grams) warm water (105°F/41°C to 110°F/43°C)
- 4 teaspoons (16 grams) granulated sugar, divided
- 1 (0.25-ounce) package (7 grams) active dry yeast*
- 3⅓ cups (465 grams) gluten-free all-purpose flour (see Notes)
- 2 tablespoons (11 grams) dry milk (see Notes)
- 4 teaspoons (12 grams) kosher salt
- 1 tablespoon (9 grams) xanthan gum (see Notes)
- 1¼ teaspoons (6.25 grams) baking powder
- ¼ cup (57 grams) plus 2 tablespoons (28 grams) olive oil, divided
- 1 cup (140 grams) cherry or grape tomatoes, halved
- 1 tablespoon (3 grams) minced fresh oregano
- ¼ teaspoon ground black pepper
- 3 tablespoons (15 grams) sliced leek (white and light green parts only)
- Garnish: flaked sea salt, chopped fresh oregano
- 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 yeast mixture and ¼ cup (57 grams) oil. Beat at medium speed until combined and elastic, about 5 minutes. (Dough will be soft and sticky, almost resembling a thick muffin batter, but should hold together in a ball when you scrape the sides of the bowl.) Cover and let stand at room temperature for 30 minutes. (Dough will not fully rise but should puff .)
- Generously spray a 13×9-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 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. Store in an airtight container for up to 3 days.
*We used Red Star® All-Natural Active Dry Yeast.
There are many varieties and blends of gluten-free flours; gluten-free all-purpose
flour is different from a gluten-free cup-for-cup substitution, which does not work well for yeasted products. Be sure to use gluten-free all-purpose fl our for this recipe.
Adding dry milk to a gluten-free dough increases the protein content of the dough
without impacting moisture level and doesn’t add a noticeable flavor.
Xanthan gum is added to help bind and stabilize the dough.
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