Gluten free focaccia bread, need we say more. This bread is absolutely delicious and the pesto gives this bread a wonderful taste and aroma. A quick and easy recipe to put together, this gluten free pesto focaccia is perfect for paninis. It is also a great alternative to plain rolls when entertaining.
Click here for our homemade pesto recipe.
For dairy free omit the pesto and follow the directions at the end of the recipe
Pesto Focaccia Bread
Preheat oven to 450 degrees.
In a separate glass bowl or measuring cup, combine yeast, sugar and warm water. Allow time for yeast to bloom.
Microwave potato until fork tender. Quarter potato and put through a ricer into a small bowl, discarding skin. If you do not have a ricer, carefully peel the warm potato and cut into small pieces. Using a wooden spoon, push pieces through the bottom of a small colander.
In a stand mixer or a large bowl, measure out the flour, xanthan gum and sea salt. If your flour blend does not contain xanthan gum, add an additional teaspoon of xanthan gum to the flour mix. Blend until well mixed.
Separate the egg yolk and white, adding the yolk to the stand mixer. Mix until well incorporated. Set whites aside for the moment.
Add riced potato to the stand mixer. Mix on low until well incorporated.
Add water/yeast mixture, oil and pesto to the stand mixer. On low, blend until all ingredients are well incorporated and the dough comes together.
With a hand mixer, whip egg whites until they form stiff peaks. Remove bowl from stand mixer and gently fold whites into the dough until well incorporated.
With greased hands, place dough onto 12 x 15 baking stone, a 15 round baking stone or a 9x13 baking sheet, covered with non-stick silicone sheet. Pat dough down until it is evenly spread onto stone, 1/8 - 1/4" thick.
Loosely cover dough with plastic wrap that has been sprayed with cooking spray, and set in a warm place and allow the dough to rise.
When dough has risen, bake in a 450 degree oven for 25-30 minutes or until the internal temperature of the bread reaches 180 degrees.
Place stone on a cooling rack and allow to cool for 10 minutes. Slide bread off of stone onto the cooling rack and allow to cool for an additional 30 minutes.
*For dairy free 4 tbsp of finley minced basil, 1 tbsp olive oil and 1/4 tsp minced garlic. Mix together in a small bowl and add according to pesto directions
For sandwiches or paninis, I have found that thicker focaccia is more successful, so I pat the dough to just 1/4" thick. For bread to go along with dinner or for dipping in olive oil, 1/8" thickness works well.
This Pesto Focaccia Bread recipe is gluten free, dairy free and vegetarian.