About This Recipe
There's something deeply satisfying about pulling a hot, dimpled focaccia from the oven — especially when it's completely gluten-free. This version gets its signature chewy crumb from eggs and olive oil doing the heavy lifting that wheat flour usually handles, with a touch of honey rounding out the savoury notes.
Canadian home cooks have embraced this recipe because it delivers all the rustic charm of Italian focaccia without the gluten, making it a reliable showstopper for dinner parties and weekend family dinners alike.
Tips for the Best Gluten-Free Focaccia
Traitez cette préparation comme une pâte épaisse plutôt qu'une pâte traditionnelle — c'est tout à fait normal dans la boulangerie sans gluten. Ne sautez jamais la gomme xanthane ; elle remplace le gluten. Pressez vos doigts fermement dans la pâte levée pour créer ces empreintes caractéristiques avant de garnir et enfourner.
What to Serve With It
This focaccia is at its best alongside hearty Canadian comfort food. Serve it warm with a bowl of tomato soup, alongside a slow-cooked beef stew, or as a side to roast chicken. A drizzle of good olive oil and a sprinkle of fresh rosemary on top elevates it further.
Storage & Reheating
Store cooled focaccia in an airtight container at room temperature for up to two days, or refrigerate for up to four. Reheat slices in a toaster or oven — toasting is essential for restoring the crispy crust that defines this bread.
