I found the most amazing focaccia recipe from Recipe Tin Eats then adapted this from there. So if you want a gluten-based focaccia, go check it out. Otherwise, here’s the gluten-free version.
Ingredients
1 2/3 cups gluten-free flour (make sure it has xanthan gum, I used Sobato)
4 tsp white sugar
1 1/4 tsp salt
1 1/2 tsp instant / rapid rise yeast
1 1/2 tsp baking powder
1 1/4 cup very warm water (~40℃ ) (or more water - you want to make the dough more like a thick paste than a dough because gluten-free flour sucks up a heap of water)
1 1/2 tbsp extra virgin olive oil
1/2 cup (packed) boiled and mashed potato. Whaaaa??? Yea this is the secret ingredient that makes it super moist and springy.
Method
You’re going to need a good 4 hours for this one. The key is letting it rest for longer than normal flour to allow the yeast and baking powder to work their magic.
Make mashed potato: Peel potato, cut into chunks and boil until you can stick a fork easily through. Around 10 – 15 mins. Drain then whizz up like baby food - super smooth. Don’t use a masher, use a stick blender or similar. Chuck in the fridge to cool for 10 mins.
Mix Dry: Place flour, salt, sugar, baking powder and yeast in a large bowl and mix with a spatula.
Add Wet: Make a well in the centre, then add olive oil and water. Mix with spatula until you can no longer see flour. Dough should be quite sloppy, like a thick paste. Add more water if needed.
Add Potato: Add mashed potato. Using a folding motion, start mixing it through using the spatula. Smoosh it along the walls of the bowl and back into the dough to get it fully mixed. It won’t look like a ball as other doughs do, it will look just like a splat in the bowl.
Rise 1 - 1 hour: Cover bowl then put in a warm place (30°C) for 1 hour. I put mine on a cooled induction oven top (ok to place my hand on it) or you can put it in a 50°C preheated oven that then cools down. Leave the door open.
Fold dough: Get another large bowl, drizzle with 2 teaspoons of olive oil then use your hands to smear it around the bowl. Splat dough in, then fold the edges of the dough into the centre six times. Shape into a ball-ish splat and cover.
Rise 2 - 1 hour: Put it back on the cooled (but still warm) induction stovetop or in the cooled (but still warm) oven.
Prepare pan: Use a 26.5 x 20 x 5 cm metal non-stick or glass pan. Place baking paper on the bottom (man this stuff is sticky!) and smear the walls with oil.
Put dough in pan: Splat dough into prepared pan. Stretch and pull to fill the base as best you can (itʼs an elastic dough so a bit stubborn!), and get the surface roughly level. Itʼs ok if itʼs bumpy, it will smooth out later.
Rise 3 - 1 hour: Cover pan, then put it back in the warm spot
Preheat oven: Preheat oven to 220°C, and set a rack on middle shelf. Preheat for at least 15 mins for best results.
Toppings: Poke using your knuckles to make the iconic dimples, shake over olive oil, add other toppings (olives, garlic, rosemary whatever) and lots of salt.
Cook! For 25 – 30 minutes until the top is deep golden and lightly crisp, while the sides are fried and crusty.