If there’s one type of bread I could eat for breakfast, lunch, snacks, dinner, and even as midnight treat, it’s definitely focaccia. This classic Italian flatbread is soft and pillowy, with a golden crust and mouthwatering flakes of salt.
I’ve conducted several tests to replicate its signature texture in a gluten-free version. And several taste-sessions, too. I will never forget the first focaccia I baked - hard, crunchy, and nothing like the soft, pillowy bread I remembered. The best results came from using legume flours. Both chickpea and lentil flours worked wonderfully, delivering great structure.
Take your time mixing this dough, and enjoy the satisfying process of poking little holes in the surface with fingers greased in oil. These dimples will then transform into the most flavorful bites.
Focaccia can be served as bread, sliced for sandwiches, or (in true Italian style) paired with a glass of wine and a cheese board for an aperitivo.
Let’s see the recipe in detail.
