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gluten_freeI've made Loopy Whisk's focaccia twice now and it has become my go-to focaccia bread. It has a crisp crust on all sides and a tender and chewy middle with an open crumb. I shove some sliced Kalamata and Castelvetrano olives in the top and they stay soft and don't dry out or burn in the oven and give the bread a nice salty/briny/greasy element.
I make it exactly as written and it looks just like the pictures. It instantly became my preferred method to make focaccia. Before I was routinely making Bakerita's focaccia bread in an 9 x 9 inch metal pan, and it was very good, but difficult to get out and the bottom never got crispy. Though it always crisped up nicely when rewarmed in the oven, so that's 100% down to the cooking method. There's nothing stopping me from making that recipe in a sheet pan except that it has rice flour in it, and I'm trying to cut back on my rice intake. The other focaccia bread that I've shared here before is Snixy Kitchen's focaccia, which did get crispy all the way around when I cooked in a 8 x 8 glass pan as it practically boiled in the oil, but it has to rise twice, and that really drags out the process.
Loopy Whisk's focaccia is rice-free and only rises once, in the pan. I put it in a quarter sheet pan lined with parchment paper, as recommended. I put that sheet pan on top of a heavy duty sheet pan that preheats along with the oven, and this helps give the bottom crust some extra heat and intensify the crunch. The dough expands to fill the sheet pan as it rises, then it shrinks away from the sides as it cooks, giving it a nice crust along the edge (unlike when made in a cake pan) and it literally slides right out of the pan.
All three of these focaccia breads taste great and, thanks to the psyllium husk, are very satisfying to chew. They're also easier to make than a loaf of bread, so if you've never made gluten-free bread before, but want to give it a try, this is a nice, low-stakes place to start. It helps a lot to have a stand mixer, and I do, but if you've got the verve, you can mix the dough by hand.
All three of these breads freeze well, too. I just wrap them in foil and stick them in a ziplock bag. Then when I want bread for dinner, I take out a portion and let it defrost on the counter before popping it in the oven to warm up. To reinvigorate the crisp of the crust, unwrap it first so it gets nice and toasty.
I make it exactly as written and it looks just like the pictures. It instantly became my preferred method to make focaccia. Before I was routinely making Bakerita's focaccia bread in an 9 x 9 inch metal pan, and it was very good, but difficult to get out and the bottom never got crispy. Though it always crisped up nicely when rewarmed in the oven, so that's 100% down to the cooking method. There's nothing stopping me from making that recipe in a sheet pan except that it has rice flour in it, and I'm trying to cut back on my rice intake. The other focaccia bread that I've shared here before is Snixy Kitchen's focaccia, which did get crispy all the way around when I cooked in a 8 x 8 glass pan as it practically boiled in the oil, but it has to rise twice, and that really drags out the process.
Loopy Whisk's focaccia is rice-free and only rises once, in the pan. I put it in a quarter sheet pan lined with parchment paper, as recommended. I put that sheet pan on top of a heavy duty sheet pan that preheats along with the oven, and this helps give the bottom crust some extra heat and intensify the crunch. The dough expands to fill the sheet pan as it rises, then it shrinks away from the sides as it cooks, giving it a nice crust along the edge (unlike when made in a cake pan) and it literally slides right out of the pan.
All three of these focaccia breads taste great and, thanks to the psyllium husk, are very satisfying to chew. They're also easier to make than a loaf of bread, so if you've never made gluten-free bread before, but want to give it a try, this is a nice, low-stakes place to start. It helps a lot to have a stand mixer, and I do, but if you've got the verve, you can mix the dough by hand.
All three of these breads freeze well, too. I just wrap them in foil and stick them in a ziplock bag. Then when I want bread for dinner, I take out a portion and let it defrost on the counter before popping it in the oven to warm up. To reinvigorate the crisp of the crust, unwrap it first so it gets nice and toasty.
no subject
Date: 2025-03-12 08:12 pm (UTC)no subject
Date: 2025-03-12 09:02 pm (UTC)Her breads are so good, and this one came out perfectly on the first try. I also really like her white bread loaf even though I can't seem to get it looking like hers despite multiple attempts.