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gluten-free winter focaccia with pears pistachios and rosemary

Gluten-free Winter Focaccia With Pear, Pistachio, & Rosemary

This easy gluten-free winter focaccia recipe is the perfect low-key way to celebrate Yule. Topped with pear, pistachios, and rosemary, it’s a fun seasonal recipe.
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Servings: 10
Course: Bread
Ingredients Method Notes

Ingredients
  

  • 1 ¼ cups lukewarm water
  • 4 tablespoons olive oil
  • 21 grams (1 tablespoon) honey*
  • 13 grams (1 tablespoon) instant yeast
  • 255 grams (2 ¼ cups) gluten-free flour**
  • 1 ½ teaspoon baking powder
  • 1 ⅛ teaspoon salt
For Topping
  • 2 tablespoons olive oil
  • 2-4 tablespoons fresh rosemary
  • 1 pear cored and thinly sliced
  • 2 tablespoons roughly chopped salted pistachios
  • Flaky sea salt
For Serving
  • Ginger honey or regular honey

Method
 

  1. In a small bowl, add the warm water, yeast, sugar, and olive oil. Stir to combine. Let the yeast mixture sit for about 5-10 minutes, or until the yeast is activated and the mixture looks foamy on top.
  2. In the bowl of a stand mixer fitted with the paddle attachment, stir together flour, salt, and baking powder. Pour the yeast mixture over the dry ingredients and mix on low speed for 5 minutes to fully saturate the flour. The dough will look more like a thick batter at this stage.
  3. Cover the bowl with a clean dish towel and place it somewhere warm to rise for about 40 minutes or until it has doubled in size.
  4. Preheat the oven to 375° F and line a quarter-size (9” x 13”) baking sheet with parchment paper. Drizzle a bit of olive oil on the parchment paper to help the bottom of the focaccia crisp up while baking.
  5. Gently guide the dough/batter onto the prepared baking sheet. You want to deflate it as little as possible. Drizzle it with a tablespoon of olive oil and, using the tips of your fingers, gently press it into a rectangle or oval about ¾-inch thick. You want some nice, deep indentations throughout so be firm but gentle.
  6. Drizzle with the remaining tablespoon of olive oil and then top with the sliced pears, chopped pistachios, and rosemary. Finish by sprinkling with a bit of salt.
  7. Bake for 30-35 minutes until it’s a beautiful golden brown.
  8. Remove from the oven and let cool for about 10 minutes. Drizzle with honey, slice, and enjoy.
  9. It’s best eaten the day it’s made but it will store for a couple of days at room temperature in an airtight container.

Notes

*You can use sugar or maple syrup in place of the honey to make it vegan.
**I used Bob’s Red Mill Gluten-free 1:1 Baking Flour. I haven’t tested this recipe with any other gluten-free flour alternatives. However, I know that Target’s Good & Gather Gluten Free Flour Blend is very similar to Bob’s Red Mill and should work well. I’d suggest avoiding bean-based flours as they’ll likely be too dense and heavy.

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