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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake for 30-35 minutes until it’s a beautiful golden brown.
- Remove from the oven and let cool for about 10 minutes. Drizzle with honey, slice, and enjoy.
- 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.
Tried this recipe?Let us know how it was!