Gluten-Free Sourdough Tiramisu Focaccia
Gluten-Free Sourdough Tiramisu Focaccia
Gluten-Free Sourdough Tiramisu Focaccia
Soft, sweet gluten-free sourdough focaccia infused with espresso, cocoa, and vanilla, soaked in a brown sugar espresso syrup and finished with a creamy espresso mascarpone topping and cocoa dusting.
Servings: 12
Tiramisu Focaccia Ingredients
½ cup gluten-free sourdough starter
2½ cups gluten-free 1:1 flour blend
2¼ teaspoons instant/quick-rise yeast
3 tablespoons granulated sugar
¾ teaspoon salt
1½ teaspoons espresso powder
2 tablespoons unsweetened cocoa powder
½ teaspoon cinnamon
1 large egg
¾ cup warm milk
¼ cup warm water
1 tablespoon olive oil
2 tablespoons melted butter, slightly cooled
1½ teaspoons vanilla
For the pan:
2–3 tablespoons olive oil
Tiramisu Focaccia Instructions
In a large bowl, whisk together the sourdough starter, warm milk, warm water, egg, olive oil, melted butter, sugar, and vanilla.
In a separate bowl, whisk together the gluten-free flour, yeast, salt, espresso powder, cocoa powder, and cinnamon.
Add the dry ingredients to the wet ingredients and mix until well combined. The dough will be thick and sticky.
Generously coat a 9×13-inch pan with olive oil. Transfer the dough to the pan and spread it evenly using oiled fingers.
Cover loosely and let the dough rest in a warm place for 20–30 minutes, until slightly puffy.
Preheat the oven to 400°F.
Drizzle the top of the dough with a little olive oil and use oiled fingertips to press deep dimples throughout the dough.
Bake for 22–28 minutes, or until the edges are golden and the center is cooked through.
Espresso Soak Ingredients
½ cup strong brewed coffee or espresso
3 tablespoons brown sugar
1 teaspoon vanilla
Pinch of salt
Espresso Soak Instructions
Combine the hot coffee or espresso, brown sugar, vanilla, and salt.
Stir until the sugar is completely dissolved.
Allow the baked focaccia to cool for about 10 minutes.
Brush the espresso mixture generously over the warm focaccia, making sure to get it into the dimples.
Mascarpone Cream Ingredients
8 ounces mascarpone, softened
¼ cup powdered sugar
1 teaspoon vanilla
½ cup heavy whipping cream
1 tablespoon cooled espresso
Mascarpone Cream Instructions
Beat the mascarpone, powdered sugar, and vanilla until smooth.
Add the heavy cream and whip until thick and fluffy.
Beat in the cooled espresso.
Allow the focaccia to cool completely before spreading the mascarpone cream evenly over the top.
Finish with a generous dusting of cocoa powder.
Nutrition Per Serving
Calories: ~315
Protein: ~5 g
Carbohydrates: ~32 g
Fat: ~16 g
Fiber: ~2 g
Serving size: 1 square (1/12 recipe)
