
Gluten-Free Focaccia: More Than Just Bread, It's a Hug on a Plate
You know, I've always been a carb lover at heart, and when I went gluten-free, the hunt for truly satisfying bread was… well, let's just say it was an adventure. So many options were dry, crumbly, or just…sad. But focaccia? Ah, that's where things changed. Focaccia, with its lovely olive-oily dimples and herby fragrance, felt like the perfect canvas to start with on my gluten-free exploration. And after a LOT of experimenting (a.k.a., some kitchen mess and a few burnt bottoms), I landed on this recipe. It's quick enough for a weeknight, impressive enough for guests and, most importantly, tastes like *real* good bread. This recipe has become my go-to whether I need something to accompany a simple salad, a last-minute pizza base, or just a little something to nosh on. Trust me, you are going to love it.
What You Will Need:
- 1 ½ cups (180g) gluten-free all-purpose flour blend (make sure it has xanthan gum in it if not add 1 tsp )
- 1 teaspoon rapid-rise/instant yeast
- 1 teaspoon fine sea salt
- 1 tablespoon granulated sugar
- 1 1/4 cups (300ml) lukewarm water (around 100-110°F or 38-43°C)
- 3 tablespoons good quality extra-virgin olive oil, plus more for drizzling
- Flaky sea salt for sprinkling
- Optional toppings: Fresh rosemary sprigs, garlic cloves, sun-dried tomatoes, olives
Let's Get Baking! Step-by-Step:
- Activate the Yeast: In a large mixing bowl, whisk together the lukewarm water and the sugar. Sprinkle the yeast over the top. Let this sit for 5-10 minutes until it starts to froth. This is how you know the yeast is alive and ready to party! If it doesn't foam move on to the next step anyways, sometimes it just doesn't like to froth and is still good.
- Mix the Dry Ingredients: In the same bowl add in the gluten-free flour and the salt. Whisk the flour and salt together to get it nicely combined.
- Combine Wet & Dry: Add the 3 tablespoons of olive oil to the wet ingredients. Now, using a wooden spoon or a sturdy spatula, gradually stir in the dry ingredients into the wet ingredients until a shaggy dough forms. At this point, the dough will likely be quite wet and sticky (that's exactly what you want for focaccia!). Don't over mix! It will get better as it sits.
- First Rise: Cover the bowl of sticky dough with plastic wrap (or a reusable cover) and allow it to rest at room temperature for at least 1 hour or up to 2 hours. It will become a bit less sticky and will increase in size. This is kind of like the first yawn and stretch of the dough.
- Prepare the Pan: Line a 9x13 inch baking pan with parchment paper. Using a silicone spatula, gently scrape the dough into the pan. At this point, the dough will be spread out thinly over all the pan. It won't cover it all and that's ok.
- Drizzle & Dimple: Generously drizzle the top of the dough with olive oil and now for the fun part: Use your fingertips to create deep dimples all over the surface of the dough. It should be spread evenly into all the corners of the pan and that will create even more dimples.This not only looks beautiful but also creates those lovely pockets for the olive oil to seep into, making the bread delightfully crispy. Imagine you are giving the dough a mini massage! You can sprinkle with toppings then
- Second Rise: Cover the prepared pan with plastic wrap and let the focaccia rise for another 30 minutes, it won't rise a huge amount like the first rise. Preheat your oven to 400°F (200°C)
- Bake: Once the proofing is complete, sprinkle the dough generously with flaky sea salt and place the pan into the oven to bake for 20-25 minutes, or until the top is golden brown and the bottom sounds hollow when you tap on it. Baking times may vary so keep an eye until you are happy with the colour and texture.
- Cool & Serve: Remove the focaccia from the oven and allow it to cool for at least 10 minutes in the pan and then use the parchment to take it out completely and put it on a cooling rack. Use a sharp knife or pizza cutter to cut into desired slices and serve warm from the oven or let cool. It is perfect for snacks, as a side dish, or even as a base for mini pizzas.
Tips & Tricks to Make Your Focaccia Fabulous
- Flavor Boost: Don't feel limited to just rosemary and sea salt. Get creative! Try adding roasted garlic cloves, caramelized onions, a scattering of different fresh herbs or even a little bit of parmesan cheese to the dough before baking.
- Herbs for Days: If you don't have fresh rosemary, try dried herbs like oregano or Italian seasoning.
- Make It Dairy-Free: This recipe is easily made dairy-free by simply using a good-quality non-dairy olive oil. Be generous with that extra virgin oil!
- Overnight Rise: For an even more pronounced flavour do the first rise in the fridge overnight and take it out an hour before baking to come to room temp.
- Reheat Tips: If you have leftovers (unlikely, but just in case!), just pop a slice or two in a toaster oven for a few minutes. The edges will get beautifully crisp again.
- Don't Rush: The rising process is crucial for light fluffy focaccia. Don't cut it short.
- Sticky is Good: Do not be tempted to add more flour. The dough is sticky and that's what you want. It's easier to deal with when it's spread in the pan.

Struggling with Gluten-Free Meals? Get 300 Easy & Delicious Recipes to Transform Your Kitchen! 🍽️
Say goodbye to tasteless, complicated meals! This **expert-approved cookbook** gives you **300 mouthwatering gluten & dairy-free recipes, meal plans, and chef-level tips** to make every meal safe, easy, and incredibly tasty.
Recipe Card
Gluten-Free Focaccia
A delightful and simple recipe for fluffy, delicious gluten-free focaccia.
- Prep Time: 15 minutes
- Rise Time: 1.5-2.5 hours
- Bake Time: 20-25 minutes
- Total Time: Approximately 2.5-3 hours
Ingredients:
- 1 ½ cups (180g) gluten-free all-purpose flour blend (with xanthan gum)
- 1 tsp rapid-rise/instant yeast
- 1 tsp fine sea salt
- 1 tablespoon granulated sugar
- 1 1/4 cups (300ml) lukewarm water
- 3 tablespoons extra-virgin olive oil, plus extra for drizzling
- Flaky sea salt, for sprinkling
- Optional toppings: Fresh rosemary, garlic, sun-dried tomatoes, olives
Instructions:
- In a large bowl, combine warm water, sugar and yeast. Let sit for 5-10 minutes until foamy.
- Mix in oil, then add the flour and salt, combine into a shaggy wet dough.
- Cover bowl and let rise for 1-2 hours.
- Line a 9x13 inch pan with parchment and scrape in the dough.
- Drizzle with oil and dimple all over with your fingertips.
- Add desired toppings.
- Cover and let rest for 30 minutes.
- Preheat oven to 400°F (200°C), sprinkle with sea salt.
- Bake for 20-25 until golden.
- Cool for 10 minutes and enjoy!
Product Recommendations:
For this recipe, you might find a few handy tools helpful: a good quality large mixing bowl to get everything mixed up. A sturdy 9x13 inch baking pan is also helpful to have. Using high quality extra-virgin olive oil not only tastes delicious but it helps with the texture of the loaf too.

Okay, my friend, I'm officially hungry again and ready to make another batch of this amazing gluten-free focaccia. I hope you love it as much as I do. Let me know how it turns out for you! Share your topping creations, too; I'm always looking for inspiration! Happy baking!
0 Comments