The Coziest Gluten-Free Comfort: My Go-To Herbed Focaccia

Okay, friends, let's talk about bread. Specifically, let's talk about that warm-from-the-oven, utterly irresistible kind of bread that makes you want to curl up on the sofa with a mug of tea. For too long, bread has been a bit of a tricky subject for me, and I know for many others living the gluten-free life. Honestly I remember the taste of store-bought gluten-free bread - it's been awful and I stopped buying it. But here's the good news - things have changed! Gluten-free bread is no longer relegated to dense, crumbly disappointments. I've finally perfected a recipe for a herbed focaccia that is the very definition of pillowy perfection: soft, airy, and infused with all those amazing flavors that make your heart sing. This isn't just good *for gluten-free*. This is just plain *good*.

I remember the first time I tried making gluten free bread. It was a total disaster! The dough was like cement, and the end result would have been more suitable for building a house than for eating. But I persevered, I experimented, and I'm so excited to finally share with you a recipe that never fails to make me feel like the bread queen of my kitchen (even if it's just for myself!). This focaccia is perfect for slicing into sandwiches, dunking into hearty soups, or simply enjoying on its own with a drizzle of olive oil. Prepare to be amazed!

Gather Your Ingredients:

Okay, let's get everything ready. Here's what you'll need for a focaccia that will have you singing its praises:

• 1 1/2 cups (360 ml) warm water (about 105-115°F/40-46°C) – It's super important it's warm, not hot, so that it activates the yeast. If the water is too hot it can kill your yeast.
• 1 teaspoon honey- or maple syrup both work perfectly fine!
• 2 teaspoons active dry yeast – Make sure it's fresh for the best rise!
• 3 cups (360g) gluten-free all-purpose flour blend- I recommend one with xanthan gum included for the best texture. If your blend doesn't include it, add 1 tsp xanthan gum.
• 1 teaspoon salt - Because bland bread is sad bread.
• 2 tablespoons olive oil, plus more for drizzling – Extra virgin, of course.
• 2 tablespoons of fresh herbs, finely chopped (I like a mix of rosemary, thyme, and oregano, but use whatever you love!) - Fresh herbs make a huge difference, but you can also use dried if that is what you have.
• Flaky sea salt for sprinkling – This is the secret to that restaurant-quality finish!

Let's Bake This Beautiful Bread!

Here is how it comes together friends:

1. Activate the Yeast: In a large bowl, combine the warm water and honey or maple syrup. Sprinkle the yeast over the top, give it a gentle stir. Let it sit for 5-10 minutes until it becomes frothy and bubbly. This is how you know your yeast is alive and kicking!
2. Mix It All Up: In that same bowl, add your flour, salt, and 2 tablespoons of olive oil. Mix everything together with a wooden spoon or spatula until it forms a sticky dough. This is a bit of a workout, to begin with, but it is worth it! Don't worry about getting it completely smooth, just make sure everything is combined.
3. First Rise: Cover the bowl of the dough with plastic wrap or a damp clean kitchen towel and place it in a warm spot for 1 -1.5 hours, or until it has about doubled in size. This can take a bit longer on colder days, but it will happen! Use a proofing box if you have one.
4. Prep the Pan: Grease a 9x13 inch baking pan with olive oil, ensuring that the bottom and sides are well coated. I like to use parchment paper underneath to prevent the bread from sticking to the pan.
5. Form the Focaccia, almost there!: Gently pour the dough into the prepared pan. Using your fingers, gently spread the dough to fill the pan. It doesn't have to be perfect, a few uneven pockets are part of the charm!
6. Dimple Power!: Here's the best part. Use your fingertips to create dimples all over the surface of the dough. These little pockets are where the olive oil and herbs will gather, creating little flavor bombs.
7. Infuse with Flavor: Drizzle generously with more olive oil and sprinkle the chopped fresh herbs all over the top. Finish with a generous dose of flaky sea salt. It might seem like a lot, but trust me, it's what will make this focaccia amazing!
8. Second Rise: Cover the pan loosely with plastic wrap and let the dough rest again for about 30 minutes in a warm spot. This will allow the dough to puff up a bit more.
9. Bake: Preheat your oven to 400°F (200°C). Bake for 20-25 minutes, or until the focaccia is golden brown and sounds hollow when tapped. If you want to be really thorough, you can use a thermometer to make sure that the internal temperature is around 200-210°F (93-98°C).
10. Cool and Enjoy: Let the focaccia cool in the pan for a few minutes before transferring it to a wire rack to cool completely. It's incredibly hard to resist it when it comes straight from the oven, though - feel free to cut a piece off and taste it, I won't judge!

And there you have it: a beautiful, gluten-free focaccia that's going to wow you every time. It's a labor of love, yes, but one that's totally worth it. Happy baking, my friends! I think that a good quality baking sheet will be extremely helpful for this recipe and for all kinds of baking. Enjoy!