Seriously Delicious Gluten-Free Focaccia
Hey there, fellow food adventurers! If you're like me, you might have had a love-hate relationship with gluten-free bread. It's either amazing or… well, let's just say less than stellar, right? For years I felt like I was missing out on the simple joys of a good, crusty loaf. Then, I stumbled upon a method that seriously blew my mind. I'm talking about focaccia – that beautifully dimpled, olive-oil-drenched, flavorful bread that's practically begging to be devoured. And guess what? You absolutely *can* achieve that gorgeous, airy texture, even without gluten! Buckle up because this recipe is about to become your new best friend. Honestly, once you make it, you'll be hooked. I know I was. It's surprisingly easy, adaptable to whatever toppings you crave, and it fills the house with the most incredible aroma. Ready to get started?

Ingredients
For the Dough:
- 1 ½ cups (200g) Gluten-Free All-Purpose Flour Blend (ensure it has xanthan gum or a similar binder). Psst: If your blend doesn't have a binder, add 1 tsp of xanthan gum.
- 1 teaspoon (5g) granulated sugar
- 1 ½ teaspoons (6g) instant dry yeast
- 1 teaspoon (4g) salt
- 1 1/4 cups (295ml) lukewarm water (not too hot, think baby bottle temp!)
- 2 tablespoons (30ml) extra virgin olive oil, plus more for drizzling
For the Toppings (Get creative here!):
- 2 tablespoons (30 ml) extra virgin olive oil
- 1 teaspoon coarse sea salt
- Fresh rosemary sprigs (about 4-5, can be substituted with 1 tsp dried)
- Optional: Cherry tomatoes (halved, about 8-10), Kalamata olives (pitted, about 1/4 cup), or minced garlic (1 clove)
Instructions: Let's Get Baking!
- Bloom the Yeast: In a large bowl, whisk together your lukewarm water, sugar, and instant yeast. Let this sit for about 5-10 minutes until it gets a bit foamy - this means your yeast is happy and ready to go! This is important, so don't skip.
- Combine Dry and Wet: In the same bowl with the foamy yeast mixture, add your salt, gluten-free flour and 2 tablespoons of olive oil. Mix the ingredients together with a spatula and let stand for 5 minutes
- Mix the Dough: Using your spatula or the dough hook attachment on your stand mixer, mix the dough until it comes together in a sticky, shaggy ball. The dough will be wet and that is how it is supposed to be! It won't form a smooth ball like regular wheat dough, and that's totally okay. We are looking for a consistent sticky, wet batter. If you are mixing by hand, this might take about 5 minutes. Just scrape the sides as needed.
- First Rise – The Magic Hour: Drizzle about a tablespoon of olive oil in a clean bowl. Scrape the dough into the oiled bowl, flipping it once to ensure it's coated. Cover the bowl with plastic wrap or a damp towel. Let it rise in a warm, draft-free place for 1 hour, or even up to 1.5 hours. You're looking for it to roughly double in size.
- The Great Olive Oil Swirl: Lightly drizzle some more olive oil into a 9x13 inch baking pan or cast-iron skillet. After the first rise, gently *pour* the dough into your prepared baking pan. The key word here is pour!. Use a spatula to *carefully* spread the dough out to all the corners of the pan. If it doesn't fill all the way, don't worry. We'll fix that later.
- Second Rise and Dimples: Cover the pan again, this time with plastic wrap or a damp towel, and let the dough rise for about 30-45 minutes. While it rises, it's time to talk dimples! This is crucial for that focaccia-y texture. Now that it's puffed, use your finger to make indentions all over the dough. This is where the oil will pool and create that amazing texture.
- Add Your Toppings: Drizzle it generously with another 2 tablespoons of olive oil. then add a generous pinch of salt, followed by fresh rosemary sprigs. If you are adding tomatoes, olives, or garlic, now's the time.
- Bake it Up!: Preheat your oven to 425°F (220°C). Once it's fully preheated, carefully place the pan in the center rack. Bake for 20-25 minutes, or until the focaccia is golden brown and the edges are crispy.
- Cool and Enjoy: Once baked, carefully remove the focaccia from the oven and let it cool in the pan for a few minutes. Then, transfer it to a cooling rack. Drizzle with a bit more olive oil, if desired. Let it sit for about 10 mins before you slice in and serve your masterpiece!
Tips & Tricks
- Flour Power: Not all gluten-free flour blends are created equal. I've found that using a blend with a balanced mix of starches and flours tends to yield a lighter result. Experiment with different blends once you feel comfortable, or use mine and you can't go wrong.
- Flavor Bomb: Don't be shy with your toppings! Sun-dried tomatoes, roasted red peppers, caramelized onions – the possibilities are endless! Try adding some grated parmesan cheese before baking for a cheesy variation.
- Herb-tastic: If you don't have fresh rosemary, dried thyme or oregano work very well.
- Sweet Focaccia: For a sweet twist, try adding a sprinkle of cinnamon and sugar after it finishes baking, along with some fresh berries on the top.
- Make it Ahead: You can prep the dough a day ahead and let it make its first rise in the fridge, this will give it a deeper flavor. When ready, pull out 2 hours prior and follow the same steps.
- Don't Skimp on the Oil: Focaccia is all about that olive oil! Drizzling generously at each step contributes to the texture and flavor of this bread. Don't be afraid!

Recipe Card
Yields: 8-12 servings
Prep time: 20 minutes
Rise time: 1.5 to 2 hours
Cook time: 20-25 minutes
Ingredients
- 1 ½ cups (200g) Gluten-Free All-Purpose Flour Blend
- 1 teaspoon (5g) granulated sugar
- 1 ½ teaspoons (6g) instant dry yeast
- 1 teaspoon (4g) salt
- 1 1/4 cups (295ml) lukewarm water
- 2 tablespoons (30ml) extra virgin olive oil, plus more for drizzling
- 2 tablespoons (30 ml) extra virgin olive oil
- 1 teaspoon coarse sea salt
- Fresh rosemary sprigs, or dried herbs
- Optional: Cherry tomatoes, olives or garlic
Instructions
- Bloom the yeast with lukewarm sugar and water.
- Combine all the dry and wet ingredients. Mix, until shaggy and then let rest for 5 mins.
- Mix the dough until combined and scrape into oiled, clean bowl. Cover and rest for 1 hour or until doubled.
- Pour into a 9x13 in pan and let rest again for another 30 mins, then dimple
- Add toppings and bake at 425 degrees (220 Celcius) for 20-25 mins, until golden brown.
- Cut, serve and enjoy your delicious focaccia!
There you have it. This gluten-free focaccia recipe is a real winner for any event! It's simple enough with a few tips and tricks. And it's incredibly delicious and you can make it your own!. So go ahead, give it a try, and share a picture of your creation. Happy baking!
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