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Easy & Amazing Gluten-Free Focaccia: The Best Recipe

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?

Golden gluten-free focaccia with rosemary, salt, and olive oil.

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!

  1. 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.
  2. 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
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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!
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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

  1. Bloom the yeast with lukewarm sugar and water.
  2. Combine all the dry and wet ingredients. Mix, until shaggy and then let rest for 5 mins.
  3. Mix the dough until combined and scrape into oiled, clean bowl. Cover and rest for 1 hour or until doubled.
  4. Pour into a 9x13 in pan and let rest again for another 30 mins, then dimple
  5. Add toppings and bake at 425 degrees (220 Celcius) for 20-25 mins, until golden brown.
  6. 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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