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Easy & Fluffy Gluten-Free Herbed Focaccia Recipe

Gluten-Free Herbed Focaccia Bread

Golden brown gluten-free focaccia, herbed and salted, on wood.

Okay, friend, let's talk about the magical world of gluten-free baking! If you're anything like me, diving into gluten-free recipes can sometimes feel like entering another dimension. So many questions! So much potential for… well, let's just say 'unconventional' textures. But fear not, because today, I'm sharing a recipe that has become a total game-changer in my kitchen: Easy Gluten-Free Herbed Focaccia Bread.

This isn't your average, crumbly gluten-free loaf. No, no. This focaccia is fluffy, airy, and has that perfect chewy crust that'll make you wonder if it's really gluten-free. I remember the first time I made it; I was so skeptical, bracing myself for a dense, brick-like result. Instead, the whole apartment filled with this incredible aroma of rosemary and warm bread, and when we finally cut into it, it was just... pure joy! Honestly, this recipe has become a staple— it's perfect for dipping in olive oil, serving alongside a big salad, or even just enjoying warm from the oven. Are you ready to embark on a gluten-free baking adventure that doesn't involve any stress? Let's do this!

Ingredients

  • 1 ½ cups warm (not hot!) water (about 105-115°F)
  • 2 teaspoons active dry yeast (you can also use instant yeast, skip the proofing step)
  • 1 teaspoon sugar (helps the yeast get going)
  • 1 tablespoon olive oil, plus more for drizzling
  • 3 cups gluten-free all-purpose flour blend (make sure it has xanthan gum in it, or add 1 teaspoon of xanthan gum separately)
  • 1 teaspoon salt
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder
  • Flaky sea salt, for sprinkling

Instructions

  1. Proof the Yeast: In a large bowl, whisk together the warm water, yeast, and sugar. Let it sit for 5-10 minutes, or until the mixture becomes foamy. This shows that the yeast is alive and ready to work its magic. If it doesn't foam, the water might be too hot or your yeast could be inactive – time for a fresh batch!
  2. Combine Wet and Dry: Add the olive oil to the yeast mixture. In a separate bowl, whisk together the gluten-free flour, salt, rosemary, thyme, and garlic powder. Gradually add the dry ingredients to the wet ingredients, mixing on low speed with a stand mixer fitted with a dough hook attachment or using a wooden spoon. It'll start looking like a shaggy dough – don't worry, that's normal.
  3. Knead Briefly: For gluten-free dough, "kneading" is more like working it to bring the dough together. If you are using your stand mixer, mix for 2-3 minutes or hand kneed for the same time. The dough will be sticky, that's okay!
  4. First Rise: Lightly grease a clean bowl with olive oil. Transfer the dough to the greased bowl, turning it to coat. Cover with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1 - 1.5 hours, or until it has nearly doubled in size. This is the magic time where the gluten-free dough starts to become beautifully airy.
  5. Prepare the Baking Pan: While the dough is rising, prepare a 9x13 inch baking pan. Line with parchment paper, and lightly drizzle olive oil on the bottom of the pan.
  6. Transfer Dough: Once the dough has risen, gently deflate it using a spatula or spoon directly onto the prepared pan ensuring the parchment paper is in the pan
  7. Second Rise: Drizzle lightly with more Olive oil and lightly dimple the surface of the dough with your finger tips. Cover with plastic wrap or a damp kitchen towel and let sit another 30-45 min.
  8. Preheat the Oven: While the dough goes through its second rise, preheat your oven to 400°F (200°C).
  9. Bake: Sprinkle the top of the focaccia dough with flaky sea salt and bake for 25-30 minutes, or until the top is golden brown and the edges are nicely crisp. A gentle tap on the bottom should sound hollow.
  10. Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps for it to hold together well while cutting.

Tips & Tricks

  • Flour Blend is Key: Not all gluten-free flour blends are created equal. For this recipe, I recommend using a blend that includes rice flour, tapioca starch, and potato starch. I use Bob's Red Mill Gluten-Free 1-to-1 Baking Flour, it has xanthan gum which will help achieve the right texture of the dough.
  • Herb Customization: Feel free to experiment with your herb preferences. Fresh rosemary and thyme are fantastic, as is a sprinkle of dried oregano, or even some red pepper flakes for a little kick!
  • Add some flavor: Drizzle the top with some balsamic vinegar glaze!
  • Make it Cheesy: Sprinkle some grated Parmesan or mozzarella cheese on top of the dough before baking for a cheesy version.
  • Troubleshooting Sticky Dough: Don't be afraid to lightly flour your hands and the surface when working with the dough. It may seem unmanageable at first but it will come together well.
  • Olive Oil is your Friend: Don't skimp on the olive oil, both in the dough and drizzled on top. This adds richness and flavor.
  • Serving suggestions: Dip this into some balsamic oil, or cut into squares and serve with pasta, salads, dips and more.
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Recipe Card

Prep Time: 20 minutes
Rise Time: 1.75 - 2.5 hours
Bake Time: 25-30 minutes
Total Time: 2 - 3 hours
Yields: 1 large focaccia (9x13 inch)

Ingredients:

  • 1 ½ cups warm (105-115°F) water
  • 2 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 1 tablespoon olive oil, plus more for drizzling
  • 3 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon salt
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder
  • Flaky sea salt, for sprinkling

Instructions:

  1. Proof the yeast with warm water and sugar for 5-10 minutes until foamy.
  2. Mix olive oil into the yeast mixture.
  3. Whisk together gluten-free flour, salt, rosemary, thyme, and garlic powder.
  4. Gradually add the dry ingredients to the wet ingredients and combine to make a dough.
  5. Knead (or mix in the mixer) lightly for 2-3 mins.
  6. Transfer dough to a greased bowl, cover, and let rise for 1 - 1.5 hours.
  7. Lightly oil and line a 9x13 inch baking pan with parchment paper.
  8. Gently deflate dough and place in pan and drizzle with more Olive Oil. Gently dimple the dough with fingertips. Let rise another 30 - 45mins
  9. Preheat oven to 400°F (200°C).
  10. Sprinkle the top with flaky sea salt.
  11. Bake for 25-30 minutes, until golden brown.
  12. Cool in pan for 10 mins before transferring to a wire rack to cool completely.

So there you have it, friends! My go-to Gluten-Free Herbed Focaccia recipe. Easy, delicious, and incredibly satisfying. This isn't just about having a gluten-free alternative; it's about having a truly exceptional bread that elevates any meal. I hope this recipe brings as much joy to your kitchen as it has to mine. Happy baking!

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