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Easy Gluten-Free Focaccia Recipe: Light, Airy & Delicious!

Gluten-free focaccia with rosemary, sun-dried tomatoes, and olives.

Easy Peasy Gluten-Free Focaccia

Okay, buckle up, buttercups, because today we're diving headfirst into a gluten-free baked good that has officially become a staple in my household: Easy Peasy Gluten-Free Focaccia! I know, I know, gluten-free baking can sometimes feel like navigating a minefield of weird textures and disappointing results, but trust me on this one. This focaccia is light, airy, perfectly chewy, and ridiculously easy to make.

I'll let you in on a little secret: I used to think gluten-free baking was strictly for magicians. My first few attempts resulted in hockey pucks of sadness. But then, one rainy afternoon, while I was scrolling through a random blog, I stumbled upon a suggestion: using a particular blend of gluten-free flours. My life – or at least, my bread-baking life – changed forever! This recipe is a love letter to that discovery. It's a testament to the fact that you can enjoy incredible, bakery-worthy bread without any of the gluten. It's perfect for dipping in olive oil, topping with your favorite roasted veggies, or just tearing off a piece to enjoy alongside a good cup of coffee. Ready to get baking? Let's go!

Ingredients

  • 1 1/2 cups warm water (about 105-115°F)
  • 2 tablespoons olive oil, plus more for greasing the pan and drizzling
  • 1 teaspoon granulated sugar
  • 1 packet (about 2 1/4 teaspoons) instant dry yeast
  • 1 teaspoon salt
  • 3 cups gluten-free all-purpose flour blend (or 1 cup brown rice flour, 1 cup tapioca starch, and 1 cup potato starch + 1 teaspoon of xanthan gum)
  • Optional toppings: sea salt, fresh rosemary, sun-dried tomatoes, olives, etc.

Instructions

  1. Wake Up the Yeast: In a large mixing bowl, pour in your warm water. Add the 2 tablespoons of olive oil, the granulated sugar, and sprinkle the yeast on top. Give it a gentle stir and let the mixture sit for about 5-10 minutes until it starts to get foamy.
  2. Dry Ingredients Mix In: Once the yeast mixture is foamy, add the salt and then the 3 cups of your chosen gluten-free flour blend. Mix everything using your stand mixer with the dough hook (or use your hands or a spatula if you don't have a stand mixer). Mix until a smooth dough is formed for about 5-7 minutes.
  3. First Rise: Lightly grease a large bowl with olive oil or parchment paper. Transfer your dough into the bowl, turning it once to coat it lightly with the oil. Cover the bowl with plastic wrap or a damp cloth and let the dough rise in a warm place for about 1 to 1 1/2 hours, or until it has almost doubled in size.
  4. Prep the Baking Dish: While the dough is rising, grease a 9x13 inch baking pan (or similar size) generously with olive oil.
  5. Shape and Second Rise: Gently punch down the risen dough to release any trapped air. Transfer the dough to your prepared baking pan. Using your fingertips, gently push and stretch the dough to fill the pan and create shallow dimples all over the surface.
  6. Add the Magic: Drizzle a generous amount of olive oil all over the surface. Sprinkle some sea salt on top, and arrange the toppings of your choosing. Now for the second rise, this time it's about 30 minutes in the baking pan.
  7. Bake: While the dough is rising for the second time preheat your oven to 400°F (200°C). Place the pan in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown and sounds hollow when tapped on the bottom.
  8. Cool and Serve: Once the bread is beautifully golden, remove it from the oven and let it cool in the pan for 5-10 minutes before transferring it to a wire rack. Allow it to cool slightly before cutting and serving.

Easy Peasy Gluten-Free Focaccia

Prep Time: 20 minutes
Rise Time: 1.5 - 2 hours
Bake Time: 20-25 minutes
Yields: 9x13 inch sheet

Ingredients:

  • 1 1/2 cups warm water (105-115°F)
  • 2 tablespoons olive oil, plus extra for greasing and drizzling
  • 1 teaspoon granulated sugar
  • 1 packet (2 1/4 teaspoons) instant dry yeast
  • 1 teaspoon salt
  • 3 cups gluten-free all-purpose flour blend or: 1 cup brown rice flour, 1 cup tapioca starch, and 1 cup potato starch + 1 teaspoon of xanthan gum
  • Optional toppings such as sea salt, rosemary, sun-dried tomatoes, olives

Instructions:

  1. In a mixing bowl, combine warm water, olive oil, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
  2. Add salt and gluten-free flour. Mix until a smooth dough forms.
  3. Transfer dough to a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours.
  4. Grease a 9x13 inch baking pan.
  5. Punch down the dough and transfer it to the greased pan. Gently stretch to fill the pan, and create dimples.
  6. Generously drizzle with olive oil, sprinkle with salt, and add desired toppings.
  7. Let it rise for 30 minutes.
  8. Preheat oven to 400°F (200°C)
  9. Bake for 20-25 minutes, or until golden brown.
  10. Let cool slightly before cutting and serving.
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Tips & Tricks

  • Vary the Toppings: The beauty of focaccia is how customizable it is. Feel free to experiment with different toppings! Try adding some roasted garlic, caramelized onions, different kinds of herbs, or even some flaky sea salt for extra crunch.
  • Adjust the Hydration: Depending on the climate, the particular brand of flour you use, you might need to adjust the amount of water slightly. If your dough seems too dry, add a little more water, a couple of tablespoons at a time. If it's too wet, add a little bit more flour.
  • Make it Ahead: You can make the dough the day before and let it rise slowly in the fridge overnight. Just bring it back to room temperature before continuing. This makes baking this focaccia fit your schedule!
  • Freezer Friendly: Fully baked focaccia slices freeze very well. Just wrap them individually in wrap and place them in a freezer baggie. When ready to eat, just let them thaw on the counter and they will be just as fresh as if they were just made. Great for when you need a quick side dish or snack.
  • Gluten-Free Flour Blends: While I can recommend the blend of brown rice flour, tapioca starch, and potato starch, using store bought blends will also work. My personal recommendation is that you make certain the flour blend you choose has a binding agent like xanthan gum of guar gum. Otherwise, you may find your dough will not maintain its shape and become watery.

Product Recommendations

Alright, here are a few of my tried and true product recommendations that will help you along with these steps.

  • For the mixing process, a quality stand mixer can make your dough come together much more easily and quickly. If you don't have one of these, they're truly worth the investment!
  • And for that beautiful bake and perfect crisp crust, a 9x13 inch baking sheet is a must.
  • And for serving, a good wooden cutting board makes presenting your beautiful loaf a treat!

*Disclaimer: These are affiliate links and I earn a small commission at no cost to you.*

Gluten-free focaccia with rosemary, sun-dried tomatoes, and olives.

There you have it! A wonderfully simple yet utterly delicious gluten-free focaccia recipe that is sure to become a favorite. Seriously, if you try this recipe, let me know in the comments how it turns out; I'd absolutely love to hear about it, or, even better, your creative twists on this easy go-to recipe. Happy baking!

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