The Joy of Simple Gluten-Free Focaccia: A Recipe That Feels Like a Hug

Hello, fellow food adventurers! If you're anything like me, the smell of freshly baked bread is practically a love language. But let's be honest, navigating the world of gluten-free baking can sometimes feel like scaling a mountain. That's why I'm beyond excited to share this recipe for gluten-free focaccia that's so simple, even kitchen newbies can nail it. This isn't just a recipe; it's a result of numerous (and sometimes hilarious) kitchen experiments, and it holds a special place in my heart. If you're familiar with gluten-free bread attempts that end up dense and crumbly.. well, this one is a game changer! I promise! This focaccia is airy, flavorful, and has that perfect crisp bottom with soft, chewy inside. It's the kind of bread that welcomes you like a best friend after a long day, and it's perfect for everything from a simple weeknight dinner to a fancy gathering. So let's roll up our sleeves and make some magic, shall we?
Here's What You'll Need (aka the "Dream Team" of Gluten-Free Baking):
- 1 1/2 cups warm water (about 105-115°F - warm but not scalding!)
- 1 teaspoon granulated sugar (just a little love for the yeast)
- 2 1/4 teaspoons (or one packet) active dry yeast
- 3 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum for that beautiful texture! My go-to brand is Bob's Red Mill 1-to-1 Baking Flour.)
- 2 teaspoons fine sea salt (don't skip this, it enhances all the flavors)
- 2 tablespoons extra-virgin olive oil (plus more for drizzling)
- Toppings of choice: flaky sea salt, rosemary sprigs, cherry tomatoes, garlic slices, black olives - let your imagination run wild! (see tips and tricks for some amazing flavorful ideas!)
- Optional: 1 tablespoon of honey or maple syrup (for extra flavor and boost the proofing)
Let's Get This Dough Rolling - Step by Step, Simple as Can Be:
- Wake Up the Yeast: In a large mixing bowl (or the bowl of your stand mixer if you're feeling fancy!), combine the warm water and sugar. Sprinkle the yeast over the water and let it sit for about 5-10 minutes, until it gets nice and foamy. This means your yeast is active and ready to go! If it doesn't foam, your yeast may be old, and you'll need to start with fresh yeast.
- Dry Ingredients Dive In: Add the gluten-free flour and salt to the yeast mixture. If you are adding a sweetener add it now. Using a wooden spoon or the paddle attachment of your stand mixer, mix on low speed until everything is just combined into a shaggy dough. Don't overmix at this stage!
- The Oil Swirl is Key: Add in the two tablespoons of olive oil and on low-speed with the mixer or by hand, slowly incorporate it in until the dough is cohesive. The dough will still be very wet and sticky- this is exactly what you want at this stage! At the end of mixing the dough it should be smooth and lump-free.
- The Rise to Greatness: Cover the bowl with a clean tea towel or plastic wrap and let the dough rise in a warm place for about 90 minutes to 2 hours, until it has approximately doubled in size. This is when you can take a moment and reflect on your beautiful creation! Pro tip: I like to put mine in the oven (turned OFF of course!) where it's nice and cozy.
- Prepare Your Baking Stage: While the dough is rising, drizzle a generous amount of olive oil into a 9x13 inch baking pan or a cast-iron skillet. This step is crucial for that crispy golden crust! I love using a cast-iron skillet for the added depth of flavor but a glass pan works perfectly too!
- Release the Dough: Once the dough has risen, carefully pour it into the prepared pan. It will be very sticky, don't panic! With wet fingers, carefully spread the dough out to fill the pan, it will spread nicely. Don't worry about making it perfect at this point; those gorgeous rustic edges are part of the charm.
- The Focaccia Finger Press: Now comes the fun part! Here you use your fingers to gently poke dimples into the surface of the dough creating little pockets. Be creative.
- Season and Decorate: Drizzle the dough generously with olive oil and sprinkle with flaky sea salt. Now it's time to get creative with your toppings. My go-to is a mix of rosemary sprigs and halved cherry tomatoes.
- Bake to Perfection: Bake in a preheated oven at 425°F (220°C) for about 20-25 minutes, or until the top is golden brown and the bottom is wonderfully crispy.
- Cool and Serve: Once baked, let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Slice, serve, and enjoy the fruits of your labor!
Tips & Tricks for Focaccia Fabulousness:
- Flavor Explorations: The beauty of focaccia lies in its versatility. Try adding roasted garlic cloves, artichoke hearts, sundried tomatoes, caramelized onions, or different herbs to your topping repertoire. A sprinkle of parmesan cheese before baking adds a lovely salty edge.
- Sweet Surrender: For a sweeter focaccia, replace the herbs with a combination of cinnamon, sugar and berries, maybe a balsamic drizzle after baking! Imagine that with a dollop of whipped cream… YUM!
- Herb Power: Fresh herbs really shine in this recipe but dried herbs work well too. Fresh rosemary, thyme, oregano, and basil all sing when paired with olive oil and a good dose of salt. Make sure they are good quality for max flavor!
- Double the Fun: If you are feeding a big crowd or if you are like me and always want focaccia on hand, feel free to double this recipe! You can bake it in a large sheet pan or divide it into two separate pans. The recipe is easy to double!
- The Importance of Good Gluten Free Flour Blend: Not all gluten-free flour blends are created equal. Make sure to use one that contains xanthan gum or guar gum (a binder) for the best texture. This will help achieve that airy, spongy texture that we're after.
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Recipe Card:
Recipe Name:
- Simple Gluten-Free Focaccia
Prep Time:
- 25 minutes
Rise Time:
- 90 minutes - 2 hours
Bake Time:
- 20 - 25 minutes
Total Time:
- Approximately 3 hours
Ingredients:
- 1 1/2 cups warm water
- 1 teaspoon granulated sugar
- 2 1/4 teaspoons active dry yeast
- 3 cups gluten-free all-purpose flour blend (with xanthan gum)
- 2 teaspoons fine sea salt
- 2 tablespoons extra-virgin olive oil
- Toppings of your choice
Instructions:
- Combine the warm water and sugar. Add yeast. Let sit 5-10 minutes until foamy.
- Add flour, salt, and mix. Add oil and incorporate.
- Cover and let rise in a warm place for 90 minutes - 2 hours or until doubled.
- Drizzle olive oil in a 9x13 inch pan. Pour in dough and spread with wet fingers.
- Create dimples with fingers. Drizzle with oil, add salt, and toppings.
- Bake at 425°F (220°C) for 20-25 minutes.
- Cool slightly and serve.
Notes:
- Get creative with toppings, good flour and yeast is key.
For those of you who love keeping your kitchen organized, I can highly recommend a good set of measuring cups and spoons . They make the preparation that much more enjoyable
And there you have it – a simple, scrumptious, gluten-free focaccia that's bound to brighten anyone's day! Let me know what you think of the recipe and what toppings you try by leaving a comment below. Happy baking my friends!
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