The Joy of a Simple Gluten-Free Garlic Focaccia
You know, there are some days when all I crave is a warm, comforting bite of bread. But… gluten-free baking can sometimes feel like a science experiment gone wrong, right? I've definitely had my share of dense, sad-looking loaves that were more suited for doorstops than dinner plates. That's why, after much trial and (plenty of) error, I absolutely HAD to share this gem with you. This isn't just *any* gluten-free bread; it's a ridiculously delicious, airy, and incredibly easy Gluten-Free Garlic Focaccia that will make you forget all about those gluten-filled days. Seriously.
This recipe holds a special place in my heart because it's the first gluten-free bread I've made that even my "I love gluten" friends rave about! It's proof that gluten-free baking can be delightful and that no one has to miss out on that satisfying bread-y goodness. Imagine the smell of garlic and herbs baking in your kitchen – that's what we're about to create, together. Ready? Let's do this.

What You'll Need: Your Ingredients
Alright, let's gather our ingredients. This is where we set up for success, and remember, measuring is our friend here!
- 2 cups (240g) gluten-free all-purpose flour blend (make sure it contains xanthan gum, or add ½ tsp if yours doesn't)
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 2 ¼ teaspoons (one packet) active dry yeast
- 1 ¼ cups (300ml) warm water (about 105-115°F, or 40-46°C)
- 3 tablespoons olive oil, plus more for drizzling
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped (dried works too, about a tsp)
- 1 teaspoon dried oregano
- Flaky sea salt, for sprinkling
Substitution Notes: If you're out of fresh rosemary, don't sweat! Using just dried works great, just use about a teaspoon. And for the garlic lovers who might want an extra kick, adding a pinch of red pepper flakes is a welcome little surprise. If you're not worried about veganism, a touch of grated parmesan cheese would be a delightful addition, too. However feel free to adjust herbs based on what you love!
Step-by-Step: How We Make This Magical Focaccia
Okay, time to get our hands (or stand mixer) a little dirty. Don't worry, I'll be with you every step of the way!
- Activate the Yeast: In a large bowl (or the bowl of your stand mixer), combine the warm water and sugar. Sprinkle the yeast on top and let it sit for about 5-10 minutes until it gets nice and foamy. This means our yeast is ready to work its magic!
- Combine the Dry Ingredients: While your yeast is bubbling away, in a separate bowl, whisk together the gluten-free flour, salt, and a pinch of xanthan gum if your flour doesn't contain it. This helps us skip any nasty surprises!
- Mix it All Together: Add the olive oil to the yeast mixture, then slowly incorporate the dry ingredients while mixing on low speed if using a stand mixer. If mixing by hand, get ready for a small arm workout, using a wooden spoon and stirring until the mixture becomes a sticky dough. Don't worry if it's tacky; it's supposed to be.
- The First Proof (the rise): Lightly oil a clean bowl with a bit of olive oil. Pop your dough in, turning it to coat. Cover with plastic wrap and let it rise in a warm place for about an hour. It should double in size. This is when the magic bubbles start to form!
- Shape the Focaccia: After the rise, lightly oil a 9x13 inch baking pan or cast iron skillet. Gently ease the dough from the bowl and spread it evenly into the prepared pan. Don't try to handle it too much here – just nudge it around until it fills the space.
- Make those Divots: Press your fingertips all over the dough to create those iconic focaccia dimples, this creates those delicious areas for all the flavour to collect.
- The Flavor Explosion: In a small bowl, combine the minced garlic, chopped rosemary, and oregano. Drizzle about two to three tablespoons of olive oil over the dough, evenly. Sprinkle the garlic and herb mixture all over the dough, making sure it gets into those lovely dimples. If you choose to add them now is the time to add the parmesan and red pepper flakes.
- Pre-bake Rising and Taste: Let the dough rest again for 30 minutes, this allows for more rising. It's going to puff up just a little bit more! Then sprinkle generously with flaky sea salt for an extra tasty bite.
- Bake to Golden Perfection: Bake in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until it's golden brown and cooked through. You want that beautiful, slightly crisp exterior and a soft, airy interior.
- The Final Touch: Once out of the oven, drizzle a little more olive oil over the top if desired. Let it rest for about 5-10 minutes before slicing and serving. The aromas at this stage? Divine.
Tips and Tricks for Focaccia Glory
Okay, so now that you're a focaccia master in the making, here are a few tricks I've picked up along the way that will help you customize this recipe perfectly:
- Herb Heaven: Not a fan of rosemary? That's totally cool! Try thyme, basil, or even a mix of Italian herbs. It's your focaccia, make it your own.
- Garlic Lover's Bonus: If you're a true garlic fiend, roasting the garlic cloves lightly before mincing them can deepen their flavour dramatically.
- Make it Cheesy: For people who are not dairy free there is nothing wrong with adding a handful of parmesan or your cheese of choice!
- Speedy Rise: If your kitchen is chilly, pop the dough in the oven briefly at the lowest setting or in a microwave with a cup of hot water to create extra warmth for better rising. Or even in a slightly warmed oven.
- Serving Ideas: Serve it warm with some balsamic vinegar for dipping, alongside a salad, or use it as a seriously amazing sandwich base. It also makes an amazing companion to any soup, especially tomato.
- Make it a Flatbread: If you want a thinner thinner focaccia, or flatbread, use the same method and put them in the pre-heated oven immediately, skipping the 30 minute second rise.
- Freezing: This focaccia freezes very well, just wrap it tightly and consume within 4 months it is fresh after thawing in the fridge and a quick warm up in the oven.

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Gluten-Free Garlic Focaccia
Prep Time: 20 minutes
Rise Time: 1.5 hours
Cook Time: 20–25 minutes
Ingredients:
- 2 cups (240g) gluten-free all-purpose flour blend
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 ¼ teaspoons active dry yeast
- 1 ¼ cups (300ml) warm water
- 3 tablespoons olive oil, plus more for drizzling
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon dried oregano
- Flaky sea salt
Instructions:
- Combine warm water and sugar, sprinkle with yeast, and let sit for 5-10 minutes.
- Whisk together flour, salt and xanthan gum if needed.
- Add olive oil to the yeast mixture, then slowly add the dry ingredients. Mix until a sticky dough forms.
- Place the dough in an oiled bowl, cover and let rise for one hour in a warm spot.
- Gently transfer the dough to an oiled baking pan and spread evenly.
- Make divots in the dough with your fingertips.
- Drizzle with olive oil and sprinkle with garlic, rosemary, and oregano.
- Let rest for 30 minutes.
- Sprinkle with flaky sea salt.
- Bake at 400°F (200°C) for 20-25 minutes.
Product Recommendations
Before we set you loose to bake this magical bread, here are some tools to help you along. You definitely don't need these, but they can make this process even easier!
- Using a 12-inch Cast Iron Skillet can help this recipe cook evenly and have a superior crispy exterior.
- A quality Stand Mixer makes mixing so much easier, especially if your are prone to wrist strain or have mobility issues.
- A good quality Bench Scraper makes shaping the dough and transfering to the pan a breeze.
So, there you have it! The absolute best gluten-free garlic focaccia recipe, ready for you to conquer. Don't be intimidated, and definitely don't be discouraged if the first try isn't perfect! Baking is a journey and this recipe is forgiving, enjoyable and absolutely delicious. I have a feeling this will become a kitchen staple for you.
Happy baking, my friends! Let me know how it turns out!
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