Sunshine on a Plate: My Go-To Gluten-Free Vegan Focaccia
Hey there, fellow food lovers! So, picture this: it's a lazy Sunday, the sun is streaming through the kitchen window, and the smell of freshly baked bread is wafting through the air. Sounds pretty dreamy, right? Well, that dream is totally achievable, and today, we're making it happen with my absolute favorite gluten-free vegan focaccia recipe.
I've always had a soft spot for bread, but finding a gluten-free and vegan option that actually *tastes* like bread, instead of...well, you know...cardboard, has been a bit of a journey. Let's be real, a lot of gluten-free bread attempts end with something you could use as a doorstop. This recipe, though, it's a game changer! It's fluffy, it's flavorful, it's surprisingly easy to make, and it's so versatile. I always think of it as "sunshine on a plate" because of the bright colors and the pure joy it brings! Honestly, just thinking about it makes me want to get my hands doughy. So, grab your aprons, and let's get to it!

Gather Your Ingredients
Okay, so before we dive in, let's make sure we have everything we need laid out. It makes the whole process so much smoother!
- 1 1/2 cups warm water (about 105-115°F – think bathwater warm!)
- 1 tablespoon active dry yeast (make sure it's fresh!)
- 1 tablespoon agave nectar or maple syrup (a little sweetness helps the yeast)
- 3 tablespoons olive oil, plus extra for greasing
- 3 cups gluten-free all-purpose flour blend (make sure it includes xanthan gum, if it doesn't add 1 teaspoon) I really like this one on Amazon
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Toppings of your choice (think chopped rosemary, cherry tomatoes, sliced olives, roasted garlic – the possibilities are endless!)
- Sea salt flakes, for sprinkling
Substitution Notes!
- Yeast Alternative: If you are using instant yeast, you can skip the proofing step and add it directly to the flour.
- Sweetener: if agave or maple syrup doesn't have a home in your cupboard, a tablespoon of sugar would also work!
- Spice it up: If you do not have these dried herbs or are trying to get creative, use your favorite spices and herbs.
Let's Get Baking: Step by Step
- Wake Up the Yeast: In a large bowl, pour the warm water. Sprinkle in the yeast and agave nectar/maple syrup. Give it a gentle stir and let it sit for about 5-10 minutes. You should start to see the yeast getting bubbly and foamy – that's how you know it's happy and ready to go! If it doesn't get bubbly, your yeast might be old, and it's best to start over!
- The Liquid Gold: Add 3 tablespoons of olive oil to the yeast mixture. This helps keep our focaccia moist!
- Dry Ingredients Time: In a separate bowl, whisk together the gluten-free flour, salt, garlic powder, oregano, and basil. This ensures everything is evenly distributed.
- Combine the Teams: Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or spoon. At first it will be messy, and that's okay! Keep mixing until it forms a sticky batter like dough consistency . Don't overmix! Just enough to get everything together.
- Rise and Shine: Cover the bowl with plastic wrap or a clean damp kitchen towel and let it rise in a warm place for about 1-1.5 hours. It should roughly double in size. This is where the magic (and airiness) really begins! The waiting can be tricky, but it's totally worth it.
- Prep the Pan: While the dough is rising, lightly grease a 9x13 inch baking pan with olive oil. If you have a cast iron, even better! A pre-seasoned one is a kitchen must-have. It'll really help with the crust.
- Pour and Spread: Gently pour the risen dough into your prepared pan. You'll notice this is very loose dough that is not easy to be handled by your hands. Don't worry! Use a spatula and very carefully spread the dough out to the edges of the pan. It's alright if the dough is slightly uneven, this only adds to the rustic charm!
- Create the Signature Dimples: Dip your fingers in olive oil and make deep dimples all over the surface of the dough. These dimples are *crucial* for those yummy pockets of olive oil to form and become crispy when it cooks. They aren't just for show!
- Dress it up: Drizzle generously with more olive oil, and sprinkle on your choice of toppings. If you are using tomatoes, try pushing them a bit further into the dough. Don't hold back, you can be generous!
- Bake to Golden Perfection: Bake at 400°F (200°C) for 20-25 minutes, or until the focaccia is golden brown and the bottom sounds hollow when tapped. The edges should be nice and crisp.
- Cool and Serve: Let the focaccia cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Cut it into squares, admire your masterpiece, and dig in! Let me tell you, that first bite is something special.
Tips & Tricks for Focaccia Fantasticness
- The Magic of Rosemary: My absolute favorite topping is fresh rosemary and sea salt. Its simple, flavorful, and smells amazing while baking. But get creative! Artichokes, sun-dried tomatoes, or even a little sprinkle of nutritional yeast for a cheesy flavor vibe all work wonderfully.
- Garlic Lover Alert: If you adore garlic flavor, roast a clove of garlic and mash it on top for an extra boost.
- Batch it Up: This focaccia freezes well! Once cooled, slice it up and wrap pieces individually for a quick grab-and-go loaf.
- The Temperature Difference. Room temperature dough tends to be easier to spread, especially with sticky doughs. Also be aware that the temperature of your kitchen will play a part in how quickly, or slowly the dough will rise!
- Experiment with Flavors: Add some dried herbs directly into the batter for a more complex flavor profile! A sprinkle of red pepper flakes can also add a touch of heat, as well as a bit of turmeric!

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Recipe Card: Gluten-Free Vegan Focaccia Sunshine
Prep Time: 20 minutes
Rise Time: 1 - 1.5 hours
Cook Time: 20-25 minutes
Serves: 12
Ingredients:
- 1 1/2 cups warm water
- 1 tbsp active dry yeast
- 1 tbsp agave nectar or maple syrup
- 3 tbsp olive oil, plus extra for drizzling
- 3 cups gluten-free all-purpose flour
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp dried basil
- Toppings of your choice
- Sea salt flakes
Instructions:
- Proof the yeast: In a large bowl, combine warm water, yeast, and sweetener. Let sit for 5-10 minutes until foamy.
- Add olive oil.
- In a separate bowl, whisk together flour, salt, garlic powder, oregano, and basil.
- Gradually add the dry mix to wet mix, until everything is combined.
- Cover and allow to rise for 1-1.5 hours.
- Grease a 9x13 baking pan with olive oil.
- Pour the dough into the pan and gently spread it out.
- Dimple the dough with oiled fingers.
- Drizzle with olive oil and add your choice of toppings.
- Bake at 400°F (200°C) for 20-25 minutes.
- Cool in pan before serving.
Well, that's it! I really hope you give this recipe a try. It is genuinely one of my all time favorites. Making (and sharing!) this focaccia is one of my absolute kitchen joy secrets. Happy baking everyone! And don't forget to come back here to let me know how it goes!
Remember, a good baking sheet can make all the difference in even cooking! Also, if you want to make several batches, a large mixing bowl is always nice to have on hand.
Happy baking! Let's keep in touch and continue to explore gluten-free vegan baking together. Let me know how you make out!
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