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Ultimate Gluten-Free Focaccia: The Fluffy Cloud Bread You'll Crave

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Gluten-Free Focaccia (aka Fluffy Cloud Bread)

Golden-brown gluten-free focaccia with herbs, salt, and olive oil on wood.

Okay, let's dive into a world where gluten isn't invited to the party, but flavor absolutely is! I know the struggle. The "what can I actually eat?" question can sometimes feel like a never-ending loop. That's why I'm SO excited to share this with you – a gluten-free recipe that's so good, you'll forget it's even gluten-free. We're not talking cardboard-tasting compromises; we're talking fluffy, delicious, "is this seriously gluten-free?!" goodness.

This particular journey began on a rainy Saturday a while back. I'd just had a particularly frustrating grocery store sweep, where everything I craved seemed to be mocking me from behind "Contains Wheat" labels. I was determined that day to flip the script, to create something that was not only safe for my sensitive stomach but also totally satisfying to my soul. It took a few tries (and maybe a minor kitchen explosion or two), but the result is something I'm absolutely thrilled to share. Let's bake you something beautiful, shall we?

The Star of the Show: Gluten-Free Focaccia (aka Fluffy Cloud Bread)

We're making focaccia, people! Yes, that gorgeous, herby, olive-oily bread that makes you feel like you're dining in an Italian courtyard. And the magic trick? It's completely gluten-free. This is a recipe where the texture will have you saying "no way!" while you're happily munching away.

Ingredients: The Building Blocks of Amazing

Let's gather our heroes of the gluten-free world:

  • 1 ½ cups warm water (about 105-115°F) - not too hot, or you'll upset the yeast!
  • 1 teaspoon granulated sugar - a little treat for the yeast.
  • 2 teaspoons active dry yeast - the magic that makes it rise!
  • 2 tablespoons olive oil, plus more for drizzling and greasing.
  • 2 cups of (1:1) gluten-free all-purpose baking flour blend - Ensure it's a blend with starches AND gums! This is key. I generally prefer one with xanthan gum already added for best results.
  • 2 teaspoons gluten-free baking powder – this adds extra lift.
  • 1 teaspoon salt - for flavor balance (don't skip this!)
  • 1 teaspoons dried oregano
  • 1/2 Teaspoon dried rosemary
  • 1/2 Teaspoon Garlic Powder (Optional)
  • 1/2 teaspoon Onion powder (Optional)
  • Sea salt for topping – Those little crunchy crystals are perfection.
  • Fresh herbs (such as rosemary, thyme, or basil), for topping (Optional, but highly encouraged)
  • Flaky sea salt for topping (optional but adds a great crunch)

Instructions: Step-by-Step to Gluten-Free Focaccia Bliss

Okay, let's get our hands a little floury!

  1. Wake Up the Yeast: In a large mixing bowl, combine the warm water and sugar. Sprinkle the yeast over the top, and let it rest for about 5-10 minutes until it gets nice and foamy like a little frothy mug. This is how we know the yeast is active and ready to party.
  2. Add the Oil and Dry Ingredients: Whisk in 2 tablespoons of olive oil into the foamy yeast mixture. In a separate bowl, whisk together the flour, baking powder, salt, oregano, rosemary and any optional powders if you are using them. Add the dry ingredients to the wet ingredients and mix on low speed until they are combined, then increase to medium for two minute mixing, then pour the dough into the greased pan and spread it evenly. You want the dough to be like thick batter not dry dough, if it appears too dry then add a tablespoon of 2 of warm water to reach that consistency. Do not overmix the dough.
  3. First Rise: Lightly oil your mixing bowl. Place the dough back the bowl, make sure the dough is lightly coated with olive oil so it does not get sticky and touch the bowl. Cover bowl with plastic wrap & a towel and let rise in a warm place for 45-60 minutes. The dough should appear puffy when it is finished rising.
  4. Prepare the Pan: While the dough is rising, lightly grease a 9x13 inch baking pan or round baking pan ( I actually prefer cast-iron because it gives such a beautiful crust, a 12-inch cast iron skillet works great here!). Alternatively, you can use parchment paper to line your baking pan. This makes cleanup a breeze.
  5. Shape the Dough: After rising, pour the dough into the prepared pan. Gently pat and spread the dough into the baking pan, do not press too hard. With well-oiled or wet fingertips, poke dimples all over the surface of the dough. These dimples aren't just for show, they're where the delicious olive oil will pool as it bakes.
  6. Second rise (optional): You can also let the dough rise a little more in the pan before baking (about 20 mins will do it.)
  7. Olive Oil Magic: Drizzle generously with olive oil over the top of the dough, making sure some of it settles in those lovely little dimples and sprinkle with flaky sea salt. Sprinkle fresh herbs and/or a touch of dried herbs on the dough.
  8. Bake it 'Til Golden: Place the pan in a preheated oven at 400°F. Bake for 20-25 minutes, or until the focaccia is golden brown and cooked through. The edges should be crisp, and the middle should be soft and fluffy. Ovens can vary so adjust accordingly.
  9. Cool It, Friend: Once it's cooked, remove the focaccia from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. I know, I know, it smells amazing right now, but a few more minutes of patience will be worth it.

Tips and Tricks for Your Focaccia Triumph

  • The Right Flour is Key: Not all gluten-free flours are created equal. I've had the best results with a 1:1 blend (meaning it's designed to replace regular flour cup-for-cup) and it's essential that it includes both starches and gums (like xanthan gum) for that perfect texture.
  • Warmth is Your Ally: Make sure your water is warm, not hot, as hot water can kill the yeast. A water thermometer is your friend, but if you don't have one, the water should feel slightly more than warm dishwater -not hot like tea.
  • Don't Skimp on the Olive Oil: Olive oil not only adds flavor but is crucial to making that signature focaccia texture. Don't hold back on it!
  • Customize Your Toppings: Garlic, roasted tomatoes, olives, red onion – let your imagination and taste buds roam free! You could even make a sweet focaccia by adding cinnamon and sugar before baking.
  • For Extra Flavor depth: A quick brush of garlic infused olive oil just after baking does WONDERS! Simply warm olive oil with a clove or two of minced garlic on the stove, then after removing your foccacia from oven brush over the still warm bread.
  • Storage: This focaccia is best fresh, but if you have leftovers, store them in an airtight container at room temperature for 2-3 days or you can freeze them for longer storage. Reheat and crisp up in an oven or pan toaster before enjoying.
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Recipe Card: Your Quick Reference Guide

Prep time: 20 minutes Rise time: 1 hour 15 minutes (including pan rise) Cook time: 20-25 minutes Yields: 9-12 servings

Ingredients:

  • 1 ½ cups warm water (105-115°F)
  • 1 teaspoon granulated sugar
  • 2 teaspoons active dry yeast
  • 2 tablespoons olive oil, plus more for drizzling
  • 2 cups gluten-free 1:1 all-purpose baking flour blend
  • 2 teaspoons gluten-free baking powder
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoons dried rosemary
  • 1/2 teaspoon garlic powder (optional)
  • 1/2 teaspoon of onion powder (optional)
  • Sea salt, for topping
  • Fresh herbs (for topping, optional)

Instructions:

  1. In a large bowl, combine warm water and sugar. Sprinkle with yeast, and let stand 5-10 minutes until foamy.
  2. Whisk in 2 tablespoons of olive oil.
  3. Whisk together the dry ingredients
  4. Add dry ingredients to wet one, and mix to combine, then mix for 2 mins with a mixer.
  5. Lightly oil mixing bowl, place dough back in the bowl and let rise in a warm place for 45-60 minutes, covered.
  6. After the first rise, pour the dough into the greased baking pan.
  7. Gently spread/pat the dough into the pan. Dimple the surface with your fingertips.
  8. Drizzle generously with olive oil and sprinkle with sea salt and optional herbs.
  9. (Optional) Let rise for 20 mins.
  10. Bake at 400°F for 20-25 minutes until golden brown.
  11. Let cool slightly in the pan before transferring to a rack to cool completely.

Product Picks That'll Level Up Your Bake

Honestly, a good mixer can make baking WAY easier. This KitchenAid stand mixer is a workhorse, and it lasts practically forever. But if you're looking for something smaller, this hand mixer is a great helper. And seriously, baking in a good 'ole cast-iron skillet brings out a whole other layer of flavor, not to mention that amazing crust.

There you have it! My gluten-free focaccia recipe that's been a game changer in my kitchen (and hopefully will be in yours too). Remember, cooking and baking should be joyful and fun! Don't be afraid to experiment and make this recipe your own. Happy gluten-free baking, friend! I would absolutely love to hear how yours turns out, feel free to comment to me and share your story.

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