
Gluten-Free Herbed Focaccia
A Bread Story: More Than Just Gluten-Free
This isn't just another gluten-free recipe, my friend. It's a story of overcoming doughy disappointment and discovering pure, aromatic joy. You see, my journey into the gluten-free world started years ago, mostly out of necessity, like many of you. Let's just say the initial attempts at gluten-free bread were…well, let's be polite and call them "educational." Hard, dense, flavorless – you name it, I've probably experienced it! But then, I stumbled upon the magic of focaccia. The texture, the simplicity, the forgiving nature – it all clicked. And after much experimenting, I've nailed down a recipe that's not only delightfully easy but also makes a focaccia that rivals any gluten-filled version you've ever tried. I'm excited to share the culmination of my doughy misadventures with you all! The herby aroma wafting through my kitchen is something I look forward to every time. I know you'll feel the same.
Gather Your Goodies: The Ingredients
Here's what you'll need to make this fluffy, herby dream a reality. Don't worry, I've made it as straightforward as possible, and I'll even suggest some swaps for you along the way:
- 1 ½ cups warm water (about 105-115°F – think bathwater for baby bears, not scalding hot!)
- 1 teaspoon active dry yeast (if you're using instant yeast you may not need this step, just add it directly to your flour!)
- 1 teaspoon granulated sugar (the yeast needs a little snack to wake it up!)
- 4 tablespoons olive oil, plus extra for drizzling (the good stuff makes a difference here!)
- 3 cups gluten-free all-purpose flour blend (make sure it has xanthan gum since that helps with the structure of the bread! Brands like Bob's Red Mill 1-to-1 or King Arthur Measure-for-Measure work well.)
- 1 ½ teaspoons sea salt
- 1 tablespoon dried herbs, such as rosemary, thyme, and oregano (fresh herbs work magnificently too, use 2 tablespoons of chopped fresh!
- 1 clove garlic, minced (or garlic granules if you prefer)
- Flaky sea salt, for topping (trust me… this makes a huge difference)
Let's Get Kneading (Well, Not Really!) : The Instructions
Okay, deep breaths, here we go. Don't be intimidated, this focaccia is surprisingly easy to pull off!
- Wake up the Yeast: In a large mixing bowl, combine the warm water, yeast, and sugar. Give it a gentle stir, and let it hang out for about 5-10 minutes. It should turn bubbly and frothy, that's how you know it is ready to go! This is how you know your yeast is still active and ready to go. If it doesn't bubble, your yeast might be too old and you will have to buy a new container.
- Add Wet Ingredients: Pour in 4 tablespoons of olive oil into your bowl with the yeast mixture, give it another gentle swirl.
- Dry Ingredients Meet Wet: In that same bowl, gradually add your gluten-free flour and sea salt. Mix until a sticky dough forms, and everything in the bowl has been incorporated. Don't overmix – a few lumps are fine! This looks soupy but give it some time!
- Herby Goodness: Now, stir in the dried herbs and garlic. This step will fill your kitchen with amazing aroma.
- The Sticky Situation: Cover your bowl with a tea towel or plastic wrap, and let it rise in a warm place for about an hour, or until roughly doubled in size. This is crucial for our focaccia's fluffy texture, so don't rush it!
- Prep the Pan: While waiting for that glorious rise, generously drizzle a 9x13 inch baking pan (or a similarly sized pan) with olive oil. We don't want this focaccia sticking to the pan, so be generous!
- Transfer & Shape: Gently transfer the (somewhat) risen dough into that prepared pan. Using your lightly oiled fingertips, gently spread the dough to the edges. You want an even thickness to ensure an evenly cooked, perfect focaccia, all over.
- Dimp it Out: Now, here comes the fun and therapeutic part - using your fingers, gently poke deep dimples into the surface of the dough. This is what makes a focaccia, a focaccia! And it also helps the olive oil get down into each part of the bread.
- Olive Oil Spa Treatment: Generously drizzle the entire dough surface with more olive oil. Seriously, don't be shy; it's what makes for a crispy, caramelized crust.
- The Final Rise: Allow the prepped dough to rise for another 30 minutes. This short second rise will help get the focaccia over the finish line beautifully.
- Bake it til it's golden: Preheat your oven to 400°F (200°C). Bake the focaccia for 20-25 minutes, or until golden brown and gloriously puffy.
- The Final Flourish: Remove from the oven, and immediately sprinkle it with flaky sea salt. Let it cool in pan for a few moments before slicing up and devouring this labor of love, and enjoying the results!
- The final touch: Let cool for a few moments before slicing.
Tips & Tricks for Focaccia Fabulousness
Here are a few extra pointers to make this recipe truly your own:
- Spice it Up: Add a pinch of red pepper flakes to the dough or topping for a subtle kick- we want an engaging flavor profile!
- Veggie Love: Top the dimpled dough with sliced olives, sun-dried tomatoes, caramelized onions or roasted bell peppers for added flavor, color and texture.
- Cheese, please!: Freshly grated parmesan or pecorino romano would be simply amazing sprinkled over the top before baking, for a savory and cheesy focaccia.
- Sweet Dreams: For a sweet twist, skip the herbs and garlic, and add a sprinkle of cinnamon and sugar before baking. Think a sweet breakfast treat!
- Freeze it: Focaccia freezes beautifully! Bake as directed, then cool completely, slice and wrap well in freezer safe bags or containers. Reheat straight from the freezer in the oven at 350°F until heated through.
- Experiment with Flour: If you're looking for a slightly different texture, try using a blend of gluten-free flours. For instance, half a cup of tapioca flour can add a bit of chewiness.

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Gluten-Free Herbed Focaccia
Prep time: 20 minutes plus 1.5 hr rise time
Cook time: 20-25 minutes
Total time: ~ 2 hours
Ingredients:
- 1 ½ cups warm water (105-115°F)
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 4 tablespoons olive oil, plus extra for drizzling
- 3 cups gluten-free all-purpose flour blend
- 1 ½ teaspoons sea salt
- 1 tablespoon dried herbs (rosemary, thyme, oregano)
- 1 clove minced garlic
- Flaky sea salt, for topping
Instructions:
- In a large bowl, combine warm water, yeast, and sugar. Let it proof for 5-10 mins.
- Add 4 tablespoons of olive oil to the bowl.
- Gradually add gluten-free flour and salt. Mix until combined.
- Stir in herbs and garlic.
- Cover and let rise in a warm place for 1 hour.
- Drizzle olive oil in a 9x13-inch baking pan.
- Transfer dough to the pan and spread to edges.
- Dimple dough with your fingers.
- Drizzle generously with olive oil.
- Let it rise for 30 minutes. Preheat oven to 400°F (200°C).
- Bake for 20-25 minutes, until golden brown.
- Sprinkle with flaky sea salt.
- Let it cool slightly and slice it!
Product Recommendations
For those looking to level up their baking game, consider these tools I just can't live without! (Note: These are simply suggestions, I only recommend things that I totally believe in and use in my own kitchen!)
- A sturdy, reliable Silicone Baking Mat makes cleanup a breeze and will help ensure the focaccia doesn't stick. These can be life-changing!
- A set of stainless steel Measuring Cups and Spoons are key for accuracy and durability in every single recipe- and in the long run!
- I can't stress how important a well Oiled spray bottle is for getting a consistent layer of olive oil over your focaccia dough. This ensures the beautiful golden crispy crust of your dreams.

And there you have it! A gluten free focaccia that is not only simple, but stunning to look at and amazingly delicious to consume every. single. time. I hope you love it as much as I do, and I am here if you have any questions- let me know in the comments if you make it or if you make any changes! Happy baking!
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