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Easy Gluten-Free Focaccia: The Ultimate No-Fail Recipe

Gluten-free focaccia with rosemary, sea salt on wood board.

My Go-To, Never-Fail Gluten-Free Focaccia: A Slice of Sunshine

Hey everyone! Today, I'm practically bursting to share a recipe that's become a staple in my kitchen: a ridiculously easy and unbelievably delicious gluten-free focaccia. Now, I know what you might be thinking: gluten-free bread can be a bit… temperamental. Believe me, I've had my fair share of hockey puck loaves and crumbly disasters. But this recipe? This one's a game-changer. It's the kind of recipe where you can feel like a baking pro, even if you're just starting your gluten-free journey.

The reason this recipe holds a special place in my heart is because it's so incredibly versatile. On busy weeknights, I'll quickly whip this up for a simple sandwich. But when company's coming? Oh, it transforms into this show-stopping centerpiece, topped with fresh herbs and glistening with olive oil. I even remember a particularly memorable picnic where this focaccia stole the entire show. People were actively fighting over the last slice! It was then I knew, I couldn't keep this delicious secret to myself any longer. Ready to dive into baking bliss? Let's get started!

What You'll Need (The Ingredients):

This isn't going to be one of those fussy recipes with a million impossible-to-find ingredients. We're keeping it simple and accessible:

  • 1 ½ cups (180g) Gluten-Free All-Purpose Baking Flour: Make sure it's a blend that contains xanthan gum or add about 1 teaspoon extra if needed. My favorite is King Arthur Measure For Measure, and I have found Bob's Red Mill 1-to-1 Baking Flour a great swap if that's what you have .
  • 1 teaspoon Instant Yeast: You can also use active dry, just make sure you proof it with the warm water for about 5-10 before adding the other ingredients.
  • 1 ¼ cups (300ml) Warm Water: Not too hot, just like bathwater temperature (around 105-115°F or 40-46°C) should work.
  • 1 teaspoon Salt: It's not just for flavor, it helps the gluten work its magic.
  • 2 tablespoons Extra Virgin Olive Oil: Plus more for drizzling - don't skimp on the good stuff! It's what gives the focaccia that lovely, rich flavor.
  • Optional Toppings: Flaky sea salt, a sprig or two of rosemary, or a sprinkle of garlic powder!

Let's Get Baking: Simple Steps to Focaccia Perfection

Okay, here comes the fun part! Don't worry, it's super straightforward:

  1. The Blooming Begins: In a large mixing bowl, combine the warm water and yeast. Give it a little stir and let it sit for about 5 minutes until the yeast gets bubbly and foamy. This step ensures your yeast is active and ready to do its job. If it doesn't bubble, your yeast might be expired, and you'll need to start over.
  2. Dry Ingredients Enter the Chat: Add the gluten-free flour and salt to the bowl. Mix everything with a spoon or a dough whisk until just combined. No need to overmix, we want to keep that lovely lightness. The dough will be very sticky, and that's absolutely normal!
  3. Olive Oil Magic: Pour in the two tablespoons of olive oil and mix it in until the mixture is well combined. It will create a dough that starts to pull from the sides of the bowl a bit.
  4. First Rise (The Cozy Nap): Cover the bowl with a clean kitchen towel or plastic wrap and let it rest in a warm place for about an hour, or until the dough has almost doubled in size. This warm spot is crucial to getting the dough to rise.
  5. Prep the Pan: While your dough is having its first rise, generously grease a baking sheet (a rimmed 9x13 inch baking sheet works great ) with more olive oil, I like to really get every single bit of the pan covered for that beautiful crispy crust.
  6. Dough Transfer: Gently transfer the dough into the prepared pan, it's okay if it slightly deflates, I like to place my hands with some water or olive oil, and just gently spread the dough until it reaches edges of the pan, you dont't need to stress about it being perfect.
  7. Second Rise (The Final Flourish): Let the dough rest uncovered, in a warm spot, for another half hour or until it seems puffy.
  8. Poking Time: Preheat your oven to 400°F (200°C). Now, take your fingertips and make dimples all over the surface of the dough.
  9. Olive Oil Shower: Drizzle the top of the dough with an extra tablespoon or two of olive oil – don't be shy! This will help make the bread extra crispy and flavorful.
  10. Topping Time: Now's the moment for all those yummy toppings. Sprinkle generously with salt, and whatever toppings your heart desires. I like fresh rosemary, sea salt, and sometimes even a bit of minced garlic.
  11. Bake: Into your preheated oven it goes for 20-25 minutes, or until the top is golden brown and when you take a corner out, you will see the crust is nice and golden. Keep an eye on it as ovens vary.
  12. Cool and Serve: Remove from the oven and let it cool for a few minutes before slicing and serving. If you can wait that long, grab a big glass of wine and enjoy!

My Top Tips & Tricks For Elevated Focaccia

This recipe is pretty foolproof, but here are a few tricks I've learned along the way:

  • Spice it Up: Infuse your olive oil with chili flakes for a subtle kick, or add some dried oregano and thyme for an herby twist.
  • Cheese Please: Add some crumbled feta or shaved parmesan to the top, along with your other toppings for an even cheesier delight.
  • Veggie Love: Try adding sliced cherry tomatoes, olives, or roasted bell peppers to your focaccia before baking.
  • Don't Have a Warm Spot?: Preheat your oven on the lowest setting for just a few minutes, turn it off and you have your proofing drawer!
  • For the Best Crust: Don't skip the olive oil when it's ready to be baked. That extra drizzle is the secret to that perfect golden crust.
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The Official Recipe Card (Save It For Later!)

Here's a condensed version of everything for your easy reference:

  • Yields: 8-12 servings
  • Prep Time: 20 minutes
  • Rise Time: 1 hour 30 minutes
  • Cook Time: 20-25 minutes

Ingredients:

  • 1 ½ cups (180g) Gluten-Free All-Purpose Baking Flour
  • 1 teaspoon Instant Yeast
  • 1 1/4 cups (300ml) Warm Water
  • 1 teaspoon Salt
  • 2 tablespoons Extra Virgin Olive Oil, plus more for drizzling
  • Optional Toppings: Flaky sea salt, rosemary, garlic

Instructions:

  • Combine warm water and yeast; let stand 5 min.
  • Add flour and salt; mix until combined.
  • Mix in olive oil.
  • Cover and let rise for 1 hour.
  • Grease baking pan; transfer dough.
  • Let rise again for 30 minutes, uncovered.
  • Preheat oven to 400°F (200°C).
  • Make dimples.
  • Drizzle with olive oil, toppings.
  • Bake 20-25 minutes.
  • Cool & serve!

A Little Help From My Kitchen (Product Recommendations)

You know I always try to make sure you're set up for success when baking. Here are some of my kitchen staples that really help:

  • A Good Baking Sheet: My rimmed baking sheet is essential for an even bake and a beautiful crust. The rim prevents any overflowing messes.
  • A Dough Whisk: if youre looking for a better way to mix things without overworking it I love using my dutch dough whisk
Gluten-free focaccia with rosemary, sea salt on wood board.

Happy baking everyone!

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