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Easy Lemon Herb Gluten-Free Focaccia: Perfect for Any Occasion

Close-up overhead shot of golden gluten-free focaccia with lemon zest, rosemary, thyme, and sea salt.

Lemon & Herb Gluten-Free Focaccia

Okay, let's dive into this! I'm excited to share one of my go-to recipes, a total crowd-pleaser that happens to be completely gluten-free. It's my recipe for… (drumroll please!)… **Lemon & Herb Gluten-Free Focaccia**. Now, I know what you might be thinking: "Gluten-free bread… is that even good?" And honestly, I used to be on the fence too. But this recipe? This one converted me.

What I love most about this focaccia, besides the fact that it's ridiculously easy, is that it's perfect for nearly *any* occasion. We're talking potlucks, picnics, elegant dinner parties… even a solo night on the couch with a glass of wine. The first time I made this, my friend who is usually very skeptical of gluten-free options, ate almost half the tray herself! She had no idea it was gluten-free until I told her, that's when I knew that I had to share it with the world - or at least with you. This focaccia is light, airy, packed with flavor, and the perfect vessel for all things delicious. So, ready to get baking? Let's go!

Recipe Card

Prep Time: 20 minutes

Rise Time: 1 hour 30 minutes

Cook Time: 20-25 minutes

Total Time: 2 hours 15 minutes

Yield: 12 servings

Ingredients:

  • 3 cups (360g) gluten-free all-purpose flour blend
  • 1 teaspoon granulated sugar
  • 1 ½ teaspoons salt
  • 1 packet (7g) active dry yeast
  • 1 ½ cups (360ml) warm water
  • ¼ cup (60ml) extra virgin olive oil, plus more for greasing
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • Zest of 1 large lemon
  • 1 teaspoon garlic powder
  • Coarse sea salt for topping

Instructions:

  1. In a large bowl, whisk the warm water and sugar. Sprinkle yeast on top. Let sit for 5-10 minutes until frothy.
  2. Add flour, salt, and garlic powder to the yeast mixture. Stir until combined.
  3. Stir in ¼ cup of olive oil, rosemary, thyme, and lemon zest.
  4. Cover and let rise for 1-1.5 hours until doubled.
  5. Oil a 9x13 inch pan or cast iron skillet. Pour dough into the pan, gently spreading. Use oiled fingertips to create dimples.
  6. Cover and let rest for 20 minutes. Preheat oven to 400°F (200°C).
  7. Drizzle olive oil over the dough, sprinkle with sea salt.
  8. Bake for 20-25 minutes until golden brown.
  9. Let it cool in the pan for 10 minutes before serving.

Enjoy Your Freshly Baked Focaccia!

Substitutions & Notes

  • Gluten-Free Flour: Not all gluten-free flour blends are created equal. Ensure yours contains xanthan gum or add it otherwise, to give your focaccia the nice texture.
  • Herbs: You can easily swap out rosemary and thyme for other fresh herbs like oregano, sage, or even chives. Dried herbs work too, but you'll want to use about half the amount, and the fresh herbs will always take on a better flavor.
  • Lemon: If you're not a lemon fan, feel free to leave out the zest, but trust me, it adds a delightful brightness!
  • Vegan: This recipe is naturally vegan!

Step-by-Step Instructions

  1. Gather Your Troops: Get all your ingredients measured out and ready to go. This makes the process so much smoother, especially with the speed of a focaccia recipe!
  2. Activate the Yeast: In a large bowl, whisk together the warm water and sugar. Sprinkle the yeast on top and let it sit for about 5-10 minutes until it gets frothy. This tells you it's alive and ready to do its magic! If no foam appears, you may have used water that was not warm enough or the yeast may be old and you will need to start over. I've totally done it, so not to worry, not everyone is a master baker overnight.
  3. Combine the Dry Ingredients: In your activated yeast bowl, add the gluten-free flour blend, salt, and garlic powder. Mix everything together, it should look like a wet, sticky dough. Be patient with it, it'll come together!
  4. Add the Oil and Herbs: Pour in ¼ cup of olive oil and add the chopped rosemary, thyme, and lemon zest. Stir well to combine. The dough will be very sticky, this is what you want! Don't try to kneed the dough like traditional gluten dough.
  5. First Rise: Cover the bowl with a clean dish towel or plastic wrap. Place it in a warm spot and let it rise for 1 to 1 ½ hours, or until doubled in size. Don't fret if it doesn't fully double, as gluten-free dough is slightly more finicky, but usually it does double in the time frame. I often set the bowl near a sunny window, however, my oven also has a proofing function which works amazingly as well!
  6. Prepare the Baking Pan: While the dough rises, pour about a tablespoon of olive oil into a 9x13 inch baking dish or a cast iron skillet, spreading it to coat all the surfaces. I find using a cast iron provides the perfect slightly crunchy bottom to our focaccia when preparing this! This step is crucial for preventing sticking and adding a lovely crust.
  7. Transfer and Dimple: Once the dough has risen, gently pour it out into the prepared pan. Don't punch it down; we want to keep all those lovely air bubbles that provide the lift. Use your oiled fingers to gently spread the dough to fill the pan. Now, the fun part. Use your fingertips to poke dimples all over the surface of the dough. These dimples aren't just for looks – the little craters allow the olive oil to pool while baking.
  8. Second Rise and Bake: Cover the pan loosely and let it sit for 20 minutes while the oven preheats to 400°F (200°C). Remove the cover, generously drizzle a bit more olive oil over the surface of the dough, and sprinkle with coarse sea salt. Bake in the preheated oven for 20-25 minutes, or until golden brown. The edges should be beautifully crisp.
  9. Cool and Enjoy: Let your masterpiece cool in the pan for at least 10 minutes before removing it and transferring it to a wire rack to cool completely. Serve it warm or at room temperature. It is really best enjoyed fresh!

Tips & Tricks for Focaccia Bliss:

  • Seasoning: Feel free to experiment with spices alongside or instead of the herbs. Red pepper flakes or a dash of smoked paprika can add fantastic flavor if you love spice!
  • Toppings: Get creative with toppings before baking! Halved cherry tomatoes, olives, caramelized onions, or even a sprinkling of crumbled feta cheese make great additions.
  • Storing: Focaccia is best enjoyed fresh, but leftovers can be wrapped well and stored at room temperature for up to 2 days, or frozen. To reheat, simply pop it back in the oven or a toaster oven for a few minutes.
  • Make it Ahead: You can prepare the dough up to the first rise, then keep it covered in the fridge for up to 24 hours. This is great if you want fresh bread ready to go on a busy schedule! Let it stand at room temperature for an hour before continuing the recipe for the second rise.
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Product Recommendations

I cannot stress to you enough how having the right equipment makes a huge difference when baking or creating recipes like this one where the right tools make or break the process.

  • For this recipe I highly suggest you use the tried-and-true Lodge Cast Iron Skillet. Not only does it provide optimal heat distribution, leading to even baking and a perfectly crispy crust, but you can even use it straight from oven to table.
  • I know how tedious it can be to measure all those ingredients, especially when making a variety of recipes in a day, so I recommend using my Kitchen Scale. I personally cannot cook or bake without my digital scale!
  • Lastly, if you want to save time and effort prepping your ingredients and you bake often, I suggest you get a good stand mixer instead of stirring your dough by hand. The KitchenAid stand mixer is my all time favorite and a huge game changer!
Close-up overhead shot of golden gluten-free focaccia with lemon zest, rosemary, thyme, and sea salt.

Well, there you have it! My foolproof recipe for the most delicious gluten-free focaccia. I truly hope you enjoy making it as much as we enjoy eating it! If you do make it, be sure to let me know what you think in the comments below. Happy baking!

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