
Sunshine in a Pan: My Go-To Gluten-Free Lemon and Herb Focaccia
Okay, let's get cooking! I'm so excited to share this recipe with you, it's a real life saver for anyone like me who has to navigate the gluten-free world, but still craves delicious, comforting food.
I remember the first time I tried to perfect a gluten-free bread. Let's just say it was not a pretty sight – dense, crumbly, and utterly flavorless. For a while, it felt like I'd have to say goodbye to one of my absolute favorite things, Italian bread. But! That just wouldn't do so I embarked on a mission and, friends, this focaccia has single-handedly restored my faith in gluten-free baking. The recipe I'm about to share is foolproof (I promise), incredibly aromatic, and will seriously make you question if it's actually gluten-free. Think of biting into a cloud that has been kissed with lemon and herbs – that's this focaccia. And honestly, I've made it for countless gatherings, and even the most ardent gluten-lovers gobble it up without a second thought. If you're gluten-free or if you have loved ones who are, you'll want this one in your repertoire! Ready to get started?
Ingredients You'll Need (Grab Your Apron!)
- 1 1/2 cups (210g) gluten-free all-purpose flour blend (make sure it includes xanthan gum – this is the secret to good texture!)
- 1 teaspoon (5g) instant yeast
- 1 teaspoon (5g) granulated sugar
- 1 teaspoon (5g) salt
- 1 cup (240ml) warm water (think like a warm bath – not too hot)
- 1/4 cup (60ml) extra virgin olive oil, plus more for drizzling
- 1 tablespoon lemon zest, finely grated
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 clove garlic, minced
- Coarse sea salt, for sprinkling
Instructions: Let's Get Baking!
- Get the Dough Started: In a large mixing bowl, whisk together the gluten-free flour, instant yeast, sugar, and salt. Make a well in the center and pour in the warm water and olive oil. Now, stir it all together with a spatula or wooden spoon until a shaggy dough forms. Don't worry if it seems a little sticky, that's totally normal!
- Mix in the Good Stuff: Add in the lemon zest, rosemary, thyme, and minced garlic to the dough. Mix really well, ensuring everything is evenly distributed. This is where that incredible aroma starts to build!
- Pro-tip: If you like a little extra kick, feel free to add a pinch of red pepper flakes at this point!
- Rise and Shine: Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for about 1 hour or until it has doubled in size. This is the magic part– the yeast is working its wonders.
- Troubleshooting note: If your house feels cold, you can place the bowl in a (turned off) oven with a dish of hot water, just remember to remove them before the oven is turned on later!
- Prep the Pan: While the dough is rising, lightly grease a 9x13 inch baking pan with olive oil (you can even use a smaller baking pan if that's what you have on hand). The olive oil not only prevents sticking but also contributes to the flavor and crust.
- Into the Pan: Gently pour the risen dough into your prepared pan. Using your oiled fingertips, gently spread it out to fit the pan. Don't deflate the dough completely; handle it with care.
- The Dimple Effect: Now for my favorite part! Use those oily fingers once again to make little indentations all over the surface of the dough. These little dimples are perfect for catching olive oil and salt – creating that classic focaccia look and texture.
- Drizzle and Salt: Generously drizzle the top of the dough with olive oil (I like a heavy hand here!) and sprinkle it with coarse salt. Don't be shy; the salt really brings out the flavors.
- Bonus tip: If you aren't serving immediately you can store the dough for later in the fridge at this point.
- Time to Bake: Preheat your oven to 400°F (200°C). Then, place the pan in the preheated oven on the center rack and bake for 20-25 minutes, or until the focaccia is golden brown and sounds hollow when you tap the bottom.
- Cool and Serve: Once your focaccia is done, take it out of the oven and transfer it to a wire rack for a few minutes to cool slightly before cutting into it. This is important for achieving that perfect texture. It's best enjoyed warm with salads or on it's own.
Tips and Tricks for Focaccia Bliss
- Herb Power: Feel free to experiment with different herbs! Fresh oregano, chives, or even a mix of Italian herbs work wonderfully in this recipe. Don't underestimate dried herbs too they work great in a pinch.
- Veggie Accents: Roasted vegetables like sun-dried tomatoes, artichoke hearts, or caramelized onions are delicious toppings. Add them during the dimpling process before baking.
- Cheese Please: If you want to add cheese, try topping the focaccia with some crumbled feta, goat cheese, or shaved parmesan during the last 5 minutes of baking.
- Garlic Infused Oil: For extra garlic goodness, try infusing your olive oil with a few extra garlic cloves on the stove top for a couple minutes then remove the cloves before using.
- Make Ahead Magic: Focaccia is great for making ahead! Store it in an airtight container at room temperature for a day or two. You can also freeze it once baked and reheat it in the oven.
- Dips The focaccia is great on its own, but if you feel like you need a dip, basil pesto and olive oil are all you could ever ask for.
- Serving Occasions: This recipe can work as a side dish to any salad, or is perfect for a brunch gathering.

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Recipe Card
Yields: 12 servings
Prep time: 20 minutes
Rise time: 1 hour
Cook time: 20-25 minutes
Ingredients:
- 1 1/2 cups (210g) gluten-free all-purpose flour blend
- 1 teaspoon (5g) instant yeast
- 1 teaspoon (5g) granulated sugar
- 1 teaspoon (5g) salt
- 1 cup (240ml) warm water
- 1/4 cup (60ml) extra virgin olive oil plus more for drizzling
- 1 tablespoon lemon zest, finely grated
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 clove garlic, minced
- Coarse sea salt, for sprinkling
Instructions:
- Whisk together dry ingredients in a large bowl.
- Add warm water and oil, stir into a shaggy dough.
- Mix in lemon zest, rosemary, thyme, and garlic.
- Cover and let rise for 1 hour or until doubled.
- Grease a 9x13 inch pan and spread dough.
- Dimple the surface with oiled fingers.
- Drizzle olive oil, sprinkle salt.
- Bake at 400°F (200°C) for 20-25 minutes, until golden brown.
- Cool on a wire rack before serving.
Let's Talk Kitchen Tech!
Okay, while this recipe is perfectly doable with just your basic kitchen tools, a few things can make the process even easier and more enjoyable. For example, using a nice large mixing bowl can make combining everything a breeze. Also, a good baking pan is always essential for that perfect outcome. if you want to take your mixing to the next level, a stand mixer can streamline the entire process.

I hope you love this recipe as much as I do! As always, don't hesitate to reach out with any questions! Happy baking!
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