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Irresistible Gluten-Free Focaccia: Sun-Dried Tomato & Olive Heaven

Gluten-free herbed focaccia with sun-dried tomatoes, olives, and herbs, glistening with olive oil.

Gluten-Free Herbed Focaccia with Sun-Dried Tomatoes and Olives

Okay, let's get baking (or cooking, depending on how you see it)! Today, we're diving headfirst into a recipe that's not only incredibly satisfying but also a real crowd-pleaser, especially when you've got some gluten-free folks around the table. I'm talking about a Gluten-Free Herbed Focaccia with Sun-Dried Tomatoes and Olives.

Now, this isn't just *any* gluten-free focaccia. I remember the first time I attempted a gluten-free bread recipe – let's just say it resembled a dense hockey puck rather than something edible! But after a lot of trial and error (and some serious doughy dreams), I stumbled upon this recipe. It's light, airy, and boasts a fantastic texture that'll make you forget all about gluten. Plus, the savory combination of sun-dried tomatoes and briny olives makes it the perfect centerpiece for any occasion, from casual brunches to a fancy dinner party. This is a recipe that genuinely makes me happy to share, and I'm so excited for you to try it!

Ingredients You'll Need:

This isn't complicated, but it's all about building those layers of flavor!

  • For the Dough:
    • 1 ½ cups (180g) gluten-free all-purpose flour blend (make sure it contains xanthan gum; if not, add ½ teaspoon)
    • 1 teaspoon instant dry yeast
    • 1 teaspoon granulated sugar
    • 1 teaspoon salt
    • 1 ¼ cups (300ml) lukewarm water
    • 2 tablespoons olive oil, plus more for greasing the pan and drizzling
  • For the Toppings:
    • ½ cup sun-dried tomatoes, oil packed, drained and roughly chopped (save that oil for other yummy stuff!)
    • ½ cup Kalamata olives, pitted and halved
    • 2 tablespoons finely chopped fresh rosemary
    • 1 tablespoon finely chopped fresh thyme
    • Sea salt flakes, for sprinkling

Ready to Roll? Let's Get Baking! Here's How to Make it:

  1. Activate the Yeast: In a large bowl, whisk together the lukewarm water, sugar, and yeast. Let it sit for about 5-10 minutes, or until it gets nice and foamy. This lets you know your yeast is alive and ready to do its job. If it doesn't foam, your yeast might be expired, and you'll want to start with a fresh batch!
  2. Mix Dry & Wet: Add the gluten-free flour blend and salt to the bowl with the yeast mixture. Using a stand mixer fitted with the dough hook (or a sturdy spoon if you're going old school), mix on low speed until a shaggy dough forms, roughly 2-3 minutes. Don't worry if it looks a bit wet. This type of dough is meant to be sticky. If you're mixing by hand, be thorough, scraping the sides into the mixture as you go.
  3. Add Oil: Increase the mixer speed to medium-low and add the 2 tablespoons of olive oil. Mix for another 3-5 minutes until the dough is smooth, elastic, and pulling away from the sides of the bowl. It may still be a little sticky; that's perfectly normal for a gluten-free dough. You know it's ready when you can lift the dough hook and the dough stretches down in a long, elastic strand. This gluten-free version won't become quite stringy like a gluten-filled one, but it will have a lovely elasticity to it.
  4. First Rise: Lightly grease a large bowl with olive oil. Transfer the dough to the bowl, turning it to coat all sides. Cover the bowl with plastic wrap or a damp towel and place it in a warm place to rise for 1 to 1.5 hours, or until doubled in size. Don't rush it – this is when the magic happens!
  5. Prep the Pan: While the dough rises, lightly grease a 9x13 inch baking pan with olive oil. A high-quality baking sheet with edges will work well here too if you don't have this size.
  6. Shape the Focaccia: Gently punch down the dough to release the air. This step feels so satisfying! Use your hands to transfer the dough to the prepared baking pan. Carefully spread it out to fill the pan. If it's too sticky, lightly wet your fingertips with a little water or oil.
  7. Dimple and Top: Use your fingertips to gently create dimples in the dough, making sure you press down near the edges too. These little indentations help keep olive oil pools on top. Scatter the sun-dried tomatoes, olives, rosemary, and thyme evenly over the top surface. Drizzle generously with more olive oil, and sprinkle with sea salt flakes.
  8. Second Rise: Cover the pan lightly with clingfilm or a damp towel again. Let the focaccia rise for another 30 - 45 minutes, while you preheat oven to 400°F(200°C). See how it's nice and puffy? That's what you want.
  9. Bake to Golden Perfection: Remove the cover and bake for 20-25 minutes, or until the focaccia is golden brown and the bottom sounds hollow when tapped. Depending on your oven, you might need a few extra minutes.
  10. Cool and Serve: Carefully 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. The fragrance will have you ready to dig in immediately, but patience here makes all the difference! Slice it into squares or wedges. Serve warm or at room temperature. It's scrumptious on it's own or as a side to any meal.

Tips & Tricks to Elevate Your Focaccia Game:

  • Herb Adventures: Don't have rosemary or thyme? Substitute with other herbs like oregano, basil, or even a pinch of Italian herb blend. Fresh herbs always work best, but dried herbs can work in a pinch. Use half the amount when using dried herbs.
  • Cheese Lover?: If you're not dairy-free, feel free to sprinkle some shredded Parmesan or a bit of crumbled feta cheese over the top of your focaccia before baking for an extra layer of flavor. Just don't overdo it, or your topping won't crisp up as nicely.
  • Flavor variations: Feel free to substitute regular olives for other types such as manzanilla or Castelvetrano if you have a preference. You can also add other items like roasted peppers for a different flavor profile.
  • Make it Ahead: You can prepare the dough up to the first rise, then store it in the fridge for up to 24 hours. Let it come to room temperature before shaping and baking. This is great for when you need to work it in with your schedule.
  • Crispy Bottom Secrets: For an extra crispy bottom, add a pizza stone or baking steel to your oven when you preheat it. Place the baking sheet with the focaccia directly on the hot stone/steel while baking.
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Gluten-Free Herbed Focaccia with Sun-Dried Tomatoes and Olives

Prep time: 30 minutes (+ rising time)
Cook time: 20-25 minutes
Total time: 1 hour 20 minutes - 2 hours 15 minutes

Yields: 9-12 servings

Ingredients:

  • Dough:

    • 1 ½ cups (180g) gluten-free all-purpose flour blend
    • 1 teaspoon instant dry yeast
    • 1 teaspoon granulated sugar
    • 1 teaspoon salt
    • 1 ¼ cups (300ml) lukewarm water
    • 2 tablespoons olive oil, plus more for greasing and drizzling
  • Toppings:

    • ½ cup sun-dried tomatoes, oil packed, drained and chopped
    • ½ cup Kalamata olives, pitted and halved
    • 2 tablespoons finely chopped fresh rosemary
    • 1 tablespoon finely chopped fresh thyme
    • Sea salt flakes, for sprinkling

Instructions:

  1. Activate the yeast in lukewarm water with sugar for 5-10 min.
  2. Mix the flour and salt into the activated yeast mixture, until dough forms.
  3. Mix in olive oil until smooth and elastic (about 3-5 minutes)
  4. Lightly oil a bowl, transfer the dough into the bowl, turning to coat the dough in oil. Cover and let rise for 1-1.5 hours, or until doubled.
  5. Pre-heat oven to 400°F(200°C) and grease a 9x13 inch pan.
  6. Gently punch down the dough, transfer to prepared pan and spread out to fill.
  7. Dimple the dough and scatter toppings. Drizzle olive oil and sprinkle with salt.
  8. Cover and let rise for 30 to 45 minutes.
  9. Bake for 20-25 min until golden brown.
  10. Remove from heat, let cool, serve and enjoy!

Product Recommendations:

  • For achieving a perfectly even bake, a high-quality baking pan is essential.
  • If you enjoy baking, a stand mixer can save you time and effort, but as mentioned above you can mix by hand.
Gluten-free herbed focaccia with sun-dried tomatoes, olives, and herbs, glistening with olive oil.

So there you have it! My tried and trusted gluten-free focaccia recipe, ready for your next occasion. I hope you enjoy it as much as I do. Happy Baking (and eating)! Feel free to add a comment below or leave a review, your feedback is always welcome.

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