
Magical Gluten-Free Lemon & Herb Focaccia
Hey everyone! It's me again, back with another recipe that I've been absolutely obsessed with lately. This isn't just any bread recipe; this is the recipe. Picture this: a golden, bubbly focaccia, speckled with fragrant herbs, a subtle tang of lemon, and a light, airy texture that's somehow both incredibly satisfying and delightfully gluten-free. I know what you're thinking—gluten-free and airy don't often go hand-in-hand, but trust me on this one.
I remember the first time I made this. I was hosting a little garden party, and honestly, I was stressed! I wanted something that felt sophisticated but was also super easy. I'd been experimenting with gluten-free baking for what felt like forever, and finally, THIS happened. Everyone at the party was raving about it. And you know what? I've made it countless times since, and it's a guaranteed hit every time. It's not just gluten-free; it's delicious-free – as in, free of any limitations to true, yummy goodness. So, let's get baking!
Gather Your Ingredients:
- 1 ½ cups warm water (about 105-115°F - like bathwater, not hot tub!)
- 1 packet (about 2 ¼ teaspoons) active dry yeast (or instant yeast, same amount!)
- 1 teaspoon honey or maple syrup (the yeasties need a snack!)
- 4 cups gluten-free all-purpose flour blend (the one with xanthan gum works best – if yours doesn't, add an extra half teaspoon of xanthan gum)
- 2 teaspoons salt
- 4 tablespoons extra virgin olive oil, plus more for greasing and drizzling
- 2 tablespoons finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- Zest of 1 lemon
- Coarse sea salt, for sprinkling
Let's Get Baking:
- Activate the Yeast: In a large bowl, pour in your warm water. Sprinkle the yeast and honey (or maple syrup) over the top. Don't stir! Let it sit for about 5-10 minutes. The mixture will get foamy – this is how you know the yeast is alive and ready to party!
- Dry Ingredients: In a separate bowl, whisk together the gluten-free flour and salt. Make sure to get any lumps out, nobody likes a lumpy focaccia.
- Combine and Mix: Pour the flour mixture into the yeast mixture. Add in the 4 tablespoons of olive oil. Now, don't be shy—mix everything together with a spoon or spatula until a shaggy dough forms. It might look a little wet, and that's perfectly fine!
- The Knead (Okay, Fold!): Now, grab a spatula or use your hands (slightly oiled so it doesn't stick too much) and gently fold the dough over onto itself a few times. Turn the bowl a quarter turn, and repeat. Do this for about 30 seconds, then cover the bowl with plastic wrap or a clean kitchen towel. We aren't looking for traditional gluten development, just some gentle love to bring it together.
- First Rise (The Proof is in the Timing): Place the bowl in a warm place (like your oven with the light on, but not on heat). Let the dough rise for 1- 1 ½ hours, or until it's nearly doubled in size. This might take a little longer, depending on how warm your space is.
- The Oily Stage: Once doubled, lightly grease a large baking pan (9x13 inch works perfectly) with olive oil. Gently pour the dough out onto the baking sheet. Don't punch it down! Be gentle here.
- Shape and Proof: Using your oiled fingers, gently press the dough out to the edges of the pan. It doesn't have to reach the edges perfectly. Cover the pan with plastic wrap and let it rest for about 30 more minutes. During this time, it'll do a bit more of a small rise.
- Dimple Time: Preheat your oven to 425°F (220°C). If your oven tends to run hot, go for 400 degrees F (200 degrees C). Remove the plastic wrap, and using your fingers, firmly press dimples all over the surface of the dough. Don't be shy here, the more dimples, the better! This helps create those characteristic focaccia nooks and crannies.
- Flavor Up: Drizzle a generous amount of olive oil all over the top of the focaccia. Then, sprinkle the chopped rosemary, thyme, and lemon zest evenly over the top. Lastly, sprinkle a good amount of coarse sea salt all over the top.
- Bake the Magic: Place the pan in the preheated oven. Bake for 20-25 minutes, or until the focaccia is golden brown and cooked through. The edges will have that lovely crispy crunch, and the middle will be soft and airy.
- Cool, Slice, and Enjoy: Let your focaccia cool on the baking pan for a few minutes before slicing and serving. Enjoy it warm or at room temperature – it's delicious either way!
Tips & Tricks for Focaccia Perfection:
- Herb Swaps: Don't have rosemary or thyme? Use dried herbs of your choice! Italian blend, oregano, or even a little garlic powder can all work wonders here.
- Cheese Please: If you aren't dairy-free, try adding some grated Parmesan cheese to the top before baking. It adds an extra layer of salty, savory goodness.
- Garlic Butter: After taking it out of the oven you can brush the top of your cooked focaccia with melted garlic butter for that extra something.
- Get Creative with Toppings: Feel like getting fancy? Roasted vegetables like cherry tomatoes, bell peppers, or even olives are fantastic additions. Just press them gently into the dough before baking.
- Make Ahead: This focaccia is best within a day, but it can be made a few hours ahead of time, and reheated gently before serving.
- Freezing: If you have excess focaccia, you can freeze it in an air tight container for later use.

Struggling with Gluten-Free Meals? Get 300 Easy & Delicious Recipes to Transform Your Kitchen! 🍽️
Say goodbye to tasteless, complicated meals! This **expert-approved cookbook** gives you **300 mouthwatering gluten & dairy-free recipes, meal plans, and chef-level tips** to make every meal safe, easy, and incredibly tasty.
Magical Gluten-Free Lemon & Herb Focaccia
Ingredients:
- 1 ½ cups warm water
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 teaspoon honey or maple syrup
- 4 cups gluten-free all-purpose flour blend
- 2 teaspoons salt
- 4 tablespoons olive oil, plus more for greasing and drizzling
- 2 tablespoons finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- Zest of 1 lemon
- Coarse sea salt
Instructions:
- Combine warm water, yeast and sweetener, let sit for 5-10 minutes.
- Whisk together gluten-free flour and salt.
- Mix wet and dry ingredients and 4 tablespoons of olive oil
- Fold the dough over onto itself for 30 seconds, then let rise for 1 - 1.5 hours.
- Gently pour the dough out onto a lightly greased 9x13 inch baking pan.
- Press down the dough to the edges of the pan, cover with plastic wrap and rest for 30 mins.
- Preheat your oven to 425 degrees F (220 Degrees C).
- Dimple the surface of your dough generously.
- Drizzle olive oil, herbs, lemon zest and salt over the top.
- Bake for 20-25 minutes.
- Cool briefly, slice, and serve warm or at room temperature.
Product Recommendations:
- A good, reliable stand mixer can definitely make the mixing process easier, especially if you bake often. (Note: If you don't have one, you can easily make this by hand, too!)
- I always use a sturdy 9x13 Baking Sheet like this one, because it's the perfect size for this focaccia and works for so many other things.
- And if you are anything like me and like keeping your baking ingredients in order – these Glass Storage Containers are my best friend in the kitchen!
- Lastly, for those even results, my secret for getting those dimples - a good Spatula set helps me press down evenly.

And that's it, guys! I hope you enjoy this recipe as much as I do. Don't be afraid to experiment with different herbs, cheeses, or toppings – that's the beauty of focaccia. Happy baking, and I can't wait to see what you whip up!
0 Comments