You won’t feel left out on Italian night when you make this Gluten-Free Focaccia Recipe!
So many people who have to give up gluten often lament missing bread the most. While that was never the worst part for me (I have a huge sweet tooth and miss cake and donuts the most), there’s nothing like a nice, warm, crusty loaf at a restaurant or some delicious focaccia. This gluten-free focaccia recipe takes care of that last part and also serves as a delightful base for numerous toppings.
Preparation of this focaccia recipe is easy. However, due to resting and baking times, you need to set aside two hours before you can cut a warm, delicious slice to enjoy. Trust me on this one; the wait is worth it. This golden-brown, herbaceous bread is tender, fluffy, and everything you want from focaccia. Not to mention how good it smells while baking.
Unlike many breads that require mixing bowls and extensive kneading, all you need to do here is stir the ingredients in two simple steps and then sit back and watch it rise. Does it really get much easier than that? Having made plenty of bread in my time, I can tell you it doesn’t.
Some recipes allow you to use your judgment when adding ingredients. That is not the case in baking, as you must ensure your measurements are precise. This is especially crucial when measuring flour to avoid getting dry, dense focaccia. Do not scoop the measuring cup into the flour. You should always use the spoon-and-level method, which entails spooning the flour into the measuring cup and then leveling it off with the back of a straight knife or spatula.
The other crucial step is placing the covered bowl in a draft-free, warm environment. In other words, do not place it under an air vent or near a ceiling fan. I find the best place is inside my oven. If your house is cold, you may want to set your oven to 200°F and turn it off once it reaches 100°F. That will provide you with a warmer place to let your dough rise. I also find that baking on one of the top two levels of my oven yields the best results.
The many ways you can flavor focaccia
I use honey, coconut sugar, or maple syrup as my sweeteners, and any of these can replace the sugar in the recipe, using an equal amount. As far as herbs go, you can also use fresh oregano, thyme, or basil in place of the rosemary. Lay halved grape or cherry tomatoes on top, along with the garlic and herbs, and watch as they caramelize nicely. The flavor combination is delectable. You can also add a sprinkle of sea or Himalayan salt as soon as you remove the pan from the oven.
Other fun toppings before baking include sliced or halved olives, shredded or Parmesan cheese, sun-dried tomatoes, roasted red pepper slices, toasted garlic, marinated artichoke hearts, thinly sliced red onions, and sliced shallots. Some delicious flavor combinations include:
- Mushrooms, goat cheese, and oregano
- Feta cheese and kalamata olives
- Caramelized onions, fresh basil shreds, and strawberry slices
- Roasted eggplant, hot honey, olive oil, and basil
- Roasted Vidalia onions and sun-dried tomatoes
- Basil pesto (lightly brush it on top) and sun-dried tomatoes
- Fried eggplant, ricotta, and mozzarella
- Thinly sliced raw baby potatoes, olive oil, and your choice of herbs
How do I store leftovers?
There are a few ways to store this gluten-free focaccia recipe. The first is in an airtight container at room temperature for up to 2 days. You can also refrigerate it the same way for up to 1 week. I like to make a double batch, baking it in a larger pan or cookie sheet, and then freezing it in plastic-wrapped single slices, stored in a zippered freezer bag or freezer-safe container, for up to 6 months. I defrost the frozen slices overnight and then reheat them in a 400°F oven until warm.
Serving suggestions
Serve this delicious gluten-free focaccia recipe with a steaming bowl of Tomato-Basil Soup, Chicken And Orzo Soup, Spinach Tortellini Soup, or Italian Vegetable Soup. Focaccia is also the ideal accompaniment to a crispy Italian Salad, Peach Caprese Salad, La Scala Chopped Salad, or Antipasto Salad. Of course, it is also perfect with a bowl of Spaghetti Bolognese or Shrimp Pasta.
Ingredients
- 1 1/2 cups warm water 110°F to 115°F
- 1 tablespoon sugar
- 2 1/4 teaspoons instant yeast
- 2 1/2 cups gluten-free all-purpose flour blend with xanthan gum
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt divided
- 3 tablespoons olive oil divided
- 2 teaspoons chopped fresh rosemary
- 2 cloves garlic optional, minced
Instructions
- In a small bowl, combine the warm water, sugar, and yeast. Stir lightly.
- In a large bowl, whisk together the gluten-free flour blend, baking powder, and 1/2 teaspoon salt. Add the yeast mixture and 2 tablespoons olive oil. Stir until the ingredients form a sticky batter.
- Cover the bowl with a clean towel and let the dough rise in a warm, draft-free spot for about 30-60 minutes or until it doubles in size.
- Lightly oil an 8-inch or 9-inch square baking pan. Transfer the risen dough into the pan and use an oiled spatula or your fingertips to gently spread it into an even layer. Press your oiled fingertips into the dough to create small dimples across the surface.
- Drizzle the remaining 1 tablespoon of olive oil over the dough. Sprinkle with chopped fresh rosemary, the rest of the salt, and minced garlic if using. Let the dough rest for another 15 minutes to absorb the flavors.
- Preheat your oven to 400°F. Place the pan in the oven and bake the focaccia for about 25 minutes, or until the top is lightly golden.
- Remove the focaccia from the oven and let it cool for a few minutes. Slice into squares and serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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