Gluten-Free Focaccia Bread Recipe

Introduction

Gluten-Free Focaccia Bread is a delightful twist on the classic Italian staple, perfect for those avoiding gluten without sacrificing flavor. This recipe yields a soft, airy bread with a golden crust, flavored with rosemary and sea salt for a delicious finish.

Ingredients

• 2 cups gluten-free all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 packet (2 1/4 teaspoons) instant yeast
• 1 cup warm water
• 1/4 cup olive oil
• 1 teaspoon dried rosemary (optional)
• Coarse sea salt for topping

Instructions

1. Step 1: In a large bowl, combine the gluten-free flour, salt, sugar, and instant yeast.
2. Step 2: Add warm water and olive oil to the dry ingredients and mix until a smooth dough forms.
3. Step 3: Cover the bowl with a damp cloth and let it rise in a warm place for about 30 minutes.
4. Step 4: Preheat the oven to 425°F (220°C).
5. Step 5: Grease a baking sheet with olive oil and spread the dough onto the sheet, pressing it out to your desired thickness.
6. Step 6: Use your fingers to create dimples in the dough, then drizzle with more olive oil and sprinkle with rosemary and coarse sea salt.
7. Step 7: Bake for 20-25 minutes or until golden brown.
8. Step 8: Let it cool slightly before slicing and serving.

Tips & Variations

• For extra flavor, add minced garlic or olives to the dough before baking.
• Use fresh rosemary instead of dried for a more vibrant taste.
• If you prefer a thicker focaccia, let the dough rise a second time after shaping.

Storage

Store the focaccia bread in an airtight container at room temperature for up to 2 days. To keep it fresh longer, wrap tightly and freeze for up to 1 month. Reheat in a warm oven for a few minutes to restore its crispness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free flour?

This recipe is designed specifically for gluten-free flour. Using regular flour will change the texture and may require different rising times and liquid amounts.

How do I know if my yeast is still active?

Active yeast should foam and bubble when mixed with warm water and a little sugar. If it doesn’t, the yeast might be expired and you should use a fresh packet for best results.

Gluten-Free Focaccia Bread Recipe

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★★★★★

4.8 from 79 reviews

This Gluten-Free Focaccia Bread recipe offers a simple and delicious way to enjoy the classic Italian flatbread, made without gluten. Featuring a soft yet crispy texture with a fragrant topping of rosemary and sea salt, this focaccia is perfect as a snack, appetizer, or accompaniment to any meal.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 40-45 minutes
• Yield: 8 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 cups gluten-free all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 packet (2 1/4 teaspoons) instant yeast
• 1 cup warm water
• 1/4 cup olive oil

Topping

• 1 teaspoon dried rosemary (optional)
• Coarse sea salt for topping
• Additional olive oil for drizzling

Instructions

1. Combine Dry Ingredients: In a large bowl, mix the gluten-free flour, salt, sugar, and instant yeast until well combined, ensuring the yeast is evenly distributed throughout the flour mixture.
2. Add Wet Ingredients: Pour the warm water and olive oil into the dry ingredients. Stir thoroughly until a smooth, pliable dough forms without lumps.
3. First Rise: Cover the bowl with a damp cloth to retain moisture and place it in a warm spot. Allow the dough to rise for about 30 minutes until it slightly puffs up.
4. Preheat Oven: Set your oven to 425°F (220°C) to reach the optimum baking temperature for a crispy crust.
5. Prepare Baking Sheet: Grease a baking sheet with olive oil to prevent sticking and help create a golden underside on the focaccia.
6. Shape Dough: Transfer the dough onto the baking sheet and spread it out with your hands to your preferred thickness, forming an even layer across the sheet.
7. Create Dimples and Add Toppings: Press your fingers into the dough to create characteristic dimples that help hold the olive oil and seasonings. Drizzle additional olive oil over the surface, then sprinkle dried rosemary and coarse sea salt on top.
8. Bake: Place the baking sheet in the oven and bake the focaccia for 20 to 25 minutes until it turns golden brown and crusty on top.
9. Cool and Serve: Remove the focaccia from the oven and let it cool slightly on a wire rack before slicing. Serve warm or at room temperature.

Notes

• Use warm water, not hot, to activate the yeast effectively without killing it.
• Customize toppings with herbs such as thyme or oregano, or add olives or sun-dried tomatoes for variation.
• For extra flavor, brush the focaccia with garlic-infused olive oil before baking.
• If gluten-free flour blend contains xanthan gum, no additional binder is needed; otherwise, add 1 teaspoon xanthan gum to help dough elasticity.
• Storage: Keep leftover focaccia wrapped in foil at room temperature for up to 2 days or freeze for longer storage.

Keywords: gluten-free focaccia, gluten-free bread recipe, Italian bread, gluten-free baking, rosemary focaccia, easy focaccia bread