Gluten-Free Focaccia
My fluffy gluten-free focaccia bread recipe only takes a few simple ingredients and is also naturally dairy-free and vegan.
Servings: 12 servings
Ingredients
- 3½ cups gluten-free all-purpose flour with xanthan gum
- 2¼ teaspoons rapid yeast/instant yeast 1 packet
- 1 tablespoon baking powder
- 2 cups warm water* 110-115°F
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- 10 tablespoons olive oil divided (½ cup + 2 tablespoons)
- 1 teaspoon salt plus more for sprinkling
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
Instructions
- Preheat your oven to the proofing setting or to 200°F. Once it gets to 100°F, turn off your oven.
- In a large bowl, combine the gluten-free all-purpose flour, instant yeast, gluten-free baking powder, and salt. Stir to combine the ingredients.
- Add the honey or sugar to the warm water and stir until it is dissolved.
- Pour the warm water and honey or sugar mixture into the gluten-free flour mixture and mix with your mixer on low. (I used my stand-up mixer with the paddle attachment).
- Pour ½ cup of olive oil and apple cider vinegar into the dough mixture and mix on low speed for 1-2 minutes until the dough starts to form. The dough will be sticky.
- Place the dough in a greased ovenproof bowl (I used olive oil cooking spray) and cover it with plastic wrap. Cover the bowl with a kitchen towel and place in the warm oven for 30 minutes to rise.
- Remove the dough from the oven and preheat the oven to 400°F.
- Pour 1 tablespoon of olive onto the middle of a baking sheet.
- Turn the bowl over on top of the greased baking sheet. Gently pat the dough into an 8x10-inch rectangle about 1-inch thick.
- Use your fingertips to press down lightly into the dough to form the dimples in the dough.
- Drizzle another tablespoon of olive oil over the dimpled dough. Sprinkle the top of the dough with salt and the chopped rosemary (or your herbs of choice).
- Bake on the top rack of the oven for 20 minutes.
- For a golden-brown crust, set your oven to broil, and broil the bread for 30 seconds to 1 minute. Please watch your oven because every broiler is different and you could over-crisp the focaccia.
Video
Notes
- *I microwave the water in a large glass measuring cup for 30-45 seconds. I also use a thermometer to check the temperature. If your water is too hot, it will kill the yeast.
- Measure your flour using the spoon-and-level method to avoid a dense, dry focaccia.
- Make sure your instant/rapid yeast is fresh. If your yeast expired, you will not get a good rise.
- Do not overheat the water or you could kill the yeast.
- Make sure to rise the focaccia in a warm place. I rise my bread in the oven set to 100°F.
- Don't skip the step to dimple (poke little holes) into the dough. It helps the olive oil soak into the bread.
- Bake the focaccia on the top rack.
- Focaccia bread is easily sliced with a pizza cutter.
- Store leftovers in an air-tight container.
- Reheat in the oven at 375°F on a baking sheet or in the microwave.
Nutrition
Serving: 1slice | Calories: 225kcal | Carbohydrates: 28g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 197mg | Potassium: 109mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg