Gluten-Free Focaccia
This gluten-free focaccia bakes up with a soft, fluffy center, golden crisp edges, and plenty of olive oil and rosemary in every bite. It’s an easy homemade bread with that classic dimpled texture and tender crumb, perfect for dipping, serving with dinner, or pulling apart straight from the pan while it’s still warm.
Servings: 8 servings (1 loaf)
Equipment
- 1 hand or stand mixer
- 1 baking sheet
Ingredients
- 3½ cups King Arthur Gluten-Free Measure for Measure Flour
- 2¼ tsp instant yeast*
- 1½ tsp salt plus extra for sprinkling
- 1 tbsp honey
- 1 tsp apple cider vinegar
- 6 tbsp olive oil divided (3 tbsp for dough, 3 tbsp for pan/topping)
- 1⅔ cups warm water (about 100-110°F/38–43°C)**
- 1 tbsp fresh rosemary chopped
Instructions
- Gather and measure all ingredients and Preheat the oven to 200°F (93°C) or the lowest proofing setting. Once it reaches 100°F (38°C), turn off.
- In a large bowl, combine flour, yeast, and salt.***
- In a separate bowl, stir the honey into the warm water until dissolved.
- Pour the water mixture into the dry ingredients. Add 3 tbsp olive oil and the apple cider vinegar. Mix on low with a stand mixer (paddle attachment) for 3-4 minutes until a thick, sticky dough forms.
- Cover the bowl with plastic wrap and a kitchen towel. Place in the warm oven for 30 minutes to rise. The dough should look slightly puffed.****
- Grease a baking sheet with 3 tbsp olive oil. Scoop dough onto the sheet and gently shape into an 8x10-inch rectangle, about 1 inch thick.
- Press dimples into the dough with your fingertips. Drizzle a little extra olive oil on top if desired, then sprinkle rosemary and a pinch of kosher salt.*****
- Bake on the top rack at 400°F (204°C) for 20 minutes.
- Broil for 30-60 seconds for extra color, watching closely to prevent burning. Let cool completely before cutting to allow the crumb to set.
Video
Notes
*Make sure your instant/rapid yeast is fresh. If your yeast expired, you will not get a good rise.
**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.
***This recipe is specifically developed for King Arthur Baking Company Gluten-Free Measure for Measure Flour, which already contains xanthan gum for structure. If using a flour that does not contain xanthan gum add it here (step 2).
****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.
Nutrition
Serving: 1serving | Calories: 287kcal | Carbohydrates: 42g | Protein: 7g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 441mg | Potassium: 36mg | Fiber: 6g | Sugar: 4g | Vitamin A: 7IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 2mg