I think you’re either a bread person or you’re not. An “I take the Olive Garden Breadstick Challenge seriously” or, “I’m saving room for the tortellini.” Having always identified with the latter, it hasn’t been too difficult giving up the bread basket since going gluten free. That all changed when I tested the recipe for Gluten Free Focaccia. HOLD ME BACK! This sizzling, no knead gluten free bread recipe is light and fluffy on the inside, with an audibly crispy, heavily seasoned crust. Take it from a gal who’s usually just “meh” about bread — this gluten free focaccia is heavenly!!
Watch How to Make It
Gluten Free Vegan Focaccia
Ok, gluten free focaccia bread, specifically, holds a special place in my heart. There’s a gluten free bakery in Minneapolis that my brother-in-law and sister-in-law always stop at before coming down for a visit to grab some g-free goodies for me, including a loaf of their focaccia (best. In laws. EVER!) I admittedly open the package and start gnawing on it the second they hand it over. Over the sink like a rat. No shame in my focaccia game! Focaccia is a leavened, Italian flatbread that’s flavored with extra virgin olive oil and, usually, herbs on top. Sometimes olives and shallots. I mean anything’s fair game, really. The gluten free version takes 5 minutes to mix up, and is essentially foolproof which means you can whip up a loaf any night of the week. It’s a staple for soup and lasagna nights. I even love slicing it in half and using it as panini bread. Game changer! What I love most about this recipe is that it’s not only gluten free, but vegan so my egg and dairy-free daughter can enjoy it too. Like I mentioned in my Gluten Free Pizza Crust recipe, there is a unique joy in being able to bake something from scratch that the ENTIRE family can eat together. Any boy does she love this gluten free focaccia bread recipe!!
Ingredients Needed
The recipe for gluten free focaccia is based on my Gluten Free Pizza Crust, ie you probably have all the everyday ingredients on hand to make a loaf at this very moment. Here’s what you’ll need:
Gluten free baking flour blend. I’ll share the blends I tested below, and which one I like best. Instant yeast: If you can open a packet of yeast then you can make this focaccia bread! We use quick rise instant yeast, and I like Red Star brand. Baking powder: Helps give our gluten free focaccia a nice rise. Sugar: Feeds the yeast. You could use honey instead, if you’d like. Salt: To help balance the flavor of the dough. Water: To moisten the dough. Apple cider vinegar: Just a splash helps the yeast rise to its greatest potential. Extra virgin olive oil: Makes the interior of the bread soft and chewy. We also drizzle it in the bottom of the baking pan, and on top of the bread dough before baking to give the crust an audible crispiness. Toppings: I go really simple with the toppings and add a generous sprinkle of sea salt, garlic powder, Italian seasoning, and dried rosemary. You can fresh rosemary, if you like!
Best Gluten Free Flour for GF Focaccia
I tested four different gluten free baking flour blends for this focaccia recipe and there’s one that definitely stick out in terms of achieving a nice tall focaccia bread with a fluffy, non gummy interior. Here are my findings:
King Arthur Flour Gluten Free Measure for Measure Flour: the texture of the baked bread is most comparable to “regular” focaccia made with wheat flour. Highly recommend. Krusteaz Gluten Free Flour and Pamela’s Gluten Free 1:1 Flour Mix: the texture of the baked focaccia is crumbly. Do not recommend. Bob’s Red Mill Gluten Free 1 to 1 Baking Flour: the texture of the baked bread is doughy and chewy. Do not recommend.
If you choose to not use the King Arthur blend, or simply can’t find it, just be sure to use a gluten-free flour blend that already contains a binder like xanthan gum, vs a single flour like almond flour, coconut flour, or rice flour, etc.
Tips for Success
How to Make Gluten Free Focaccia Bread
Step 1: Mix the dry ingredients. Start by adding gluten free all purpose flour blend, salt, sugar, baking powder, and quick rise instant yeast to the bowl of an electric stand mixer fitted with the paddle attachment, or a large bowl if using a hand mixer. Mix on low to combine. If you’re using a hand mixer, use a whisk to combine otherwise the dry ingredients will fly out everywhere.
Step 2: Warm then add water. Next warm water to between 110-115 degrees to activate the yeast. If it’s too cold, the yeast won’t activate and you’ll have a true flatbread. Too hot and it can kill the yeast. I love using a digital thermometer for super accurate results. Pour the water, plus a splash of apple cider vinegar, into the yeast mixture then mix on medium speed until smooth, 15-20 seconds. Let the dough rest for 1 minute to give the flour time to absorb the water and hydrate.
Step 3: Add extra virgin olive oil. Add extra virgin olive oil into the bowl then mix on low speed until it begins to combine. Crank the speed up to medium then beat for 1 minute.
See the texture of the dough? Like thick cake batter. Give the dough a good stir with a spatula to ensure everything is well combined.
Step 4: Let the dough rise. Drape a tea towel over the bowl then place it in a warm spot to rise for 30-40 minutes. I like to move my oven rack to the bottom position then use the “bread proofing” setting which heats to 100 degrees, though you can use a warm spot in your home, or even place the bowl on top of a heating pad set to low.
Boop!
Step 5: Turn the oven up. Move the oven rack back to the center position then heat the oven up to 375 degrees. Step 6: Prep the baking pan. Spray a 9×5″ glass loaf pan very well with nonstick spray (I have not tested this recipe in a metal pan), then add 1 Tablespoon extra virgin olive oil and tilt the pan to evenly coat the bottom. This will give the bottom of the focaccia a tasty, golden brown crust.
Step 7: Dot the top. Many times baked focaccia bread appears “dimpled” on top. This is caused by pressing into the bread dough with your fingertips before baking. Since this gluten free focaccia dough is sticky I use the tip of a spatula to make dollops on top which come out looking close to those classic dimples.
Step 8: Season the top. This is the step that makes this bread so very irresistible, imo. A sprinkling of salt, garlic powder, Italian seasoning, and dried rosemary crushed between your fingertips sounds so simple, but it is SO STINKING GOOD when mixed with the extra virgin olive oil on top. Season with your heart – no measurements needed!
Step 9: Bake. Bake for 33-35 minutes or until the top and sides are deeply golden brown. Avoid underbaking or the center can be gummy. Let the bread sit in the pan for 10 minutes, then turn it out onto a cutting board to cool slightly. Slice then serve while it’s still warm. Dipping bowl of extra virgin olive oil, balsamic vinegar, parmesan cheese, salt, and pepper nearby is optional but highly recommended!
How to Store and Freeze
Like I said, this bread is best enjoyed right after baking so you can enjoy that crispy crust to its fullest. If you do have extra on hand, wrap it in foil then store on the countertop for a day. Reheat wrapped in foil in a 350 degree oven for 15-20 minutes or until warmed through. To freeze: Now what say you — will you give this seriously simple yet seriously delicious gluten free focaccia recipe a try soon?! Enjoy!!
What to Serve Gluten Free Focaccia Bread With
Chicken Meatballs Gluten Free Lasagna Homemade Gluten Free Chicken Noodle Soup Italian Wedding Soup Crock Pot Chicken and Wild Rice Soup Spaghetti al Pomodoro Pink Sauce Pasta
Photos by Ashley McLaughlin Like this recipe? Share it with friends!
