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Gluten-Free Focaccia Bread Recipe

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★★★★★

4.9 from 60 reviews

This Gluten-Free Focaccia Bread recipe delivers a soft, flavorful, and aromatic Italian classic without gluten. Featuring a simple dough enriched with olive oil, fragrant rosemary, and a crunchy sea salt topping, this bread is perfect for accompanying meals or enjoying as a snack. The process includes mixing, rising, and baking to achieve a golden crust and tender crumb.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

  • 1 cup warm water
  • 1/4 cup olive oil, plus extra for greasing and drizzling

Toppings

  • 1 teaspoon dried rosemary (optional)
  • Coarse sea salt for topping

Instructions

  1. Prepare Dry Mix: In a large bowl, combine the gluten-free flour, salt, sugar, and instant yeast thoroughly to ensure even distribution of all dry ingredients.
  2. Mix Wet Ingredients Into Dry: Add warm water and 1/4 cup olive oil to the dry ingredients, mixing until a smooth, cohesive dough forms without lumps.
  3. Let Dough Rise: Cover the bowl with a damp cloth and place it in a warm environment for about 30 minutes, allowing the yeast to activate and the dough to expand.
  4. Preheat Oven: Set the oven to 425°F (220°C) to bring it up to the required baking temperature while the dough rises.
  5. Shape the Dough: Oil a baking sheet with olive oil, then transfer and spread the dough evenly to your desired thickness. Use your fingers to gently create dimples across the surface, a traditional focaccia technique.
  6. Add Toppings: Drizzle additional olive oil over the dough, sprinkle the dried rosemary evenly, and finish with a generous amount of coarse sea salt for crunch and flavor.
  7. Bake the Bread: Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, or until the focaccia has turned a rich golden brown and is cooked through.
  8. Cool and Serve: Remove the focaccia from the oven and let it cool slightly on a wire rack before slicing into pieces to serve.

Notes

  • Warm water should be around 100°F (38°C) to activate yeast without killing it.
  • Use gluten-free flour blend that contains xanthan gum or add it separately to aid dough structure.
  • You can customize toppings with olives, garlic, or cherry tomatoes for variety.
  • For a crispier crust, bake on a preheated pizza stone if available.
  • Store leftovers in an airtight container to maintain freshness, or reheat in the oven to revive texture.

Keywords: Gluten-Free, Focaccia, Bread, Italian, Rosemary, Olive Oil, Baking, Easy Bread Recipe

Find it online: https://www.sanacooks.com/gluten-free-focaccia-bread-recipe/