If you’ve ever craved the warm, pillowy goodness of freshly baked focaccia but thought it was off-limits because of gluten sensitivities, I’ve got great news for you! This Gluten-Free Focaccia Recipe is not only easy to make, but it also delivers on flavor and texture, making it a perfect addition to your table. With a crispy crust, a soft interior, and the delightful aroma of rosemary and garlic, this focaccia will have everyone asking for seconds. Let’s dive into the details!
Why I Love This Recipe
This gluten-free focaccia has become a staple in my kitchen for several reasons. First, it’s incredibly versatile. You can top it with your favorite herbs, cheeses, or even roasted vegetables. Second, it fills your home with an irresistible aroma while baking. Finally, it’s simple enough for beginners, yet delicious enough to impress even the most discerning palate. Plus, it pairs beautifully with soups, salads, or as a stand-alone snack.
Ingredient List
To make this delightful focaccia, you will need the following ingredients:
- 1 1/2 cups warm water (110°F to 115°F)
- 1 tablespoon sugar
- 2 1/4 teaspoons instant yeast
- 2 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt, divided
- 3 tablespoons olive oil, divided
- 2 teaspoons chopped fresh rosemary
- 2 cloves garlic (optional, minced)
Toolbox for This Recipe
Before you begin, make sure you have the following tools handy:
- Mixing bowl: For combining the ingredients.
- Measuring cups and spoons: Precision is key in baking.
- Whisk: To mix dry ingredients thoroughly.
- Wooden spoon or spatula: For folding the dough.
- Baking sheet: To bake the focaccia.
- Parchment paper (optional): For easy cleanup.
Build Gluten-Free Focaccia Recipe Step by Step
Step 1: Activate the Yeast
In a mixing bowl, combine the warm water and sugar. Sprinkle the instant yeast over the top and let it sit for about 5 to 10 minutes, or until it becomes frothy. This step is crucial as it activates the yeast and ensures your focaccia rises beautifully.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the gluten-free all-purpose flour blend, baking powder, and 1/2 teaspoon of salt. Mixing these dry ingredients before adding them to the wet ingredients helps to evenly distribute the baking powder and salt.
Step 3: Mix Wet and Dry Ingredients
Once the yeast is frothy, add the flour mixture to the yeast mixture. Also, add 2 tablespoons of olive oil, chopped rosemary, and minced garlic (if using). Stir until a thick, sticky dough forms. You may need to use a spatula to fully incorporate all the ingredients.
Step 4: Prepare for Rising
Grease a baking sheet with the remaining 1 tablespoon of olive oil. Transfer the dough to the baking sheet and spread it out to fill the pan. Use your fingers to create dimples all over the surface of the dough. This is where the olive oil will pool, creating a deliciously crispy crust.
Step 5: Let the Dough Rise
Cover the dough with a clean kitchen towel and let it rise in a warm place for about 30 to 45 minutes, or until it has puffed up slightly. This step helps the focaccia develop a light and airy texture.
Step 6: Preheat the Oven
While the dough is rising, preheat your oven to 425°F (220°C). A hot oven is essential for achieving that perfect crust.
Step 7: Bake the Focaccia
Once the dough has risen, sprinkle the remaining 1/2 teaspoon of salt over the top. Drizzle with a bit more olive oil and add extra rosemary if desired. Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and sounds hollow when tapped.
Step 8: Cool and Serve
Remove the focaccia from the oven and allow it to cool for a few minutes before slicing. Serve warm or at room temperature, and enjoy the delightful texture and flavor of your homemade gluten-free focaccia!
International Equivalents
If you’re cooking in different regions, here are some equivalents to help you out:
- 1 cup = 240 mL
- 1 tablespoon = 15 mL
- 1 teaspoon = 5 mL
Watch Outs & How to Fix
Baking gluten-free can sometimes be tricky. Here are a few common issues and how to solve them:
- Dough too sticky: If your dough is too sticky to handle, sprinkle a little more gluten-free flour over it while mixing.
- Focaccia not rising: Ensure your yeast is fresh and the water is at the correct temperature. If it’s too hot, it can kill the yeast.
- Dry texture: This can happen if you over-measure your flour. Ensure you’re using the correct measuring techniques.
Keep-It-Fresh Plan
To keep your focaccia fresh and delicious:
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the focaccia tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw and warm in the oven for a few minutes.
Gluten-Free Focaccia Recipe Q&A
Can I add other toppings to the focaccia?
Absolutely! Feel free to get creative with your toppings. Sliced olives, sun-dried tomatoes, or even a sprinkle of cheese can add delicious flavors.
Is there a substitute for fresh rosemary?
If you don’t have fresh rosemary, dried herbs like thyme or oregano can be used instead. Adjust the quantity to taste, as dried herbs are more concentrated.
Can I make this focaccia ahead of time?
Yes! You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Let it come to room temperature and rise before baking.
What should I serve with gluten-free focaccia?
This focaccia pairs wonderfully with a variety of dishes, from soups and salads to antipasto platters. Consider serving it with tomato basil soup or Caesar salad.
Serve with These
Here are some delightful pairings for your focaccia:
The Last Word
Baking gluten-free doesn’t have to be a challenge. With this Gluten-Free Focaccia Recipe, you’ll find a delightful way to enjoy a classic bread without sacrificing taste or texture. Don’t hesitate to experiment with flavors and toppings. I hope you enjoy this recipe as much as I do! Happy baking!
Gluten-Free Focaccia Recipe
Ingredients
- 1.5 cups warm water (110°F to 115°F)
- 1 tablespoon sugar
- 2.25 teaspoons instant yeast
- 2.5 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1.5 teaspoons baking powder
- 1 teaspoon salt divided
- 3 tablespoons olive oil divided
- 2 teaspoons chopped fresh rosemary
- 2 cloves garlic (optional, minced)
Instructions
- In a mixing bowl, combine the warm water and sugar. Sprinkle the instant yeast over the top and let it sit for about 5 to 10 minutes, or until it becomes frothy.
- In a separate bowl, whisk together the gluten-free all-purpose flour blend, baking powder, and 1/2 teaspoon of salt.
- Once the yeast is frothy, add the flour mixture to the yeast mixture along with 2 tablespoons of olive oil, chopped rosemary, and minced garlic (if using). Stir until a thick, sticky dough forms.
- Grease a baking sheet with the remaining 1 tablespoon of olive oil. Transfer the dough to the baking sheet and spread it out to fill the pan, creating dimples all over the surface.
- Cover the dough with a clean kitchen towel and let it rise in a warm place for about 30 to 45 minutes, or until it has puffed up slightly.
- Preheat your oven to 425°F (220°C).
- Once the dough has risen, sprinkle the remaining 1/2 teaspoon of salt over the top, drizzle with more olive oil, and bake for 20-25 minutes until golden brown.
- Remove from the oven and allow to cool for a few minutes before slicing. Serve warm or at room temperature.
Equipment
- Mixing Bowl
- Measuring cups and spoons
- Whisk
- Wooden Spoon or Spatula
- Baking Sheet
- Parchment Paper
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months.
- Experiment with toppings like olives or sun-dried tomatoes for added flavor.
