Okay, friends, let’s talk focaccia. What is that crunchy, salty, olive-oily bread that just *screams* happiness? I’ve been obsessed with it for years, ever since I tasted it in Italy. But being gluten-free, I thought I had to say goodbye to my focaccia dreams… I want to crack the code. This recipe for cracking the Code is a must.Gluten-free focaccia breadis not just “good for gluten-free,” it’s legitimately incredible, rivaling any wheat-based focaccia. What is the perfect marriage of pizza dough and fluffy bread? Is it easier to make sourdough? I mean, who has time for all that proofing and feeding a starter? This one is ready to go in a couple of hours, tops.
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What is gluten free focaccia bread?
What is the meaning of “what exactlyisWhat is focaccia? We’re swapping out wheat flour for gluten-free flour, and it’s traditionally made with corn flour. How can I make it accessible to everyone? It’s essentially a thick, dimpled bread, usually flavored with olive oil, salt and herbs. What is the beauty of focaccia? Think of it as a blank canvas for your culinary creativity – you can top it with almost anything! I love using rosemary and sea salt, but cherry tomatoes, olives, and even roasted garlic are also good. It’s essentially a celebration of simple, delicious flavors, and this is it.Gluten-free focaccia breadIs the new version better than the original?
Why you’ll love this recipe?
What is the purpose of this post?Gluten-free focaccia breadWhat’s the best recipe for a new obsession? The combination of the slightly tangy dough, the rich olive oil, and the crunchy sea salt is just right. I’ve had people tell me they prefer this over “regular” focaccia! Why is flavor not everything? I know baking with gluten-free flour can be intimidating, but this recipe is incredibly forgiving. What is a lifesaver on busy weeknights? Is it gluten free? What I love about this recipe is how versatile it is. Can you serve it as an appetizer, a side dish, or even as the base for sassy sandwiches? Plus, it’s incredibly cost-effective. What are some pantry staples? If you like simple, flavorful breads like naan or pita, then you’re absolutely going to adore them.Gluten-free focaccia breadWhat is the recipe you’ll be making again and again?
How do I make gluten-free focaccia bread?
Quick Overview
Making this Gluten-free focaccia breadIs it easier than you think? I’ll start by mixing up the gluten free dough, letting it rise (or at least rest – gluten-free). Why doesn’t dough rise? What is the fun part? How do I make a dough with my fingers and dimpling it with olive oil? How do you bake a golden brown cake?Gluten-free focaccia breadWhat is the importance of using a gluten-free flour blend and not being afraid to be generous with the flour? I don’t have a stand mixer, but I can easily make this by hand. The whole process is surprisingly therapeutic, and the aroma that fills your kitchen while it’s cooking. What is the best way to bake?
Ingredients
For the Main Batter: What are some examples?
* 2 cups gluten-free all-purpose flour blend (I recommend one that includes xanthan gum – it’s good for you). Why is binding important? If your blend doesn’t have xanthan gum, add 1 teaspoon.
* 1 teaspoon sugar: Just a touch to help activate the yeast.
* 1 teaspoon salt: Balances sweetness and enhances flavor.
* 1 packet (2 1/4 teaspoons) active dry yeast: Make sure it’s fresh for the best results.
* 1 1/2 cups warm water (about 105-115°F): Too hot and you’ll kill the yeast, too cold and it won’t activate properly.
* 2 tablespoons olive oil: Adds flavor and moisture to the dough.
For the Topping: How do you
What makes focaccia so good?
* 2 teaspoons coarse sea salt: Adds a delightful crunch and salty flavor.
I highly recommend 2 tablespoons chopped fresh rosemary. Can you use other herbs like thyme or oregano?
What is the step by
Step 1: Preheat & Prep Pan
Preheat your oven to 400°F (200°C). While the oven is heating, grease a 9×13 inch baking pan with olive oil. This is important to prevent the development of cancer.Gluten-free focaccia breadI also like to line the bottom with parchment paper for extra insurance. Is it worth the extra step?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the gluten-free flour, sugar, salt, and yeast. Set aside. Make sure everything is well combined. How do I distribute the yeast evenly across the dough?
Step 3: Mix Wet Ingredients
In a separate bowl, combine the warm water and 2 tablespoons of olive oil. Set aside. If the water is too hot, it will kill the yeast.
Step 4: Combine
What do you do with wet ingredients? Pour into the dry ingredients and mix until a shaggy dough forms. Gluten-free dough doesn’t need to be kneaded like regular dough. Just mix until everything is combined.
Step 5: First Rest
Cover the bowl with plastic wrap and let the dough rest in a warm place for 30 minutes. This allows the yeast to activate and the dough to relax.
Step 6: Transfer to Pan and Second Rest
Pour the dough into a baking pan. It will be sticky, so don’t worry if it doesn’s not spread out evenly. Use your fingers to spread the dough around the pan. Cover loosely and let rise (or rest) for another 30 minutes. What happens if the dough puffs up slightly and becomes even more tender.
Step 7: Dimple & Drizzle
Drizzle the remaining 1/4 cup of olive oil over the dough. Use your fingertips to create dimples all over the surface of the dough. What gives focaccia its signature look and helps to distribute the olive oil and salt. Don’t be shy – really press those dimples in!
Step 8: Add Toppings
Sprinkle the coarse sea salt and rosemary over the dough. What are some of the best toppings for a pizza? Cherry tomatoes, olives, and roasted garlic are all great options.
Step 9: Bake
Bake in the preheated oven for 20-25 minutes, or until the gluten-free focaccia bread is golden brown and cooked through. The internal temperature should reach around 200°F (93°C). Keep an eye on it towards the end of baking to ensure it doesn’t burn.
Step 10: Cool & Serve
Let the gluten-free focaccia bread cool in the pan for a few minutes before slicing and serving. It’s best served warm, but it’s also delicious at room temperature. Enjoy!
What to Serve It With
This gluten-free focaccia bread is incredibly versatile and can be served in so many different ways!
For Breakfast: Serve it alongside scrambled eggs and a cup of coffee for a hearty and satisfying breakfast. You can even use it to make a breakfast sandwich with bacon, egg, and cheese!
For Brunch: Impress your guests by serving it with a beautiful brunch spread. It pairs perfectly with a frittata, a salad, and a glass of sparkling wine.
As Dessert: Believe it or not, focaccia can even be served as a dessert! Drizzle it with honey and sprinkle it with cinnamon for a sweet and savory treat.
For Cozy Snacks: Enjoy it as a simple snack with a drizzle of olive oil and a sprinkle of salt. It’s the perfect comfort food on a chilly evening.
My family loves to dip it in balsamic vinegar and olive oil, or serve it alongside a bowl of creamy tomato soup. It’s also fantastic as a side dish with grilled chicken or fish.
Top Tips for Perfecting Your Gluten-Free Focaccia Bread
Want to take your gluten-free focaccia bread to the next level? Here are a few tips I’ve learned over the years:
Gluten-Free Flour Blend: The type of gluten-free flour blend you use can make a big difference. I recommend using a blend that includes xanthan gum, as this helps to bind the dough together. If your blend doesn’t contain xanthan gum, add 1 teaspoon.
Warm Water: Make sure the water is warm, but not too hot. If it’s too hot, it will kill the yeast. The ideal temperature is around 105-115°F (40-46°C).
Olive Oil: Don’t skimp on the olive oil! This is what gives focaccia its signature flavor and texture. Use a good quality extra virgin olive oil for the best results.
Dimpling: Don’t be afraid to really press those dimples into the dough! This helps to distribute the olive oil and salt evenly, and it also creates those characteristic pockets that focaccia is known for.
Toppings: Get creative with your toppings! Rosemary and sea salt are classic, but you can also use cherry tomatoes, olives, roasted garlic, or any other herbs or vegetables you like.
Baking Time: Keep an eye on the gluten-free focaccia bread towards the end of baking to ensure it doesn’t burn. The baking time may vary depending on your oven.
Storing and Reheating Tips
This gluten-free focaccia bread is best served fresh, but it can also be stored for later.
Room Temperature: Store it at room temperature for up to 2 days in an airtight container.
Refrigerator Storage: Store it in the refrigerator for up to 5 days in an airtight container.
Freezer Instructions: Freeze it for up to 2 months. Wrap it tightly in plastic wrap and then place it in a freezer bag.
Reheating: Reheat it in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through. You can also reheat it in a microwave, but it may become a bit chewy.
I usually let it cool completely, slice it, and then wrap individual slices in plastic wrap before freezing. This makes it easy to grab a slice whenever I want one!
Frequently Asked Questions
Final Thoughts
Seriously, you *need* to try this gluten-free focaccia bread recipe. It’s easy, delicious, and perfect for any occasion. Whether you’re gluten-free or not, you’ll absolutely love the chewy texture, the salty flavor, and the endless topping possibilities. The best part? It’s so simple to make that even a beginner baker can nail it. And the aroma that fills your kitchen while it’s baking is simply irresistible. If you love this recipe, be sure to check out my other gluten-free bread recipes, like my gluten-free pizza dough or my gluten-free banana bread. They’re all equally delicious and easy to make! Now, go forth and bake some amazing gluten-free focaccia bread! I can’t wait to hear how yours turns out. Leave a comment below and let me know what toppings you used! Happy baking!
7 Secrets to Baking the Best Gluten-Free Herb Focaccia Bread!
Ingredients
Main Ingredients
- 2.5 cups Gluten-Free Flour Blend
- 1 teaspoon Xanthan Gum Omit if using flour blend with xanthan gum
- 0.5 cup Potato Starch
- 1.5 teaspoons Instant Yeast
- 2 cups Warm Water
- 3 tablespoons Honey
- 0.75 cup Olive Oil Divided
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 2 tablespoons Dried Rosemary
Instructions
Preparation Steps
- Mix the gluten-free flour, xanthan gum, potato starch, and yeast in a large bowl.
- Slowly add warm water and honey, mixing until a batter forms.
- Cover the mixture and let it rise for 1 hour.
- Add olive oil, sugar, and salt to the risen mixture and blend until combined.
- Prepare a baking tray with a generous layer of olive oil.
- Spread the dough on the tray and top with rosemary.
- Bake in a preheated oven at 365°F (185°C) for 30 minutes.
