Gluten-Free Focaccia Bread
This gluten-free focaccia bread is soft and airy inside with a lightly crisp, olive-oil-kissed crust. Made with simple ingredients and easy steps, it’s perfect as a side dish, sandwich bread, or served warm with olive oil and herbs.
Equipment
- Mixing bowls
- Whisk
- 9×13-inch baking pan
- Measuring cups and spoons
- clean kitchen towel
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 cup warm water (110°F / 43°C)
- 1/4 cup olive oil, plus more for topping
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon garlic powder (optional)
- 1 teaspoon dried herbs such as rosemary or thyme (optional)
- flaky sea salt, for topping
- fresh herbs, for garnish (optional)
Instructions
- In a small bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- In a large bowl, whisk together gluten-free flour, salt, and garlic powder if using.
- Pour in the activated yeast mixture and olive oil. Stir until a thick, sticky dough forms.
- Cover the bowl with a clean towel and let the dough rest in a warm area for 20–30 minutes.
- Preheat the oven to 400°F (200°C) and generously oil a 9×13-inch baking pan.
- Transfer the dough to the pan and gently spread it evenly using oiled fingers.
- Press dimples across the surface, drizzle with olive oil, and sprinkle with flaky sea salt and herbs.
- Bake for 20–25 minutes until golden and set.
- Cool slightly before slicing and serving.
Notes
Use a high-quality gluten-free flour blend that contains xanthan gum for best texture. Oil your fingers before spreading the dough to prevent sticking. Do not skip the resting time, as it improves structure and softness. Adjust herbs to match your meal and serve slightly warm for best flavor.