Fluffy Gluten-Free Focaccia Recipe That Foolproofs Baking Recipe
This fluffy gluten-free focaccia recipe is a foolproof way to enjoy classic Italian bread without gluten. Using a blend of gluten-free flours, xanthan gum, and active dry yeast, this focaccia rises beautifully to create a soft, airy texture. The dough is enhanced with olive oil and optional rosemary for an aromatic, flavorful crust. Perfect as a side or sandwich bread, this recipe guides you through simple mixing, proofing, and baking steps to achieve golden-brown, tender focaccia every time.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 9x9 inch focaccia bread
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Dough Ingredients
- 2 cups gluten-free flour blend
- 1 tsp xanthan gum (if not included in flour blend)
- 1 tsp salt
- 1 tbsp sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm water
- 2 tbsp olive oil
- 1 tbsp rosemary (optional)
Instructions
- Mix Dry Ingredients: In a large bowl, combine the gluten-free flour blend, xanthan gum (if your flour blend doesn’t already contain it), salt, and sugar. Stir well to evenly distribute all ingredients.
- Activate Yeast: In a separate small bowl or cup, dissolve the active dry yeast in warm water. Let it sit for about 5 minutes until it becomes foamy, indicating the yeast is active and ready to use.
- Combine Wet and Dry: Pour the foamy yeast mixture along with the olive oil into the dry ingredients. Stir thoroughly until a sticky dough forms and all ingredients are fully incorporated.
- Prepare Baking Pan: Grease a baking pan with olive oil or cooking spray. Transfer the dough to the pan and spread it evenly across the surface using a spatula or wet fingers.
- Let Dough Rise: Cover the dough with a clean towel and allow it to rise in a warm, draft-free area for 30 minutes. During this time, the dough will puff up and become airy.
- Preheat Oven: While the dough is rising, preheat your oven to 375°F (190°C) to get ready for baking.
- Add Toppings: After rising, drizzle additional olive oil over the dough’s surface and sprinkle the rosemary evenly on top if using. This adds flavor and helps create a golden crust.
- Bake the Focaccia: Place the baking pan in the preheated oven and bake for 20-25 minutes. Bake until the focaccia is golden brown on top and sounds hollow when tapped.
- Cool and Serve: Remove the focaccia from the oven and let it cool in the pan for 10-15 minutes before slicing and serving. This helps the texture set and prevents crumbling.
Notes
- You can omit rosemary or substitute with other herbs like thyme or oregano for different flavor variations.
- Use warm water around 110°F (43°C) to activate yeast without killing it.
- If your gluten-free flour blend already contains xanthan gum, omit the extra xanthan gum called for in the recipe.
- For a crisper crust, brush the focaccia with more olive oil right after baking.
- Store leftover focaccia wrapped tightly in plastic wrap at room temperature up to 2 days or freeze for longer storage.
