Gluten Free Focaccia

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Fresh bread is one of my favorite foods, and this gluten-free focaccia gives me joy while sticking to a vegan lifestyle. I use olive oil, fresh rosemary, and garlic for that authentic Italian flavor, golden crust, and soft, airy center. It is sturdy enough to hold toppings or to serve as a sandwich bread, but still tender enough to serve with soup. This recipe proves that even gluten-free bread can be immensely scrumptious. 

Focaccia is an Italian classic and staple, known for its thick texture, dimpled crust, herby flavor, and soft chewy interior. I love serving it with a bowl of hot soup, and they are the softer alternative to my homemade gluten-free croutons. Next time you have soup or stew, try pairing it with one of these for added texture and sustenance. 

I created this gluten-free focaccia recipe when a friend of mine was starting on a gluten-free diet. She had grown up in a typical Italian household that was very food-centric in the best way. Unfortunately, many of those foods contained gluten, which was affecting her health. She told me that she worried about missing bread items the most. Having already tried my gluten-free dairy-free zucchini bread, and loving it, she still craved that crusty, soft texture of bread. I made her a loaf of my focaccia, which settled her yearning immediately. 

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🥘 Ingredients

Just like with any bread recipe, this gluten-free version is made up of essential kitchen items for that simple yet nostalgic taste. 

Gluten-free flour: I use a gluten-free flour blend with xanthan gum, and make sure that it is designed for yeast baking. 

Instant yeast: This is what I use for the essential rise in my bread, and that unmistakable bread aroma. 

Baking powder: I include baking powder for an added lift.

Sugar: A small amount of sugar is key to activating my yeast.

Salt: I make sure to always use salt for a balanced flavor.

Warm water: This is another essential component that I need to activate my yeast. Without properly activated yeast, my bread does not rise. 

Olive oil: I use a good-quality olive oil in the dough and to coat the pan generously. It adds to the texture and the flavor. 

Apple cider vinegar: I add apple cider vinegar to support the structure of my bread.

Fresh garlic: Finely minced garlic works best for topping my focaccia and creates a deep, savory taste.

Fresh rosemary: I use chopped fresh rosemary, which gives my bread an Instant Italian intensity.

Cracked black pepper: I sprinkle cracked black pepper on the surface for a final touch and a more dimensional seasoning. 

🔪 How To Make

These are the simple yet effective steps I use to create a soft, airy gluten-free focaccia:

Whisk dry ingredients: I add the gluten-free flour blend, baking powder, sugar, salt, and yeast to a large stand mixer bowl and whisk until fully combined.

Add wet ingredients: Then, I mix the warm water, olive oil, and apple cider vinegar, and beat the mixture with a paddle attachment for about 3 minutes until a thick batter forms.

Prepare baking tray: Next, I line a baking tray with parchment paper and brush it with a generous amount of olive oil. Then I spread the dough evenly into the pan using a spatula.

Let dough rise: I cover the pan loosely, making sure nothing sticks to my dough, and let it rise in a warm spot until it has doubled in size.

Add toppings: Next, I brush the surface of the focaccia with my mixture of garlic and olive oil. Then I sprinkle it with chopped rosemary, salt, and black pepper.

Bake: I bake the focaccia in an oven preheated to 350F for 20 to 25 minutes, on the top rack, until the surface is golden brown.

Slice and serve: Once baking is complete, I transfer it to a wire rack to cool before slicing.

📖 Variations

This gluten-free focaccia recipe is quite basic and has endless variations that can change this from a simple side dish to an entire meal. 

Garlic and olive: Instead of mincing my garlic, I add whole cloves and lightly press them into the surface, along with 1/2 cup of pitted, chopped kalamata olives. This is definitely a version more popular with the grown-ups. I love squashing the roasted garlic and using it as a spread on my slice. 

Cheesy focaccia: I make this cheesy vegan-friendly version by adding 1/2 cup of shredded vegan mozzarella to the top before baking. It is pretty much like a pizza, so obviously, my kids love it, especially with a side of my healthy marinara sauce.

Veggie topping: To make this focaccia into an entire meal, I add a variety of veggies. I add 1 cup of halved cherry tomatoes and press them into the surface before baking. When it has finished baking, I top it with some of my miso mushrooms and freshly torn basil. 

🍽 Serving Suggestions

This gluten-free focaccia pairs with so many things, I have lost count of the ways I have served it to my friends and family. If I am not keeping to a strictly vegan menu, I serve thick slices of this bread with my vegetarian cheeseboard whenever we have informal gatherings that require snacks. My kids love it best with my vegan tomato soup, but I could make an entire meal of it with just a bowl of vegan spinach artichoke dip. 

I have a friend who is a marathon runner, but is also gluten-free. He told me that he always feels somewhat left out of the pre-game carb-loading tradition. So, I decided to invite him over for a gluten-free pre-game last year. I had my pieces of gluten-free focaccia, broken up into a hearty bowl of my Tuscan ribollita soup, and even sent him home with a box of my gluten-free biscotti with apricots and walnuts. The next time you are craving carbs, give these recipes a try for a guilt-free indulgence instead. 

🧊 Storing And ♨️ Reheating

Refrigeration: I store leftover focaccia in an airtight container in the refrigerator for up to 2 days.

Freezing: For freezing, I first slice the bread, then wrap each piece tightly, and freeze it for up to 2 months. Variations with toppings such as tomatoes or mushrooms may not freeze as well. The tomatoes become watery when thawing.

Reheating: I reheat my slices in a 350F oven for 5 to 8 minutes to restore the crisp exterior. I avoid microwaving, as it changes the texture and can make it chewy. 

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