Gluten Free Focaccia
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.
Servings: 20 slices
Calories: 105kcal
Ingredients
- 2½ cups Gluten-Free Flour
- 2 tsp Dried Yeast
- 1 tsp Baking Powder
- 1 tsp Sugar
- ½ tsp Salt
- 1½ cups Water
- ½ cup Olive Oil
- ½ tsp Apple Cider Vinegar
- 3 Cloves Garlic, Minced
- Fresh Rosemary
- Cracked Black Pepper
Instructions
- In the bowl of a stand mixer add the flour, yeast, baking powder, sugar and salt, whisk until well combined.
- Using the paddle on the stand mixer, mix the dry ingredients and pour in the warm water, ¼ cup oil and apple cider vinegar. Mix for 3 minutes on a medium speed.
- Line a baking sheet with baking paper and spread 2-3 tbsp olive oil over the base. I used a 13 x 10 inch tray.
- Spread the batter evenly on the prepared tray, cover with plastic wrap and store in a warm place for 1 hour to allow the dough to double in size.
- In a small bowl mix the garlic and remaining oil, spread over the top then sprinkle with salt flakes, fresh rosemary, and cracked pepper.
- Preheat the oven to 350 degrees F / 180 C.
- Bake in the oven for 20-25 minutes.
- Remove and allow to cool before slicing and serving.
- Store leftover focaccia in an airtight container in the fridge for up to 2 days.
Notes
- My #1 Secret Tip for this gluten-free focaccia recipe is to give the dough a chance to rise thoroughly. I do not rush this step, as this rise is what creates the airy interior instead of dense crumb.
- Check your yeast: I always make sure to check the expiration date. Expired yeast may be unable to activate and will not give your dough that essential rise.
- Use a deeper tray: Since I use a generous amount of olive oil, I like using a tray with a bit of depth to ensure that nothing spills during the rising or baking stage.
- Be gentle with the dimples: I do not always press dimples into my focaccia, but if you want to make sure to keep your fingers light. Pressing down too hard will lessen the lightness of the interior.
- Control water temperature: When activating my yeast, I keep my water below 120F. Any hotter or colder, will either kill the yeast or keep it dormant.
- Use good-quality oil: I make sure to use a good-quality olive oil with a rich flavor, as this recipe uses a lot of oil and relies on it for crisping and flavor.
Nutrition
Serving: 1slice | Calories: 105kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 60mg | Potassium: 34mg | Fiber: 2g | Sugar: 1g