Experience the delightful taste and texture of my gluten free focaccia bread. This recipe delivers a perfectly airy and chewy focaccia with a crisp, golden crust that rivals traditional versions. Infused with aromatic herbs, sun dried tomatoes, parmesan cheese, garlic and a generous drizzle of olive oil, this gluten free focaccia can simply be enjoyed on its own as a side with pasta, used as sandwich bread or dipped into balsamic vinegar and olive oil. Easy to make and incredibly versatile, my gluten free focaccia bread is a must-try for any bread lover looking for a gluten free alternative.
Easy gluten Free bread?
- When you think of gluten free bread, you think about a lot of ingredients, a lot of time and work. What you don’t think about is delicious, fluffy, light and easy to make. This recipe can be made in a rush, proofed for as little as 30 minutes (if you are in a rush), and enjoyed while hot! I have made this bread before taking the dog for a walk so it could proof while on the walk, came home and put it in the oven when I was starting to boil the water for my pasta and everything was done and ready to eat at the same time.
The taste and texture are amazing. It is light, fluffy and thick piece of bread – just how I like my focaccia! It really is the best piece of bread for dunking… in pasta sauce, soup, or olive oil/balsamic vinaigrette.
Ingredients
Have I filled you in on how easy this is? It has very few ingredients to bake up beautifully.
- Caputo Gluten Free Flour: I understand this flour is hit or miss with some people as it uses de-glutenized wheat, however it mimics wheat flour so nicely, to create the light and airy texture to the bread.
- Alternative Flour to Caputo: For an alternative flour, I have used Bob’s Redmill 1-1 Gluten Free Flour, however it does not get as light and airy as the Caputo Gluten Free Flour, but it is a solid second!
- Baking Powder: Who doesn’t like a little extra rise? This helps with the airy texture.
- Warm Water: To bloom the yeast.
- Yeast: Active dry yeast is what I always have in my fridge and use for this recipe. I have also used fresh yeast – 3 times the amount of active dry yeast in weight to this recipe and rose beautifully.
- Sugar: Used to activate the yeast.
- Salt: To salt the dough, and sometimes I have added flaky sea salt to the top of the bread for additional flavour.
- Olive Oil: This is used inside the bread, and over the bread to get the perfect crust.
- Toppings: This is where you can really mix it up! My typical go-to is fresh garlic, rosemary, sundried tomatoes, and parmesan cheese. I have also baked one with drizzled pesto on top, caramelized onions, and the list goes on.
How to
Preparing the Dough: The first step is blooming the yeast in warm water and a little bit of sugar. You wait until the yeast is bloomed and activated. Once that is done, you add the olive oil to the yeast mixture and set aside. Combine Caputo Gluten Free Flour, salt and baking powder in a large mixing bowl. Then add in the yeast mixture and mix to combine.
Shaping the Focaccia: In a prepared 8×8 square baking pan, add olive oil and then pour the dough into the pan. I typically wet my hands with water, and press the dough gently so it goes into the corner of the pan.
First Rise: This is also the only rise! You will cover the 8×8 pan in plastic wrap and set aside for at least 30 minutes. I typically like to let it rise for 1 hour, but if you are on a time crunch, 30 minutes still produces a delicious dough.
Adding Toppings: This is the fun part. Once the dough is ready, remove the plastic wrap and drizzle it with additional olive oil. With wet hands, poke holes throughout the entire dough… don’t be afraid of ruining the dough, as it will spring back in the oven. Then you can add your toppings on top, and watch as they fall into the holes.
Baking the Focaccia: You will bake the bread in the oven for 25 minutes. I open the oven every couple of minutes for the first 10 minutes and spray the focaccia with water. This creates a nice oven rise! You can skip this step as well, and it will still turn out delicious.
Storing
I know sometimes with gluten free bread that storing it can be complex for it to not go dry and hard. This is just as easy as making the bread!
My preferred method of storing the bread is in a ziplock bag. Even a couple days later it tastes just as delicious. I would make sure it is completely cool before doing so.
I have never tried freezing this bread, because once you try it you will understand! You cannot just eat one slice… it is so good!
Gluten Free Focaccia Bread
Ingredients
Dough
- 300 Grams Caputo Gluten Free Flour
- 12 Grams Baking Powder
- 340 grams Warm Water
- 8 Grams Active Dry Yeast
- 12.5 Grams Sugar
- 5 Grams salt
- 14 Grams Olive Oil
Toppings
- 2-3 Grams rosemary – chopped
- 80 Grams Parmesan cheese
- 2 pinch flaky salt
- 15 Grams sundried tomato – dried and diced
- 3 cloves garlic – crushed
Instructions
- Bloom the yeast in a smaller bowl. Add the yeast, warm water (warm to touch from the tap) and sugar. Stir to combine, then let it bloom for 5 minutes. You will know when it is done when it is foamy on top.340 grams Warm Water, 8 Grams Active Dry Yeast, 12.5 Grams Sugar
- Once the yeast is bloomed, add 1/2 of the olive olive to the yeast and set aside.14 Grams Olive Oil
- Combine all the dry ingredients together in a large mixing bowl.300 Grams Caputo Gluten Free Flour, 12 Grams Baking Powder, 5 Grams salt
- Cover an 8×8 square pan with parchment paper on the bottom and sides. Add the rest of the olive oil to the pan.
- Combine the yeast mixture with the dry mixture and stir until combined.
- Pour the mixture into the prepared pan.
- With wet hands, pat the dough into the corners of the pan. Cover in plastic wrap.
- I proof my dough inside a cold oven, with just the oven light on for at least 30 minutes. Ideally 1 hour.
- Once it is proofed, remove from the oven and preheat the oven to 400 F.
- Remove the plastic wrap from the pan. Wet your hands and poke holes in the top of the dough.
- Add all your toppings on top so it falls into the holes and throughout the top of the dough.2-3 Grams rosemary – chopped, 80 Grams Parmesan cheese, 2 pinch flaky salt, 15 Grams sundried tomato – dried and diced, 3 cloves garlic – crushed
- Once the oven has heated up, place it in the oven for 25 minutes. I open the oven 3 times during the first 10 minutes and spray the dough with water to get an oven lift.
- Once it is baked, remove it from the oven. I typically leave it in the pan until I am ready to serve. Then I remove it from the parchment paper and cut into squares and serve hot. Enjoy!
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
While I have you here, may I suggest few you try next:
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1 Comment
Loved this recipe. I used bobs redmill 1-1 flour and it worked out great! Next time I will try with the Caputo flour I just didn’t have any on hand.