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Easy Gluten Free Focaccia Bread
Easy Gluten Free Focaccia Bread is light and fluffy on the inside, and sizzling and crispy on the outside. This simple yet outstanding gluten free bread recipe is the perfect side dish to any dinner!
Servings 8
Calories 122kcal
Ingredients
- 1 cup + 2 Tablespoons gluten free baking flour blend WITH binder see notes
- 2 teaspoons aluminum-free baking powder Bob's Red Mill recommended
- 1-1/2 teaspoons sugar
- 1 teaspoon quick rise instant yeast Red Star recommended
- 1/2 teaspoon salt
- 3/4 cup water
- 1/2 teaspoon apple cider vinegar
- 1/4 cup + 2 Tablespoons extra virgin olive oil divided
For topping:
- salt
- garlic powder
- Italian seasoning
- pinch dried rosemary crushed between your fingers
Instructions
- Move your oven racks to the top and bottom positions then preheat the oven to 100 degrees using the bread proofing / warming setting. If your oven does not have a bread proofing setting, heat the oven to 100 degrees then turn it off (see notes if your oven doesn’t display what temperature it’s at while preheating).
- Add the gluten free flour blend, baking powder, sugar, instant yeast, and salt to the bowl of an electric stand mixer, or a large glass bowl if using a hand-held mixer, then mix on low to combine. Note: use a whisk to combine the dry ingredients so they don’t fly everywhere if using a hand-held mixer.
- Microwave the water for 35-40 seconds then stir and take a temperature with an instant read thermometer — we’re looking for 110-115 degrees.
- Pour the water and vinegar into the dry ingredients in the mixing bowl then beat on medium speed until well combined. Let the dough rest for 1 minute then add 1/4 cup extra virgin olive oil and beat on low speed until just combined. Turn the speed up to medium then beat for 1 minute. The dough will be very sticky and similar to cake batter consistency — that’s ok!
- Use a spatula to scrape down the sides of the bowl and give the dough a big stir to ensure the ingredients are well combined. Cover the bowl with a tea towel then place it inside the preheated oven and let the dough rise for 30 minutes.
- After 30 minutes, remove the bowl from the oven, place the top oven rack into the center position, then raise the temperature of the oven to 375 degrees.
- While the oven is heating, spray a 9x5” glass loaf pan very well with nonstick spray then add 1 Tablespoon extra virgin olive oil inside and tilt the pan to evenly coat the bottom. Scrape the dough inside the pan then spread it into an even layer. Use the tip of your spatula to dollop the top of the dough to make small peaks which will mimic the dimples usually found on top of focaccia bread after baking (see photos for example). Drizzle the remaining Tablespoon extra virgin olive oil on top then sprinkle on the salt, garlic powder, Italian seasoning, and crushed rosemary, all to taste.
- Once the oven has reached 375 degrees, bake the bread for 33-35 minutes or until the top is deeply browned. Avoid under-baking or the bread can be dense and gummy. Let the bread rest in the baking pan for 10 minutes before transferring to a cooling rack to cool slightly. Slice then serve while warm.
- The Gluten Free Focaccia bread is best baked and eaten on the same day. If there are leftovers, wrap in foil then store in the refrigerator for up to 3 days. Reheat wrapped in foil in a 350 degree oven until hot, 15-20 minutes.
Video
Notes
- If your oven doesn’t tell you what temperature it’s at while preheating, find a warm place in your home, or place the bowl of dough over a heating pad set to low to rise.
- To freeze: Bake the focaccia bread then let it cool completely. Wrap the loaf tightly in foil then place it inside a Ziplock freezer bag and freeze. Thaw on the counter then bake still wrapped in foil in a 350 degree oven until hot, 15-20 minutes.
- A note on gluten free flour blends: Your focaccia dough and final baked bread texture will be different depending on what brand of gluten free flour you use. Here are my findings:
- King Arthur Flour Gluten Free Measure for Measure Flour: texture of the baked bread is most comparable to “regular” focaccia bread.
- Krusteaz Gluten Free Flour and Pamela’s Gluten Free 1:1 Flour Mix: texture of the baked bread is crumbly. Do not recommend.
- Bob’s Red Mill Gluten Free 1 to 1 Baking Flour: texture of the baked bread is doughy and chewy. Do not recommend.
Nutrition
Calories: 122kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 254mg | Potassium: 16mg | Fiber: 2g | Sugar: 2g | Vitamin C: 0.01mg | Calcium: 71mg | Iron: 1mg