The Best Gluten Free Focaccia Recipe with Fresh Herbs
Gluten-Free Focaccia Bread
This gluten-free focaccia bread recipe is one for the books! It rises beautifully and has the delightful golden brown crunch we all love about focaccia bread. The salty, yeasty, olive-oily, and herby combo is divine, making it the perfect side dish for any meal.
Gluten-free bread doesn’t have to be hard as rocks or gummy. Yes, it takes a bit more to replicate the elasticity and rise that gluten in wheat flour provides. However, by simply keeping your pantry stocked with a few staple items, you will be ready to knock out some delicious gluten-free breads whenever you want.
This recipe is inspired by my parents. When I would visit home during college, inevitably I would bring an army of hungry college friends with me. And Jeff and Nancie Brown would always have their home ready – cozy to a T, with soup on the stovetop and rosemary bread fresh from the oven. We would gather around the table and soak in the comfort of a home cooked meal.
I could never partake in the bread because of darn gluten, but just the smell of rosemary and yeasty bread swirling together in the air, is a nostalgic scent of home, and I have worked many years to create a gluten-free version for myself (and you).
Gluten Free Rosemary Focaccia – the texture is perfectly tender in the middle with that delightful and expected crunch in the crust, producing a focaccia that “doesn’t taste gluten free”. And truly, rosemary, salt and EVOO should remain friends forever – the angels sing!
Consider this a sneak peek into my next cookbook on all things yeast breads and quick breads – all GLUTEN FREE vibes!
Items to Stock in the Pantry for Bread Baking:
- My Gluten-Free Bread Flour Blend
- Psyllium Husk
- Baking Powder
- Active Dry Yeast
- Apple Cider Vinegar
- Olive Oil
- Avocado Oil
What You Will Love About This Recipe:
- Truly replicates a focaccia made with wheat flour!
- Plays the role of a perfect side dish!
- Made with pantry staples.
- Easy-to-follow recipe!
- Rise and bake time combined is only 1 hour 45 minutes!
- It’s versatile! Add fresh herbs, dried veggies, or sautéed veggies!
Ingredients Needed:
- Warm water (115°F)
- Dry active yeast
- Sugar
- My gluten-free bread flour blend (a blend of tapioca starch, millet flour, sorghum flour and teff flour)
- Psyllium husk
- Salt
- Egg (room temperature)
- Olive oil
- Apple cider vinegar
- Fresh rosemary (chopped)
Instructions:
- Proof the Yeast: In a small bowl, combine the warm water, sugar, and yeast. Whisk together, cover with a damp towel, and set aside to proof.
- Combine Dry Ingredients: In a stand mixer with a large mixing bowl, using the paddle attachment, combine the bread flour, psyllium husk, and salt.
- Mix Wet Ingredients: Once the yeast has proofed, add the yeast mixture to the stand mixer and combine. Add the egg, olive oil, and apple cider vinegar to the mixer and combine.
- Work the Dough: Once the ingredients are incorporated, turn the mixer to medium speed and work the dough for 3-5 minutes.
- Prepare the Baking Dish: Drizzle olive oil into the bottom of a 9×13 baking dish. Transfer dough into the prepared pan and gently, with olive oil on your fingers, push the dough to fill the bottom of the baking dish. Cover with a damp towel or plastic wrap and let it rise for at least 1 hour in a warm place. I typically let the dough rise for an additional 30 minutes!
- Preheat Oven: Preheat your oven to 425°F and adjust one of the racks to be on the lowest level in the oven – this will ensure that bottom crust.
- Add Toppings: To add the toppings, drizzle the olive oil over the top of the dough and use your fingertips to dimple the dough. Sprinkle the rosemary and flaky salt on top of the dough.
- Bake: Bake for 45 minutes. The bread should have a golden brown top.
- Cool: Remove from the oven and let it rest for 2 minutes. Then, using a spatula, place the bread on a wire rack / cooling rack. Let it rest for 30 minutes before serving.
Storage:
Leftover focaccia can be stored in an airtight container in the refrigerator for up to 5 days or at room temperature for 2 days. The bread reheats beautifully—use a microwave or toaster oven to reheat!
Perfecting Your Gluten Free Focaccia:
- The key to a perfect focaccia lies in the balance of ingredients and the rise time. By proofing the yeast properly and allowing the dough to rise adequately, you ensure a fluffy, airy texture.
- The olive oil not only enriches the dough but also creates the iconic crispy crust when baked at a high temperature.
- Room temperature ingredients are KEY!
- Place a piece of parchment paper under the dough to help with removing it from the pan.
Customizing Your Focaccia:
One of the best things about focaccia is its versatility. Here are a few ideas to customize your gluten-free focaccia:
- Herbs: Besides rosemary, try thyme, oregano, or basil for a different flavor profile – always with a dash of sea salt
- Veggies: Add sautéed onions, garlic, bell peppers, or sun-dried tomatoes to the dough or on top.
- Cheese: Sprinkle grated Parmesan cheese or crumbled feta on top before baking.
- Olives: Add sliced black or green olives for a Mediterranean twist.
Tips for Success:
- Room Temperature Ingredients: Ensure your egg is at room temperature for better incorporation.
- Proofing: The dough should be in a warm, draft-free spot to rise properly. If your kitchen is cold, you can preheat your oven to 200°F, turn it off, and let the dough rise inside.
- Dimpling the Dough: Use olive oil on your fingers when dimpling the dough to prevent sticking and add extra flavor.
Memories of Focaccia:
This recipe is inspired by my parents. When I would visit home during college, inevitably I would bring an army of hungry college friends with me. And Jeff and Nancie Brown would always have their home ready – cozy to a T, with soup on the stovetop and rosemary bread fresh from the oven. We would gather around the table and soak in the comfort of a home cooked meal.
Check out the recipe card below!
The Best Gluten Free Focaccia Recipe with Fresh Herbs
Ingredients
- 2 cups warm water 115 degrees
- 4 tsp dry active yeast
- 1 tbsp sugar
- 500 grams gluten free bread flour blend
- 4 1/2 tbsp psyllium husk
- 2 tsp salt
- 1 egg room temperature
- 2 tbsp olive oil
- 1 tsp apple cider vinegar
toppings
- 2 tbsp fresh rosemary chopped
- 2 tbsp olive oil
- 2 tsp flaky salt
Instructions
- In a small bowl combine the warm water, sugar and yeast. Whisk together, cover with damp towel and set aside to proof.
- In a stand mixer, using the paddle attachment, combine the bread flour, psyllium husk, and salt.
- Once the yeast has proofed, add it to the stand mixer and combine.
- Add the egg, olive oil, and apple cider vinegar to the mixer and combine.
- Once the ingredients are incorporated, turn the mixer to medium speed and work the dough for 3-5 minutes.
- Drizzle olive oil into the bottom of a 9×13 baking dish. Pour the dough into the pan and gently, with olive oil on your fingers, push the dough to fill the bottom of the baking dish. Cover with a damp towel and let it rise for 1.5 hours in a warm spot.
- Preheat your oven to 425 degrees and adjust one of the racks to be on the lowest level in the oven.
- To add the toppings, drizzle the olive oil over top of the dough and use your fingertips to dimple the dough. Sprinkle the rosemary and salt on top of the dough.
- Bake for 45 minutes. The bread should have a golden brown top.
- Remove from oven and place the bread on a cooling rack. Let it rest for 30 minutes before serving.
Serving Suggestions:
Gluten-free focaccia is incredibly versatile and pairs well with many dishes. Here are a few serving suggestions:
- As a Side: Serve alongside soups, salads, or pasta dishes.
- Sandwich Base: Slice the focaccia horizontally and use it as a base for sandwiches.
- Appetizer: Cut into small squares and serve with an assortment of dips like hummus, tzatziki, or tapenade.
- Pizza: Top with your favorite pizza toppings and bake for a quick and delicious gluten-free pizza.
Why Gluten-Free Focaccia?
For those with gluten sensitivities or Celiac disease, finding good gluten-free bread can be a challenge. Many store-bought options are dense and lack the flavor and texture of traditional bread. This homemade gluten-free focaccia is different. It’s light, fluffy, and full of flavor, proving that gluten-free bread can be just as delicious as its wheat-based counterpart.
The Science Behind Gluten-Free Baking:
Gluten-free baking requires a different approach because gluten is the protein that gives wheat bread its structure and elasticity. In gluten-free baking, ingredients like psyllium husk and apple cider vinegar help mimic these properties. Psyllium husk absorbs water and forms a gel-like substance, which helps create a chewy texture. Apple cider vinegar, on the other hand, reacts with baking powder to give the dough a good rise.
A Healthier Option:
This gluten-free focaccia is not only delicious but also a healthier option. It’s made with wholesome ingredients and free from the preservatives and additives often found in store-bought gluten-free bread. Plus, by using olive oil and fresh herbs, you’re adding healthy fats and nutrients to your diet.
Final Thoughts:
Baking gluten-free focaccia at home is a rewarding experience. It’s a chance to create something delicious from simple ingredients and to enjoy the process of baking. Whether you’re serving it as a side dish, using it as a sandwich base, or simply enjoying it on its own, this gluten-free focaccia is sure to become a favorite in your home. So, roll up your sleeves, gather your ingredients, and get ready to bake the best gluten-free focaccia you’ve ever tasted.
Beyond the Basics:
If you’re feeling adventurous, here are some more creative ways to enjoy your gluten-free focaccia:
- Bruschetta: Top with diced tomatoes, basil, garlic, and a drizzle of balsamic glaze for a fresh, vibrant appetizer.
- Breakfast Base: Use as a base for breakfast sandwiches with eggs, avocado, and bacon.
- Sweet Twist: Add a sprinkle of sugar and cinnamon before baking, and serve with fresh fruit and whipped cream for a sweet treat.
- Stuffed Focaccia: Layer cheese, meats, and vegetables between two rolled-out layers of dough for a stuffed focaccia that’s bursting with flavor.
Building Traditions:
Making gluten-free focaccia can become a beloved tradition in your home, just as it has in mine. Whether you’re baking for a special occasion or just a cozy family dinner, the process of baking bread is a way to bring people together. Involve your kids or loved ones in the process, from mixing the dough to dimpling the top with olive oil and herbs. These shared moments in the kitchen create lasting memories and a deeper appreciation for the food you share.
Embracing Gluten-Free Baking:
Embracing gluten-free baking can open up a world of possibilities, transforming your kitchen into a place of creativity and deliciousness. With the right ingredients and a bit of practice, you can enjoy all your favorite baked goods without the gluten. This focaccia recipe is just the beginning. From breads and rolls to pizzas and pastries, the gluten-free baking world is full of potential. Happy baking!
