Gluten Free Focaccia

Introduction

Light, airy, and delightfully simple, this gluten free focaccia brings bakery warmth to your kitchen with minimal fuss. The dough comes together quickly and blooms into a golden, dimpled flatbread that pairs with soups, salads, or a lazy afternoon of snacking. A few fragrant toppings transform it from everyday bread into something special, and the texture is forgiving for new bakers. If you enjoy experimenting with gluten free bakes, try our decadent gluten free cruffins recipe for another sweet treat.

Why This Recipe Is a Great Choice

This focaccia is a wonderful pick when you want fresh bread without complicated techniques or long waits. The recipe uses simple pantry staples and a single rise, so it fits into weeknight cooking or relaxed weekend baking. Olive oil brings richness and helps create those classic crisp edges while the center stays moist and tender. Toppings are optional and forgiving—scatter herbs, olives, or halved cherry tomatoes for color and flavor. It’s also a crowd-pleaser that looks impressive on a board, perfect for sharing with friends. For another savory gluten free favorite, explore our easy gluten free cinnamon rolls to round out a brunch menu.

Flavor and Texture

Expect a golden, slightly crisp exterior that yields to a soft, springy crumb when you bite in. The olive oil sears at the edges for a satisfying contrast to the pillowy interior. When you press dimples into the dough before baking, they cradle toppings and pools of seasoned oil that caramelize slightly in the oven. Aromas of rosemary or roasted garlic transform the kitchen while the focaccia bakes, making it nearly impossible to wait. Serve warm with a drizzle of extra olive oil or as a side to a hearty soup.

Ingredients

• 2 cups gluten free all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 cup warm water
• 1 teaspoon sugar
• 1 packet active dry yeast
• Optional toppings (e.g., rosemary, olives, cherry tomatoes)

Step by Step Instructions

1. In a bowl, mix warm water, sugar, and yeast. Let it sit for about 5 minutes until frothy.
2. In a separate bowl, combine gluten free flour, baking powder, and salt.
3. Add the yeast mixture and olive oil to the dry ingredients and mix until a dough forms.
4. Allow the dough to rise in a warm place for about 30 minutes.
5. Preheat the oven to 425°F (220°C).
6. Spread the dough onto a greased baking sheet and use your fingers to create dimples.
7. Add optional toppings if desired.
8. Bake for 20-25 minutes until golden brown.
9. Let it cool before slicing.

Tips for Best Results

Use warm but not hot water to wake the yeast—about 100 to 110°F is ideal—so it becomes frothy without killing the yeast. Coat your hands and the surface of the dough lightly with olive oil when shaping to prevent sticking and to encourage those beautiful blistered pockets. If your gluten free flour blend includes xanthan gum already, you don’t need to add more; if it doesn’t, a small binder can improve texture. Don’t skimp on the dimples—they create nooks for oil and toppings to gather and caramelize. Rotate the pan halfway through baking if your oven heats unevenly.

Storage and Make Ahead

Store cooled focaccia in an airtight container at room temperature for up to two days, or refrigerate for up to four days. Reheat slices in a warm oven at 350°F for 5 to 10 minutes to refresh crispness. You can freeze cooled focaccia wrapped tightly for up to three months; thaw overnight in the fridge and reheat. For make-ahead service, bake the bread and keep it chilled until serving then warm briefly before slicing.

Final Thought

This gluten free focaccia is proof that simple ingredients and a little patience yield impressive results. It’s versatile, visually striking, and forgiving for home bakers of all levels. Keep your favorite toppings ready and enjoy a warm, homemade loaf whenever the craving hits.

Conclusion

For a detailed variation and additional tips, check the helpful guide on Gluten Free Focaccia Bread – Let Them Eat Gluten Free Cake.

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