Description
This gluten-free focaccia bread recipe is a fluffy, dairy-free, and vegan-friendly option made with simple ingredients. It features a moist, flavorful dough infused with fresh rosemary and olive oil, perfect for a savory side or sandwich base. The bread is proofed gently in the oven and baked to a golden crust, with an optional broil step for extra crispiness.
Ingredients
Scale
Dry Ingredients
- 3½ cups gluten-free all-purpose flour with xanthan gum
- 2¼ teaspoons rapid yeast/instant yeast (1 packet)
- 1 tablespoon baking powder
- 1 teaspoon salt (plus more for sprinkling)
Wet Ingredients
- 2 cups warm water (110-115°F / 43-46°C)
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- 10 tablespoons olive oil (divided: ½ cup + 2 tablespoons)
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
Instructions
- Preheat and prepare oven: Preheat your oven to the proofing setting or to 200°F (93°C). Once the oven reaches 100°F (38°C), turn it off to create a warm environment for the dough to rise.
- Mix dry ingredients: In a large bowl, combine the gluten-free flour, instant yeast, baking powder, and salt. Stir well to distribute all ingredients evenly.
- Dissolve honey in warm water: Add the honey to the warm water and stir until fully dissolved to activate the yeast properly.
- Combine wet and dry ingredients: Pour the warm honey water mixture into the flour mixture and mix on low speed using a stand mixer with a paddle attachment until combined.
- Add olive oil and vinegar: Pour ½ cup of olive oil and the apple cider vinegar into the dough mixture and mix on low speed for 1-2 minutes until sticky dough forms.
- Proof the dough: Place the dough in a greased, ovenproof bowl sprayed with olive oil cooking spray. Cover tightly with plastic wrap and a kitchen towel, then place in the warm oven for 30 minutes to rise.
- Preheat baking oven: Remove the dough from the oven and preheat to 400°F (204°C).
- Prepare baking sheet: Drizzle 1 tablespoon of olive oil onto the center of a baking sheet.
- Shape dough: Turn the bowl upside down onto the greased baking sheet. Gently pat the dough into an 8x10-inch rectangle about 1 inch thick.
- Create dimples: Use your fingertips to press lightly into the dough surface to create the traditional focaccia dimples.
- Add toppings: Drizzle another tablespoon of olive oil over the dough, then sprinkle with salt and chopped rosemary or your preferred herbs.
- Bake: Place the baking sheet on the top rack of the oven and bake for 20 minutes until golden and cooked through.
- Optional broil: For a golden-brown crust, switch oven to broil and broil the focaccia for 30 seconds to 1 minute, watching closely to prevent burning.
Notes
- This gluten-free focaccia is naturally dairy-free and vegan, making it suitable for many dietary needs.
- If you do not have fresh rosemary, substitute with dried rosemary at one-third the amount or use other herbs like thyme or oregano.
- Using olive oil spray for greasing makes it easier to handle sticky dough.
- Ensure the water temperature is between 110-115°F to activate the yeast without killing it.
- Broiling time can vary widely; keep an eye on the bread to avoid over-browning or burning.
- You can add toppings like sea salt flakes, olives, or sun-dried tomatoes for variation.
Nutrition
- Serving Size: 1 slice
- Calories: 225 kcal
- Sugar: 3 g
- Sodium: 197 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
