Gluten-Free Focaccia Bread with garlic, rosemary, and olive-infused crust! This super easy recipe is completely gluten-free and vegan! It tastes incredible and has the perfect texture!!
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I put so much LOVE into this gluten-free focaccia recipe! I am so excited to share it with you! Focaccia is my favorite bread and it is one that I have truly missed since going gluten-free!
I had a few trials and errors with making the recipe so that it gives you the most flavorful, fluffy focaccia with a golden crust. I initially tried to make the focaccia with Bob’s Red Mill Gluten-Free 1:1 All-Purpose Flour. It turned out DELICIOUS, but it didn’t rise as it should and turned into more of a gluten-free flatbread instead of focaccia.
This time around, I used King Arthur Measure for Measure Gluten-Free Flour and it worked wondrously! My focaccia rose a significant amount while baking and resulted in perfect focaccia bread! The addition of almond flour helped to make the focaccia soft and fluffy!
What kind of Gluten-Free Flour to use to make focaccia?
I’ve seen the best results with King Arthur Measure for Measure Gluten-Free Flour. My results with Bob’s Red Mill Gluten-Free 1:1 All-Purpose Flour were not bad, but not ideal for focaccia. I prefer gluten-free one-to-one flours, but please feel free to use whatever gluten-free flour you like best! (Let me know in the comments what you used and how your focaccia turned out!)
gluten-free focaccia with almond flour
I also add a bit of almond flour! I find that the almond flour helps the bread to rise a bit more while baking, making the focaccia nice and fluffy. Be sure to use blanched almond flour (not almond meal). I like to use Blue Diamond Almond Flour.
Tips For Making The Best Gluten-Free Focaccia!
Don’t kill the yeast!
When preparing the yeast, make sure the water is not too hot! The water should be between 120-130°F, any hotter and it may kill the yeast. If you do not have a thermometer, you can easily touch-test the water. If it is too hot to the touch, let the water cool until you can put your finger in the water comfortably.
Let it Rise!
This is not a quick bread recipe and generally, focaccia takes some time to make because the dough needs time to rise. Don’t rush this process. Instead, cover your bread, forget about it and let it rise. You will be so happy you did when you get to enjoy the phenomenal results!
Olive Oil is Focaccia’s best friend!
Seriously, there is never too much olive oil when it comes to making focaccia. Instead of lining a baking sheet with parchment paper, I line the sheet with a tablespoon or two of olive oil. I also drizzle olive oil on top of the dough right before I put it in the oven. This helps to create the PERFECT golden, flavorful crust signature to traditional focaccia.
Bring on the toppings!
My favorite thing about focaccia, besides the perfectly crispy crust and fluffy, flavorful interior, is the toppings! The best combination is rosemary, garlic, and olives— don’t take my word for it, just try it yourself! 😉 Other good choices for toppings include sun-dried tomatoes, parmesan cheese (or nutritional yeast), roasted peppers, caramelized onions, black pepper, sea salt, chili pepper flakes, and fresh herbs.
What Is The Best Way To Serve Focaccia?
Start by slicing your focaccia into square pieces. Focaccia is best served with an olive oil mixture of fresh herbs, pepper, and salt. Because focaccia is a thicker bread, you can also cut it in half and use it as bread for sandwiches.
What To Eat With Focaccia?
Focaccia pairs perfectly with soups and salads. You can also switch out your typical dinner rolls for focaccia!
Here are my favorite soups to pair with this delicious Gluten-Free Focaccia!
Roasted Tomato Basil Soup (Vegan & Gluten-Free)
White Bean Kale Soup (Vegan & Gluten-Free)
Creamy Chicken Gnocchi Soup (Dairy-Free & Gluten-Free)
Creamy Wild Rice Mushroom Soup (Vegan & Gluten-Free)
How To Store Focaccia?
If you happen to have any of this mouthwatering focaccia bread left, there are two storing options! You can store your focaccia in an airtight container and either leave it on the countertop or place it in the fridge for up to 3 days. Focaccia is best enjoyed right away or within the first 2 days. You can rewarm the focaccia in the oven (at a low temperature for just a few minutes) or in the microwave.
Homemade Focaccia Gluten-Free
I hope you enjoy this Gluten-Free Focaccia with Garlic, Rosemary, and Olives! Paired with soup, it’s the perfect meal or you can fully enjoy a slice on its own!
If you make this recipe, don’t forget to rate it and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram! I love hearing from you!
Easy Gluten-Free Focaccia Recipe
- 1 tbsp Sugar
- 2 tbsp Olive oil
- 2 1/4 tsp Active Dry Yeast
- 2 1/4 cup Warm Water
- 3 cup Gluten Free All Purpose 1:1 Flour Blend
- 1/2 cup Almond Flour
- 2 tsp Baking Powder
- 2 tbsp Olive Oil
- 1/2 cup Pitted Olives
- 2 tbsp Rosemary, chopped
- 1 tsp Garlic Powder
- 1/4 tsp Sea Salt
- Whisk together gluten-free all purpose flour, almond flour, baking powder, and salt in a large bowl and set aside.
- Add the warm water (120°-130°F), active dry yeast, sugar, and olive oil into a small bowl and stir to combine. Set the mixture aside for at least 15 minutes, or until the yeast blooms, or appears to have foam on the top.
- Add the yeast mixture into the large bowl with the flour. Mix well until thoroughly combined. You will notice that the dough is closer to batter in appearance. This is completely okay! No need to worry or knead the dough!
- Using a clean towel or plastic wrap, cover the bowl, and set it aside to rise. Try to keep the dough in a warm place. Let the dough rise for at least an hour. You will notice that the dough has doubled in size.
- Drizzle 1 tbsp of olive oil onto a baking sheet and spread evenly. Pour the dough onto the prepared baking sheet. Spread the dough into a rectangular shape until it is spread evenly. The size should be about 8 X 11” and ¾ inches thick.
- Add your toppings to the dough. If you are using pitted olives, gently press the olives into the dough. Sprinkle rosemary and garlic onto the dough. (If you want to press dimples into the focaccia, do so with lightly oiled fingers right before it goes into the oven.)
- Set the dough aside and let it rest one final time for 30 minutes. During this time, preheat the oven to 400°F.
- Remove the cover from the dough. Drizzle 2 tbsp olive oil onto the focaccia dough. Transfer to the oven and bake for 25-30 minutes or until golden brown.
- Remove the dough from the oven. Let it cool for about 5 minutes. Top with sea salt and cut into squares. Serve & Enjoy!
- ***I highly recommend using King Arthur Measure for Measure Gluten-Free Flour for the best results!***
- I use Red Star Active Dry Yeast
- When preparing the yeast, make sure the water is not too hot. The water should be between 120-130°F, any hotter and it may kill the yeast. If you do not have a thermometer, you can easily touch-test the water. If it is too hot to the touch, let the water cool until you can put your finger in the water comfortably.
- You can store your focaccia in an airtight container and either leave it on the countertop or place it in the fridge for up to 3 days. Focaccia is best enjoyed right away or within the first 2 days. You can rewarm the focaccia in the oven (at a low temperature for just a few minutes) or in the microwave.