Easy Gluten-Free Focaccia Recipe
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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Servings: 12 slices
Calories: 258kcal
Ingredients
Wet Ingredients
- 1 tbsp Sugar
- 2 tbsp Olive oil
- 2 1/4 tsp Active Dry Yeast
- 2 1/4 cup Warm Water
Dry Ingredients
- 3 cup Gluten Free All Purpose 1:1 Flour Blend
- 1/2 cup Almond Flour
- 2 tsp Baking Powder
Focaccia Toppings
- 2 tbsp Olive Oil
- 1/2 cup Pitted Olives
- 2 tbsp Rosemary, chopped
- 1 tsp Garlic Powder
- 1/4 tsp Sea Salt
Instructions
- 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!
Notes
- ***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.
Nutrition
Calories: 258kcal