Herbed Gluten-Free Focaccia
This Herbed Gluten-Free Focaccia is a light, fluffy, and aromatic bread that's perfect for anyone following a gluten-free diet. With a golden, crispy crust and soft, airy interior, it's infused with fresh rosemary and thyme and drizzled with rich olive oil. Ideal for sandwiches, as a side dish, or just enjoyed on its own, this easy recipe will leave you craving more.
Equipment
- 1 large mixing bowl
- 1 Small bowl (for yeast activation)
- 1 baking sheet or square baking pan
- 1 Clean kitchen towel or plastic wrap (for covering dough)
- Measuring spoons and cups
- Stand mixer (optional, with dough hook attachment)
- Baking sheet or square pan (9x9 or similar size)
Ingredients
- 1 ½ cups 180g Gluten-Free All-Purpose Flour
- ½ cup 60g Tapioca Flour
- ½ cup 60g Brown Rice Flour
- 1 tsp 5g Garlic Powder
- 2 tsp 10g Active Dry Yeast
- 1 tsp 5g Honey (or sugar)
- 1 ½ cups 360ml Warm Water
- 4 tbsp 60ml Olive Oil (divided)
- 1 ½ tsp 7g Sea Salt
- 2 tsp 2g Fresh Rosemary (chopped)
- 2 tsp 2g Fresh Thyme (chopped)
Instructions
- Activate the Yeast: In a small bowl, combine warm water with honey (or sugar) and sprinkle in the yeast. Stir to combine, then let sit for 5-10 minutes until frothy.
- Mix Dry Ingredients: In a large mixing bowl, combine the gluten-free all-purpose flour, tapioca flour, brown rice flour, garlic powder, and sea salt. Stir to evenly distribute the dry ingredients.
- Combine Wet and Dry Ingredients: Pour the activated yeast mixture into the dry ingredients and add 2 tablespoons of olive oil. Stir with a spoon or use a stand mixer to combine everything into a sticky dough.
- Knead the Dough: Knead the dough for about 3-5 minutes by hand or using a stand mixer with a dough hook. The dough should be slightly sticky but soft.
- First Rise: Cover the dough with a clean kitchen towel or plastic wrap. Place it in a warm area for about 45 minutes to 1 hour until it has nearly doubled in size.
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Grease a baking sheet or square baking pan with the remaining olive oil.
- Shape the Focaccia: Gently transfer the risen dough to the prepared pan and press it out into an even layer using your hands. Create dimples in the dough with your fingers.
- Add Toppings: Drizzle the remaining olive oil over the top of the dough. Sprinkle the chopped rosemary, thyme, and sea salt over the surface.
- Bake: Place the focaccia in the oven and bake for 20-25 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Cool and Serve: Remove the focaccia from the oven and let it cool slightly. Slice and serve warm. Enjoy!
Notes
- Flour Blend: You can experiment with different gluten-free flour blends, but make sure they are suitable for baking. A good blend with xanthan gum or guar gum will give the best results.
- Herbs: Fresh herbs like rosemary and thyme give this focaccia its signature flavor, but you can try other herbs like sage, oregano, or basil.
- Storage: Store leftover focaccia in an airtight container at room temperature for up to 2 days, or freeze for up to a month. Reheat by warming in the oven or toaster.
- Topping Variations: Feel free to add olives, sun-dried tomatoes, or garlic slices to customize your focaccia.
- Dough Texture: Gluten-free dough tends to be stickier than traditional bread dough, so don’t worry if it feels a little different—this is normal!