I’ve always been a focaccia lover. Whenever I buy it, it’s from our local bakery, but that can get expensive pretty quickly so I decided to make my own gluten-free focaccia at home. Game changer! I was surprised by how easy focaccia is to make. While I do love making gluten-free sandwich bread, it is a bit of a project. Not so with this focaccia: forget kneading, forget difficult dough. This is easy peasy, and yes you can do it while bingeing your favourite TV show.
Why You’ll Love This Gluten-Free Focaccia Recipe
Easy. Making this gluten-free focaccia takes about 15 minutes of “on” time, an hour to rise, then bake it and enjoy! Delicious. The bits of garlic in the dough roast during baking, the tomatoes burst and caramelise, and the rosemary makes the whole house so fragrant. Flaky sea salt is the perfect finishing touch! Customisable. Follow the same base recipe and tweak the add-ins based on your own preferences or what you have on hand. I share some ideas below!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Gluten-free flour – I use Bob’s Red Mill for this gluten-free focaccia; you’ll need one with a 1-to-1 ratio. Sea salt – You’ll need some fine sea salt for the dough and some coarse, flaky salt for topping. Instant yeast – Is Yeast Vegan? Organic cane or coconut sugar– The sugar feeds the yeast, helping the bread rise. Cherry tomatoes – You can also use grape tomatoes; a variety of colours looks quite striking! Garlic Rosemary – Finely mince the leaves. Warm water – Between 110°F and 120°F. Extra-virgin olive oil
Is Instant Yeast the Same as Active Dry Yeast?
There is a difference between active dry yeast and instant yeast. You can mix instant yeast directly into recipes, but you need to dissolve active dry yeast into liquid first.
How to Make Gluten-Free Focaccia
Mix the dry ingredients. In the bowl of a stand mixer (or a large bowl if you don’t have a stand mixer), combine all but 1/4 cup of the flour with the salt, yeast, and sugar. Make a dough. Stir in the warm water and 2 tablespoons of oil using either the dough hook or your hands. Add the extra flour if needed; the dough will be wet. Rise. Lift the dough, oil the bowl, then place the dough back in. Cover with a cloth or towel and allow to rise in a warm place for about 1 hour.
Shape. Transfer the dough onto a greased baking sheet and press it into a 9×11 rectangle. Lightly oil your fingers and gently poke holes about an inch apart throughout the dough. Push a few pieces of garlic in each hole, then top the dough with the tomato slices. Rest. Drizzle the dough with the remaining olive oil and sprinkle the rosemary on top. Rest for 30 minutes while the oven preheats to 425°F. Bake. Place the pan in the oven and bake for 25 to 30 minutes, or until golden brown. Cool. Sprinkle salt on top of the focaccia, then remove it from the pan and transfer to a wire rack. Cool fully, then cut and serve.
Tips for Success
Make sure the yeast is active. If you’re like me, you’ve had your yeast for a while in your fridge, and you’re wondering if it’s still good. Here’s how to test yeast before making this gluten-free focaccia. Use water that’s warm, not hot. This is crucial to the baking of the dough. The water should be about 120ºF. Hotter and it’ll kill the yeast, colder and it won’t be activated. Watch the dough, not the clock. The rising times are approximate—pay more attention to the appearance of the dough, not how much time has elapsed. If your kitchen is chilly, rising might take a little longer, while it might be faster on warm days.
Variations
I don’t recommend changing the base of this recipe, but you can feel free to switch up the toppings! Here are some ideas:
Rings or petals of red onion add colour and a nice, caramelised flavour. Try another herb, like thyme or oregano. Add briny kalamata olives to make olive focaccia. Halved red grapes make an unexpectedly delicious addition, especially with rosemary and flaky sea salt. Sprinkle grated vegan cheese on top.
Serving Suggestions
My favourite way to serve this gluten-free focaccia is with a soup (like this Butternut Squash Soup) or Pesto Zucchini Noodles with Burst Cherry Tomatoes. You can also use it to make great sandwiches, and pair with pretty much every meal you’re having!
How to Store
Gluten-free focaccia bread will stay fresh at room temperature for up to 2 days when stored in an airtight container.
Can I Freeze This Recipe?
Yes, gluten-free focaccia freezes beautifully! I recommend freezing it in slices and then reheating them in your toaster oven. This bread will last up to 3 months when frozen.
More Gluten-Free Recipes
Strawberry Banana Bread (Gluten Free + Vegan) Gluten Free Brownies (Vegan) Vegan Gluten Free Chocolate Cake Recipe Gluten Free White Chocolate Cranberry Pistachio Cookies Easy Vegan Almond Flour Pizza Crust (Gluten Free & Low Carb)
Enjoy friends! If you make this gluten-free focaccia, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
