Description
This Gluten-Free Focaccia is a baking triumph. It delivers everything you love about the Italian classic—golden, crispy edges, a soft, airy crumb, and deep dimples pooling with olive oil—without a trace of wheat. Generously topped with fresh rosemary and flaky sea salt, it is the perfect accompaniment to any meal or a delicious snack on its own.
Ingredients
— The Dough —
3 cups gluten-free all-purpose flour blend (bread-friendly blend like Caputo Fioreglut or King Arthur Measure for Measure)
2 ¼ teaspoons (1 packet) instant yeast
1 tablespoon granulated sugar (or honey) – feeds the yeast
1 ½ cups warm water (110°F/43°C) – warm to the touch but not hot
1 teaspoon apple cider vinegar (helps give the dough lift)
1 teaspoon salt
1 teaspoon baking powder (optional, gives extra fluffiness)
2 tablespoons extra virgin olive oil (for the dough)
— The Toppings —
3–4 tablespoons extra virgin olive oil (for the pan and drizzling)
1 tablespoon fresh rosemary, chopped
1 teaspoon flaky sea salt (Maldon is best)
Optional: Cherry tomatoes, olives, or roasted garlic cloves
Instructions
1. Activate Yeast: In a small bowl, whisk together the warm water and sugar. Sprinkle the yeast on top and let it sit for 5–10 minutes until it becomes foamy and bubbly. (If using instant yeast, you can technically skip this, but it ensures your yeast is alive).
2. Mix Dry Ingredients: In the bowl of a stand mixer (or a large bowl), whisk together the gluten-free flour, salt, and baking powder.
3. Combine: Pour the foamy yeast mixture, apple cider vinegar, and 2 tablespoons of olive oil into the dry ingredients.
4. Mix: Beat on medium speed for 3–4 minutes. The dough will be very sticky and soft—much wetter than traditional bread dough, resembling a thick cake batter. Do not add more flour!
5. First Rise (Pan Proof): Pour 2 tablespoons of olive oil into a 9×13 inch baking pan (or a 10-inch cast iron skillet for a thicker loaf). Tilt the pan to coat the bottom and sides generously.
6. Scrape the dough into the center of the pan. Oil your hands lightly and gently press/stretch the dough towards the edges. (If it springs back, let it rest for 5 minutes and try again).
7. Cover the pan loosely with oiled plastic wrap. Let it rise in a warm, draft-free spot for 45–60 minutes. The dough should puff up significantly and look airy.
8. Preheat: While the dough rises, preheat your oven to 400°F (200°C).
9. Dimple & Top: This is the fun part! Drizzle another 1–2 tablespoons of olive oil over the risen dough. Use your fingers to press deep dimples all over the surface (press down until you almost feel the pan).
10. Sprinkle immediately with the chopped rosemary and flaky sea salt.
11. Bake: Bake for 20–25 minutes, or until the top is deep golden brown and the edges are crisp.
12. Cool: Remove from the oven. Let the focaccia cool in the pan for 5 minutes (so the oil re-absorbs), then transfer to a wire rack. Slice warm and serve.
Notes
Flour Choice: For the chewiest, most authentic texture, use a blend containing gluten-free wheat starch (like Caputo Fioreglut). If you need to be wheat-free, King Arthur or Cup4Cup are excellent alternatives.
Hydration is Key: Gluten-free flour is thirsty! If your dough looks dry or stiff, add another tablespoon of water. It should be soft and sticky.
Storage: Focaccia is best eaten the day it is made. Leftovers can be stored at room temperature for 1 day or frozen. Reheat in a toaster oven to restore the crisp crust.
Topping Variations: Get creative! Try pressing cherry tomato halves, pitted olives, or thin slices of red onion into the dough before baking.
- Prep Time: 15
- Cook Time: 25
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1
- Sodium: 290
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 2
- Protein: 3
- Cholesterol: 0