Here’s a gluten-free focaccia bread recipe 🍞—soft, fluffy, and full of flavor, perfect for dipping or sandwiches.
Ingredients (Makes 1 medium loaf)
- 2 cups gluten-free all-purpose flour (with xanthan gum if your blend doesn’t have it)
- 1 teaspoon salt
- 1 tablespoon sugar or honey
- 1 tablespoon active dry yeast
- ¾ cup warm water (about 110°F / 43°C)
- 3 tablespoons olive oil (plus extra for drizzling)
- Optional toppings: rosemary, thyme, cherry tomatoes, olives, coarse sea salt
Instructions
- Activate yeast:
- In a small bowl, mix warm water, sugar, and yeast.
- Let sit 5–10 minutes until foamy.
- Make dough:
- In a large bowl, combine gluten-free flour and salt.
- Add yeast mixture and 3 tablespoons olive oil.
- Mix until a sticky dough forms.
- First rise:
- Cover bowl with a towel and let dough rise 30–45 minutes until slightly puffy.
- Shape & add toppings:
- Grease a 9×9-inch baking pan with olive oil.
- Transfer dough to the pan and gently press it to fill the shape.
- Use fingers to make dimples all over the surface.
- Drizzle with olive oil and add toppings like rosemary, cherry tomatoes, or olives.
- Bake:
- Preheat oven to 400°F (200°C).
- Bake 20–25 minutes until golden brown.
- Cool slightly before slicing.
Tips & Variations
- Extra flavor: sprinkle garlic powder or Parmesan on top before baking.
- Cheesy focaccia: fold shredded mozzarella or cheddar into the dough.
- Quick serving: cut into small squares for dipping in olive oil or soups.
If you want, I can make a high-protein gluten-free focaccia version that’s still soft but has added protein for a filling snack or meal.
Do you want me to do that?