Infused with the flavor of fresh rosemary…
If you or a loved one can’t have gluten then it can be hard to plan meals that have the same components that you’ve gotten used to. Bread and pasta have traditionally been 2 of the hardest foods to make satisfyingly gluten-free. But, new techniques and better flour alternatives these days have meant that in recent years it’s now possible to make really tasty bread without any wheat or gluten.
This recipe for gluten-free focaccia bread is simply the best for a number of reasons. First off the simplicity of this recipe ensures that you can fit this in as a side dish or appetizer without adding a lot of time to your meal prep.
All you have to do is mix up the dough ingredients, let the dough rise for 30 minutes, then pour it into a greased pan. I was skeptical that it would be that simple using gluten-free flour, but it was very easy and rose a lot.
One thing to keep in mind is that depending on your flour you may end up with a thin dough and that’s ok. My dough was almost liquid when I poured it into the pan and so it didn’t require any of the squishing by hand that focaccia bread normally takes.
To mimic that uneven look and to ensure that the olive oil got down into every piece I docked the bread after it had been in the oven for about 10 minutes.
The high ratio of olive oil in this recipe ensures that the outer edges of this focaccia bread all become nice and crispy and golden brown.
The best part of this bread for me is the texture combined with the flavors of salt and rosemary. Use fresh rosemary here if you can as it makes a big difference.
Using flaky sea salt as a topping makes a big impact and it really rook this bread in the upscale direction I was hoping for. This focaccia bread doesn’t taste exactly like the ones made with wheat, but it does have a beautiful flavor and texture- perfect for dipping into rosemary-infused oil.
If you’ve been on the look-out for a gluten-free focaccia option this recipe is one that can please a range of palettes and doesn’t have the bland taste and stiff texture that many of us have come to expect from gluten-free breads. Simply put- it’s the best.
The Best Gluten-Free Focaccia Bread
50m prep time
32m cook time
- 2 1/4 cups 1-to-1 gluten-free baking flour
- 4 teaspoons gluten-free baking powder
- 1 teaspoon sugar
- 2 (.025 oz) packets quick rise instant yeast
- 1 teaspoon salt
- 1 1/2 cup warm (not hot) water
- 1 teaspoon apple cider vinegar
- 1/2 cup virgin olive oil, plus more for greasing and serving
- 2 stems fresh rosemary, divided
- 1 teaspoon garlic powder
- flaky sea salt for garnish
- red chili flakes (optional)
- 6 capers
- In large bowl combine flour, baking powder, sugar, and yeast using electric mixer. Add water and vinegar and mix for 1 minute. Let stand for 1 minute.
- Add 1/2 cup olive oil and blend again. Cover bowl and place in warm area to rise, in oven on proof setting or on stovetop with oven set to lowest setting. Allow to rise for 30 minutes.
- Preheat oven to 375˚F. Pour dough into a 9”x13” rimmed pan generously greased with olive oil. Press dough into corners using fingers or back of spoon.
- Remove leaves from 1 stem of rosemary. Chop finely. Top focaccia with chopped rosemary, garlic powder, and sea salt.
- Bake for 30-35 minutes or until bread is golden brown all over top. 10 minutes into baking use a chopstick or spoon handle to dock the bread.
- Pour some olive oil into a shallow dish for dipping and add remaining rosemary and a sprinkle of salt, pepper, and chili flakes. Add capers to oil as well.
- Allow bread to cool off before cutting into squares. Serve with rosemary oil to dip in.
Recipe adapted from Iowa Girl Eats.