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–+ servings
sliced gluten-free focaccia

EASY Gluten-Free Focaccia

Stefani Weiss
This gluten-free focaccia bread is pillowy soft and airy with a golden crisp crust. This Italian flatbread requires only 7 simple ingredients and 10 minutes of hands-on time, which makes it the perfect bread recipe for beginners.
4.91 from 11 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Breads, Breakfast, Side Dish
Cuisine Baking, Gluten-Free, Italian, Lactose-Free, Vegan, Vegetarian
Servings 1 bread
Calories 1834 kcal

Ingredients
 
 

  • 2 ¼ cups gluten-free flour
  • 1½ teaspoon baking powder
  • 1 ⅛ teaspoon salt
  • 1 Tbsp sugar
  • 1 tablespoon instant yeast
  • 1¼ cups lukewarm water
  • 4 tablespoon olive oil

For topping

  • 1 tablespoon olive oil (for drizzling the foccacia bread before baking)
  • 1 cup olives
  • 1 tablespoon fresh rosemary
  • ½ teaspoon coarse salt
  • 2 tablespoon parmesan cheese or vegan parmesan cheese (optional)

Instructions
 

  • In a large bowl, whisk together flour, salt, and baking powder. Set aside.
  • In a smaller bowl combine warm water with year, sugar, and olive oil. Stir to combine, then let it bloom by setting it aside to rest for 3-5 minutes. (It should start to look foamy on top)
  • Pour the water/yeast mixture over the dry ingredients and stir to combine. Note that your dough should look more like a batter. Kneading is not required here.
  • Cover the bowl with plastic wrap or a clean dish towel and set it to rise in a warm place for about 40min.
  • During the last few minutes of the rise time, preheat the oven to 190°C (375° F)
  • Line a baking sheet (standard cookie sheet pan, you will form the focaccia bread with your hands) with parchment paper and drizzle with a little bit of olive oil. The olive oil gives the bottom crust great crunch and flavor.
  • Pour the batter out onto the prepared baking sheet and gently press out using your fingers or the back of a spatula into an oval or rectangular shape (about ¾ of an inch thick)
  • Use your finger to poke several holes in the dough all the way to the bottom of the pan. Press the olives into the dough. Brush with olive oil and sprinkle with fresh rosmary, coarse salt and grated parmesan cheese (if using)
  • Bake at 190°C (375° F) for 25-30 minutes, or until golden brown. Remove from oven and let cool at least 10-12 minutes before slicing and eating.
  • The focaccia will keep at room temperature for up to 2 days or in the freezer for up to 1 month. Read more about storing tips, in the article above

Nutrition

Calories: 1834kcalCarbohydrates: 220gProtein: 35gFat: 103gSaturated Fat: 14gPolyunsaturated Fat: 11gMonounsaturated Fat: 69gCholesterol: 9mgSodium: 6717mgPotassium: 168mgFiber: 34gSugar: 22gVitamin A: 676IUVitamin C: 0.5mgCalcium: 712mgIron: 12mg
Keyword Focaccia, Gluten-Free Focaccia, Gluten-free focaccia bread