Let’s talk about gluten free focaccia bread. It’s fluffy, savory, and perfect for dipping in olive oil or pairing with soups. And the best part? You don’t need gluten to get that amazing texture we all love!
It addresses crumbly texture, dense dough, sticky handling, and stubborn gluten-free rise, giving a sturdy loaf with a soft crumb and easy slicing.
I know how tricky it can be to create gluten-free bread that doesn’t end up gummy or dense. This recipe solves that problem by using Bob’s Red Mill GF bread mix. It makes the process a lot easier and gives you a light and airy loaf, just like the ones made with gluten.
What I really love about this gluten-free focaccia bread recipe is how quick it is: 15 minutes of prep and about 20 minutes in the oven. In no time, you’ll have a warm, herb-infused treat ready to serve. Plus, the rosemary and parmesan on top give it a delicious finish you can’t resist.
If you want to try something else that’s also gluten-free, check out my Raspberry Brie Focaccia. It’s a fun twist that will impress your friends!
Table of contents
Why You Will Love This Recipe
- Light and Airy Texture : You won’t believe how fluffy this gluten-free focaccia is. It’s got that airy lift that makes each bite satisfying without any gumminess.
- Herbaceous Flavor : Fresh rosemary adds a nice, savory touch that elevates the taste. Plus, the parmesan on top gives it a rich finish you’ll love.
- Convenience : Using Bob’s Red Mill GF bread mix takes the stress out of gluten-free baking. It’s straightforward and saves time without compromising on quality.
- Storage Options : You can keep it at room temperature, refrigerate, or even freeze it for later. This focaccia’s versatility means you’ll have delicious bread ready when you need it.
Easy Gluten Free Focaccia Bread
- Prep Time: 15 minutes
- Cool Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 9 slices 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
Delicious gluten free focaccia bread that is easy to make and pairs well with various dips.
Ingredients
- 1 (16 ounce) bag Bob’s Red Mill Gluten Free Bread Mix/Flour
- 1 packet instant yeast
- 1 tablespoon baking powder
- 1 1/21/2 teaspoons salt
- 1 tablespoon sugar
- 1/2 cup olive oil
- 2 cups warm water
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons parmesan, grated
Instructions
- Mix & Let Rest: Start by mixing your ingredients (Bob’s Red Mill gluten free bread mix, instant yeast, baking powder, salt, sugar, olive oil, warm water, fresh rosemary, and parmesan) until they form a wet, sticky dough. It should be loose but hold together. Let the dough rest so the yeast can work for about 60 minutes to ensure a good rise.
- Prep the Baking Pan: While the dough rests, generously grease your baking pan with olive oil. A slick coating helps the focaccia come out easily. Avoid using too little oil, as it may cause sticking or an uneven texture.
- Shape & Dimple the Dough: Transfer the dough to your greased pan and gently spread it out. Use your fingers to poke dimples throughout the surface. This not only improves appearance but also helps toppings adhere. Do not overwork the dough to retain its airy texture.
- Top & Season Generously: Add your favorite toppings and a drizzle of olive oil over the top, ensuring to sprinkle enough salt for flavor. The aroma should be enticing as the oil enhances the bread’s taste.
- Let It Rise Again: Cover the pan and let the dough sit for about 30 minutes so it can puff up one last time. The dough should feel airy and light to the touch; skipping this step may result in a denser loaf.
- Bake & Cool: Bake until the focaccia is golden brown and the kitchen is filled with a wonderful aroma. Once baked, allow it to cool for a bit before slicing to prevent gummyness.
Notes
- Storage Tips: Store in an airtight container at room temperature or refrigerate. Can also be frozen for up to 1 month.
- Expert Tips: Ensure you are using Bob’s Red Mill flour; if the dough is too wet, add a bit more flour to achieve a workable consistency.
- Instant yeast is key for a successful rise; it is more effective than active dry yeast.
- For a lighter texture, make sure the water temperature is warm but not hot to properly activate the yeast.
- Wait for the focaccia to cool completely before slicing to set the right structure.
- Use a generous amount of olive oil in the baking pan for crispy edges and a beautifully golden crust.
- Reheating Instructions: To reheat, place slices in a preheated oven at 350 degrees F for about 5-10 minutes until warmed through.
- Serving Suggestions: Serve with herb-infused olive oil for dipping, or pair it with roasted red pepper hummus as an appetizer. It can also be used for hearty sandwiches with your favorite fillings.
- Recipe Variations: Add olives or sun-dried tomatoes for extra flavor. Experiment with different herbs like thyme or oregano. Top with sea salt and garlic for a savory twist.
- Ingredient Notes: Select fresh and high-quality ingredients for best results. If you cannot find parmesan, feel free to substitute it with pecorino cheese.
Nutrition
- Serving Size: 1 slice
- Calories: 221
- Sugar: 1g
- Sodium: null
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: 24g
- Fiber: 0.4g
- Protein: 1g
- Cholesterol: null
Ingredient Notes
- Gluten-free bread mix: Grab Bob’s Red Mill stuff; it’s a tried-and-true blend that works really well for this bread. It’s super friendly for gluten-free diets!
- Instant yeast: Instant yeast is a champ here; it gives bread a nice rise without a long wait. Just check the expiration date for freshness!
- Baking powder: A little baking powder helps give the focaccia that fluffy texture we all love. Make sure it’s fresh for the best results!
- Sugar: Just a hint of sugar balances the flavors and helps with browning. Don’t worry, you won’t taste it too much!
- Olive oil: A good splash of olive oil adds moisture and richness to the bread. It doesn’t get better than extra-virgin for this recipe!
- Water: Warm water activates the yeast, so go for lukewarm! It helps everything come together beautifully.
- Fresh rosemary: Chopped fresh rosemary gives that herby aroma and flavor boost. If you don’t have it, dried rosemary will work in a pinch!
- Parmesan cheese: Grated parmesan brings an awesome savory punch to the focaccia. You can swap it for pecorino if you want a different twist!
Recipe Tips
- If the dough is too wet to shape, adding a bit more Bob’s Red Mill flour can help achieve a workable consistency.
- When preparing the focaccia, using instant yeast is key to a successful rise; it works more effectively than active dry yeast.
- For a lighter texture, ensuring the water temperature is warm but not hot will help activate the yeast properly.
- If your focaccia seems dense after baking, waiting for it to cool completely before slicing will set the right structure.
- For those crispy edges, using a generous amount of olive oil in the baking pan will contribute to a beautifully golden crust.
Serving Suggestions
Enjoy gluten free focaccia bread with herb-infused olive oil for dipping. It also pairs well with roasted red pepper hummus, or serves as hearty sandwich bread for various fillings.
This focaccia can complement Italian dinners or serve as a tasty appetizer at gatherings. Consider using it for picnic sandwiches or as a foundation for savory bruschetta.
Drizzle with balsamic reduction or a sprinkle of sea salt to finish. A touch of fresh herbs like rosemary can also enhance the aroma.
Recipe variations
- You can use a different gluten-free flour blend if you prefer. Just ensure it is suitable for bread making.
- Add 1 teaspoon of garlic powder and 3 tablespoons of chopped fresh basil for a fragrant flavor punch.
- Either sprinkle in chopped black olives or mix in diced sun-dried tomatoes to add a savory richness to the bread.
- If you’re making a larger batch, simply increase the recipe to 32 ounces of flour, 2 packets of yeast, and 4 cups of water.
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How to Store?
To keep your gluten free focaccia bread fresh, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature for up to 2 days to maintain freshness without refrigeration.
Refrigeration: For longer preservation, place in an airtight container and refrigerate for up to 1 week. This slows spoilage.
Freezing: Wrap the focaccia tightly in plastic wrap or aluminum foil, then place in a freezer bag. Freeze for up to 1 month. Thaw in the refrigerator before serving.
Other Recipes You’ll Love
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