Description
Delicious and fluffy gluten-free focaccia bread made with simple ingredients, naturally dairy-free and vegan, perfect for a savory snack or side dish.
Ingredients
Scale
Dry Ingredients
- 3½ cups gluten-free all-purpose flour with xanthan gum
- 2¼ teaspoons rapid yeast/instant yeast (1 packet)
- 1 tablespoon baking powder
- 1 teaspoon salt (plus more for sprinkling)
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
Wet Ingredients
- 2 cups warm water (110-115°F / 43-46°C)
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- 10 tablespoons olive oil (divided: ½ cup + 2 tablespoons)
Instructions
- Preheat oven for proofing: Preheat your oven to the proofing setting or to 200°F (93°C). Once it reaches 100°F (38°C), turn off the oven to create a warm environment for the dough to rise.
- Mix dry ingredients: In a large bowl, combine the gluten-free all-purpose flour, instant yeast, baking powder, and 1 teaspoon of salt. Stir well to evenly distribute all dry ingredients.
- Dissolve honey: Add the tablespoon of honey to the warm water and stir until fully dissolved, preparing the sweetened liquid for the dough.
- Combine wet and dry ingredients: Pour the warm honey water mixture into the dry ingredients and mix on low speed using a stand mixer with a paddle attachment until combined.
- Add olive oil and vinegar: Add ½ cup of olive oil and the apple cider vinegar to the dough mixture, mixing on low speed for 1-2 minutes until the dough forms. The dough will be sticky.
- Proof the dough: Place the dough in a greased ovenproof bowl, cover it tightly with plastic wrap and a kitchen towel, then place it in the warm oven for 30 minutes to rise.
- Prepare for baking: Remove the dough from the oven and preheat the oven to 400°F (204°C). Pour 1 tablespoon of olive oil onto the center of a baking sheet.
- Shape the focaccia: Turn the dough out onto the greased baking sheet and gently pat it into an 8x10-inch rectangle about 1 inch thick. Use your fingertips to press dimples evenly across the dough surface.
- Add toppings: Drizzle another tablespoon of olive oil over the dimpled dough. Sprinkle the top with additional salt and the chopped rosemary or your choice of herbs.
- Bake: Place the baking sheet on the top rack of the oven and bake the focaccia for 20 minutes until golden brown.
- Broil for crust: For a golden, crispy crust, set the oven to broil and broil the focaccia for 30 seconds to 1 minute. Watch carefully to avoid burning as broilers vary.
Notes
- This gluten-free focaccia recipe uses simple ingredients and is naturally dairy-free and vegan.
- You can substitute honey with maple syrup or agave nectar to keep it vegan.
- Use fresh herbs for the best flavor or dried herbs if fresh are unavailable.
- Ensure water temperature is warm (not hot) to activate the yeast without killing it.
- Covering the dough during proofing prevents drying and helps proper rising.
- Watch the bread carefully when broiling; every oven’s broiler intensity differs.
Nutrition
- Serving Size: 1 slice
- Calories: 225 kcal
- Sugar: 3 g
- Sodium: 197 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
