Gluten-Free Focaccia Bread

Table of Contents

Gluten-Free Focaccia Bread 🌿🍞

This fluffy, golden, and aromatic gluten-free focaccia is infused with rosemary, garlic, and olive oil—perfect for dipping, sandwiches, or enjoying on its own!

Ingredients

For the Dough:

2¼ cups 1-to-1 gluten-free baking flour (like Bob’s Red Mill)

4 tsp gluten-free baking powder
1 tsp sugar
2 (0.25 oz) packets quick-rise instant yeast

1 tsp salt
1½ cups warm water (~110°F / 43°C)
1 tsp apple cider vinegar

½ cup extra virgin olive oil (plus more for greasing)

Toppings:

2 stems fresh rosemary, leaves stripped & divided
1 tsp garlic powder

Flaky sea salt (for garnish)
Red chili flakes (optional)
6 capers (for a briny kick)

Instructions

Activate the yeast:
- In a small bowl, mix warm water, sugar, and yeast. Let sit 5–10 mins until frothy.
Make the dough:
- In a large bowl, whisk flour, baking powder, and salt.
- Add yeast mixture, apple cider vinegar, and olive oil. Stir until a sticky batter forms (it’ll be wetter than traditional dough).
First rise:
- Cover with a towel and let rise in a warm place 30–45 mins until slightly puffy.
Prepare the pan:
- Grease a 9×13-inch baking dish with olive oil. Pour in the dough, spreading it evenly with wet hands.

Second rise & flavor:
- Drizzle with 1 tbsp olive oil, then dimple the dough with your fingers.
- Sprinkle garlic powder, half the rosemary, chili flakes, and capers. Let rise 20 mins while preheating oven to 375°F (190°C).

Bake:
- Bake 25–30 mins until golden and firm.
- Out of the oven, drizzle with more olive oil, flaky salt, and the remaining rosemary.

Tips & Tricks

No yeast? Increase baking powder to 2 tbsp (texture will be denser).
Herb variations: Try thyme or oregano instead of rosemary.
Extra crisp: Broil 1–2 mins at the end (watch closely!).

Serve with: Balsamic dip, soups, or as a sandwich base.

This gluten-free focaccia is so flavorful, no one will guess it’s GF! 😍

Want a cheesy version (with dairy-free options)? Let me know!