Fluffy Gluten-Free Focaccia Recipe That Foolproofs Baking Recipe
This Fluffy Gluten-Free Focaccia recipe provides a foolproof method to bake a deliciously soft and airy Italian bread without gluten. Using a simple blend of gluten-free flour, xanthan gum, and classic focaccia ingredients, this easy-to-follow recipe yields a beautifully golden crust topped with fragrant rosemary and olive oil, perfect for dipping or serving alongside meals.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 2 cups gluten-free flour blend
- 1 tsp xanthan gum (if not included in flour blend)
- 1 tsp salt
- 1 tbsp sugar
Wet Ingredients
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm water
- 2 tbsp olive oil, plus extra for drizzling
Optional Toppings
- 1 tbsp rosemary
Instructions
- Mix Dry Ingredients: In a large bowl, combine the gluten-free flour blend, xanthan gum (if needed), salt, and sugar. Stir thoroughly to ensure an even distribution of all dry components.
- Activate Yeast: In a separate small bowl, dissolve the active dry yeast in warm water (about 110°F/43°C). Let it sit for 5 minutes until it becomes foamy, indicating the yeast is active and ready to use.
- Combine Ingredients: Pour the yeast mixture and olive oil into the bowl with the dry ingredients. Stir the mixture until it forms a cohesive dough. The dough will be softer than traditional focaccia dough due to the gluten-free flour.
- Prepare for Rising: Grease a baking pan with olive oil. Transfer the dough into the pan and spread it out evenly using a spatula or your hands, creating an even layer.
- Let Dough Rise: Cover the pan with a clean towel or plastic wrap and let the dough rise in a warm spot for about 30 minutes, allowing it to puff up slightly.
- Preheat Oven and Prepare Top: Preheat your oven to 375°F (190°C). Once risen, drizzle additional olive oil over the surface of the dough and sprinkle the rosemary evenly over the top for added aroma and flavor.
- Bake the Focaccia: Place the pan in the preheated oven and bake for 20 to 25 minutes or until the focaccia is golden brown and cooked through.
- Cool and Serve: Remove from the oven and let the focaccia cool for a few minutes before slicing. This rest allows the bread to set and enhances its fluffy texture.
Notes
- Ensure your gluten-free flour blend contains a good balance of starches and proteins for best results.
- If your flour blend already contains xanthan gum, omit the extra teaspoon.
- Warm water should be around 110°F (43°C) to effectively activate the yeast without killing it.
- Feel free to customize toppings with olives, garlic, or sea salt for additional flavor variations.
- This focaccia is best enjoyed fresh but can be stored in an airtight container for up to 2 days.
