Gluten Free Focaccia
Crispy crusted, fluffy gluten-free focaccia with topped with herbs, garlic, and flaky sea salt.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Bread
- Method: Oven
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
- 3 1/2 cups gluten free flour (see notes for flour suggestions)
- 2 1/2 teaspoons or one packet of yeast
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup water, warm (about 110º)
- 1 cup whole milk, warm (about 110º)
-
1/2 cup of oil, plus 1 tablespoon for oiling pan, and an additional tablespoon for drizzling
- 2 teaspoons chopped rosemary
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- Extra salt for sprinkling
Instructions
- In a large mixing bowl, or the bowl of a stand mixer, combine flours, yeast, baking powder, and salt together in a large bowl
- Add water, milk, and oil, and stir until combined. If you’re using a stand mixer, use the flat beater
- Beat the mixture until it’s nice and smooth
- Cover and set aside to rise until double
- Turn onto a well-oiled baking pan, and spread with oiled fingertips to about 10×12 inches rectangle.
- Let rest in a warm place for about 20 minutes
- Preheat oven to 450º
- Press fingers into batter here and there to make small indents, and drizzle with olive oil
- Sprinkle with herbs, garlic powder, and salt. Pro-tip: use flakey sea salt, or pretzel salt for pops of salty flavor
- Bake in center of preheated oven for 18-20 minutes until bread is golden brown on top
- Remove from oven, and let cool 5-10 minutes before slicing, and serving
- Enjoy!
Notes
For the gluten-free flour blend, I recommend 2 1/4 cups of King Arthur gluten-free all purpose flour mix, 3/4 cup of another flour, such as quinoa, or superfine rice flour, and 1/2 cup of cornstarch or arrowroot powder. This cuts down on the amount of xanthan gum per flour volume, without eliminating it, resulting in the perfect focaccia texture!
Keywords: gluten free focaccia
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