Description
This gluten-free focaccia bread is fluffy, flavorful, and naturally dairy-free and vegan. Made with simple ingredients like gluten-free flour, olive oil, and fresh rosemary, it offers a delicious alternative for those avoiding gluten without sacrificing texture or taste.
Ingredients
Scale
Dough 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)
- 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)
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
Instructions
- Preheat Oven: Preheat your oven to the proofing setting or 200°F (93°C). Once it reaches 100°F (38°C), turn it off 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 salt. Stir until well mixed.
- Dissolve Honey: Add the honey to the warm water and stir until completely dissolved.
- Combine Wet and Dry: Pour the warm honey water mixture into the dry ingredients. Using a mixer on low speed with a paddle attachment, mix to combine.
- Add Olive Oil and Vinegar: Pour ½ cup of olive oil and the apple cider vinegar into the dough mixture. Continue mixing on low speed for 1-2 minutes until the dough forms a sticky consistency.
- First Rise: Transfer the dough to a greased ovenproof bowl, cover with plastic wrap and a kitchen towel, then place in the warm oven (turned off) for 30 minutes to rise.
- Prepare for Baking: Remove the dough from the oven and preheat the oven to 400°F (204°C). Grease a baking sheet with 1 tablespoon of olive oil.
- Shape Dough: Turn the bowl over onto the greased baking sheet. Gently pat the dough into an 8x10-inch rectangle about 1-inch thick. Use your fingertips to press dimples into the dough.
- Top and Season: Drizzle 1 tablespoon of olive oil over the dimpled dough. Sprinkle with additional salt and chopped rosemary or herbs of choice.
- Bake: Bake on the top rack of the oven for 20 minutes until the focaccia is golden.
- Broil for Finish: For a golden-brown crust, set the oven to broil and broil the focaccia for 30 seconds to 1 minute. Watch closely to avoid burning.
Notes
- This recipe is naturally dairy-free and vegan, making it suitable for various dietary needs.
- You can substitute honey with an equal amount of sugar or maple syrup if preferred.
- Use fresh or dried herbs such as thyme, oregano, or basil in place of rosemary.
- Ensure the water temperature is warm—not hot—to effectively activate the yeast without killing it.
- Pressing dimples into the dough helps create the classic focaccia texture.
- Watch the focaccia carefully during broiling to prevent over-browning or burning.
- The dough will be sticky; avoid adding extra flour to maintain softness.
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
