Gluten-Free & Dairy-Free Focaccia Bread

Gluten-free dairy-free focaccia
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I must say, I impressed myself with this recipe. We all know by now that I cannot bake, at least not very well. However, oh my goodness, this focaccia bread is undeniably the best recipe on my blog thus far. The yeast adds this, for lack of a better word, stretchiness that mimics the texture regular gluten-filled bread has. This focaccia bread is a must-try! It’s easy, delicious, and will trick your non-gluten-free friends into thinking it’s normal bread 🙂

Gluten-Free Focaccia Bread

Delicous, fluffy, focaccia bread made gluten-free! Perfect for breakfast sanwhiches, pesto, and soup.
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Cooling: 10 minutes
Total Time: 2 hours
Course: Appetizer, Side Dish
Cuisine: American, Italian
Keyword: Bread, Focaccia, Gluten-Free
Servings: 8
Author: alattaeats

Equipment

  • Oven
  • 9×13 Baking Dish
  • 1 Large Bowl
  • 1 Medium Bowl
  • Damp Cloth
  • Wooden Spoon
  • Parchment Paper
  • Sifter/Wire Mesh Strainer

Ingredients

Focaccia

  • 3 Cups Bob's Red Mill Gluten-Free All-Purpose Flour
  • Cups Warm Water
  • 3 Tbsp Olive Oil + Lots more for drizzling
  • 1 Packet Active Dry Yeast
  • 1 Tbsp Granulated Sugar
  • Tsp Baking Powder
  • 1 Tbsp Fresh Rosemary Leaves
  • 1 Tsp Minced Garlic

Garlic Butter (Optional)

  • 2 Tbsp Vegan Butter I like Earth Balance
  • 1 Tsp Minced Garlic

Instructions

  • **Preheat oven to 425°F

Proof the Yeast:

  • 1. In the large bowl, add sugar and warm water. Mix thoroughly until the sugar dissolves.
    2. Open the yeast packet and sprinkle all over the surface of the sugar and water mixture. Do not mix! *Usually, I would give the yeast a gentle stir, but for these recpe I found that not mixing the yeast gives best results.
    3. Let sit for 10 minutes.

Dry Ingredients:

  • 4. In the medium bowl, sift together flour, baking powder, and salt. Give them a quick stir ans set aside until yeast finishes proofing.

Make the Dough:

  • 5. Pour dry ingredients into the yeast and water mixture. Add olive oil, rosemary, and garlic. Stir gently until the dry ingredients are fully incorporated.
    6. Cover bowl with a damp kitchen towel for 40 minutes to an hour. This allows the dough to rise; we want it to double in size.

Prepare to Bake

  • 7. Grease 9×13 baking dish, add parchment paper, then grease parchment paper.
    8. Remove towel from bowl and evenly pour dough into baking dish. Drizzle with more olive oil and rosemary leaves.
    9. Cover baking dish with damp towel and let sit for 20 minutes.

Time to Bake

  • 10. Douse fingers in olive oil and poke holes all throughout the dough.
    11. Bake at 425° for 15-20 minutes. Keep an eye on the focaccia for those last 5 minutes. It's done when the top is entirely golden brown.
    12. Let cool for approximately 10 minutes, so no one burns themselves.
    13. Dig in & Enjoy!

Garlic Butter (Optional)

  • In the microwave, heat up 2 tablespoons of Earth Balance (vegan butter) and 1 tsp minced garlic for 30-45 seconds until the butter is warm and melted. Spread over the top of focaccia 🙂

Notes

This recipe has not been tested with other flours than the one listed above. For best results, use Bob’s Red Mill Gluten-Free All-Purpose Flour.
Tried this recipe?Let us know how it was!

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