Gluten-Free Focaccia
This Gluten-Free Focaccia is soft, airy, and beautifully golden with crisp edges and a tender crumb, everything you want in classic focaccia.
Ingredients
- ¾ cup warm water
- ½ tablespoon cane sugar
- 2 tablespoons active dry yeast
- 1 teaspoon fine sea salt
- 3 cups gluten-free flour, 1:1 ratio
- 5 tablespoons olive oil
- 4 fresh rosemary sprigs
- 1 tablespoon flakey sea salt
Instructions
- In a bowl or jar, whisk the lukewarm water and sugar, then sprinkle the yeast on top. Stir once, cover, and let sit for about 10 minutes, or until foamy and doubled in volume.
- Add the activated yeast mixture to a stand mixer fitted with a dough hook. Add the flour, salt, and 1 tablespoon olive oil. Mix on low until the dough pulls away from the sides and feels slightly sticky, about 2–4 minutes. Shape into a ball, place in a lightly greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
- Punch down the dough, fold the edges toward the center, and shape into a smooth ball again.
- Grease a baking pan with 2 tablespoons olive oil (it should look generously coated). Set aside.
- Roll the dough on a silicone mat or lightly floured surface to about ½-inch thickness, then transfer immediately to the oiled pan. Cover and let rise again for 45–60 minutes, or until puffy and doubled.
- Preheat the oven to 350°F. Use your fingertips to dimple the dough all over. Brush with the remaining 2 tablespoons olive oil, press in rosemary, and sprinkle with flaky salt.
- Bake for about 22 minutes, or until golden and cooked through.
Nutrition
Notes
- Use warm not hot water: Water that’s too hot can kill the yeast; aim for 100–110°F for the best rise.
- Let the dough be sticky: Gluten-free focaccia dough should be softer and stickier than wheat dough, don’t add extra flour.
- Generous oil = crisp edges: Fully coating the baking tin in olive oil helps create the classic golden, crispy bottom.
- Dimple gently: Pressing your fingertips into the dough helps the olive oil pool and creates focaccia’s signature texture.
- Watch the rise times: Humidity and kitchen temperature affect how quickly dough doubles, use volume, not the clock, as your guide.
- Herbs go on before baking: Press rosemary (or other toppings) into the dough so they bake into the surface instead of burning.
- Serve warm: Gluten-free focaccia tastes best fresh and slightly warm, when the crumb is soft and airy.
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