It's so easy to make this wonderful gluten free focaccia bread! It's light and airy with a crunchy top and bottom crust. Focaccia is flavored with olive oil, rosemary, sea salt, and a light sprinkling of parmesan cheese.
It's been a busy week for me and I missed my usual Wednesday post. My son shipped off to Navy boot camp on Monday and that's all I've been able to think about since.
It's definitely a mom's duty to worry about your kids, but this worry is a whole different ball game. I know he'll do well and I'm the proudest mom ever!! But I still need to hear from him to make sure he's okay. Unfortunately, that won't be for another few weeks.
To go along with my son leaving, my daughter just recently moved out. At least she's only about 15 minutes away. To top it all off, Scott is traveling again and is only here for about 6 days. He's leaving right before Easter. It's gonna be a pretty quiet house, just me and my fur babies (dogs).
I'll just have to immerse myself in recipe testing until I go to Disney World next month (woohoo!). This Disney trip is a short one with my daughter that was a college graduation gift to her.
Stay tuned for posts about what I eat at Disney!! If you've never been, you'll find they treat those of us with food allergies/sensitivities like royalty. It's literally the best place on Earth to vacation when you have issues with certain types of foods.
What Exactly IS Focaccia Bread?
Focaccia bread has always been one of my favorites. It's an Italian flatbread that can be used as a side or even as a sandwich bread. I first encountered focaccia bread at a local bakery and deli. They made the most wonderful sandwich with focaccia bread, and I've been hooked on it since.
The most traditional flavor used in focaccia bread is rosemary and I LOVE rosemary! But if you don't, feel free to substitute any favorite herb of your choice OR no herb at all.
How Do I Make Gluten Free Focaccia Bread?
This bread has to be one of the easiest breads I've ever made. Using my gluten free English muffin dough, I literally "threw" it together in less than five minutes!! And I might be so bold as to say that it was one of the best focaccia breads I've had! I served it to my family with spaghetti and meatballs and no one knew it was gluten free. We all loved the crunch of the outside and the soft, chewy inside.
After dumping the dough into a well-oiled skillet, add the rest of the olive oil on top. With your fingertips, dimple and push the dough out to the sides of the pan. See this video for my gluten free pan pizza to see how easy it is to spread this in a pan.
Allow the dough to proof for about 30 minutes. It won't double in size, just look puffed. Sprinkle chopped fresh rosemary, sea salt, cracked pepper, and freshly grated Parmigiano Reggiano all over the top.
Bake the bread for approximately 30 minutes. Cut into triangles and serve warm with pasta, or use as a sandwich bread (see notes below). *
Can I Make This Dairy Free?
Absolutely!! Several readers have said they've substituted the milk with dairy-free milk, such as soy or almond, and the butter with a dairy-free alternative, such as Earth Balance, or even olive oil. The olive oil will change the taste just a bit.
Gluten free focaccia bread is yet another way for us to enjoy bread. As a side to a great spaghetti meal or as a sandwich bread, focaccia is flavorful and so easy! If you're just starting out baking gluten free breads, start with this one 🙂
Gluten Free Focaccia Bread
Ingredients
Gluten Free English Muffin Dough
- 3¼ cups (455 g) Kim's gluten free BREAD flour blend
- 1 tbsp plus 1 teaspoon (29 g) granulated sugar
- 2 teaspoon kosher salt
- 2 teaspoon rapid rise (instant) yeast
- 2½ cups (600 ml) milk
- 4 tablespoon butter, melted
Focaccia Bread
- about ¼ cup extra virgin olive oil
- 2 tablespoon chopped fresh rosemary
- 1 teaspoon sea salt
- 2 tablespoon freshly grated Parmigiano Reggiano
- cracked black pepper to taste
Instructions
- In a large bowl, weigh bread flour, sugar, salt, and yeast. Whisk to combine. Using a stand mixer with the beater blade or a handheld mixer, turn on low and slowly pour in the milk and butter. Increase speed to medium and beat for 5 minutes.
- Cover the bowl with plastic wrap and place in a warm, draft-free area until doubled in volume, about 2 hours. You can use it immediately after rising, or refrigerate the dough for up to 7 days.
- Pour about 2-3 tablespoon of the olive oil into the bottom of a 12-inch cast iron skillet* (See notes below)
- Dump half the dough** on top of the olive oil and add about 2-3 tablespoon more on top of the dough. Using your fingertips, dimple the dough and gently spread it to the sides of the skillet/pan. Cover and let rise until a little larger in size, about ½ an hour. (It won't be doubled in size).
- Preheat oven to 400 degrees. When dough has risen, sprinkle the rosemary, sea salt, cracked pepper, and Parmigiano Reggiano over the top and bake for about 25-30 minutes, or until golden brown.
- Serve warm with pasta or use as a sandwich bread by slicing pieces in half horizontally.
Dana Lieser
I ordered all the ingredients for both flour mixes (all purpose and Bread). I mixed them up today. Tomorrow the yeast will be here and I am going to try Focaccia, I used to make this all the time with regular flour.
I was wondering if the bread flour mix would work in other bread recipes that I have that use regular flour. Also, will the all-purpose flour mix work in typical cookie recipes or do I need to add something else? I am so excited to start baking again - it's been a while; I lost all interest when I couldn't eat gluten anymore. At Christmas, by tradition I make cookies for everyone, I inherited this from my grandma who used to do it. Now that I can't have gluten, I haven't been able to eat any of our "family" cookies now for years. I would like to try some of our recipes with your All-purpose flour and see what happens. Thanks for everything on your site. So excited to try them all.
Kim
That's awesome that you're excited to bake again! I also inherited the cooking baking at Christmas from MY grandma and I love every minute of it!
If I'm converting a non-bread recipe that isn't gluten free, usually I have to increase the liquid ingredients by about 1/4 cup or 60ml. I may also have to adjust the baking time (gf sometimes takes longer to bake, but not always). It's not always a success right off the bat (I often test the recipes 2-3 times before posting them), but most of the time that works for things like cookies and cakes.
Breads are trickier. I usually need to adjust the yeast quantities, liquid amounts, sometimes even the fats and other enrichments. It just depends on the recipe.
Dana Lieser
I am typing this as I am eating my first egg muffin in 4 years. Just wanted to say I have tried the focaccia (we ate it all), English muffins (first batch lasted 10 minutes), and the Italian bread is baking in the oven as we speak (plan on using it for egg strata in the morning). My husband can eat gluten but he said it was the BEST English muffin he had ever had. Next up will be some of the cookies and cakes you have, just to get used to the consistency of the batter and what to look for, then on to adjusting my cookie recipes. Just wanted to thank you again for your tips, your flour recipes and for making me feel a little more normal and being able to eat things I like again. I could never get used to the store product GF baked goods.
Craig Heimericks
Followed recipe to the T, using my kitchen scale and all the same ingredients. Taste is awesome, especially with the salt on top. However, it turned out gummy. I think letting it rise in the mixing bowl and then dumping it into the sheet pan might be the mistake. Typically GF flours get one shot at rising... Punching it down or spreading it out breaks the delicate structure. I will definitely attempt this recipe again, but will let the dough rise directly in the sheet pan so I don't lose the structure.
Also, if you haven't tried the cheddar biscuit recipe.. DO IT. I made them last night for a neighborhood get-together. They were very popular. The word "bussin" was used.
Carrie
I desperately need your help. I have used your flour blend in your other recipes with excellent results but I have attempted the focassia bread 3 times and it is crispy on the outside but the inside is gummy.
I use your flour blend. I do use pea protein in place of the whey protein. I don't think this is the issue. I use this substitution when I make the flour blend for your dinner rolls and cinnamon rolls and they turned out perfect. The first 2 times I used the whole recipe and put the dough in a 12 x 9" pan. The first time I cooked it at 400 degrees F for 30 minutes. The inside was gummy. My second attempt I raised the temp of my oven to 420 degrees F and I cooked it for 1 hour. It was gummy. All 3 attempts, the dough is beautiful and the consistency is just like your video. For the first rise, it rises beautifully. I did notice, for the first 2 attempts, after the first rise, I put the dough in the well oiled pan, the dough didn't "puff up". It rose a little and I let is proof for 45 minutes.
For the 3rd attempt, after I made the dough, let it rise to double the size, I put the dough in the fridge overnight. I used half the recipe. I put it out on a well floured surface and kneaded it several minutes. I put the dough in a well oiled 12 inch cast iron skillet. I covered it and let it proof. Again, it didn't "puff up". I let it proof 1 1/2 hours. I bought an oven thermometer and placed it in the oven. I verified my oven is 400 degrees F. I baked the bread for 40 minutes. Again it was gummy.
For my second and third attempts I made sure my yeast is good. I would proof it then add it to my flour. The first attempt I used Fast acting yeast but the second and third attempts I used active dry yeast.
My room I use to let my dough rise is 75 -80 degrees F.
I wanted to add, I use the recommended ingredients for your flour blend.
I really want this recipe to work but I am at a loss as to why this recipe isn't working.
Can you please help me. I've been baking for many years and I've never has this much trouble.
Laura
When I measure the sugar at 1 tbsp and 1 tsp it comes in at 18 grams- should I use the weight or the table spoon amount. Thank you.
Joclyn Lager
I need to use active dry yeast instead of instant (the country I am in doesn't have instant). Any tips? 🙂
Kim
You'll just need to activate it first in the milk before using.
Molly P
This turned out amazing! We made it with Bob's Red Mill Baking flour because I don't have a million ingredients on hand to mix the flour blend recommended. Mine was a little flatter because I made a mistake and used active dry yeast instead of rapid rise but it was still delicious with an amazingly crispy outside and soft center. I look forward to making it with the proper yeast but I'm glad it still rose with the active dry yeast.
Bonny
I can't find your video for the Focaccia bread anywhere on your site. Did you take it down? I really need to see the consistency of the dough, mine was very soft, unlike a "dough". Please put the video back up, or let me know where to find it. thanks so much, I made this a year or so ago, and made it again today, but couldn't remember how it supposed to look. It's in the first rising stage now.
Kim
I'm not sure why you can't find it. I just typed focaccia into the search area on my site and there it is, video and all.
Here is the link to the recipe on the site (with video): https://www.letthemeatgfcake.com/gluten-free-focaccia-bread/
And if you can't pull that up, for whatever reason, here is the link directly to the video on youtube: https://www.youtube.com/watch?v=X72RkdcptbI
Bonny
for some reason, my computer is not loading the video on your website with the recipe. I pulled it up on youtube, and was able to view it. Thanks! I love this bread, so much!
Jane Florio
My bread os currently in the first raising stage but it is very liquidity. I checked the recipe, and I believe I followed it exactly. Any advice for what to do now other than start over? Thank you.
Kim
Did you watch the video? That's the consistency you're looking for.
Kim
Of note, when you rate a recipe before you've even finished making it, it puts that rating out there on Google. Please refrain from rating a recipe until you've gone through the entire recipe. I'd appreciate it, thanks!
Jane Florio
Hello and yes,, I did watch the video and the dough Was very runny compared to the video. I did go ahead and make the bread. But had to throw it away. If I try this again, I will. Add flour until it reaches the consistency in the video. Also, I tried not to rate the recipe, but the system would not let me continue without adding a rating. Thank you.
Kim
Oh, no! I'm so sorry you weren't able to continue without rating. I didn't know it did that and will look into it.
What flour blend did you use? I find if people have a problem with their dough being too sticky, it's because they either didn't use my flour blend or substituted something within the flour blend.
JoAnn
The dough is runny to begin with. You have to mix on medium for the 5 minute time as she mentions in the recipe. It does come together. I have made this recipe a couple of times and have yet to be disappointed.
Johnna
Wonderful!!! Thank you!!!
Teresa Valeri
We use this for a quick pizza crust. I either divide it between (3) 1/4 sheet pans for a more traditional crust or use the entire batch in one sheet pan. My husband who is not GF and measures things in degrees of badness, requests this pizza! Thank you, Kim!!
Kim
Yes, I actually have a pan pizza recipe here on the blog that uses this same dough for pan pizza (similar to what we used to get from Pizza Hut). I make it almost weekly for my non-gf family and we all love it!
morgann p
This gluten-free focaccia smells delicious! The top was crunchy and a nice, golden bottom crust was created. The big issue was the inside of the bread. I followed instructions exactly and I was extremely disappointed. It was really gummy. Not because it did not bake all of the way, but because something in this recipe does not add up. I attempted 2 different times, and it came out terrible both times. At least it smelled good.
Kim
Hmmm. This recipe has been made many times by hundreds of people with great (non gummy) success. May I ask what flour blend you used? Or did you substitute anything within the flour blend? What size was the pan you baked it in? I'd love to help fix your issue because this focaccia really is great and not gummy at all, but I'd need more info from you.
Kim
I assure you the recipe works. Hundreds of people have made it with success, so somewhere along the lines something went wrong. Often the pan size is the culprit, so if you're using a pan size that's of a smaller or larger size than mine, you will need to adjust the baking time to get the proper consistency of the dough.
What flour blend did you use?
Kelli Rayside Nicholas
Fantastic! Looked perfect, smelled perfect, tasted perfect!! We enjoyed it to the last crumb! Thank you! 😋
holly hon
Thank you Kim for the perfect recipe and instructions for adding starter. It came out more fluffy and tender than the original recipe which was already very good. And it stays soft longer. My gluten-eating friends all said they couldn't tell it was not gluten and said they could not stop eating it!
Kim
That is awesome, Holly! I'm so glad it worked perfectly for you 🥰
Alexis Wolfe
So good. I’m so glad I found this recipe.
Kim
Thanks so much, Alexis!!
Ashley
Omgoodness! This was so good!
Ashley Beitel
Hello, what can I use to bake this bread as I don’t have a cast iron skillet?
Kim
Any oven-safe skillet or even a baking sheet with sides.
Kim
You can make it in a baking sheet that has sides (just like I did in the video). Or any oven-safe skillet will work 😊
Amy Wenzel
Short version of a long story - I haven't had a working oven in a while, then I realized my new instantpot had a bake function, and I knew the first thing I wanted to test. I've made this before and it came out great. I made a half recipe, put it in an 8" cake pan and put it in the pot. It worked great. I think if anyone else wants to try this I would consider putting some foil over it halfway through - the top of mine was quite brown (but not burned) and the oven roasted tomatoes I had from my freezer were nothing but paper - which had nothing to do with her recipe. I would also consider lining the pan with parchment to prevent it from sticking. However, the brown crust was extremely thin and underneath was a delicious soft/spongy bread, my non-gf husband ate half of it in one sitting.
Alexis Wolfe
Really good. I’m glad I found this recipe and the accompanying flour blends.