Soft & Fluffy Gluten-Free Focaccia Bread

Soft and fluffy gluten-free focaccia bread made with a gluten-free flour blend, olive oil, garlic, and fresh herbs. This easy focaccia recipe produces a golden-brown, airy loaf with a tender crumb and flavorful topping. Perfect as a side for soups, salads, pasta, or for making sandwiches, this gluten-free bread is ideal for weeknight meals, entertaining, or meal prep.

Ingredients

For the dough:

• 1 cup + 2 tablespoons gluten-free baking flour blend with binder (see notes)
• 2 teaspoons aluminum-free baking powder (Bob’s Red Mill recommended)
• 1 1/2 teaspoons sugar
• 1 teaspoon quick-rise instant yeast (Red Star recommended)
• 1/2 teaspoon salt
• 3/4 cup water
• 1/2 teaspoon apple cider vinegar
• 1/4 cup + 2 tablespoons extra virgin olive oil, divided

For the topping:

• Salt, to taste
• Garlic powder, to taste
• Italian seasoning, to taste
• Pinch dried rosemary, crushed

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Instructions

1. Move oven racks to the top and bottom positions and preheat oven to 100°F using the bread proofing or warming setting. If your oven doesn’t display temperature, heat it and then turn it off.
2. In a large mixing bowl or the bowl of a stand mixer, combine gluten-free flour blend, baking powder, sugar, yeast, and salt. Use a whisk to mix thoroughly.
3. Microwave water for 35–40 seconds and check the temperature; it should be 110–115°F.
4. Pour water and apple cider vinegar into the dry ingredients. Mix on medium speed until fully combined. Let rest for 1 minute.
5. Add 1/4 cup olive oil and mix on low until incorporated, then increase to medium speed and beat for 1 minute. Dough will be sticky, similar to cake batter.
6. Scrape down sides of the bowl and stir well. Cover the bowl with a tea towel and place in the preheated oven to rise for 30 minutes.
7. After rising, remove bowl from oven. Move the top rack to center and preheat oven to 375°F.
8. Spray a 9×5” glass loaf pan with nonstick spray and add 1 tablespoon olive oil, tilting to coat evenly.
9. Transfer dough to the pan, spread evenly, and create small peaks on top with a spatula to mimic traditional focaccia dimples. Drizzle with remaining 1 tablespoon olive oil and sprinkle with salt, garlic powder, Italian seasoning, and crushed rosemary.
10. Bake at 375°F for 33–35 minutes until top is deeply browned. Let bread rest in pan for 10 minutes, then transfer to a cooling rack. Slice and serve warm.

Storage: Best eaten the same day. Leftovers can be wrapped in foil and stored in the refrigerator up to 3 days. Reheat wrapped in foil at 350°F for 15–20 minutes.

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Tips

• Use a high-quality gluten-free flour blend with a binder for better texture.
• Let the dough rest and rise in a warm environment to achieve a soft, fluffy loaf.
• Create dimples on top to hold olive oil and seasonings, giving authentic focaccia texture.

Variations and Substitutions

• Swap rosemary for thyme or oregano for different herb flavors.
• Add olives, sun-dried tomatoes, or caramelized onions on top before baking.
• Use coconut sugar or maple syrup instead of regular sugar for a slightly different sweetness.

FAQs

Can this bread be made dairy-free?
Yes, this recipe contains no dairy.

Is it possible to freeze the focaccia?
Yes, wrap completely in foil and freeze for up to 1 month. Reheat in a 350°F oven until warm.

Serving Suggestions

• Serve as a side with soups, stews, or pasta.
• Use for sandwiches or paninis.
• Cut into small pieces for an appetizer or party platter.

Why You’ll Love This Recipe

• Soft, fluffy, and light texture despite being gluten-free
• Easy to prepare with simple ingredients
• Perfectly flavored with herbs, garlic, and olive oil