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Easy Gluten Free Focaccia

Easy Gluten Free Focaccia

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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Rise Time 1 hour 30 minutes
Total Time 3 hours
Servings: 6 pieces
Course: Appetizer, Side Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups lukewarm water (should be 120℉ for the yeast to activate properly)
  • 1 packet instant yeast
  • 2 ¼ cups gluten free all purpose flour (I use Bob's Red Mill)
  • 1 tsp baking powder (I use Otto's Naturals)
  • 1 tsp salt (plus more to top)
  • 1 tbsp honey
  • 3 tbsp olive oil (plus more to add to the bottom of the pan and to the top of the bread before baking)

Equipment

  • Stand Mixer with Dough Hook (this recipe has not been tested without a stand mixer at this time)
  • Thermometer (to ensure the water temperature is correct for the yeast)
  • 8x8 inch baking pan (for regular focaccia)
  • 9x13 inch Baking Pan (for thin focaccia)
  • Parchment Paper (do NOT go without, the bread will stick to your pan no matter how much oil you use, trust me!)

Method
 

  1. Combine the warm water and yeast. Ensure that the water is 120℉ so that the yeast activates properly. Set aside until yeast is somewhat bubbly (about 5-10 minutes).
  2. Add dry ingredients (gluten free flour, baking powder and salt) into your stand mixing bowl and whisk together.
  3. Preheat your oven to 375℉. I like to have the oven hot while the dough rises next to it.
  4. Add the remaining ingredients to the dry ingredients, including the yeast and water mixture, and mix using a dough hook on medium-high speed for 4 minutes. I recommend pausing the mixing to scrape the bottom and sides of the bowl two separate times to ensure the ingredients are combining well.
  5. Cover the bowl with a cloth towel and let the dough rest/rise for 30 minutes or so, right next to the hot oven.
  6. In an 8x8 inch pan for regular focaccia or a 9x13 inch pan for thinner focaccia, line the bottom and sides with parchment paper. Do not skip the parchment paper as the bread WILL stick to the bottom of the pan no matter how much oil you use.
  7. On top of the parchment paper, drizzle 1-2 tbsp of olive oil and spread around.
  8. Add the dough to center of pan, then work it outwards with a rubber spatula or oiled hands.
  9. Allow the dough to rise uncovered for 1 hour next to or on top of the heated oven.
  10. Drizzle 1-2 tbsp of olive oil on top of the dough and use your fingertips to gently poke holes into/indent the top of the dough.
  11. Bake for 45-50 minutes in a 9x13 inch pan or for 1 hour and 15-20 minutes in an 8x8 inch pan. Once done, it will be golden brown and spring back when pressed.
  12. Grabbing the edges of the parchment paper, remove the focaccia from the pan immediately after baking and wait at least an hour before cutting into it. Sprinkle with salt if desired and enjoy!

Notes

To make thinner bread for sandwiches:
  • Double the recipe (makes 6 sandwiches aka 12 pieces)
  • Bake the bread in two 13"L x 9.5"W x 1"H baking sheets