This Gluten Free Focaccia is light and delicious, with a perfect crust and pan toasted bottom! Make this delicious Italian in your home today!
When I developed a gluten and dairy allergy, I accepted I would never taste a few items ever again. Focaccia was most definitely one of those items. Focaccia defies all laws of gluten free baking, it is fluffy and moist, so I assumed it could never be recreated.
But! Not only could it be recreated, this recipe is so easy! You do not have to make your own bread mix or go searching all over for one, I just used the Bob’s Red Mill Gluten Free Bread Mix! The reason I used the bread mix instead of the 1-for-1 baking mix is because the bread mix provides more structure for bread baking. My boyfriend ate this focaccia and said he couldn’t tell the difference between mine and ones he has tried before. This recipe is a total win!
Make sure you make this right before you serve, because I promise it isn’t going to get very far!
Scroll to the bottom for the consolidated recipe!
- This recipe makes (2) 12-inch Focaccias. I cut the recipe in half and it worked perfectly!
- You can top this focaccia with whatever herbs you would like! Just remember if using dried herbs to use less than if using fresh!
- A cast iron skillet would of course work phenomenal, I tested it in a regular non-stick skillet and it worked perfectly!
- Using flake salt gives the dish the light saltiness it needs to balance out the flavor!
Temperature: 400 Degrees
Yields: (2) 12-inch Focaccias
- 3 ¼ cups bread flour (Bob’s Red Mill Gluten Free Homemade Wonderful Bread Mix)
- 1 tbsp + 1 tsp granulated sugar
- 2 tsp salt
- 2 tsp rapid rise instant yeast
- 2 ½ cups dairy free milk, warmed to 100 Degrees (Silk Unsweetened Soy Milk)
- 4 tbsp butter, melted (Country Crock Avocado Oil Sticks)
- Flake Salt
- ½ tsp dried rosemary or 1 tsp chopped fresh rosemary
Gluten Free Focaccia Recipe
- Warm milk in microwave till it reaches 100 Degrees
- Add sugar and yeast, stir until dissolved. Allow to sit for 10 minutes until foam starts to form.
- In KitchenAid bowl, sift bread flour and salt.
- After 10 minutes, add yeast mixture and melted butter to flour. Mix until fully combined for about 3 minutes. (Dough will be slightly sticky)
- Cover bowl with plastic wrap and place in warm, draft free place and allow to rise for 2 hours. The dough should double in size!
- Take an oven safe 12-inch skillet and place 1-2 tbsp of oil in the bottom. Take HALF of the dough and press into bottom of skillet to the edges. Press fingers into the dough to create the classic dimple look of focaccia. Cover and allow dough to rest for another 30 minutes.
- Preheat oven to 400 Degrees.
- Top Focaccia with flake salt and rosemary. Bake for 15-25 minutes depending on your oven. Check after 15 minutes! You are looking for a nice brown crispy bottom and light brown top!
- Remove from oven and cool on wire rack. Enjoy!
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