Easy Gluten-Free Focaccia Bread Recipe

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Easy Gluten-Free Focaccia Bread that anyone can make. This Italian bread is crispy on the outside and soft on the inside. It is lightly seasoned with coarse Himalayan salt, pepper and a hint of rosemary. Focaccia is an Italian yeast flatbread originally cooked on a heated stone just like most flatbreads. In this recipe, I used a cast iron skillet to give the focaccia that traditional crispy crust and still keeping the bread soft on the inside. This delicious bread has now become popular all over the world and makes for a tasty last minute appetizer. Just add balsamic vinegar and good quality extra virgin olive oil for dipping. Because of the texture and the thickness, the bread makes delicious sandwiches. Just slice the bread diagonally and add your favourite filling. If you are looking for dipping bread for soups and stews, focaccia bread is perfect. In my home, for leftovers, I pop the bread in the toaster, making it taste just as if it came right out of the oven. YUM 🙂

To prepare the gluten-free focaccia bread is very simple. First, you mix the dry ingredients, and then you mix in the warm milk and sweetener. Once the dough is thoroughly mixed, you season the cast iron skillet with olive oil, salt, pepper and rosemary. Turn out the dough into the skillet and let it rest for 40 minutes, then bake. When the focaccia is finished baking, turn it out upside down onto a board and slice it into wedges. That is it. Super simple. What I love about this recipe is that all you need is one bowl, and the prep time is only 10 minutes. This easy to make focaccia turns out beautifully every time. 

Ingredients

  • 1 3/4 cup gluten-free all-purpose flour blend (if your blend does not include xanthan gum add 1/2 tsp.)
  • 1 packet (2 1/4 tsp.) GF instant yeast (not active dry yeast)
  • 1 tsp. Himalayan salt
  • 1 1/3 cup warm milk (not over 110 F)
  • 1 tsp. Pure maple syrup or desired sweetener
  • TOPPING
  • 2 Tbsp. Extra virgin olive oil
  • 1/2 tsp. GF dried rosemary
  • 1/4 tsp. Coarse Himalayan salt
  • 1/4 tsp. Coarse black pepper
  • Instructions

  • In a large bowl whisk together flour, yeast, baking powder and salt
  • Add milk and sweetener. Using a high-speed mixer beat until combined. The dough will be sticky
  • Drizzle a 9-inch iron skillet with olive oil and sprinkle with rosemary, salt and pepper
  • Transfer the dough into the skillet. Wet your fingers with olive oil and spread the dough to the edge of the skillet. Loosely cover the skillet with a dry towel and rest in a warm place for 40 minutes
  • Preheat the oven to 375 F
  • Bake the focaccia for 22 minutes. Remove the focaccia from the oven and turn it out of the pan onto a cutting board. The focaccia is served bottom side up. Using a pizza cutter or a sharp knife cut the bread into wedges


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