Hey there, gluten free foodies! Here's a Focaccia recipe that’s so good, it'll bring tears to your eyes.
It might even be better than sex (depending on the skills of your latest lover, of course). We're talking about our Gluten Free Focaccia made with Fioreglut flour from Italy—yes, that magical gluten-removed wheat starch flour that’s certified gluten-free and celiac-safe in the EU. It's a little costly but worth it, I swear!
This easy Gluten Free Focaccia recipe has a crisp crust and a springy, fluffy texture that’ll make you wonder if you accidentally baked regular bread. I like to give it a generous shake of green za'atar before baking to add a zesty, herby kick and serve it at parties with a selection of oils and vinegars for dipping.
Want to take it to even greater heights? Pair this with a hefty helping of our Gluten Free Shakshuka or one of our delicious Lentils or White Bean dip-baby-dips. Let’s get baking!
How to Make this Gluten Free Focaccia Recipe
Ready to dive into bread heaven? Here’s how to make Gluten Free Focaccia....
Ingredients:
500g (about 4 cups) Fioreglut flour – because we’re going gluten-free and fabulous.
475ml (about 2 cups) warm water – like a nice bath temperature, nothing too hot.
10g (about 2 ¼ tsp) dry yeast – let’s get this bread rising!
50ml (about ¼ cup) olive oil – and don’t be shy about extra for drizzling.
35g (about 2 tbsp) salt – because flavor is everything.
2 tablespoons green za'atar – time to get fancy.
Coarse sea salt – for sprinkling on top. It’s like jewelry for your bread.
Instructions:
Mix the Dough: Toss everything into your stand mixer – yes, all at once. Let it mix until you’ve got a nice, smooth, sticky dough. No need for any wild kneading action here; just mix until everything is happily combined and sticking together.
Prep the Pan: Line a baking tray with parchment paper so your focaccia doesn’t stick. Pour that beautiful blob of dough into the tray, and smooth it out a little with a spatula (or your hands, if you’re feeling bold).
Stretch and Dimple: Now’s your time to shine. Coat your hands in plenty of olive oil – we’re talking more oil than a bachelor party dancer. Gently stretch the dough out to fill the pan, pressing it down a bit to make it even. Then, go to town making those classic focaccia dimples by poking all over the dough with your fingers. Take out any frustration you might have; the focaccia can handle it!
Second Rise: Cover the dough and let it rise for about 40 minutes. Use this time for something fun, like scrolling through some memes, planning your next food conquest, or just imagining the glorious focaccia-to-be.
Preheat and Top: Crank your oven up to 220°C (425°F) and let it preheat. Meanwhile, drizzle more olive oil on top of the dough (yes, we’re keeping it luxurious), sprinkle on the green za'atar like it’s fairy dust, and finish with a nice pinch of coarse sea salt. It’s like getting your focaccia dressed for a party!
Bake: Slide the focaccia into the preheated oven and bake for 35-40 minutes. Wait until the crust turns golden and crisp and your kitchen smells like an Italian dream. It’ll drive you wild, but hang tight until it’s done.
Cool and Enjoy: Let the focaccia cool just a bit before you dive in—if you can wait! Then slice it up and revel in that chewy, herby, slightly salty perfection that might just bring a tear to your eye.
Serve it up with soup, slice it for sandwiches, or eat it straight off the tray. Focaccia magic at its finest!
So there you have it—a focaccia recipe that’s so good, it might just be better than, well, you know. This gluten free wonder will make you forget you ever had to give up bread.
Try it out, and let me know if it makes you cry (happy tears only, please). And if you’ve got a lover who can’t quite compare, have another helping. Happy baking!
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