Sharing this Gluten-Free & Vegan Focaccia Bread has been in the making for months! It's filled with tiny air bubbles, delicately placed by poking your fingers into the soft dough. Drizzled with beautiful oil and topped with treasures from the garden.
The wow factor? It's gluten-free; this recipe was created for those healing their gut while still enjoying the comforts of homemade bread. You'll find this recipe needs some attention, but it's so worth it!
If you're a fan of bread recipes, check out my Fluffy Vegan Cinnamon Rolls or Homemade Pizza Rolls (Air Fryer or Oven).
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Purposeful baking
Bread is admired for its taste and the added love that gets transferred into it as it's made, almost like the secret ingredient. The first few steps involve waiting patiently, praying the dough does what it needs, and hoping you can finally get it in the oven to enjoy soon.
Gluten-Free
This Gluten-Free & Vegan Focaccia Bread recipe has a lot of moisture in the dough, making the outcome hydrated, unlike other gluten-free options. It has the perfect texture; a bouncy, airy bread with enough density to scoop up a dollop of hummus or clean a plate of red sauce in one swipe. Decorating with treasures from the garden makes it extra special, especially if shared with guests.
Weighing ingredients
It's the best way to measure flour! Using cups will result in different amounts of flour for everyone, and you might not end up with the bread of your dreams, which would be a huge bummer. If you've previously made homemade bread, chances are a kitchen scale already exists; if not, it might be the time to get one!
Tips to prepare
A printable version of this Gluten-Free & Vegan Focaccia Bread is at the bottom of this post with full instructions.
1. In a small bowl, combine warm water (not hot, just slightly warmed - I guess lukewarm would be the word), yeast, and sugar. Stir until combined and allow to sit for ten minutes until you see bubbles on the top. No bubbles? Don't move forward; start this step again. Assess if you need to discard your yeast and start with a fresh batch.
2. Mix the flour, baking powder, salt, pepper, garlic, and onion powder in a large bowl. Pour three tablespoons of oil over the top of the dry ingredients; add the yeast mixture once ready. Be sure to use a large mixing bowl as this is the bowl the dough will rise significantly in.
3. Mix with a wooden spoon and form a mound in the center. Cover the bowl with a damp kitchen towel or plate for the first dough to rise, and place it in a warm area of the home to rise. It should take about 45 minutes to double in size.
4. Once risen, drizzle oil onto a parchment-lined baking sheet or oven-safe pan to prevent sticking.
5. Remove the doubled-in-size dough from the bowl and transfer it onto the prepared baking sheet or baking pan. Drizzle more oil over the top of the dough, evenly coating the entire top, and press clean fingers into the dough to form air pockets from top to bottom.
6. Time for fun: decorate the top of the bread dough with veggies from the garden, and get creative!
7. Next, place a sheet of parchment paper over the top of the dough and allow to proof again for another 45 minutes, rising about ⅓ more. With 15 minutes left in the proofing process, set the oven temperature to 400 degrees Fahrenheit.
8. Add the proofed bread to your oven and bake for 30 minutes until the top becomes golden brown. This bread is best served warm and fresh! Allow the bread to cool on a cooling rack before slicing for the best results.
A few notes
You'll need a warm place to proof this gluten-free foccacia bread - it was 80 degrees when I cooked this loaf and found a shaded spot on my patio, but a cabinet works perfectly; anywhere above the average room temperature works.
If the yeast starter does not bubble, do not proceed! Retry, and if it continues, you might need new yeast. Also, be sure that the water is lukewarm, not hot.
I've only used Bob's Red Mill flour for this recipe, but you're welcome to use any other gluten-free flour blend/flour mixture, although I cannot attest to the outcome.
Why you'll love this bread
It's seriously moist!
⭐Adding cut veggies to the bread makes this a fun art project!
⭐It's gluten-free focaccia & the best dipping and scooping bread, so pair with your favorite hummus or spread and dig in.
⭐I hope you have the opportunity to slow down and make this bread. Put on your favorite playlist, gather the ingredients and make a day of loving into some bread for yourself, your family, or friends. I'm honored to share this gluten-free bread recipe and can't wait to hear how it went for you.
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Gluten-Free & Vegan Focaccia Bread
Ingredients
- 465 ml lukewarm water
- 3 tablespoons active dry yeast
- 2 teaspoons cane sugar
- 300 grams of gluten-free 1:1 baking flour (Bob's Red Mill)
- 165 grams of gluten-free all-purpose baking flour (Bob's Red Mill)
- 2 teaspoons baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons flaky sea salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil (plus, more for drizzlin')
- Optional but highly recommended: fresh herbs (like fresh rosemary), poppy seeds & garden veggies for decorating.
Instructions
- In a small bowl, combine warm water (not hot, just slightly warmed - I guess lukewarm would be the word), yeast, and sugar. Stir until combined and allow to sit for ten minutes until you see bubbles on the top. No bubbles? Don't move forward; start this step again. Assess if you need to discard your yeast and start with a fresh batch.
- Mix the flours, baking powder, salt, pepper, garlic, and onion powder in a large bowl. Pour three tablespoons of oil over the top of the dry ingredients, and once ready, add in the yeast mixture. Be sure to use a large mixing bowl, as this is the bowl the dough will rise significantly.
- Mix with a wooden spoon and form a mound in the center. Cover the bowl with a damp kitchen towel or plate for the first dough rise and place it in a warm area of the home to rise. It should take about 45 minutes to double in size.
- Once risen, drizzle oil onto a parchment-lined baking sheet or oven-safe pan to prevent sticking.
- Remove the doubled-in-size dough from the bowl and transfer it onto the prepared baking sheet or baking pan. It should be 1 to 1 and a ½ inches thick. Drizzle more oil over the top of the dough, evenly coating the entire top, and press clean fingers into the dough to form air pockets from top to bottom.
- Time for fun: decorate the top of the bread dough with veggies from the garden, and get creative!
- Next, place a sheet of parchment paper over the top of the dough and allow to proof again for another 45 minutes, rising about ⅓ more. With 15 minutes left in the proofing process, set the oven temperature to 400 degrees Fahrenheit.
- Add the proofed bread to your oven and bake for 30 minutes until the top becomes golden brown. This bread is best served warm and fresh! Allow the bread to cool on a cooling rack before slicing for best results.
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