Skip the dinner rolls and. make this easy Gluten free Focaccia made with almond flour, oat flour, and potato starch. Topped with herbs, garlic, and olive oil, it makes for the perfect side for soups and salads. Gum-free & vegan.

Try this easy recipe for Gluten Free Focaccia

Try this easy recipe for gluten free focaccia topped with olive oil, garlic and rosemary. An easy Italian bread that is the perfect side along with a salad or a bowl of soup. Gum-free, dairy-free, eggless and vegan.

Traditional Italian Focaccia is both chewy and crispy in texture. The top and bottom of the bread are crispy thanks to a layer of olive oil we apply to the top, and the inside of the bread should have a squishy and airy texture. To achieve this with a gluten-free flour blend, I use a blend of oat flour, almond flour, and potato starch and not only add yeast but also some baking powder and club soda for creation.

More Gluten free bread recipes from the blog

For regular with gluten rolls, see these 100% Whole Grain Rolls., or these white Dinner Rolls.

Ingredients:

• the bread is made with a mix of almond flour, oat flour, and potato starch
• yeast is added for the rise – make sure it’s still active
• salt is quintessential for bread, don’t skip it
•  baking powder helps with the rise and allows for a short rising time
• Italian herb blend and garlic powder lend the focaccia its Mediterranean flavor
• oil is added to enrich the dough along with some warm non-dairy milk to activate the yeast
• neutral-flavored preferably low sweet club soda helps aerate the batter before baking which is essential for Glutenfree bakes
• the focaccia is topped with extra virgin olive oil, dried or fresh rosemary, but you can also use thyme

Tips:

• Make sure your instant/rapid yeast is fresh. If your yeast expired, you will not get a good rise from the bread.
• Do not overheat the milk or you could kill the yeast.
• Make sure to rise the focaccia dough in a warm place.
• Bake the focaccia on the middle rack.

How to make Gluten free Focaccia Bread

Make the bread batter: To a bowl, add all the dry ingredients and mix well. That is the almond flour, oat flour, potato starch, salt, baking powder, herbs, and garlic powder, and mix really well. Press to bake the almond flour lumps and mix. You can also add the ingredients through a sifter. This is especially helpful for gf baking

Add in the oil. Add in the warm non-dairy milk and yeast and mix in. Add in 2 tablespoons of the club soda and mix in as well.

Let this thick batter sit for 20-30 minutes in a warm place, covered.

After 30 minutes, add in the remaining 2 tablespoons of club soda by gently mixing it in. Use super fresh club soda so that there’s a lot of aeration in it.

Line a 9 by 5-inch loaf pan with parchment. Then transfer this batter to the pan and even it out on top.

Mix the rosemary and garlic in olive oil then drizzle all over. Let the pan sit in a warm place for another 15-20 minutes while you preheat the oven. Preheat the oven to 350 degrees F(180c)

Then cover the pan with another parchment and put it in the oven for baking. Bake for 28-30 minutes.

Then remove from the oven. Let the bread sit for another 5 minutes before removing from the pan to cool some more and then you can serve it with some vegan butter.

This bread is best on the day it is baked.

Storing Focaccia:

You can refrigerate it for up to 4 days but the texture gets slightly dense after a day or so.