This delicious Gluten-Free Focaccia Bread is the PERFECT consistency. It's fluffy on the inside, and has a crispy golden brown top. (Best served fresh out of the oven.) You can cut the bread into squares, or make them into long strips - which are great for dipping in soup. If you're new to making gluten-free bread, you're in luck! (: This recipe is very easy to make, and does not require any yeast! It's a great option for anyone who is gluten-free, Paleo, or dairy-free.
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Why I love this Focaccia recipe!
Unlike a lot of gluten-free bread recipes, this one is very simple, and you only need a few ingredients. It's great for dipping in soup, serving with salad as an appetizer, or dipping in a quality extra virgin olive oil. (One of my personal favorites.) I used a mix of my two favorite gluten-free flours for this recipe - almond flour and cassava flour. Together they make a great consistency, and keep the carbs fairly low for a bread recipe. Each slice has 3 grams of fiber, 7 grams of protein, and only 9 carbs!
🍴Ingredient Notes
- Almond Flour - I have not tested this recipe with any other flour combination. My favorite almond flour brands are Bob’s Red Mill, and Blue Diamond. Both have a finely ground blend that doesn’t come out clumpy! Make sure it’s almond FLOUR and not almond MEAL. They have completely different textures.
- Cassava Flour - If you're not familiar with cassava flour, it's a great gluten-free flour alternative! It has a very light, powdery texture, and it’s made from Yuca. You can find it on amazon, or at most natural markets. (Whole Foods!)
- Fresh Rosemary - You can use dried rosemary if that's all you have! About ½ teaspoon would work.
- Fresh Thyme - You can use dried thyme if that's all you have! About ½ teaspoon would work. In my opinion, fresh is best!
- Filtered Water - You could try with coconut milk or almond milk but it might change the flavor.
- Extra Virgin Olive Oil - This recipe is best with EVOO, but you could also swap with avocado oil.
- Eggs - I have not tested this recipe with egg replacements!
🍴Step by Step Instructions
Making the batter
- Start by adding the almond flour, cassava flour, rosemary, thyme, garlic powder, baking soda, and salt into a mixing bowl. Use a whisk or a fork to blend until fully combined. Make sure you break up any flour clumps.
- Next, add the eggs, water, and olive oil into a small bowl. Use a fork or whisk to whip until fully combined.
- Pour the dry mixture into the wet mixture and fold together with a spatula.
Baking
- Grease a glass baking dish with coconut oil - I used an 8x8. Pour your batter into the pan and use the back of a spoon to spread evenly. If you want the signature focaccia "dimples" just press little holes with the end of your spoon! I also like to top mine with extra rosemary.
- Bake at 350 degrees for 30 minutes.
- Remove from the oven, and drizzle on some olive oil. Bake again for 5 minutes - or until the top is golden brown!
- Once you remove the baking dish from the oven, let cool for about 20 minutes before slicing. Top with extra rosemary, thyme, olive oil, salt, and black pepper! Enjoy!
How to store and reheat leftovers
I like to store my leftover bread in an air tight glass container in the refrigerator. You can also store it on the counter at room temperature, but it will last much longer in the refrigerator. (About 5 days.) It's best served right out of the oven, so always reheat leftovers in the toaster oven or broil them for about 60 seconds on low before serving. You can also store them in the freezer! Let them defrost in the refrigerator or bake them in the oven for a few minutes at 350 degrees.
Soup recipes to serve with your Focaccia Bread!
- Veggie Loaded Beef Chili
- Instant Pot Beef Curry Soup
- Creamy Butternut Squash Soup
- Instant Pot Minestrone Soup
- Instant Pot Taco Soup
Recipe
Gluten-Free Focaccia Bread
Equipment
- 8x8 Glass Baking Dish
Ingredients
Dry Ingredients
- 2 Cups Almond Flour
- ¼ Cup Cassava Flour
- 1 Tablespoon Fresh Rosemary You can use dried rosemary if that's all you have! About ½ teaspoon would work.
- 1 Tablespoon Fresh Thyme You can use dried thyme if that's all you have! About ½ teaspoon would work.
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
Wet Ingredients
- ¾ Cup Filtered Water
- 1 Tablespoon Extra Virgin Olive Oil
- 2 Medium Sized Eggs
Instructions
Making the batter
- Start by adding the almond flour, cassava flour, rosemary, thyme, garlic powder, baking soda, and salt into a mixing bowl. Use a whisk or a fork to blend until fully combined. Make sure you break up any flour clumps.
- Next, add the eggs, water, and olive oil into a small bowl. Use a fork or whisk to whip until fully combined.
- Pour the dry mixture into the wet mixture and fold together with a spatula.
Baking
- Grease a glass baking dish with coconut oil - I used an 8x8. Pour your batter into the pan and use the back of a spoon to spread evenly. If you want the signature focaccia "dimples" just press little holes with the end of your spoon! I also like to top mine with extra rosemary.
- Bake at 350 degrees for 30 minutes.
- Remove from the oven, and drizzle on some olive oil. Bake again for 5 minutes - or until the top is golden brown!
- Once you remove the baking dish from the oven, let cool for about 20 minutes before slicing. Top with extra rosemary, thyme, olive oil, salt, and black pepper! Enjoy!
Notes
Nutrition
After you make this Gluten-Free Focaccia Bread, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do! xo Mariah
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So good dipped in chili!! Thanks for the recipe!