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Bread sliced on parchment paper with fresh rosemary on top.

Gluten-Free Focaccia Bread

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.
5 from 2 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Side Dish, Snack
Cuisine American
Servings 9
Calories 183 kcal

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

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.

Nutrition

Serving: 1gCalories: 183kcalCarbohydrates: 9gProtein: 7gFat: 15gSaturated Fat: 1gTrans Fat: 1gCholesterol: 36mgSodium: 205mgPotassium: 28mgFiber: 3gSugar: 1gVitamin A: 137IUVitamin C: 3mgCalcium: 71mgIron: 2mg
Keywords almond flour focaccia bread, easy focaccia bread recipe, gluten free focaccia bread, healthy focaccia bread recipe, no yeast focaccia bread
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