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Gluten Free Garlic Parmesan Focaccia Bread Recipe

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4.1 from 11 reviews

This Gluten Free Garlic Parmesan Focaccia Bread is a deliciously soft and flavorful loaf perfect for anyone avoiding gluten. Made with a blend of gluten free flours, tapioca starch, and psyllium husk for structure, it’s infused with garlic, parmesan cheese, and fragrant rosemary, then baked until golden and crispy on top. This recipe yields a light, airy bread with a wonderful chewy texture that pairs perfectly with soups, salads, or as a standalone snack.

Ingredients

Dough Ingredients

  • 2 1/2 cups Gluten Free All Purpose Flour Blend with Xanthan Gum
  • 1/2 cup Tapioca Starch
  • 1 tablespoon Psyllium Husk Powder
  • 2 teaspoons Instant Yeast
  • 1 tablespoon Sugar
  • 1 1/4 teaspoons Fine Sea Salt
  • 1 1/2 cups Warm Water
  • 1/4 cup Olive Oil
  • 1 large Egg
  • 1 teaspoon Apple Cider Vinegar

Topping Ingredients

  • 3 tablespoons Olive Oil
  • 3 cloves Garlic, Minced
  • 1/2 cup Grated Parmesan Cheese
  • 1 tablespoon Chopped Rosemary
  • 1/2 teaspoon Flaky Sea Salt

Instructions

  1. Prepare the Pan and Dry Ingredients: Grease a 9×13 inch baking pan with 1 tablespoon of olive oil to prevent sticking. In a large mixing bowl, whisk together the gluten free all purpose flour blend, tapioca starch, psyllium husk powder, instant yeast, sugar, and fine sea salt until evenly combined.
  2. Mix Wet Ingredients: In a separate bowl, whisk together the warm water, olive oil, large egg, and apple cider vinegar until smooth and well blended.
  3. Combine Ingredients and Form Dough: Pour the wet mixture into the dry ingredients. Using a sturdy spoon, beat the mixture vigorously for about 2 minutes until the dough becomes thick, sticky, and slightly elastic.
  4. Shape and Rise Dough: Scrape the dough into the prepared baking pan. Using oiled hands, spread it evenly across the pan surface. Cover the pan and let the dough rise in a warm spot for 45 to 60 minutes, or until the dough has puffed up and nearly doubled in size.
  5. Prepare Oven and Topping: Preheat your oven to 425°F (220°C). Combine the 3 tablespoons of olive oil with the minced garlic and stir to infuse the oil.
  6. Add Toppings and Dimple Dough: Drizzle the garlic-infused olive oil evenly over the risen dough. Press your fingertips firmly into the dough to create deep dimples, characteristic of focaccia. Then sprinkle the grated parmesan cheese, chopped rosemary, and flaky sea salt over the top.
  7. Bake the Focaccia: Place the pan in the preheated oven and bake the focaccia for 22 to 27 minutes, or until the top is deeply golden and the edges begin to pull away slightly from the pan.
  8. Cool Before Serving: Remove the focaccia from the oven and allow it to cool in the pan for 15 minutes. This resting time helps the crumb set properly and ensures the garlicky topping remains crisp before slicing and serving.

Notes

  • Make sure your warm water is not too hot when activating the yeast, ideally between 100°F to 110°F, to prevent killing the yeast.
  • Psyllium husk powder adds elasticity and helps bind the gluten free flour, so do not skip it for best texture.
  • Use oiled hands when spreading the dough to prevent sticking and achieve an even layer.
  • The dough may appear stickier and softer than traditional wheat focaccia, this is normal for gluten free bread.
  • If you don’t have fresh rosemary, dried rosemary can be used but use slightly less to avoid overpowering the flavor.
  • Allowing the dough to rise in a warm, draft-free area helps achieve the best volume.

Find it online: https://bitezly.com/gluten-free-garlic-parmesan-focaccia-bread-recipe/