There’s a certain satisfaction that comes from creating a homemade bread that fills your kitchen with warm, comforting aromas—and this Gluten Free No Knead Focaccia delivers on all fronts. Imagine the first drizzle of olive oil pooling on golden-brown crust, the faint crunch of flaky sea salt, and the fragrant garlicky wafts mingling with fresh rosemary. It’s not just a treat for the taste buds; it’s a sensory experience that invites friends and family to the table.
I first laid eyes on this uncomplicated beauty during a pantry cleanout, where I wanted to whip up an easy dinner option and accidentally stumbled upon the perfect focaccia recipe. What’s incredible is that you don’t even need to knead it! With a simple mix, a splash of patience, and a hot oven, you will create a crowd-pleaser that’s entirely gluten-free. Whether served as a side or savored on its own, this focaccia is a delicious solution for anyone tired of the mundane fast-food routine. Trust me; you’re just a few steps away from enjoying a slice of heaven.
Why love Gluten Free No Knead Focaccia?
Simplicity at its finest: With no kneading required, you can whip this up effortlessly, making it a stress-free baking experience.
Unforgettable aroma: The combination of garlic and rosemary creates an intoxicating scent that will have everyone flocking to your kitchen.
Perfectly golden crust: Each slice boasts a delightful crunch on the outside while remaining soft and fluffy on the inside.
Versatile delight: Enjoy it as a side, sandwich, or snack—this focaccia fits perfectly with any meal or occasion!
Make-ahead magic: Prepare the dough ahead of time and let it rise overnight, allowing you to serve fresh, warm bread at a moment’s notice.
Crowd-pleaser: Whether you’re hosting a dinner party or just enjoying a cozy night in, this focaccia is sure to impress your guests.
Gluten Free No Knead Focaccia Ingredients
For the Dough
• 250 grams water – Ensures the dough stays moist and helps activate the yeast for a perfect rise.
• 5 grams Active Dry Yeast – Key to making the bread rise without any kneading.
• Pinch of sugar – Feeds the yeast, helping it activate and froth beautifully.
• 280 grams Caputo Fioreglut Flour – A specially blended gluten-free flour for that ideal focaccia texture.
• 12 grams granulated white sugar – Adds a touch of sweetness to balance the saltiness and enhance browning.
• 1 teaspoon (4 grams) kosher salt – Essential for flavor, balancing the sweetness of the dough.
• 12 grams oil – Olive oil increases richness and helps create a golden crust.
• Additional oil for greasing the bowl and baking dish – Prevents sticking and creates a lovely outside texture.
For the Topping
• Leaves from 1 spring of fresh rosemary, roughly chopped – Infuses the bread with aromatic flavor that complements the garlic.
• 2 cloves of garlic, finely chopped or grated – Adds a delicious, savory note to the focaccia.
• Flaky sea salt – Sprinkled on top for an extra burst of flavor and delightful texture.
• Fresh grated black pepper – Enhances the overall taste and adds a touch of spice.
This Gluten Free No Knead Focaccia is not just simple to make; it promises to transform your meals into memorable experiences!
How to Make Gluten Free No Knead Focaccia
-
Warm the Water: Heat 250 grams of water in a small bowl to about 110-114°F. This temperature helps activate the yeast, ensuring a great rise for your dough.
-
Activate the Yeast: Add 5 grams of active dry yeast and a pinch of sugar to the warm water. Let it sit for 10 minutes until it becomes bubbly and frothy, indicating that your yeast is ready.
-
Mix Dry Ingredients: In a medium bowl, combine 280 grams of Caputo Fioreglut flour, 12 grams of granulated white sugar, and 1 teaspoon of kosher salt. This blend creates the perfect foundation for your focaccia.
-
Combine Wet and Dry: Add the yeast/water mixture and 12 grams of oil to the dry ingredients. Use a spoon to mix until everything is just wet and slightly lumpy; don’t worry about perfecting the texture!
-
Rest the Dough: Allow the dough to rest in the bowl for 5 minutes. This brief rest will help it hydrate further, making it easier to handle later.
-
Oil the Bowl: Measure out 10 grams of additional oil and drizzle it into the bottom of a second bowl. This step is vital to prevent your dough from sticking later on.
-
Transfer the Dough: Gently move the dough to the oiled bowl and drizzle an extra 5 grams of oil on top. This will keep the surface moist as it rises.
-
Chill the Dough: Cover the bowl with plastic wrap and place it in the refrigerator for at least 8 hours, or up to 48 hours. This slow fermentation is key for developing flavor.
-
Prepare the Pan: When you’re ready to bake, lightly oil the bottom of an 8×8 pan and carefully transfer the dough, stretching it to fit.
-
Let it Rise: Cover the pan and place it in a warm area to rise until doubled in size, which takes about 1 to 1.5 hours. You’ll know it’s ready when it feels puffy.
-
Prepare the Toppings: Finely chop or grate 2 cloves of garlic and mix them with 2 tablespoons of oil. Chop the rosemary leaves to release their delicious aroma.
-
Preheat the Oven: Set your oven to preheat at 425°F, so it’s nice and hot when your focaccia is ready for baking.
-
Dimple the Dough: Use your fingers to ‘dimple’ the risen bread gently, being careful not to press out too much air. These pockets will hold oil and flavor!
-
Add Toppings: Spoon the garlic oil over the surface of the dough, then sprinkle with chopped rosemary, flaky sea salt, and fresh black pepper for that burst of flavor.
-
Bake: Place the pan in the oven and bake for 25-28 minutes at 425°F, until the focaccia is golden brown and pulls away from the sides.
-
Cool: After baking, let the focaccia cool in the pan for 5 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
Optional: Drizzle with more olive oil before serving for extra richness.
Exact quantities are listed in the recipe card below.
Gluten Free No Knead Focaccia Variations
Feel free to unleash your creativity and customize this delicious bread to fit your taste and dietary needs!
- Herb-Infused: Add a mix of dried herbs such as oregano and thyme into the dough for extra flavor.
- Cheesy Delight: Fold in grated parmesan or mozzarella before the first rise, elevating the taste with cheesy goodness.
- Spicy Kick: Incorporate crushed red pepper flakes into the dough for a warm, spicy hint that packs a punch.
- Vegetable Toppings: Top with cherry tomatoes or sautéed mushrooms before baking for added texture and flavor.
- Nutty Crunch: Sprinkle sesame seeds or sunflower seeds on top before baking for a delightful crunch and nutrition boost.
- Sweet Twist: Drizzle the baked focaccia with honey or a dash of cinnamon sugar for a sweet contrast to the savory flavors.
- Dairy-Free Option: Use a plant-based oil and cheese alternative to make this recipe suitable for dairy-sensitive diets.
- Gluten-Free Flour Swap: Experiment with different gluten-free flours like almond or oat flour for unique textures and flavors.
Each variation adds its unique charm, inviting you to explore a world of flavors with your gluten-free focaccia. Enjoy the adventure!
How to Store and Freeze Gluten Free No Knead Focaccia
Room Temperature: Store leftover focaccia at room temperature in an airtight container for up to 3 days to maintain its moisture and freshness.
Fridge: If you need to extend its life, wrap the focaccia tightly in plastic wrap or foil and refrigerate for up to 5 days, though this may slightly alter its texture.
Freezer: For longer storage, freeze the bread by wrapping it in plastic wrap and placing it in a freezer-safe bag for up to 3 months. Thaw at room temperature before reheating.
Reheating: To enjoy your focaccia warm, pop slices in the oven at 350°F for about 10-15 minutes. This helps restore its lovely crust and texture, making it a delightful treat once more!
Make Ahead Options
These Gluten Free No Knead Focaccia are perfect for meal prep enthusiasts! You can prepare the dough up to 48 hours in advance for a hassle-free cooking experience. To do this, simply follow steps 1 through 8, then cover the bowl with plastic wrap and let it sit in the refrigerator overnight; this slow fermentation enhances the flavor. When you’re ready to bake, just proceed with details from steps 9 to 16. Be sure to allow the dough to rise in a warm space until doubled in size to ensure the perfect texture. With this prep method, you’ll enjoy freshly baked focaccia with minimal effort—ideal for busy weeknights!
What to Serve with Gluten Free No Knead Focaccia?
Imagine the inviting warmth of a freshly baked focaccia brightening your table—now let’s explore the perfect companions that enhance this homemade delight.
-
Olive Oil Dip: Drizzled with high-quality olive oil, this savory dip brings out the bread’s rich flavor. Pair it with balsamic vinegar for a tangy twist!
-
Fresh Salad: A crisp salad with arugula, cherry tomatoes, and a lemon vinaigrette offers a refreshing contrast to the warm, fluffy focaccia. The bright flavors excite the palate and balance the meal.
-
Roasted Vegetables: Tender, caramelized seasonal vegetables add depth and sweetness to your table. Their earthy flavors pair beautifully with the focaccia, creating a hearty, wholesome experience.
-
Cheese Platter: An assortment of cheeses, such as creamy burrata or sharp aged cheddar, complements the focaccia. Add some fruit preserves for a delightful sweet and savory balance.
-
Homemade Tomato Soup: A warm bowl of tomato basil soup creates a cozy dish that needs a good dip. The combination is nostalgic and filled with comfort.
-
Italian Antipasto: Bite-sized morsels of cured meats, marinated olives, and veggies create a stunning appetizer arrangement. This spread encourages mingling and sets a festive tone.
-
Herb-Infused Butter: Whipped butter blended with fresh herbs provides a luxurious spread for your focaccia. Each bite is elevated with a burst of flavor.
-
Chilled White Wine: A crisp Sauvignon Blanc or a light Pinot Grigio enhances the meal with its refreshing acidity, making it the perfect sip alongside your focaccia.
With these delightful pairings, your Gluten Free No Knead Focaccia transforms into a centerpiece that captures all hearts and appetites!
Expert Tips for Gluten Free No Knead Focaccia
-
Measure Precisely: Ensure you measure your ingredients accurately, especially the gluten-free flour. Too much flour can lead to a dense loaf.
-
Monitor Yeast Activity: Pay close attention to your yeast activation. It should be bubbly and frothy; if it doesn’t rise, your focaccia might not rise either!
-
Temperature Matters: The water temperature makes a difference. Aim for 110-114°F to create an optimal environment for the yeast without killing it.
-
Don’t Rush the Rise: Patience is key! Allow the dough enough time to rise properly. If it’s too cold, consider a warm spot for the dough to encourage growth.
-
Dimpling Technique: When dimpling, use gentle pressure to avoid deflating the dough. This helps achieve those characteristic air pockets essential for a soft texture in your gluten-free focaccia.
-
Flavor Variations: Feel free to play with toppings! Add your favorite herbs, cheese, or sundried tomatoes to customize your Gluten Free No Knead Focaccia and make it your own.
Gluten Free No Knead Focaccia Recipe FAQs
How do I know if my ingredients are at the right ripeness or selection?
Absolutely! For this Gluten Free No Knead Focaccia, ensure your yeast is fresh—check the expiration date. Look for Caputo Fioreglut Flour that is fine and free from clumps to ensure even mixing and rising. Fresh rosemary should have vibrant green leaves without brown spots, while garlic should be firm and not sprouted for the best flavor.
What is the best method to store leftover focaccia, and how long will it last?
Very! Store your leftover focaccia at room temperature in an airtight container for up to 3 days to keep it soft and fresh. If you want to keep it longer, wrap it tightly in plastic wrap or foil and refrigerate it for up to 5 days. Just be aware that refrigeration may affect its crust’s texture.
Can I freeze my focaccia, and what is the best way to do it?
Absolutely! To freeze your Gluten Free No Knead Focaccia, wrap it tightly in plastic wrap and place it in a freezer-safe bag, ensuring to squeeze out as much air as possible. It will stay fresh for up to 3 months. When you’re ready to enjoy it, let it thaw at room temperature for about an hour, then reheat in the oven at 350°F for 10-15 minutes for that lovely warm texture.
What should I do if my focaccia doesn’t rise properly?
If your focaccia doesn’t rise, it could be due to inactive yeast. Ensure the water used for activating the yeast is at the right temperature (110-114°F). If your dough looks dense after the rising phase, gently re-incorporate some air by doing a few folds and letting it rest for a bit longer in a warm area. Remember, patience is key—sometimes a little extra time can do wonders!
Are there any dietary considerations I should be aware of with this focaccia?
Indeed! The Gluten Free No Knead Focaccia is naturally gluten-free due to the use of Caputo Fioreglut Flour. However, it’s always wise to check that your additional ingredients (like yeast and oil) are also gluten-free, as some brands may have cross-contamination. For those with allergies, ensure you’re not sensitive to any specific ingredients like garlic or olive oil, and consider using safer alternatives based on your dietary needs!
What toppings can I use for my focaccia?
The more the merrier! While garlic and rosemary are traditional, you can experiment with various toppings, such as sun-dried tomatoes, olives, feta cheese, or even different herbs like thyme or oregano. Just remember to adjust baking time slightly if adding toppings that require additional moisture or cooking!
Delicious Gluten Free No Knead Focaccia in Just 30 Minutes
Ingredients
Equipment
Method
- Warm the Water: Heat 250 grams of water in a small bowl to about 110-114°F. This temperature helps activate the yeast, ensuring a great rise for your dough.
- Activate the Yeast: Add 5 grams of active dry yeast and a pinch of sugar to the warm water. Let it sit for 10 minutes until it becomes bubbly and frothy, indicating that your yeast is ready.
- Mix Dry Ingredients: In a medium bowl, combine 280 grams of Caputo Fioreglut flour, 12 grams of granulated white sugar, and 1 teaspoon of kosher salt. This blend creates the perfect foundation for your focaccia.
- Combine Wet and Dry: Add the yeast/water mixture and 12 grams of oil to the dry ingredients. Use a spoon to mix until everything is just wet and slightly lumpy; don’t worry about perfecting the texture!
- Rest the Dough: Allow the dough to rest in the bowl for 5 minutes. This brief rest will help it hydrate further, making it easier to handle later.
- Oil the Bowl: Measure out 10 grams of additional oil and drizzle it into the bottom of a second bowl. This step is vital to prevent your dough from sticking later on.
- Transfer the Dough: Gently move the dough to the oiled bowl and drizzle an extra 5 grams of oil on top. This will keep the surface moist as it rises.
- Chill the Dough: Cover the bowl with plastic wrap and place it in the refrigerator for at least 8 hours, or up to 48 hours. This slow fermentation is key for developing flavor.
- Prepare the Pan: When you’re ready to bake, lightly oil the bottom of an 8×8 pan and carefully transfer the dough, stretching it to fit.
- Let it Rise: Cover the pan and place it in a warm area to rise until doubled in size, which takes about 1 to 1.5 hours. You’ll know it’s ready when it feels puffy.
- Prepare the Toppings: Finely chop or grate 2 cloves of garlic and mix them with 2 tablespoons of oil. Chop the rosemary leaves to release their delicious aroma.
- Preheat the Oven: Set your oven to preheat at 425°F, so it's nice and hot when your focaccia is ready for baking.
- Dimple the Dough: Use your fingers to ‘dimple’ the risen bread gently, being careful not to press out too much air. These pockets will hold oil and flavor!
- Add Toppings: Spoon the garlic oil over the surface of the dough, then sprinkle with chopped rosemary, flaky sea salt, and fresh black pepper for that burst of flavor.
- Bake: Place the pan in the oven and bake for 25-28 minutes at 425°F, until the focaccia is golden brown and pulls away from the sides.
- Cool: After baking, let the focaccia cool in the pan for 5 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.