I made this focaccia bread last weekend for Easter and not only was it absolutely amazing- but after I showed it on instagram, everyone went wild for it!

Focaccia Bread (Gluten-free and Vegan from HeatherChristo.com

So my family was thrilled when I made a batch of it this week for insta-stories (it is now saved in the highlights section) and now here is ANOTHER loaf so that I could photograph it for you and add any little details that I may have missed. I always like a written recipe that is easy to reference! If the pictures are a little inconsistent, that explains it- Just thought you would want to see different types of toppings.

Focaccia Bread (Gluten-free and Vegan from HeatherChristo.com

The first and most important part of this recipe is the type of flour that you use. I recently discovered Antimo Caputo Gluten-free pizza flour (this is not an ad!!!) and it has been a total game-changer for bread and pizza crust. In fact, we have been buying it by the 4-pack and I feel like a whole world of opportunities has opened up with this flour and I need to go back and test remaking some recipes that I could never get quite right. I’m kind of excited!

Focaccia Bread (Gluten-free and Vegan from HeatherChristo.com

Anyways- back to this awesome focaccia! It’s light and fluffy inside, but with a nice crust that is a focaccia signature. I love to mix in fresh herbs for more flavor, and then go wild with the toppings. Admittedly you have to use some patience when making this bread, but the good news is that this recipe creates enough dough for two big loaves or up to 4 pizza crusts. Plus you can leave them in the refrigerator all week and it’s still good, in fact, I think the flavor gets better. Let me know what you think!

Focaccia Bread (Gluten-free and Vegan from HeatherChristo.com

**LOTS of questions about whether this is gluten-free since it has wheat starch. This is an Italian product and is a European certified Gluten-free product. We did not have any problems and Pia is celiac, but every person is completely different and has different levels of sensitivity. Please gauge for yourself. Here is an article I found on wheat starch in the gluten-free watchdog.

This recipe creates enough dough for two big loaves or up to 4 pizza crusts. You can bake one now and save the rest of the dough in the fridge for later!

Focaccia Bread (Gluten-free and Vegan)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 2 packets yeast
  • 38 ounces hot water- but not too hot! (110-115 degrees is perfect!)
  • 3 tablespoons olive oil
  • Pinch red pepper flakes
  • 1 tablespoon garlic powder
  • 2 tablespoons kosher salt
  • 2.2 pound bag Antimo Caputo gluten-free pizza flour (this flour can’t be substituted if you want the same result)
  • Toppings (use your imagination!)
  • Rosemary, basil or chives
  • Cherry tomatoes, kalamata olives
  • Walnuts, pecans or raisins
  • Olive oil
  • Kosher salt
Instructions
  1. In a large bowl, combine the yeast and the hot water and let sit in a warm place until puffy, about 15 minutes.
  2. While the yeast is rising, combine the olive oil and red pepper flakes and let sit.
  3. When the yeast has risen, add the garlic powder and kosher salt to the water and stir in. Add the whole bag of flour and mix with your hands. Add in the olive oil and continue folding and kneading the dough with your bare hands until you have a pretty uniform, very sticky dough. If you want to add rosemary or nuts to the actual dough (versus just the top) then this is the time to mix it in.
  4. Scrape the sides down of the bowl and get all the dough in one big ball in the center. Place in the refrigerator for 30 minutes. It will get a slight crust on it which will make it less sticky and easier to work with.
  5. When the dough has rested for 30 minutes, split the dough into halves and place in two separate containers and place back in the refrigerator. The dough can sit for as little as 2-3 hours and for as long as a few days.
  6. To make the focaccia, spray a quarter sheetpan with olive oil. Turn the dough out and gently pat it into the pan evenly. Let the dough sit out at room temperature for about 20-30 minutes to warm up. Use a wet offset spatula to smooth the top of the focaccia bread. Put your desired toppings on the top of the bread and then drizzle with olive oil. Sprinkle with kosher salt.
  7. Preheat the oven to 425 degrees. Bake for 20 minutes and then gently rotate and bake another 10 minutes until lightly golden.
  8. Let the focaccia cool for a bit before you transfer the whole loaf to a cutting board and slice it.

 

Print Recipe  

I made this focaccia bread last weekend for Easter and not only was it absolutely amazing- but after I showed it on instagram, everyone went wild for it!

Focaccia Bread (Gluten-free and Vegan from HeatherChristo.com

So my family was thrilled when I made a batch of it this week for insta-stories (it is now saved in the highlights section) and now here is ANOTHER loaf so that I could photograph it for you and add any little details that I may have missed. I always like a written recipe that is easy to reference! If the pictures are a little inconsistent, that explains it- Just thought you would want to see different types of toppings.

Focaccia Bread (Gluten-free and Vegan from HeatherChristo.com

The first and most important part of this recipe is the type of flour that you use. I recently discovered Antimo Caputo Gluten-free pizza flour (this is not an ad!!!) and it has been a total game-changer for bread and pizza crust. In fact, we have been buying it by the 4-pack and I feel like a whole world of opportunities has opened up with this flour and I need to go back and test remaking some recipes that I could never get quite right. I’m kind of excited!

Focaccia Bread (Gluten-free and Vegan from HeatherChristo.com

Anyways- back to this awesome focaccia! It’s light and fluffy inside, but with a nice crust that is a focaccia signature. I love to mix in fresh herbs for more flavor, and then go wild with the toppings. Admittedly you have to use some patience when making this bread, but the good news is that this recipe creates enough dough for two big loaves or up to 4 pizza crusts. Plus you can leave them in the refrigerator all week and it’s still good, in fact, I think the flavor gets better. Let me know what you think!

Focaccia Bread (Gluten-free and Vegan from HeatherChristo.com

**LOTS of questions about whether this is gluten-free since it has wheat starch. This is an Italian product and is a European certified Gluten-free product. We did not have any problems and Pia is celiac, but every person is completely different and has different levels of sensitivity. Please gauge for yourself. Here is an article I found on wheat starch in the gluten-free watchdog.

This recipe creates enough dough for two big loaves or up to 4 pizza crusts. You can bake one now and save the rest of the dough in the fridge for later!

Focaccia Bread (Gluten-free and Vegan)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 2 packets yeast
  • 38 ounces hot water- but not too hot! (110-115 degrees is perfect!)
  • 3 tablespoons olive oil
  • Pinch red pepper flakes
  • 1 tablespoon garlic powder
  • 2 tablespoons kosher salt
  • 2.2 pound bag Antimo Caputo gluten-free pizza flour (this flour can’t be substituted if you want the same result)
  • Toppings (use your imagination!)
  • Rosemary, basil or chives
  • Cherry tomatoes, kalamata olives
  • Walnuts, pecans or raisins
  • Olive oil
  • Kosher salt
Instructions
  1. In a large bowl, combine the yeast and the hot water and let sit in a warm place until puffy, about 15 minutes.
  2. While the yeast is rising, combine the olive oil and red pepper flakes and let sit.
  3. When the yeast has risen, add the garlic powder and kosher salt to the water and stir in. Add the whole bag of flour and mix with your hands. Add in the olive oil and continue folding and kneading the dough with your bare hands until you have a pretty uniform, very sticky dough. If you want to add rosemary or nuts to the actual dough (versus just the top) then this is the time to mix it in.
  4. Scrape the sides down of the bowl and get all the dough in one big ball in the center. Place in the refrigerator for 30 minutes. It will get a slight crust on it which will make it less sticky and easier to work with.
  5. When the dough has rested for 30 minutes, split the dough into halves and place in two separate containers and place back in the refrigerator. The dough can sit for as little as 2-3 hours and for as long as a few days.
  6. To make the focaccia, spray a quarter sheetpan with olive oil. Turn the dough out and gently pat it into the pan evenly. Let the dough sit out at room temperature for about 20-30 minutes to warm up. Use a wet offset spatula to smooth the top of the focaccia bread. Put your desired toppings on the top of the bread and then drizzle with olive oil. Sprinkle with kosher salt.
  7. Preheat the oven to 425 degrees. Bake for 20 minutes and then gently rotate and bake another 10 minutes until lightly golden.
  8. Let the focaccia cool for a bit before you transfer the whole loaf to a cutting board and slice it.