Focaccia Bread

I made this the other day with a friend.  This picture was taken while it was still bubbling.  When I took it out of the oven I thought it was a failed recipe and my friend said, “It looks like fried bread.”  After about 20 minutes it soaked up the oil and was perfect!  With that said, make this and then let it rest before trying to wrest it out of the pan.  If you wait it won’t be hard :-).  Use fresh herbs if you can but dried herbs will work too.  I may or may not have eaten about half the pan the first day…


Oil mixture:

1/2 c. olive oil

2 cloves garlic, minced

1 T. fresh thyme, chopped (or 1 tsp dried thyme)

1 T. fresh rosemary, chopped (or 1 tsp dried)

1 T. fresh oregano, chopped (or 1 tsp dried)

1 T. fresh basil, chopped (or 1 tsp dried)

1/4 tsp black pepper

Flour mixture:

1 c. warm water (about 110 degrees- I use a candy thermometer)

2 1/4 tsp active dry yeast (1 envelope)

1/4 tsp honey (or use sugar if you want it to be truly vegan)

2 1/2 c. flour (I used Bob’s Red Mill 1-to-1 baking flour- it already has xanthan gum in it)

1 tsp salt



Combine olive oil, garlic, herbs, and black pepper in a small saucepan without the heat on.  After it’s combined, turn the heat on to low and stir occasionally for 5 to 10 minutes.  The herbs should start smelling good but the garlic should not brown.  Take off the heat and set aside.

In a large mixing bowl (use your stand mixer bowl if you have one), stir together the warm water, honey, and yeast.  Allow it to sit for 5 minutes.  Add 1 c. of the flour blend and 1/4 c. of oil mixture.  Stir just until flour is moistened.  Allow it to sit for another 5 minutes.  Add the remaining flour mixture and the salt.  Don’t forget the salt!  Stir until blended.  Stir on low speed using a stand mixer for about 1 minute (the equivalent of being kneaded 10-15 times, but I wouldn’t try kneading with gluten free dough-it’s just too sticky.)

Oil another large bowl and move the batter into that bowl.  Cover it with a towel and set in a warm, undisturbed area for 1 hour.

When dough is almost finished rising, preheat the oven to 450 degrees (230 degrees Celsius).  Use 2 T. of the oil mixture to grease a 9×13 inch pan (I used a Pyrex dish).

Press the dough into the baking pan with your fingers making sure to leave dimples in the top (this should happen naturally as long as you don’t smooth it out with a spatula).  Drizzle the top with the remaining oil mixture.  Let dough rise for another 20 minutes.  Bake at 450 degrees for 15-20 minutes or until golden brown.  Allow it to cool in the pan.*

*When it came out, mine looked like it was sitting in a bunch of oil and I thought it had failed.  As the bread started to cool, it soaked the oil back up which is what it was supposed to do.  Leave it in the pan until it cools.  After it soaks the oil up, I would suggest loosening the bread from the pan with a spatula but leaving the bread in the pan.  This should help prevent it sticking to the pan when it cools.  This could also work as a pizza crust.


Adapted from:




Author: glutenfreeveganish

I eat gluten, dairy, and egg free and want to make food that other people would want to eat too.

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