Amazing Mediterranean Gluten Free Focaccia

This gluten free focaccia recipe is amazing, light, and airy. I use a special, easy technique, to make my Focaccia extra fluffy. You would never know it’s actually gluten free and low in carbs! This nostalgic recipe is the perfect complement to any dinner, breakfast, or to enjoy as a quick snack. Adding Mediterranean olives, rosemary, and flakes of sea salt give this Focaccia an extra special touch.

I grew up eating my mom’s Focaccia and she would often add a variety of different toppings. My favorite, however, was always the one she made with kalamata olives. It was just so incredibly flavorful and delicious. I knew I had to make a gluten free Focaccia version that was equally as wonderful. After a little experimentation, I can confidently say I’ve perfected the recipe!

This easy gluten free focaccia also uses no yeast or xanthan gum.

What flour is best for Gluten Free Focaccia?

The best flour to use for our gluten free focaccia recipe is almond flour. This makes the recipe lower in carbs and healthier than traditional Focaccia, but do not worry, it is just as delicious. Below we’ll talk about our special technique to ensure the use of almond flour in our gluten free focaccia, does not make it dense. I use almond flour in so many wonderful gluten free recipes like my delicious and easy seed bread and gluten free bagels.

How to prevent Focaccia from becoming dense?

One issue many people have when making Focaccia is that it turns out too dense. When using almond flour, which is more dense than regular flour, it can be a common issue in many gluten free recipes. Luckily, I have a special technique I use that cancels out the density and makes my baked goods light and fluffy. This technique is simply separating the egg whites from a few of the eggs and whipping them into soft peaks. This adds extra air to the recipe and helps prevent the almond flour from becoming too dense.

How to make gluten free focaccia bread.

First, preheat your oven to 350 degrees. Then prepare a 9’’ x 13’’ baking tray with parchment paper and brush the paper with olive oil. In a large bowl, place the almond flour, baking powder, salt, and stir to combine.

Then, add two beaten eggs, almond milk, olive oil, and apple cider vinegar to the flour mixture. Stir very well until a smooth dough forms and set aside.

Next, you’re going to take the 3 remaining eggs and separate the whites into a medium bowl. Beat the egg whites with an electric mixer until they form soft peaks. Add the beaten whites to the dough and slowly stir to incorporate. This is my special technique for making this gluten free focaccia super fluffy.

Place the batter in the prepared baking tray and spread it evenly. It doesn’t need to go up to the edges since it will grow once it is in the oven. In a small bowl, mix the olive oil with rosemary leaves and let it sit for 5 minutes. Then brush it all over the focaccia. Finally, spread some olives and sea salt flakes on top.

Bake it for 20-25 minutes or until a toothpick comes out clean and the top is brownish. Let it cool before transferring.

Ideas for Focaccia Toppings

Although my favorite topping for Focaccia is kalamata olives, there are so many amazing ways you can top your focaccia. I especially love the beauty and creativity of Focaccia art. It is a great way to use up extra vegetable scraps and herbs from the garden. You can even purchase Foccacia Art Kits. Below is a list of common toppings that work great for focaccia bread toppings.

• Vegetables: colorful peppers, asparagus, onions, eggplant, broccolini, cherry tomatoes, sundried tomatoes, preserved lemon, radishes
• Herbs: chives, rosemary, thyme, oregano, sage, parsley
• Seeds: sunflower, pumpkin, sesame, poppy, everything bagel

Enjoy more gluten free recipes

Storage

Leftovers can be kept in a sealed bag for up to 4 days over the counter or up to one week in the fridge. I also recommend reheating your focaccia in the oven or toaster which will give it an even better texture.