Easy Onion Focaccia (Gluten-Free)
This gluten-free onion focaccia is soft and airy on the inside, with sweet baked onions and a fragrant mix of herbs. Drizzled with olive oil, it’s a flavorful homemade bread that’s perfect for sharing, serving alongside a meal, or enjoying warm straight from the oven.
Ingredients
- 2 and ½ cups gluten-free all-purpose flour (300g)
- ½ teaspoon salt
- 2 teaspoons instant dry yeast (7g)
- ¼ cup grated Parmesan cheese
- 1 tablespoon rosemary
- 1 tablespoon sage
- 2 teaspoons chopped fresh parsley
- 2 tablespoons olive oil, plus extra olive oil to drizzle the bread
- 1 cup warm water
- 1 small onion, finely sliced
- 1 tablespoon sea salt
Instructions
- Grease an 8-inch square pan or a similar-sized baking pan. Set aside.
- In a large bowl, whisk together the gluten-free all-purpose flour, salt, yeast, cheese, and herbs. Make a well in the center and pour in the oil and water. Gradually incorporate the dry ingredients into the liquid, mixing until a soft dough forms. The dough will be sticky, and that’s perfectly fine.
- Transfer the dough to the prepared pan and spread it evenly. Cover with a clean kitchen towel and let it rest in a warm place for about 1 hour, or until doubled in size.
- While the dough rests and rises, prepare the onion topping and preheat the oven to 425°F (220°C).
- Once the dough has risen, gently press your fingertips into the surface to create dimples. Be careful not to press too firmly, as you want to preserve the air pockets that have developed during rising. Scatter the onions and sea salt over the top, then drizzle generously with olive oil.
- Bake for 25–30 minutes, or until the focaccia is golden brown around the edges and the top is nicely colored. Let it cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely before slicing. Allowing the focaccia to cool helps the crumb set properly; slicing it too soon may make the inside seem damp or gummy, even if the bread is fully baked.
Notes
Store the focaccia at room temperature in an airtight container for a short period to help maintain its texture, or in the refrigerator, but it can dry out the bread, so room-temperature storage is generally preferable. You can freeze the focaccia, cut it into portions, and freeze it in an airtight freezer-safe bag or container. Reheat from frozen or thaw first, then warm in the oven.