Gluten-Free Garlic Butter Focaccia
Gluten-free garlic butter focaccia made with Caputo Fioreglut flour that delivers a tender, chewy crumb and crispy edges packed with buttery garlic flavor. No kneading required! Just mix, rise, dimple, and bake.
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Ingredients
For the Garlic Butter:
- 42 g (3 tablespoons) salted butter
- 4 cloves garlic - minced
- 42 g (3 tablespoons) olive oil
- 2 tablespoons chopped fresh parsley
For the Dough:
- 520 g (4 cups) Caputo Fioreglut Gluten-Free Flour - you must use this flour
- 12 g (about 4 teaspoons) instant yeast - be sure it's gluten-free
- 12.5 g (1 tablespoon) granulated sugar
- 12 g (2 teaspoons) kosher salt
- 480 g 2 cups) warm water - 120–130°F
- 42 g (3 tablespoons) extra-virgin olive oil - this goes in the dough! you'll use more later
For the Pan:
- 28 g (2 tablespoons) olive oil - for greasing the pan
For Topping:
- 40 g (about 1/2 cup) shredded parmesan cheese - divided
- 1 teaspoon flaky sea salt
**Use the toggle button above to turn the instruction photos on and off!
Instructions
Make the Garlic Butter:
- Melt the butter in a saucepan over medium-low heat. Add the garlic and sauté until fragrant, about 1 minute. Add in the olive oil and parsley and mix to combine. Set aside.
Make the Focaccia:
- In the bowl of a stand mixer fitted with the paddle attachment, combine 520g Caputo Fioreglut Gluten-Free Flour, 12g instant yeast, 12.5g sugar, and 12g kosher salt. Whisk together.
- Add 480g warm water and 42g olive oil. Mix on medium speed for 4 minutes until well combined. The dough will be sticky and thick.
- Grease a 9×13-inch baking pan with 28g (2 tablespoons) olive oil. Transfer the dough to the pan and use well-oiled hands to gently spread it into the corners.
- Cover the pan with plastic wrap or a clean kitchen towel and let the dough rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size.
- During the last 30 minutes of rising, preheat the oven to 425°F (220°C).
- Once risen, drizzle most of the garlic butter over the top of the dough (reserve 1-2 tablespoons for after baking). Use oiled fingers to gently dimple the dough all over to work the garlic butter into the surface.
- Sprinkle the flaky sea salt and half of the parmesan cheese over the focaccia dough before putting it in the oven.
- Bake for 23–26 minutes, or until the top is golden brown and the edges pull away from the pan.
- Brush the remaining garlic butter all over the surface of the focaccia. If your butter has hardened, you may need to warm it up quickly on the stovetop before this step.
- Top with the remaining parmesan cheese and then cool slightly before slicing and serving. Serve warm or at room temperature.
Notes
- Flour Note: Caputo Fioreglut Gluten-Free Flour contains gluten-free wheat starch and is tested to below 20 ppm gluten. It's safe for most people with celiac disease, but not suitable for those with a wheat allergy.
- Bake by weight: I always recommend baking by weight, especially with gluten-free flours. But for convenience, I've included volume measurements too.
- Dough note: This dough is very sticky-more like cookie dough than traditional bread. Resist the urge to add more flour.
- Storage note: Focaccia is best the day it's made, but leftovers can be stored in an airtight container for 2–3 days or frozen.
Nutrition
Calories: 186kcal | Carbohydrates: 24g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 440mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 0.1mg
