If you’re looking for the perfect gluten free focaccia bread recipe, look no further!
After taking my first bite of this savory, garlic- and herb-infused bread, I was already making plans to whip up a second batch.
It’s hard to believe that this wonderful bread is actually low in carbs and gluten free. (It’s made with almond flour.)
I love this recipe because it’s so versatile (and super-easy). You can adapt it to make one large or two medium-sized loaves or six to eight smaller loaves, as shown here.
The finished loaves can be used for sandwiches, burgers, pizzas, or eaten my favorite way: torn into bite-sized pieces and dipped in olive oil.
Gluten-Free Focaccia Bread Recipe
Makes two 7-inch loaves, or 6 to 8 sandwich-sized loaves
2 cups almond flour or almond meal
1 cup shredded cow or goat mozzarella (or 1 cup grated Parmesan or pecorino Romano)
1/2 teaspoon baking soda
1 teaspoon sea salt
1½ teaspoons dried rosemary
1½ teaspoons dried oregano
1 teaspoon onion powder
½ teaspoon garlic powder
2 large eggs, separated
¼ teaspoon cream of tartar
3 tablespoons extra-virgin oil, divided
1. Preheat oven to 350° F. In food processor, pulse shredded cheese until reduced to small granule-sized consistency. (If you’re using grated Parmesan or pecorino Romano, skip this step.)
2. In medium bowl, combine almond meal, cheese, baking soda, sea salt, rosemary, oregano, onion powder, and garlic powder and mix together. Set aside.
3. With electric mixer, whip egg whites and cream of tartar until stiff. Blend in egg yolks and 2 tablespoons olive oil at low speed. Stir almond meal mixture into egg mixture until well-blended.
4. Divide dough in two* and form into desired shape by hand. Bake for 15 minutes.
5. Remove from oven and prick surface lightly with a fork. Brush bread with remaining 1 tablespoon olive oil and sprinkle coarse sea salt on top. Return to oven for an additional 5-8 minutes.
* I like to make 6 to 8 individual loaves, rather than 2 larger ones. If you make smaller loaves, bake for 12 minutes, brush w/ olive oil, and bake an additional 5 minutes.
** Update: I’ve started using this recipe to make gluten-free pizza crust, rather than my other almond flour pizza crust recipe. Honestly, I think this recipe makes a much tastier pizza crust! Simply cut this recipe in half and shape the dough into one 7-8″ round on the pan. (I used a piece of parchment paper to press the dough down because it was kind of sticky.) Then bake for 12 minutes at 350F, brush with olive oil, and add your desired toppings before baking it a second time. This truly is one of the best pizza crusts I’ve ever tasted!