Thick Gluten Free Focaccia

This thick gluten free focaccia bakes up soft and airy inside with a beautifully golden olive oil crust. It is the kind of bread meant for tearing, dipping, and sharing straight from the pan. Made for a 9x13, it holds its structure well while still feeling tender and indulgent.

Ingredients

1½ cups white rice flour
1 cup brown rice flour
¾ cup tapioca starch
¼ cup cornstarch
1½ tablespoons sugar
2¼ teaspoons rapid rise yeast
2 teaspoons salt
2 teaspoons xanthan gum
1½ teaspoons baking powder
¼ teaspoon baking soda
1¾ cups warm water, about body temperature
⅓ cup olive oil, plus more for the pan and topping
Fresh herbs, finely chopped
Black pepper, to taste

Instructions

Generously oil a 9x13 pan, making sure the bottom and sides are well coated. A bold hand with the oil helps encourage rise and creates a crisp, flavorful crust.

In a large bowl, whisk together all of the dry ingredients until evenly blended and uniform in texture.

Add the warm water and olive oil to the bowl and stir vigorously until the dough is smooth and cohesive. The dough should be very thick and sticky, with a texture similar to soft mashed potatoes rather than a pourable batter.

Scrape the dough into the prepared pan. Lightly oil your hands and press the dough evenly into the corners, smoothing the surface as much as possible.

Cover loosely and let rise in a warm place until the dough is visibly puffed and airy, about 1 hour.

Heat the oven to 400°F.

Drizzle olive oil generously over the surface of the dough. Using your fingertips, gently press deep dimples across the entire pan.

Finish with chopped herbs, black pepper, and a light sprinkle of salt.

Bake until the focaccia is deeply golden on top and set through the center.

Let rest in the pan briefly, then lift out, slice, and serve warm.