Garlic and leek focaccia bread: a delicious addition to any meal.
In my hunt to find delicious gluten-free bread options, focaccia bread has come up more than once. I even think there’s a recipe for it in the Friendly Food Cookbook* (or something very similar). I stayed away though, because I thought focaccia was too complicated and fussy to make.
Turns out I was wrong.
Focaccia is easy to make and ridiculously flavorful. Yes, even a FAILSAFE variety.
We had it for dinner the other night with some maple poppy turkey burgers and roasted brussels sprouts. And everyone — even the kidlets — gobbled it up. We polished off the entire loaf between 3 adults and 2 children, with everyone looking for more.
Which, in this house, is a bit of a unicorn.
So that you’re not scared off by the prospect of making your very own gluten free garlic and leek focaccia bread, here are a few notes about the process:
- Like most gluten free doughs, this focaccia dough is super sticky. It doesn’t really hold finger depressions like most focaccia breads that I’ve seen and that’s okay. It still tastes delicious.
- The leeks can either be mixed into the dough in the beginning or sprinkled on top (like pictured). You do run the risk of the leeks getting browned/charred with them on top, so just pay attention while baking it. Otherwise it can raise the amine levels.
- The recipe calls for plain sparkling water in it, so make to have some on hand. The carbonation helps with the rise.
- I use maple syrup because several of the recipes I was using as a reference called for sugar of some kind (maple syrup or granulated sugar). In reading more about it, it helps with the texture while also feeding the yeast. If you’d rather omit it, feel free. I’d love to hear how it goes for you!
- My go-to gluten free flour recipe is the one from Silvana’s Kitchen. I literally use it in everything and it’s consistently good, producing light and fluffy breads and muffins. Feel free to try this recipe with whatever flour blend you prefer.
Garlic and Leek Focaccia Bread (Gluten Free)
Nothing beats warm doughy bread straight from the oven. Which is why you’re going to want to drop everything and make this (gluten free) garlic and leek focaccia bread. Don’t say I didn’t warn you.
Preheat the oven to 450°F/190°C. Line a rimmed baking sheet with parchment paper and set aside.
To make the oil topping: combine the canola oil, garlic, and salt in a small bowl and stir to combine. Set aside.
In a medium mixing bowl, combine gluten free flour, baking powder, and salt. Whisk to combine. Add in sparkling water and maple syrup and mix until just combined. If you’d prefer to have the leeks in the bread itself, fold into the mixture. If not, sprinkle them on top before drizzling on the oil.
Spread the batter onto your prepared baking sheet. Shape into a large rectangle (or whatever shape you like). Sprinkle on leeks if you didn’t mix them into the batter. Drizzle the oil topping on, making sure to cover as much surface area as you can.
Put into the oven and cook for 20-25 minutes or until starting to turn golden brown on the edges.
Let cool for 5-10 minutes before cutting and serving. Best served warm!
- Amount Per Serving
- Calories 250
*My go-to gluten free flour is the gluten-free all-purpose blend from Silvana’s Kitchen. You can find it here.
This recipe is FAILSAFE and RPAH Elimination Diet friendly. It is also gluten free, dairy free, nightshade free, soy free, corn free, and low salicylate.