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Discover the joy of baking with this easy and delicious Gluten-Free Focaccia Recipe. Perfect for those avoiding gluten but still craving that classic Italian bread taste!
I first tried making gluten-free focaccia when a close friend was diagnosed with celiac disease. I wanted to create something everyone could enjoy, and this recipe became a staple in our gatherings.
Get ready to cook up a storm with this simple yet satisfying Gluten-Free Focaccia Recipe!
What to Expect
- Time: Approximately 1 hour (including rising time)
- Difficulty: Easy
Before You Begin
Ensure all your ingredients are at room temperature for the best results. Preheat your oven to the proofing setting or to 200°F (93°C) and then turn it off once it reaches 100°F (38°C).
Ingredients You’ll Need
| 3½ cups gluten-free all-purpose flour with xanthan gum |
| 2¼ teaspoons rapid yeast/instant yeast, 1 packet |
| 1 tablespoon baking powder |
| 2 cups warm water, 110-115°F (43-46°C) |
| 1 tablespoon honey |
| 1 teaspoon apple cider vinegar |
| 10 tablespoons olive oil, divided (½ cup + 2 tablespoons) |
| 1 teaspoon salt, plus more for sprinkling |
| 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried |
Step-by-Step Guide
- In a large bowl, combine the gluten-free all-purpose flour, instant yeast, gluten-free baking powder, and salt. Stir to combine the ingredients.
- Add the honey to the warm water and stir until it is dissolved.
- Pour the warm water and honey mixture into the gluten-free flour mixture and mix with your mixer on low.
- Pour ½ cup of olive oil and apple cider vinegar into the dough mixture and mix on low speed for 1-2 minutes until the dough starts to form. The dough will be sticky.
- Place the dough in a greased ovenproof bowl and cover it with plastic wrap. Cover the bowl with a kitchen towel and place in the warm oven for 30 minutes to rise.
- Remove the dough from the oven and preheat the oven to 400°F (204°C).
- Pour 1 tablespoon of olive oil onto the middle of a baking sheet. Turn the bowl over on top of the greased baking sheet.
- Gently pat the dough into an 8×10-inch rectangle about 1-inch thick. Use your fingertips to press down lightly into the dough to form the dimples in the dough.
- Drizzle another tablespoon of olive oil over the dimpled dough. Sprinkle the top of the dough with salt and the chopped rosemary.
- Bake on the top rack of the oven for 20 minutes. For a golden-brown crust, set your oven to broil, and broil the bread for 30 seconds to 1 minute.
Pointers for Perfection & How to Store
For a crispier crust, ensure your dough is well-dimpled before baking. Store leftovers in an airtight container at room temperature for up to 3 days.
For more delicious gluten-free recipes, check out Gluten Free Potato Bread Bake Perfect Crust.
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Gluten-Free Focaccia Recipe
- Total Time: 85
- Yield: 12 slices 1x
- Diet: Gluten Free
Description
This Gluten-Free Focaccia is a baking triumph. It delivers everything you love about the Italian classic—golden, crispy edges, a soft, airy crumb, and deep dimples pooling with olive oil—without a trace of wheat. Generously topped with fresh rosemary and flaky sea salt, it is the perfect accompaniment to any meal or a delicious snack on its own.
Ingredients
— The Dough —
3 cups gluten-free all-purpose flour blend (bread-friendly blend like Caputo Fioreglut or King Arthur Measure for Measure)
2 ¼ teaspoons (1 packet) instant yeast
1 tablespoon granulated sugar (or honey) – feeds the yeast
1 ½ cups warm water (110°F/43°C) – warm to the touch but not hot
1 teaspoon apple cider vinegar (helps give the dough lift)
1 teaspoon salt
1 teaspoon baking powder (optional, gives extra fluffiness)
2 tablespoons extra virgin olive oil (for the dough)
— The Toppings —
3–4 tablespoons extra virgin olive oil (for the pan and drizzling)
1 tablespoon fresh rosemary, chopped
1 teaspoon flaky sea salt (Maldon is best)
Optional: Cherry tomatoes, olives, or roasted garlic cloves
Instructions
1. Activate Yeast: In a small bowl, whisk together the warm water and sugar. Sprinkle the yeast on top and let it sit for 5–10 minutes until it becomes foamy and bubbly. (If using instant yeast, you can technically skip this, but it ensures your yeast is alive).
2. Mix Dry Ingredients: In the bowl of a stand mixer (or a large bowl), whisk together the gluten-free flour, salt, and baking powder.
3. Combine: Pour the foamy yeast mixture, apple cider vinegar, and 2 tablespoons of olive oil into the dry ingredients.
4. Mix: Beat on medium speed for 3–4 minutes. The dough will be very sticky and soft—much wetter than traditional bread dough, resembling a thick cake batter. Do not add more flour!
5. First Rise (Pan Proof): Pour 2 tablespoons of olive oil into a 9×13 inch baking pan (or a 10-inch cast iron skillet for a thicker loaf). Tilt the pan to coat the bottom and sides generously.
6. Scrape the dough into the center of the pan. Oil your hands lightly and gently press/stretch the dough towards the edges. (If it springs back, let it rest for 5 minutes and try again).
7. Cover the pan loosely with oiled plastic wrap. Let it rise in a warm, draft-free spot for 45–60 minutes. The dough should puff up significantly and look airy.
8. Preheat: While the dough rises, preheat your oven to 400°F (200°C).
9. Dimple & Top: This is the fun part! Drizzle another 1–2 tablespoons of olive oil over the risen dough. Use your fingers to press deep dimples all over the surface (press down until you almost feel the pan).
10. Sprinkle immediately with the chopped rosemary and flaky sea salt.
11. Bake: Bake for 20–25 minutes, or until the top is deep golden brown and the edges are crisp.
12. Cool: Remove from the oven. Let the focaccia cool in the pan for 5 minutes (so the oil re-absorbs), then transfer to a wire rack. Slice warm and serve.
Notes
Flour Choice: For the chewiest, most authentic texture, use a blend containing gluten-free wheat starch (like Caputo Fioreglut). If you need to be wheat-free, King Arthur or Cup4Cup are excellent alternatives.
Hydration is Key: Gluten-free flour is thirsty! If your dough looks dry or stiff, add another tablespoon of water. It should be soft and sticky.
Storage: Focaccia is best eaten the day it is made. Leftovers can be stored at room temperature for 1 day or frozen. Reheat in a toaster oven to restore the crisp crust.
Topping Variations: Get creative! Try pressing cherry tomato halves, pitted olives, or thin slices of red onion into the dough before baking.
- Prep Time: 15
- Cook Time: 25
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1
- Sodium: 290
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 2
- Protein: 3
- Cholesterol: 0
Your Burning Questions Answered!
- Can I use a different type of flour?
- Yes, but ensure it’s a gluten-free all-purpose flour blend with xanthan gum for the best results.
- Can I make this recipe vegan?
- Absolutely! Just replace the honey with a vegan-friendly sweetener like maple syrup.
How do I know when the focaccia is done?
The focaccia is done when it’s golden brown and sounds hollow when tapped on the bottom.
Dig In & Enjoy
There you have it—a delicious Gluten-Free Focaccia Recipe that everyone can enjoy. Whether you’re new to gluten-free baking or a seasoned pro, this recipe is sure to impress. For more delicious ideas, follow me on Pinterest.