By Wendy Stoltz and Gusti Ayu Wahyuni Mertawati / Last Modified On February 19, 2023

 Take your breadbasket to the next level with this gluten-free focaccia bread that has a crunchy crust and a soft interior. The texture is perfectly matched to its gluten counterpart. It is naturally vegan, and you can make this with pantry staples you most likely have on hand already. 

What is focaccia? Focaccia is an Italian flatbread that is either made sweet or savory. The flavor of the dough is derived from olive oil and then may be topped with herbs, olives, raisins, and even vegetables.

If you love bread like I do, you need to try these recipes. My go-to gluten-free pizza dough crust recipe is a simple staple and one of the best no-knead gluten-free pizza recipes out there.

Prefer more garlic? Try this garlicky, toasted gluten-free garlic bread that's perfectly seasoned. If you have a sourdough starter, you'll be thrilled about this recipe for gluten-free sourdough bread or this homemade gluten-free bread recipe that's simple to make. If you don't have a bread machine yet, view this article on the 5 of the BEST gluten-free bread machines for you to consider. 

GLUTEN-FREE FOCACCIA RECIPE

Going to your favorite Italian restaurant and missing your favorite appetizer, you don't need to anymore. This homemade GF focaccia bread is marvelous with your favorite soup, dipped in a sauce like marinara, topped off like a pizza or used as sandwich bread.

Choose from a variety of toppings and you can enjoy your homemade focaccia flatbread without missing out. Bread lovers, this one's for you! Follow along for tips for success. 

WHY YOU’RE GOING TO LOVE THIS GLUTEN-FREE FOCACCIA

Texture - The texture is perfect, and you won't even realize it is gluten-free.

Simple ingredients - This recipe has simple ingredients you most probably have on hand already.

Suitable for a few diets - It is gluten-free, dairy-free, soy-free and vegan.

INGREDIENTS IN GLUTEN-FREE FOCACCIA

Flour - 3½ cups gluten-free all-purpose flour and 1 cup almond flour.

Salt - Use sea salt or pink salt.

Baking powder - Gluten-free baking powder.

Yeast - Use instant yeast.

Sugar - I've used granulated sugar.

Water - 3 cups warm water (110°-115°F), divided.

Oil - I used olive oil.

Topping - olive oil, fresh rosemary, chopped coarse or flaked sea salt and coarsely ground black pepper.

EQUIPMENT NEEDED FOR THIS GLUTEN-FREE FOCACCIA

Baking pan - Use a baking sheet that's 9x13 inches.

Mixing bowls - These Pyrex mixing bowls come in handy.

If you have any questions about making gluten-free focaccia, please leave a comment and we will get back to you as soon as possible.

HOW TO MAKE GLUTEN-FREE FOCACCIA

1. In a medium bowl, combine the gluten-free all-purpose flour, almond flour, gluten-free baking powder, and salt. Set aside.
2. Mix instant yeast, ½ cup warm water, and granulated sugar in a large bowl. Mix and cover with plastic wrap for 10-15 minutes or until it appears foamy.
3. After the yeast mixture is foamy, add the rest of the water and dry ingredients. Mix well using a wooden spatula. The dough will be wet and sticky but it’s okay, you don't need to add more flour.
4. Then add the olive oil and mix again until incorporated and the texture would be like soft butter.
5. Cover with plastic wrap and let the dough rise to double size (around 45-60 minutes depending on the room temperature).
6. Prepare a 9x13-inch baking pan, and line it with parchment paper on the bottom. Grease with generous olive oil (around 2-3 tablespoons) on the bottom and sides.
7. If the dough is already double in size, scrape down the dough into the baking dish. Moisten your finger with olive oil and gently spread the dough out by creating dimples.
8. Drizzle some olive oil and sprinkle rosemary, sea salt, and black pepper on the top of the dough.
9. Cover the dough with plastic wrap and let it rest for another 45-60 minutes or until it is double in size.
10. Bake at 400F for about 20-25 minutes or until golden brown. Make sure you have preheated your oven for 10 minutes before inserting the dough.
11. Remove the focaccia from the oven, and immediately turn it out of the pan onto a cooling rack.
12. Cut the focaccia into squares or wedges and serve.

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions in gluten-free focaccia, please see the complete recipe below.

TIPS FOR MAKING THE BEST GLUTEN-FREE FOCACCIA

Use your fingers to create dimples - The dimples prevent the bread from rising too quickly and also reduce the air in the dough.

Use the broiler - If the top has not browned up enough you can broil it, but please watch it as it can burn quickly.

Let the dough rest - It is important to follow the recipe card in order to let the dough rest.

Use the correct temperature water - If you use too high temperature of water with the yeast, it won't work. 

Let the dough rise - Use your oven or a warm spot to ensure you get the best rise.

HOW DO I STORE GLUTEN-FREE FOCACCIA?

You can store it on your counter for under 24 hours. I do, however, recommend it straight from the oven. 

IS FOCACCIA JUST PIZZA DOUGH?

It is a flatbread and can be used to make a pizza if you like!

DOES FOCACCIA CONTAIN GLUTEN?

Yes, traditionally, focaccia does contain gluten. But this recipe is gluten-free. 

CAN I FREEZE GLUTEN-FREE FOCACCIA?

Yes, you can freeze this GF focaccia for under 1 month. Reheat it in the oven from frozen.

CAN YOU MAKE THIS GLUTEN-FREE FOCACCIA AHEAD OF TIME?

Yes, you can, but I'd recommend you use it under 24 hours or bake it fresh.

WHAT TOPPINGS CAN I PLACE ON MY GLUTEN-FREE FOCACCIA?

This recipe uses olive oil, fresh rosemary, chopped coarse or flaked sea salt and coarsely ground black pepper.

You can also add:

• Onions.
• Cherry tomatoes.
• Thyme, basil, or oregano.
• Olives.
• Roasted red peppers.
• Sun-dried tomatoes.
• Even vegetables

WHERE IS THE BEST PLACE TO LET YOUR GLUTEN-FREE FOCACCIA DOUGH RISE?

The best place is a warm place. I like to use my oven by setting it to 100°F and then turning it off. Some ovens have a proofing function. Some even proof in their Instant Pot.

WHAT CAN I SUBSTITUTE IN THIS GLUTEN-FREE FOCACCIA?

Toppings - If you prefer a different topping to the one I have done in the recipe card, you can change it up.

Vegan - This is naturally vegan.

WHY MAKE YOUR OWN GLUTEN-FREE FOCACCIA?

Well, it tastes so good, and you can't run the risk of going to your local Italian restaurant and watching as everyone else enjoys the focaccia. You can make it to your preference with your favorite topping too!

Continue to Content

Yield: 6 servings

Gluten-Free Focaccia

Print

Take your breadbasket to the next level with this gluten-free focaccia bread that has a crunchy crust and a soft interior.

Prep Time 1 hour 30 minutes

Cook Time 25 minutes

Total Time 1 hour 55 minutes

Ingredients

• 3½ cups gluten-free all-purpose flour
• 1 cup almond flour
• 1 tsp. sea salt or pink salt
• 2 tsp. gluten-free baking powder
• 2¼ tsp instant yeast
• 1½ tbsp granulated sugar
• 3 cups warm water (110°-115°F), divided
• 4 tbsp. olive oil

Topping

• olive oil
• fresh rosemary, chopped
• coarse or flaked sea salt
• coarsely ground black pepper

Instructions

1. In a medium bowl, combine the gluten-free all-purpose flour, almond flour, gluten-free baking powder, and salt. Set aside.
2. Mix instant yeast, ½ cup warm water, and granulated sugar in a large bowl. Mix and cover with plastic wrap for 10-15 minutes or until it appears foamy.
3. After the yeast mixture is foamy, add the rest of the water and dry ingredients. Mix well using a wooden spatula. The dough will be wet and sticky but it’s okay, you don't need to add more flour.
4. Then add the olive oil and mix again until incorporated and the texture would be like soft butter.
5. Cover with plastic wrap and let the dough rise to double size (around 45-60 minutes depending on the room temperature).
6. Prepare a 9x13-inch baking pan, and line it with parchment paper on the bottom. Grease with generous olive oil (around 2-3 tablespoons) on the bottom and sides.
7. If the dough is already double in size, scrape down the dough into the baking dish. Moisten your finger with olive oil and gently spread the dough out by creating dimples.
8. Drizzle some olive oil and sprinkle rosemary, sea salt, and black pepper on the top of the dough.
9. Cover the dough with plastic wrap and let it rest for another 45-60 minutes or until it is double in size.
10. Bake at 400F for about 20-25 minutes or until golden brown. Make sure you have preheated your oven for 10 minutes before inserting the dough.
11. Remove the focaccia from the oven, and immediately turn it out of the pan onto a cooling rack.
12. Cut the focaccia into squares or wedges and serve.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

• 
  Bob's Red Mill Resealable Gluten Free All Purpose Baking Flour, 22 Ounce (Pack of 2)
• 
  NutriChef Non-Stick Kitchen Oven Baking Pans-Deluxe & Stylish Nonstick Gray Coating Inside & Outside, Commercial Grade Restaurant Quality Metal Bakeware with Red Silicone Handles NCSBS3S, 3 Piece Set
• 
  Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 226Total Fat: 21gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 587mgCarbohydrates: 8gFiber: 3gSugar: 4gProtein: 5g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.