By

Wendy Stoltz,

Gusti Ayu Wahyuni Mertawati / Last Modified On December 15, 2025

Take your breadbasket to the next level with this gluten-free focaccia bread. It features the classic crunchy crust and soft, airy interior you expect, perfectly matched to its wheat-based counterpart. It is naturally vegan and made with pantry staples you likely have on hand.

What is focaccia? Focaccia is an Italian flatbread, similar to pizza dough but fluffier. The flavor is derived from generous amounts of olive oil and toppings like herbs, olives, or vegetables.

MORE GLUTEN-FREE BREAD FAVORITES

If you love baking bread, try these other reader favorites next:

• Gluten-Free Pizza Dough: My go-to choice for easy dinners. No kneading required!
• Gluten-Free Garlic Bread: Stellar, garlicky, and toasted to perfection.
• Simple Gluten-Free Sandwich Bread: The perfect everyday loaf.

WHY THIS RECIPE WORKS

Going to an Italian restaurant and missing out on the bread basket isn't fun. This recipe solves that problem. Here is why over 50,000 readers have pinned this recipe:

• Texture: It has the "chew" that most GF breads lack, thanks to the addition of almond flour.
• Simple Ingredients: No strange gums or expensive artisan blends required.
• Dietary Friendly: Naturally Gluten-Free, Dairy-Free, Soy-Free, and Vegan.

"I made this today & 1st time ever making any kind of bread.... This is absolutely yummy. My hubby who's not GF loved it."

INGREDIENTS & SUBSTITUTIONS

• Gluten-Free Flour Blend - 3½ cups. For best results, use a high-quality "measure-for-measure" blend that contains xanthan gum (like King Arthur or Bob's Red Mill 1-to-1). Tip: Weigh your flour (approx 140g per cup) for accuracy.
• Almond Flour - 1 cup. This provides fat and moisture, preventing the bread from being dry/chalky.
• Baking Powder - Ensure it is certified gluten-free.
• Yeast - Instant yeast works best here for a quick rise.
• Warm Water - 3 cups, divided. Crucial: Water should be between 110°-115°F. If it is too hot, it will kill the yeast; too cold, and it won't rise.
• Olive Oil - Good quality extra virgin olive oil gives the best flavor.
• Toppings - Fresh rosemary, coarse sea salt, and black pepper.

Have an ingredient question? Drop a comment below and I'll help you troubleshoot!

HOW TO MAKE GLUTEN-FREE FOCACCIA

1. Mix the dry ingredients. In a medium bowl, combine gluten-free all-purpose flour, almond flour, baking powder, and salt. Set aside.
2. Proof the yeast. In a large bowl, mix instant yeast, ½ cup warm water, and sugar. Stir and cover with plastic wrap. Let sit for 10-15 minutes until foamy.
3. Make the dough. Add remaining water and dry ingredients to the yeast mixture. Stir well. Note: The dough will be wetter and stickier than wheat dough—this is normal! Do not add more flour.
4. Add the fat. Add the olive oil and mix again until the dough has a smooth, soft, butter-like texture.
5. First Rise. Cover and let rise for 45-60 minutes, or until doubled.
6. Prepare the pan. Line a 9x13-inch pan with parchment paper and grease generously with 2-3 tablespoons of olive oil.
7. Shape and Dimple. Scrape dough into the pan. Oil your fingers (to prevent sticking) and gently press the dough out, creating "dimples" with your fingertips.
8. Second Rise. Drizzle with more oil, herbs, and salt. Cover and let rest for another 45-60 minutes.
9. Bake. Preheat oven to 400°F. Bake for 20-25 minutes until golden brown. Cool on a rack before slicing.

TIPS FOR SUCCESS

Don't skip the dimples: Creating those little wells with your fingers catches the olive oil and salt, creating the signature flavor pockets focaccia is known for.

Watch the water temperature: If you don't have a thermometer, test the water on your wrist. It should feel like warm bathwater, not scalding hot.

Use the broiler carefully: If the bread is cooked but the top isn't browned to your liking, broil for 1-2 minutes—but watch it closely! GF flours burn faster than wheat flour.

COMMON QUESTIONS (FAQ)

Can I make this it nut-free?

This recipe uses almond flour for moisture. If you have a nut allergy, you can try substituting it with an equal amount of additional gluten-free all-purpose flour or oat flour, though the texture may be slightly denser.

Can I freeze this gluten-free focaccia?

Yes! Slice the bread first, then wrap tightly and freeze for up to 1 month. Reheat slices directly in the toaster or oven.

Why is my dough so sticky?

Gluten-free yeast doughs rely on hydration to rise. It should be sticky (more like a thick batter than a kneadable dough). Do not add extra flour or your focaccia will turn out dry.

What other toppings can I use?

Get creative! This gluten-free focaccia is so good with cherry tomatoes, caramelized onions, roasted red peppers, olives, thyme, or oregano.

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, Gluten Free All Purpose Flour, 1.37 lb
• 
  3-Piece Nonstick Baking Pans
• 
  Pyrex 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.

Did you make this recipe? Please leave a star rating in the recipe card above and a comment below!

And for dessert? Try this gluten-free chocolate cake recipe. One reader said it was the, "Best gluten free cake I’ve ever made!!"