Gluten Free Focaccia Bread is soft, light, and fluffy on the inside, and golden brown, heavily-seasoned, and crispy on the outside. This easy, gluten free bread recipe is the perfect side dish to nearly any dinner and is made with everyday gluten free baking ingredients.
“Perfect every time. Have made this dozens of times and with different toppings and is always delicious. This recipe is requested every time I take this bread to an event.”
I think you’re either a bread person or you’re not. An “I take the Olive Garden Breadstick Challenge seriously” or, “I’m saving room for tortellini.” I always identified with the latter until I tested the recipe for Gluten Free Focaccia Bread.
HOLD ME BACK!
This sizzling, no knead gluten free bread recipe is light and fluffy on the inside, with an audibly-crispy, golden-brown crust. Take it from a gal who’s usually just “meh” about bread – this gluten free focaccia is heavenly!
Watch How to Make It
What is Focaccia Bread?
Focaccia bread is a flat, leavened bread made with olive oil that has a tender, airy interior, and a golden brown, seasoned crust. It’s typically served as a side dish or sliced in half horizontally to make sandwiches or panini.
The gluten free version of focaccia bread takes 5 minutes to mix up, and is essentially foolproof which means you can whip up a loaf any day of the week.
It’s a staple for soup and lasagna nights!
Main Ingredients Needed
I love that I always have every ingredient needed to make Gluten Free Focaccia on hand. Raid your pantry for…
- Gluten free baking flour blend. I’ll share the brands I tested below, and which one I like best for gluten free foccacia.
- Quick-rise instant yeast: is mixed right into the batter – no proofing needed. I like Red Star brand.
- Baking powder: gives our gluten free focaccia a nice rise. I use Bob’s Red Mill aluminum-free baking powder.
- Sugar: feeds the yeast. You could use honey instead to keep the focaccia vegan.
- Apple cider vinegar: helps the bread rise to its greatest potential.
- Extra virgin olive oil: makes the interior of the bread soft and chewy, and the exterior sizzling and crisp.
- Toppings: I add a generous sprinkle of coarse sea salt, garlic powder, Italian seasoning, and dried rosemary.
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Pin ItThe Best Gluten Free Flour to Use
I tested four popular gluten-free baking flour blends for this recipe, and one definitely sticks out in terms of achieving a fluffy focaccia bread with a non-gummy interior.
Here are my findings:
- WINNER: King Arthur Flour Gluten Free Measure for Measure Flour. The texture of the baked bread is most comparable to “regular” focaccia made with wheat flour. Highly recommend.
- Krusteaz Gluten Free Flour and Pamela’s Gluten Free 1:1 Flour Mix: the texture of the baked focaccia is crumbly. Do not recommend.
- Bob’s Red Mill Gluten Free 1-to-1 Baking Flour: the texture of the baked bread is doughy and chewy. Do not recommend.
If you choose not to use the King Arthur blend, or simply can’t find it, be sure to use a gluten-free flour blend that already contains a binder like xanthan gum, vs a single flour like almond flour, coconut flour, or rice flour, etc.
Top Tips for Success
This gluten free bread recipe is made in one bowl with everyday ingredients so don’t overthink it. That said, keep these tips in mind when baking:
- Trust the process: the focaccia dough is like cake batter, and you’ll feel like you’ve made a mistake the first time you bake it. It’s ok – trust the process!
- Use fresh yeast and baking powder: to ensure your Gluten Free Focaccia bakes up soft and airy.
- Don’t underbake: or the interior can end up dense and gummy. Bake the focaccia until the top and sides are deeply browned.
- Spoon and level: when measuring your gluten free flour. Spoon the flour into the measuring cup then level off the top with the back of a knife, vs scooping the cup directly into the container of flour which could result in too much flour being added to the recipe.
- Eat up: on the day the focaccia is made for the best eating experience. That said, the bread can be refrigerated or frozen. See below.
How to Make Gluten Free Focaccia Bread
Step 1: Mix the dry ingredients.
Start by adding gluten-free all-purpose baking flour blend, salt, sugar, baking powder, and quick-rise instant yeast to the bowl of an electric stand mixer fitted with the paddle attachment, or a large bowl if using a hand mixer, then mix on low to combine.
If you’re using a hand mixer, use a whisk to combine otherwise the dry ingredients will fly out everywhere.
Step 2: Warm then add water.
Next, microwave water for 35-40 seconds or until it reaches 110-115 degrees to activate the yeast. If it’s too cold, the yeast won’t activate and you’ll have a true flatbread. Too hot and it can kill the yeast. I use a digital thermometer for accurate results.
Pour the water, plus a splash of apple cider vinegar, into the flour mixture then mix on medium speed until smooth, 15-20 seconds. Let the dough rest for 1 minute to give the flour time to absorb the water and hydrate.
Step 3: Add extra virgin olive oil.
Add extra virgin olive oil into the bowl then mix on low speed until it begins to combine. Crank the speed up to medium then beat for 1 minute.
See the texture of the dough? Like slightly thick cake batter.
Give the dough a good stir with a spatula to ensure everything is well combined.
Step 4: Let the dough rise.
Drape a tea towel over the bowl then place it in a warm spot to rise for 30-40 minutes.
If your oven doesn’t have a bread-proofing feature, place the bowl in a warm spot in your home, or set the bowl on top of a heating pad set to low.
Recipe Tip
I move the top oven rack to the highest position and the bottom rack to the lowest position then use the “bread proofing” setting on my oven which heats it to 100 degrees.
Here’s what the risen dough looks like after ~30 minutes.
Step 5: Preheat the oven to 375 degrees.
Remove the bowl from the oven, move the top rack to the middle position, then turn the heat up to 375 degrees.
Step 6: Prep the baking pan.
While the oven preheats, spray a 9×5″ glass loaf pan very well with nonstick spray then add extra virgin olive oil and tilt the pan to evenly to coat the bottom of the pan. This will give the bottom of the focaccia a tasty, golden brown crust.
Step 7: Dot the top.
Scoop the risen dough into the pan then spread it into an even layer with a spatula. Next, use the tip of the spatula to make dollops on top of the dough which will mimic the dimpled appearance of classic focaccia bread.
Step 8: Season the top.
This is the step that makes gluten free focaccia bread so crave-worthy. Drizzle the top of the dough with more extra virgin olive oil then add a sprinkling of salt, garlic powder, Italian seasoning, and dried rosemary crushed between your fingertips.
The combination is so simple but irresistible once baked! Season with your heart – no measurements needed.
Step 9: Bake.
Bake the focaccia bread for 33-35 minutes or until the top and sides are deeply browned. Avoid underbaking or the center can be gummy.
Let the bread sit in the pan for 10 minutes, then turn it out onto a cutting board to cool slightly.
Slice then serve while warm – dipping bowl of extra virgin olive oil, balsamic vinegar, parmesan cheese, salt, and pepper nearby is optional, but highly recommended!
How to Store and Freeze
This bread is best enjoyed right after baking so you can enjoy that crust to its fullest. If you do have extra bread on hand, wrap it in foil then store in the refrigerator for up to 3 days. Reheat wrapped in foil in a 350 degree oven for 15-20 minutes or until warmed through.
To freeze:
- Cool the focaccia loaf completely then wrap it in foil and place inside a freezer Ziplock bag. Freeze for up to 3 months.
- Let the loaf thaw in the refrigerator or on the counter then reheat wrapped in foil for 15-20 minutes at 350 degrees, or until warmed through.
Now what say you — will you give this seriously simple yet incredibly delicious gluten free focaccia bread recipe a try soon? Enjoy!
More Gluten Free Bread Recipes
- Gluten Free Biscuits
- Gluten Free Cornbread
- Gluten Free Banana Bread
- Gluten Free Flatbread
- Gluten Free Zucchini Bread
- Gluten Free Pumpkin Bread
Equipment
Ingredients
- 1 cup + 2 Tablespoons gluten free baking flour blend WITH binder, see notes
- 2 teaspoons aluminum-free baking powder, Bob's Red Mill recommended
- 1-1/2 teaspoons sugar
- 1 teaspoon quick rise instant yeast, Red Star recommended
- 1/2 teaspoon salt
- 3/4 cup water
- 1/2 teaspoon apple cider vinegar
- 1/4 cup + 2 Tablespoons extra virgin olive oil, divided
For topping:
- salt
- garlic powder
- Italian seasoning
- pinch dried rosemary, crushed between your fingers
Directions
- Move your oven racks to the top and bottom positions then preheat the oven to 100 degrees using the bread proofing / warming setting. If your oven does not have a bread proofing setting, heat the oven to 100 degrees then turn it off (see notes if your oven doesn’t display what temperature it’s at while preheating).
- Add the gluten free flour blend, baking powder, sugar, instant yeast, and salt to the bowl of an electric stand mixer, or a large glass bowl if using a hand-held mixer, then mix on low to combine. Note: use a whisk to combine the dry ingredients so they don’t fly everywhere if using a hand-held mixer.
- Microwave the water for 35-40 seconds then stir and take a temperature with an instant read thermometer — we’re looking for 110-115 degrees.
- Pour the water and vinegar into the dry ingredients in the mixing bowl then beat on medium speed until well combined. Let the dough rest for 1 minute then add 1/4 cup extra virgin olive oil and beat on low speed until just combined. Turn the speed up to medium then beat for 1 minute. The dough will be very sticky and similar to cake batter consistency — that’s ok!
- Use a spatula to scrape down the sides of the bowl and give the dough a big stir to ensure the ingredients are well combined. Cover the bowl with a tea towel then place it inside the preheated oven and let the dough rise for 30 minutes.
- After 30 minutes, remove the bowl from the oven, place the top oven rack into the center position, then raise the temperature of the oven to 375 degrees.
- While the oven is heating, spray a 9×5” glass loaf pan very well with nonstick spray then add 1 Tablespoon extra virgin olive oil inside and tilt the pan to evenly coat the bottom. Scrape the dough inside the pan then spread it into an even layer. Use the tip of your spatula to dollop the top of the dough to make small peaks which will mimic the dimples usually found on top of focaccia bread after baking (see photos for example). Drizzle the remaining Tablespoon extra virgin olive oil on top then sprinkle on the salt, garlic powder, Italian seasoning, and crushed rosemary, all to taste.
- Once the oven has reached 375 degrees, bake the bread for 33-35 minutes or until the top is deeply browned. Avoid under-baking or the bread can be dense and gummy. Let the bread rest in the baking pan for 10 minutes before transferring to a cooling rack to cool slightly. Slice then serve while warm.
- The Gluten Free Focaccia bread is best baked and eaten on the same day. If there are leftovers, wrap in foil then store in the refrigerator for up to 3 days. Reheat wrapped in foil in a 350 degree oven until hot, 15-20 minutes.
Notes
- If your oven doesn’t tell you what temperature it’s at while preheating, find a warm place in your home, or place the bowl of dough over a heating pad set to low to rise.
- To freeze: Bake the focaccia bread then let it cool completely. Wrap the loaf tightly in foil then place it inside a Ziplock freezer bag and freeze. Thaw on the counter then bake still wrapped in foil in a 350 degree oven until hot, 15-20 minutes.
- A note on gluten free flour blends: Your focaccia dough and final baked bread texture will be different depending on what brand of gluten free flour you use. Here are my findings:
- King Arthur Flour Gluten Free Measure for Measure Flour: texture of the baked bread is most comparable to “regular” focaccia bread.
- Krusteaz Gluten Free Flour and Pamela’s Gluten Free 1:1 Flour Mix: texture of the baked bread is crumbly. Do not recommend.
- Bob’s Red Mill Gluten Free 1 to 1 Baking Flour: texture of the baked bread is doughy and chewy. Do not recommend.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Photos by Ashley McLaughlin
Very good recipe. I found it similar to authentic traditional focaccia bread. Made some for my gluten free aunt and she loved it and it came out so crispy!
That awesome – I’m so glad she enjoyed, Erika! We made two loaves this past weekend and they were gone within hours! Thank you so much for your feedback and recipe rating!
Hi! Can you make this on a pizza pan? Thank you!
Hi Brenda! The batter is too thin to “freehand” on a pizza pan – it needs the high sides of a loaf pan!
Thank you so much for including the specific flour recommendation, as well as how the recipe turned out with other popular blends on the market. I usually don’t use King Arthur, instead preferring Bob’s Red Mill 1:1 flour 99% of the time. So, because of the included extra note, I’ll definitely try using the King Arthur recommendation. I also have a question about adding the seasonings directly into the mixed batter instead of only on top, or even adding chopped olives into the batter before baking. Will that work? Perhaps you already mentioned that in your post and I just missed it.
Hey J! I think you’ll really love this recipe. :) You can definitely add seasonings and/or olives into the batter if you like!
This may be one of our all time favorites! I never would have thought I could have made gluten free bread so wonderfully that would turn out so delicious! GRATEFUL!
Sooo, so glad you loved this recipe, Julie!! Thrilled it hit the spot!
This was super delicious! I’ll be making this often…thank you!
Wonderful! So glad it was a hit, Kathy, and thank you so very much for your recipe rating and review!!
I made a double batch, used a 9×13 glass pan, and used this as a Detroit style pizza crust. Worked great! Will make again! Thank you!!
Fabulous idea!! So glad you enjoyed, Olivia!!
Can this be made in a bread maker?
Hi Lisa! I haven’t tried so unfortunately I can’t say for sure!
I followed the directions to a T. The bread rose during the first process but when I transferred it to the pan it didn’t rise. The taste is great otherwise. Thoughts?
Hi Cori! Do you mean the bread didn’t puff up during baking? Can you tell me what flour blend you used? Thanks!
I wonder how this would do, baked in a cast iron skillet? I’ll have to try that and report back!
I think it would be really good!! Yes, let us know!
With so many gf bread fails I was hesitant to make but recipe was easy to follow and the focaccia bread was fabulous. Tender with crispy edges. gf skeptic adult son had multiple pieces. Reheated 4 min in air fryer. I keep coming back to many of your recipes!
SO glad this was a hit with everyone, Denise!! And I LOVE the Air Fryer reheating trick – I will definitely try that!!
I love your blog so much. As an 85 yr old granny, my IBS blog needs more and better flow so I often look at yours for ideas. Do you ever share blog advice? Btw your hash brown crust sounds great. Can’t wait to try it.
Hi Joan! I think we’ve emailed you many times about this! Always happy to help! :D
This is honestly the only flour blend I use. Makes me
Look like I know what I’m doing. Hardly ever fails.
Totally agree – it’s a keeper!
Please–what is the gluten free bakery in Mpls…….thanks for all the great recipes…you have saved me……
It is called Sift Bakery!! :D
Made for dinner tonight! So simple and delicious. I used King Arthur’s. Question though, how high is it supposed to be? It was a much shorter loaf than I thought. I used a metal bread pan and not glass, could that have been the issue? Either way, absolutely loved and will make again! Thanks!
I’m so glad you gave it a try, Jaime!! Mine is usually 3-4″ tall. Focaccia bread is typically short – like a puffy pizza crust. One thing I didn’t test is making the focaccia in a metal pan (I don’t have one) so I’ll add that note to the recipe. I’m so glad you loved it though, and appreciate your star rating!!
Omg. Made this tonight and had to stop myself from eating half the loaf. My gluten-eating husband also raved about it. So so so good.
I can SO relate!!! Thrilled this was a hit with you two, Shauna!!