gluten free focaccia

Our easy gluten-free focaccia recipe has a perfect crispy crust &amp; tender, fluffy center. It's the easiest gluten-free bread around! (Vegan-Friendly!)

Gluten-Free Focaccia with Rosemary

(300 grams) gluten free 1:1 flour

baking powder

water (ideally 120-130 degrees F.)

(1/4 oz.) package instant or rapid rise yeast (2 1/4 teaspoons)

Tablespoon sugar, honey, or agave

salt

Tablespoons olive oil, divided

rosemary

Parmesan cheese

flaky sea salt (like Maldon)

black pepper

Combine Dry Ingredients

. In a large mixing bowl, whisk together flour, salt, and baking powder. Set aside.

Warm The Water

. Warm your water in the microwave or on the stovetop until it&#8217;s warm but not hot. (Ideally, the temperature should be between 120-130 degrees F, but you can use the touch test to tell if it&#8217;s ok. If the water is too warm to put your finger in comfortably for several seconds, it&#8217;s too hot)

Bloom The Yeast

. Add yeast and honey or sugar to the warm water. Stir to combine, then let it bloom by setting it aside to rest for for 3-5 minutes. (It&#8217;ll start to look foamy on top)

Combine Wet Ingredients &amp; Dry Ingredients

. Pour 2 Tablespoons olive oil and the the water/yeast mixture over the flour mixture and stir to combine. Note that the dough will actually be more like batter than dough. You will not knead it.

Transfer To The Pan

. Line an 8&#215;8 or 9&#215;9 metal baking pan with parchment paper. Drizzle 2-3 Tablespoons of olive oil onto the parchment. Gently transfer the focaccia dough to the pan and pat it out or spread it with a spatula. (I usually find it easiest to dip my fingertips into the oil and pat it out by hand). Drizzle the top of the dough with 1 more Tablespoon of olive oil.

Let The Dough Rise

. Cover the pan with plastic wrap or a clean dish towel and set it to rise in a warm place for at least 30 minutes if using rapid rise yeast and about an hour if you use regular yeast. The batter/dough will be roughly double in size.

Preheat The Oven

. During the last 20 minutes of the rise time, preheat the oven to 400 degrees F.

Dimple The Dough

. Coat your fingertips with olive oil and use greased fingers to poke several holes in the dough to form the characteristic &#8220;dimples&#8221; of focaccia. I find this easiest if I drizzle the surface of the dough with a little olive oil first, then use my fingertips to gently spread the oil before making the dimples. (Try not to smash the dough down)

Add Toppings

. Sprinkle the surface of the dough with fresh rosemary, parmesan or vegan parmesan (if using), coarse sea salt and pepper.

Bake at 400 degrees 25-30 minutes

, or until golden brown. Remove from oven and let cool at least 10-12 minutes before slicing and eating. Store leftover focaccia in an airtight container at room temperature 2-3 days, or store in the freezer and freeze up to 2 months.

Amazing recipe! impressed my italian wife and her family!

This recipie is AMAZING. I turned this bread into a pizza and it was so thick and fluffy. It tasted like a true deep dish pizza! Make this bread either as a focaccia or as a pizza and you will be so impressed. Thank you for this magic recipie!

This was my second time making gluten-free bread and the recipe was SO easy to follow and the instructions were very clear. It came out perfectly and is the best gluten-free bread I have tried to date! Thank you, I will 100% make this again.

This was an AMAZING recipe!! I cooked it 375 for an extra 15 minutes to cook at the same temp as my lasagna. Everyone gave it rave reviews - and I was the only GF person. I also used the oil olive dipping sauce, which was also phenomenal!

This is easy to make and tastes like focaccia. have shared with friends who have also loved it.

https://content.jwplatform.com/videos/jT0yYhqY.mp4

Our easy gluten-free focaccia recipe has a perfect crispy crust & tender, fluffy center. It’s the easiest gluten-free bread around! (Vegan-Friendly!)

Fluffy Gluten-Free Focaccia Recipe

This is THE BEST gluten free focaccia you’ll ever try – and it’s super easy to make! It’s perfectly soft and fluffy, with a chewy open crumb and a deliciously crisp crust. The dough comes together quickly and easily either by hand or with a stand mixer, and there’s minimal shaping required. Drizzling it with plenty of olive oil before baking gives it the most amazing flavour and an extra crispy crust, and it’s so good even non-gluten-free folks can’t get enough of it!

Easy Gluten Free Focaccia

540 g (2¼ cups) lukewarm water

155 g (1⅓ cups) tapioca starch

110 g (¾ cup + 1½ tbsp) sorghum flour

g (1½ tbsp) caster/superfine sugar

g (1½ tsp) salt

olive oil

g (2 tsp) apple cider vinegar

green olives

¼-½ tsp flaky sea salt

You can prepare the dough using a stand mixer fitted with the dough hook attachment or by hand.

Make the psyllium gel: In a bowl, mix together the psyllium husk and lukewarm water. After about 30-45 seconds, a gel will form.

In a large bowl or the bowl of a stand mixer (if using), whisk together the millet flour, tapioca starch, sorghum flour, sugar, instant yeast and salt.Tip: If using active dry yeast instead, you need to activate it first. Mix it together  with the sugar and 120g (½ cup) of the water listed in the recipe (note that that means you&#39;ll use less water to make the psyllium gel). Set aside for 5-10 minutes, or until the mixture starts frothing. Then, add it to the dry ingredients along with the rest of the wet ingredients.

Add the olive oil and vinegar to the psyllium gel, and mix well to combine.

Make a well in the middle of the dry ingredients and add the psyllium gel-oil-vinegar mixture.

Knead the dough until it&#39;s smooth and all the ingredients are evenly incorporated. Use a rubber spatula to occasionally scrape along the sides and bottom of the bowl to prevent any dry patches of unmixed flour.The final dough should be smooth, supple and fairly soft, with no lumps of un-mixed flour or psyllium gel. It will be fairly sticky to the touch, but resist the temptation to add more flour to it, as that can make your focaccia too dense and dry.

Making the dough:

Line a quarter sheet pan (a 9½x13-inch/24x33cm rectangular baking pan) or another similarly sized pan with parchment/baking paper and grease it with 1-1½ tablespoons of olive oil. Tip: Lining the baking pan with parchment/baking paper and then greasing the paper itself with plenty of olive oil ensures that your focaccia won’t stick to the pan.

Transfer the dough into the prepared baking pan and, with lightly oiled hands, press and squish it down so that it completely fills the baking pan, all the way to the edges and into the corners. Make sure that the dough forms a fairly even layer in the pan. Don&#39;t worry if it&#39;s not perfectly smooth, any imperfections won&#39;t be noticeable after proofing – and focaccia is meant to be rustic!

Lightly cover the focaccia with a sheet of plastic wrap/cling film (to prevent it from drying out) and proof in a warm spot until doubled in size, this should take about 1 hour. Once proofed, the focaccia should be noticeably puffy and its thickness in the baking pan should double.Tip: If your kitchen is on the cold side, put a cup of boiling hot water into your (turned-off) oven – that will create the perfect warm, slightly humid proofing environment.

Shaping &amp; proofing the focaccia:

Place a baking steel, a baking stone or a large heavy-duty baking sheet on the lowest oven rack and preheat the oven to 425ºF (220ºC). Make sure to thoroughly preheat your oven, start preheating it after your focaccia has been proofing for about 15 minutes. Tip: Baking the focaccia on the lowest oven rack, on a preheated baking steel (or baking stone or heavy-duty baking sheet) ensures that it&#39;ll be perfectly baked through with a crisp bottom, without browning too much on top.

Once your focaccia has doubled in size, drizzle it with 2 tablespoons of olive oil and use your fingers to dimple it all over. To do this, shape your hands like claws and push your fingers deep into the dough, all the way through to the base of the pan (see blog post for photos) – your dough will deflate a bit, but that&#39;s OK!

Press the olives into the dough, spacing them out evenly across the focaccia, and sprinkle with rosemary and flaky sea salt.

Place the focaccia onto the preheated baking steel (or baking stone or heavy-duty baking sheet) and bake at 425ºF (220ºC) for 40-45 minutes, or until it&#39;s deep golden brown on top.

Immediately after you&#39;ve taken it out of the oven, remove the focaccia from the baking pan onto a wire cooling rack (remove the parchment/baking paper underneath as well) and allow it to cool until warm or at room temperature before serving.It&#39;s very important that you allow the focaccia to cool until warm or at room temperature before you cut into it. The crumb needs some time to properly set and if you cut into it straight away, while it’s still piping hot, you’ll find the crumb rather sticky.Tip: Cooling the focaccia on the wire rack allows air circulation, which prevents condensation build-up – this ensures that your focaccia will be beautifully crisp all over.

Baking the focaccia:

This gluten free focaccia is definitely at its very best fresh, on the day of baking. However, it keeps very well in a closed container until the next day, you just need to reheat it in a 400ºF (200ºC) oven for about 10 minutes before serving.Reheating has two functions: it re-softens the interior and it also crispens up the crust (as it tends to soften overnight) – and the reheated focaccia is just as delicious as the freshly baked one.

Storage &amp; reheating:

This focaccia is delicious, relatively quick to make, and fairly low in starch (for a gf bake) to boot.

Since there are few ingredients, it only takes me about 10 minutes to mix the dough. Then an hour proof, hour bake, hour rest. It is working well with my “maternity leave plus toddler” lifestyle.  Also nicely customizable— this time I am putting roasted garlic on top!

Oh my goodness, yet another fabulous recipe! I made the recipe pretty much exactly as printed and it turned out amazing! Crunchy crust and soft, chewy middle with an open crumb like regular focaccia. And so easy. My husband and I almost polished off the whole thing while it was just a tad warm. I minced fresh rosemary and added it to the dough, and put Kalamata olives and sundried tomatoes on top with a sprinkling of kosher salt. I’ll be making this over and over. Thank you!!

My family couldn’t get enough of this bread. Absolutely delicious! Thank you!

This is fantastic. I honestly have no other words except amazing!

This truly is the BEST Focaccia I have every tasted. Not only does it contain high fiber nutrients in its ingredients but actually tastes spectacular. Even my family and friends could not tell the difference. I utilized rice flour in place of the millet flour. All other ingredients remained the same. I sincerely  thank you for this exquisite recipe.

This was my first time making gluten free focaccia. It was super simple, and it turned out AMAZING! My Mom and I could hardly stop eating it. I used brown rice flour in place of millet, and cornstarch in place of tapioca starch, as suggested. All of your recipes I've tried so far have been delicious!! Thank you so much for figuring out how to make gluten free taste just as good (or better) than regular!

This is so good! Love how crisp the crust gets and how chewy the insides are, and it's super tasty with some Kalamata and Castelvetrano olives shoved in the top. Freezes really well, too. I'm going to make this again!

Made this today and it is perfect! My teens ate pretty much the whole thing between the three of them lol

Hands down the best recipe for a gluten free focaccia I’ve ever made. Sofa king good!!! Yes, it freezes well. I cut it into squares, freeze it and then defrost and toast as needed.

I’ve made this before many times before the revision, and it’s never been this good! It’s excellent served alongside meatball soup on a chilly autumn day. Well done! Again!

Delicious! I'm not GF but make many GF items for my niece and sisters. I used a cast iron pan with ample olive oil on it and it came out of the pan no problem. I also added halved cherry tomatoes. Will definitely make this regularly

Thank you for this wonderful recipe!! This is the best gf focacia I ever made :)

Another outstanding recipe. I made it for chicken with 40 cloves of garlic. Perfect for the sauce!

I'm on my 4th time making this because it is so incredibly devine!!! My whole family loves it! 
Now I haven't seen any comments on whether it will freeze well, which I understand because I just want to eat it all after it's ready. It's already difficult to have to wait for the foccacia to cool down after baking! Anyways, I am going to try and put some in the freezer this time! Will keep you posted!

I also used a glass 9x13 because I only have half sheet pans. I used parchment and oil as directed, but I did not use a baking steel or stone because I didn't want to shatter the pan. It worked great and came out very crispy.

I've never made a recipe from your website that wasn't superb. You are truly gifted! I made the focaccia today. I subbed the millet flour for more sorghum as millet upsets my stomach. I used sundried tomatoes on top instead of olives. I think I baked it about 10 minutes longer to get a golden crust, covering up the tomatoes with foil at about 35 minutes as they were looking crispy. I could not wait for the bread to cool, so I ripped of the corners and it was INCREDIBLE. Thank you so much for sharing your talent; I've been baking GF for 15 years, but you've leveled up my game with the psyllium gel (I used psyllium before, but I just mixed it into the dry ingredients. It's not the same.) I am making the white bread today and we eat sandwiches on the ciabatta all the time too (phenomenal). Thank you!

Amazing 
Followed this recipe and it’s the first time I’ve ever made a decent bread.
Making again today

Top 2 gluten free focaccia recipes from across the web

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Gluten-Free Focaccia with Rosemary

Easy Gluten Free Focaccia

Top 2 gluten free focaccia recipes from across the web

The most viewed gluten free focaccia recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Gluten-Free Focaccia with Rosemary

Easy Gluten Free Focaccia

The most viewed gluten free focaccia recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine