This Gluten-Free Focaccia Bread has the perfect focaccia texture! You would never suspect that it is gluten-free. Naturally vegan and xanthan gum free!
Here's a recipe I worked nearly a year on! I went through much trial and error to finally achieve the texture and flavors I was after in a gluten-free focaccia bread and I'm thrilled to finally be sharing this recipe with you! I so hope you love it as much as we do!
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📖 Features
- Super simple ingredients and method. Very easy to make!
- Reminiscent of conventional gluten-filled focaccia bread.
- Packed with beautiful flavors and textures.
- Gluten-free, dairy-free, nut-free, soy-free, vegan.
🥖 Ingredient Notes (+ 1 Secret Ingredient!)
Gluten-free flour: The trick to this perfect focaccia is using a gluten-free all purpose flour blend without xanthan gum. I tested many different store-bought and homemade blends and while I was able to create some tasty breads, none of the tests using blends with xanthan gum came even close to the texture you would come to expect from a true focaccia. I'll share some of my favorite flour blends in the recipe card toward the bottom of the post!
Yeast + sweetener: This is mandatory for a nice risen focaccia dough!
Olive oil: No focaccia would be complete without a little olive oil thrown into the mix! This adds both flavor and a nice golden, crispy exterior.
Baking powder: This adds a little extra lift and browning power.
Salt + Rosemary: This simple combo adds a lot of flavor!
For full ingredients list and instructions, refer to the recipe card toward the bottom of this post.
🥣 How-to Make
Step 1: Combine water, yeast and sweetener. Let sit to 'bloom' for 5 minutes.
Step 2: Add flour, salt, baking powder and oil. Mix well.
Step 3: Cover and let rise until doubled in size.
Step 4: Pour into prepared baking pan. Let rise for 30 minutes longer.
Step 5: Make holes in the dough, drizzle with oil, sprinkle with rosemary and bake.
Step 6: Enjoy!
💭 FAQ and Top Tips
Use the Right Flour Blend
In case you missed it further up in the post or in the recipe card, it is imperative you use a gluten-free flour blend without xanthan gum for best results. I tested with xanthan gum numerous times and while I was able to create tasty bread, it did not produce the lovely texture you would come to expect from focaccia. I recommend some of my favorite store-bought blends as well as a DIY blend in the recipe card at the bottom of this post.
Yeast
Letting the yeast/water/sweetener mixture sit for 5 minutes and get foamy is indicative of the yeast being healthy and active. If your yeast mixture does not begin to bubble or get foamy, then you may want to start again with a newly purchased batch of yeast for to ensure your dough rises as intended.
Let it Rise
Rising times can vary due to brands used, altitude, temperature, etc. Just make sure it doubles in size during both rising times, regardless of how long it takes. Patience serves you well here! If it does not rise for some reason, you either used a blend with xanthan gum (which is not advised!), you did not wait long enough for it to rise, the ambient temperature is not warm enough (move to a warmer location), or your yeast is mostly like old or inactive for some reason and you should start again with new yeast.
Toppings
Simple dried rosemary, olive oil and flaked salt makes for a divine combo, but you can certainly top your focaccia off however you would prefer! Some other ideas:
- Sliced onions.
- Sliced cherry tomatoes.
- Fresh or dried thyme.
- Fresh or dried basil.
- Fresh or dried oregano.
- Sliced olives.
- Roasted red peppers.
- Sun-dried tomatoes.
How do I store and reheat this Gluten-Free Focaccia?
This focaccia tastes best fresh from the oven but it does keep well lightly covered at room temperature for up to about 24 hours. Otherwise, I recommend freezing it over refrigerating it, if storing. To freeze, store in freezer safe containers for up to one month. To reheat, whether kept at room temperature or the freezer, place the bread into a 400F oven and heat until crisp and warmed throughout.
🧂 How-to Serve
This is the kind of bread that doesn't need anything else but itself! It is that delightful. But if you're looking for ways to mix it up a little, here are some great ways to enjoy this bread:
- Dipped into olive oil with or without dried herbs.
- Slathered with a healthy dose of butter or ghee.
- Dipped into marinara sauce.
- Topped off like a pizza and reheated until toppings are melted.
- Dipped into soup.
- Sliced and used as sandwich bread.
🍞 More Delicious Gluten-Free Bread Recipes
The Best Gluten-Free Vegan Bread
Gluten-Free Vegan Banana Bread
📖 Recipe
Gluten-Free Focaccia
Ingredients
- 1 tablespoon active dry yeast
- 1 tablespoon coconut sugar or any granulated or liquid sweetener of choice
- 1 ½ cups warm water
- 3 cups gluten-free all purpose flour blend without xanthan gum
- 1 teaspoon sea salt or pink salt
- 1 teaspoon baking powder
- 2 tablespoons extra virgin olive oil plus more for topping and pan
- 1 tablespoon crushed dried rosemary optional, for topping
- coarse or flaked sea salt optional, for topping
Instructions
- In a mixing bowl combine yeast, sweetener and warm water. Whisk well and let sit 5 minutes or until appearing foamy.
- To the same bowl add flour, salt, baking powder and oil. Mix well. Cover with a damp cloth and let sit in a warm place for 1 hour or until doubled in size (it will be a rather wet batter, do not fret!).
- Grease a 9"x13" pan and line with parchment paper (greasing helps the paper stick and hold shape).
- Pour the risen batter into the center of the pan. Cover and let sit to rise for 30 minutes longer, or until the entire pan has filled with batter (see how-to photos in post for reference).
- Preheat the oven to 450°F. Press a wet finger into the batter to make small indents throughout. Drizzle with olive oil and sprinkle with dried rosemary (if using). Bake for 17 minutes, or until the bread is firm and golden brown.
- Let cool for 5-10 minutes before slicing. Optionally, sprinkle with a little coarse or flaked sea salt before serving. Enjoy!
Notes
Nutrition
Equipment
McCall says
This has been on my mind since you posted it and I finally got around to making it tonight. Seriously the best GF focaccia I could ever hope for. Followed your directions and let things rise etc. Turned out really well. I used a homemade blend of GF flour so I didn't get quite the browning on top that you did, but will try Bob's next time and see how it goes. Thank you for this lovely recipe. It will be a go-to in our house, I can already tell.
Kristen Wood says
Hi, McCall!! I'm so very happy to hear this! It makes my day. Thank you for taking the time to share here. 🙂
Nika says
I used better batter cup for cup artesian flour (no gums) ( and seriously my GF peeps go check out betterbatter.com nothing compares to their pre-made blends) and needed 3 cups of water instead of 1.5 to get the same consistency. It took 27 minutes to cook. Overall quite happy with the recipe though. Thank you!
Alejandra says
I think I could eat this focaccia bread all to myself!! Love how easily you broke down the steps to make it, I’ve never tried before, but can’t wait to try it!
Kristen Wood says
Thank you so much!!
Megan Ellam says
A big favourite of mine. Thanks for sharing an awesome recipe.
Kristen Wood says
I'm so happy to hear that! Thank you for sharing. 🙂
Beth says
What a great recipe. You have really done a great job of testing everything for us. Your tips were just what I needed. I will make it again and again.
Kristen Wood says
Thank you so much! I appreciate you taking the time to share. 🙂
Angela says
Love this recipe! With some many GF family members, it's great to have such a delicious recipe on hand. And focaccia is always a favorite in my house!
Kristen Wood says
I'm so happy to hear that! Thank you! 🙂
maryanne says
I have been searching for a gluten-free focaccia recipe, so can't wait to try this!
Kristen Wood says
Thank you so much! I hope you enjoy. 🙂
Brittney says
Hi there, could I use some of my sourdough starter for the yeast? This looks delicious!
Kristen Wood says
I would think that would work just fine, but I haven't tested it, so I couldn't say for certain. It sounds delicious and if you try it, I would love to hear how it went!
cat says
Complete nutrition facts would have been great
Kristen Wood says
Hi Cat — what nutrition facts are you looking for that aren't currently listed there in the recipe card? Thanks!
Terrie says
Normally three strikes and you're out. Your recipe is my third try and it is a. delicious success. Used Bob's Red Mill - all purpose flour no xanthan gum that did the trick. This will be enjoyed and become a family favorite. The previous two attempts had to be trashed.. Gluten free is expensive enough without having to throw out entire batches. Again thank you for a recipe when followed really results in a delicious success.
Kristen Wood says
This makes my day! Yes, yeast and xanthan are not best friends haha! I'm so happy to hear you enjoy this recipe as much as we do! Thank you for taking the time to stop by. 🙂
Mandy says
I was wondering if you had recommendations for prepping ahead. Is it possible to have the dough ready to bake the next day?
Kristen Wood says
Hi! Yes. You can just pop it in the fridge overnight for the second rise. It will slowly rise to a suitable level by morning! I hope this helps! 🙂
Madelyn B says
Made this recipe this morning using the America’s Test Kitchen flour blend, it turned out lovely! How did you get the browning on top? My blend has milk powder in it which is supposed to help, but even after broiling a few minutes I couldn’t get a nice brown color. Still delicious, and a wonderful texture. Love that no mixer is required as well. Will make again!
Kristen Wood says
I'm so happy to hear that! The drizzle of olive oil before baking really helps with the browning, however, I have found that some gluten-free flour blends simply do not brown as well as others. If the oil isn't cutting it, brushing with milk (even plant-based milk) can encourage browning as well. I hope this helps! And I appreciate you taking the time to share. 🙂
Melanie says
This recipe worked really well for me. I've never had or made GF focaccia before. I made my own flour mixture using your suggested 1:1 ratio of tapioca flour and sorghum flour. I was really surprised that such a loose batter could turn out something this bready. I ended up with some cracking on top, and the holes I poked didn't remain after baking, but otherwise it came out great. Thank you for this recipe!
Kristen Wood says
I'm so happy to hear this and I really appreciate you taking the time to stop by and share! 🙂