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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!
Jump to:
📖 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
Bonnie says
Have not made this yet because I hate the BRM GF AP Flour because of the strong bean taste. Does the KA GF Flour work as well? TIA
Kristen Wood says
From my experience, yes it does (the xanthan gum-free KA blend)! The flavor is just slightly different, but they are both tasty.
Teresa Fantz says
Wow finally a gluten free bread that I love. Weird the way the dough is more like batter but it works and no kneading. Brought it to a dinner party and everyone wanted it over the regular garlic bread. I did put the fresh blend of herbs and a sprinkle of salt on top. Look forward to more of your recipes.
Kristen Wood says
I'm so very happy to hear that! Thank you for taking the time to share here. 🙂
Jan says
Just made this bread using Tapioca and Brown rice flour as you suggested as I couldn't find the flour without Xantham gum. It did look promising to begin with however after initially rising and almost doubling in size it then shrunk. Continued on following the recipe - however the result was a dense,rubbery texture. Just wondering if anyone else has used this combo of flour? I did not give a bad rating as it was probably my fault. I do lots and lots of gluten free baking but have never used the brown rice flour -usually it is almond meal, coconut flour and tapioca. Really keen to have another go as it looks so good and lots of positive comments. I am in Australia so not always easy to get the same ingredients in recipes.
Many thanks,
Jan.
Nina says
I haven't had focaccia bread in almost 10 years! I've pinned this recipe and I'm putting it on my list. I can't wait to try it.
Kristen Wood says
Thank you so much, Nina! I hope you love it. 🙂
Emily says
Focaccia bread is one of my favorites and this recipe is so tasty! Thank you for sharing so many great tips!
Alisa Infanti says
So light and fluffy I can't even tell it is gluten-free!
Tayler Ross says
This focaccia turned out perfectly! You would never know it was gluten free and everyone else loved it too!
Sara Welch says
I love focaccia bread and this was no exception! Turned out perfectly light, fluffy and flavorful! Easily, a new favorite recipe!