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    Home » Recipes » Savory Baked

    The Best Gluten-Free Focaccia (Vegan)

    Published: Mar 6, 2021 by Kristen Wood - This post may contain affiliate links.

    Skip to Recipe Pin Recipe
    gluten free focaccia

    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!

    square slices of gluten free focaccia resting on a dark wood cutting board

    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
    • 🥖 Ingredient Notes (+ 1 Secret Ingredient!)
    • 🥣 How-to Make
    • 💭 FAQ and Top Tips
    • 🧂 How-to Serve
    • 🍞 More Delicious Gluten-Free Bread Recipes
    • 📖 Recipe
    • 💬 Comments
    a close top view of the texture on top of freshly baked focaccia bread

    📖 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.
    a hand holding a slice of gluten free vegan focaccia bread displaying the interior texture

    🥖 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.

    golden slices of gluten free focaccia lit by the afternoon sun

    🥣 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.

    a loaf of freshly baked gluten free vegan focaccia bread resting on a dark wooden cutting board

    🧂 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.
    a slice of gluten free focaccia resting on top of the loaf of gf focaccia bread topped with rosemary and olive oil


    🍞 More Delicious Gluten-Free Bread Recipes

    15 Gluten-Free Bread Recipes

    The Best Gluten-Free Vegan Bread

    Gluten-Free Vegan Banana Bread

    gluten free rosemary focaccia slices showing their beautiful light and airy inside texture

    📖 Recipe

    Gluten-Free Focaccia

    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!
    4.78 from 148 votes
    Print Pin Rate SaveSaved!
    Course: Appetizers, Savory Baked, Sides
    Cuisine: Italian
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 15 minutes
    Cook Time: 17 minutes
    Rising Time: 1 hour 30 minutes
    Total Time: 1 hour 57 minutes
    Servings: 10
    Author: Kristen Wood

    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
    Prevent your screen from going dark

    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

    The secret to this focaccia bread is using a gluten-free all purpose flour blend without xanthan gum. If you use one with, you will likely end up with a dense and gummy bread, so I do not advise it. I like Bob's Red Mill Gluten-Free All Purpose Baking Flour and King Arthur Gluten-Free All Purpose Flour.
    If you want to make your own gluten-free flour blend for this recipe, I recommend using one part tapioca or potato starch and one part sorghum or brown rice flour.
    If you are not a fan of rosemary, you can use any dried or fresh herbs of your choosing for the topping.
    This is a rather loose and wet batter, it is not something you can knead, do not worry..it will turn out beautifully so long as you follow the steps outlined here in the post and recipe card.
    Also see: A Pint Is How Many Cups? 

    Nutrition

    Serving: 2square slices | Calories: 150kcal | Carbohydrates: 27g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 279mg | Potassium: 4mg | Fiber: 4g | Sugar: 2g | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg

    Recommended Products

    Gluten-Free All Purpose Flour (without xanthan gum)
    Olive oil
    Dried Rosemary
    9"x13" baking pan
    Coarse or Flaked Sea Salt
    Have you tried this recipe?Please Rate + Comment Below!
    Mention on Instagram!@moon.and.spoon.and.yum

    More Vegetarian Gluten Free Savory Baked Goods

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    • Is Baking Powder Gluten-Free? + GF Baking Powder Recipe
    • The Best Baked Feta Recipe
    • The Best Gluten-Free Biscuits (Egg-Free, Vegan Option)
    • Share

    Reader Interactions

    Comments

    1. Liisa says

      January 28, 2023 at 9:25 am

      5 stars
      I made this last night and it’s a shockingly huge hit! I create my own simple GF flour blend with almond, tapioca, and coconut flours, which works well for my needs. Thought I’d give this recipe a try with my blend since a specific GF flour blend was not crucial. The dough was more like batter (my blend needed a little more flour than recipe states), no kneading was necessary, and yet it turned out with a great texture and such good flavor. I look forward to trying different spices and flavors. This is an immediate favorite in my house!

      Reply
      • Kristen Wood says

        January 28, 2023 at 9:46 am

        I'm so happy to hear this! Thank you so much for taking the time to share here. 🙂

        Reply
    2. Karen @ Seasonal Cravings says

      January 11, 2023 at 5:59 am

      5 stars
      This was so delicious. I know how hard it is making gluten free breads and I love using this Bob's Red Mill brand. Such a great recipe thank you!

      Reply
    3. Erin says

      January 11, 2023 at 3:52 am

      5 stars
      I love that this doesn't use xanthan gum so gave it a try! It was fantastic. My son had never had focaccia before, and he was in love. I used the KAF flour you mentioned. Thank you for the great recipe!

      Reply
    4. Vladka says

      January 11, 2023 at 3:11 am

      5 stars
      I used all herbs I had in the pantry - oregano, thyme, marjoram and basil and it turned out delicious. Great recipe, thanks.

      Reply
    5. Heidi says

      January 10, 2023 at 9:53 pm

      5 stars
      I made this with xanthan free gluten free flour as suggested, and the texture was amazing! We had it with olive oil and it was just like regular focaccia. I couldn't believe it was gluten-free!

      Reply
    6. Rachna says

      January 10, 2023 at 9:46 pm

      5 stars
      This foccacia looks amazing. It is gluten free too and such an easy recipe. Saved it to make it over the weekend.

      Reply
    7. Tiffani says

      November 18, 2022 at 9:10 pm

      4 stars
      This bread was easy to make and had great texture, but I used the Bob’s flour blend you recommended and I’m just not a fan of the strong chickpea flavor. It goes well for some recipes, but for focaccia, I wasn’t a fan. TBH, I knew better but had some on hand and just thought I’d give it a try. Overall a good recipe but next time I’ll use a different flour.

      Reply
    8. Bonnie says

      September 22, 2022 at 9:08 am

      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

      Reply
      • Kristen Wood says

        September 25, 2022 at 2:09 pm

        From my experience, yes it does (the xanthan gum-free KA blend)! The flavor is just slightly different, but they are both tasty.

        Reply
    9. Teresa Fantz says

      September 02, 2022 at 7:46 am

      5 stars
      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.

      Reply
      • Kristen Wood says

        September 02, 2022 at 9:34 am

        I'm so very happy to hear that! Thank you for taking the time to share here. 🙂

        Reply
    10. Jan says

      July 17, 2022 at 6:42 pm

      4 stars
      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.

      Reply
    11. Nina says

      July 10, 2022 at 9:02 am

      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.

      Reply
      • Kristen Wood says

        July 10, 2022 at 11:31 am

        Thank you so much, Nina! I hope you love it. 🙂

        Reply
    12. Emily says

      June 01, 2022 at 11:51 am

      5 stars
      Focaccia bread is one of my favorites and this recipe is so tasty! Thank you for sharing so many great tips!

      Reply
    13. Alisa Infanti says

      June 01, 2022 at 11:24 am

      5 stars
      So light and fluffy I can't even tell it is gluten-free!

      Reply
    14. Tayler Ross says

      June 01, 2022 at 10:51 am

      5 stars
      This focaccia turned out perfectly! You would never know it was gluten free and everyone else loved it too!

      Reply
    15. Sara Welch says

      June 01, 2022 at 10:39 am

      5 stars
      I love focaccia bread and this was no exception! Turned out perfectly light, fluffy and flavorful! Easily, a new favorite recipe!

      Reply
    16. Jamie says

      June 01, 2022 at 10:34 am

      5 stars
      We served this focaccia with our soup and salad and it was delicious! My family loved it!

      Reply
    17. Anna D says

      May 22, 2022 at 6:19 pm

      4 stars
      This is an amazing recipe, finally can enjoy foccacia again.

      Reply
      • Kristen Wood says

        May 22, 2022 at 6:31 pm

        I'm so happy to hear that! Thank you for sharing. 🙂

        Reply
    18. Cecilia ChaeMi says

      May 18, 2022 at 7:53 pm

      5 stars
      I've never commented on a recipe I found online but this was just too good. Just like real focaccia! I didn't get the dimples bc I was too impatient. I think I let it rise slightly less time than I was supposed to and my yeast was old, but it was so great! No one knows it's gluten free. I put grey salt, oregano, shallots, and high end olive oil on top. Perfection. I'm gonna make more and freeze it bc it does take time to make. But it's so easy.

      Reply
      • Kristen Wood says

        May 19, 2022 at 4:42 pm

        Your version sounds delicious! I'm so very happy you enjoyed this recipe. 🙂 Thank you so much for taking the time to share here!

        Reply
    19. Dana Sandonato says

      May 04, 2022 at 4:36 pm

      5 stars
      This was so good! We entertained some friends, one needing GF food, so I made this and it was a hit for everyone!

      Reply
    20. Andrea says

      May 04, 2022 at 3:56 pm

      5 stars
      Thank you! I've been looking for a good focaccia bread that's gluten free. Delicious and easy to make.

      Reply
    21. Sara says

      May 04, 2022 at 3:50 pm

      5 stars
      Loved your recipe and tips along the way, following your ingredients and method exact and it turned out delicious, loved the texture!

      Reply
    22. Anita says

      May 04, 2022 at 3:48 pm

      5 stars
      This turned out great. There's almost no difference from my usual all-purpose flour focaccia.

      Reply
    23. Kathleen says

      May 04, 2022 at 3:08 pm

      5 stars
      Had some friends over for a girls night out the other night and made this focaccia as the birthday girl loves bread but is gluten-free! OH wow was I amazed, I couldn't tell the difference, I added flaky sea salt, tomatoes, red onions and some fresh rosemary. We could have eaten just the bread! All of your tips were so helpful, read the packages of premade GF flours!

      Reply
    24. Kay says

      March 02, 2022 at 2:32 pm

      5 stars
      I followed the recipe exactly, using Bob's All-purpose Gluten Free Flour. It turned out great, and browned up very nicely. I will be making this often. The only thing is that it didn't produce a batter, but rather a more biscuit-like dough. I just pressed it into the pan and drizzled on the olive oil. It turned out perfect as far as I can tell, but why the different texture of the batter/dough?

      Reply
      • Kristen Wood says

        March 02, 2022 at 2:51 pm

        Hi, Kay! I'm so happy to hear that. That is very interesting! The only thing I could guess is that the yeast impacted the structure a bit (as it does have a mind of its own), or maybe slight differences in the measuring tools we use.

        Reply
    25. Tara says

      March 02, 2022 at 8:52 am

      5 stars
      Thank you for the tips on toppings for this delicious focaccia! I added in cherry tomatoes and onions - so tasty!!

      Reply
      • Kristen Wood says

        March 02, 2022 at 11:01 am

        I'm so happy to hear! Thank you for sharing. 🙂

        Reply
    26. Gina says

      March 01, 2022 at 5:31 am

      5 stars
      Always intrigued when I see gf and vegan in a baking recipe as it's so hard to find good ones. Can't believe how great this focaccia recipe is. Satisfies all those carby cravings in a way I can enjoy!

      Reply
    27. Danielle says

      March 01, 2022 at 5:00 am

      5 stars
      What a great focaccia recipe! Loved how easy it was to make and we devoured it in a day!

      Reply
    28. Sara says

      February 28, 2022 at 10:37 pm

      5 stars
      Delicious focaccia recipe, loved the flavour and texture.

      Reply
      • Kristen Wood says

        March 01, 2022 at 9:53 am

        So happy to hear that! Thank you for sharing. 🙂

        Reply
    29. Jess says

      February 28, 2022 at 9:54 pm

      5 stars
      I love that I have another gluten-free option to add to my tool kit!

      Reply
    30. Bernadette says

      February 21, 2022 at 11:49 pm

      5 stars
      Holy. moly. YUM. I’ve found that recipes claiming to be the best often aren’t, but was happily proved wrong with this recipe! This is going straight to the recipe book!

      I used 1:1 red sorghum flour to tapioca/potato starch. I followed the metric measurements and ended up with a very dry crumbly dough. Read in the comments that it was a known issue, so added more water, yeast, salt, and baking powder until it was like a pancake batter. I didn’t have time for a second rise so just popped it in the oven after the first rise, but it was still perfect.

      Bubbly and bready inside, salty and crisp on the outside. My kids loved it and requested I make it regularly which is a big win!

      Reply
    31. Amber Shepherd says

      February 05, 2022 at 1:13 pm

      I used King Arthur gluten free measure for measure flower, but my bread comes out with never browning at all, so it looks so unappetizing, what am I doing wrong?

      Reply
      • Kristen Wood says

        February 05, 2022 at 1:23 pm

        Hi, Amber! If you read through the post, that kind of flour isn't recommended for this particular recipe. Measure for measure flour contains xanthan gum and other additives that will impact the rising and browning of this bread recipe. I recommend using a gluten free blend without xanthan gum for best results. Also, brushing the top of the bread with olive oil prior to baking will help with browning process as well. I hope this helps!

        Reply
    32. Anita says

      January 17, 2022 at 11:12 am

      I did everything you said except I use rice flour instead of brown rice flour. I also use arrowroot. Same 1.1 ratio. Mine had a looser consistency & was gummy. It's not bad but it's not bread. What did I do wrong?

      Reply
      • Kristen Wood says

        January 17, 2022 at 11:21 am

        Hi Anita - Unfortunately, the culprit here would be you using rice flour over brown rice flour. Brown rice flour gives a thicker consistency, hence the looser results you experienced with regular rice flour. To use regular rice flour, you would need to cut down on the liquids. They have quite a few differences despite both being rice! I hope this helps.

        Reply
    33. Julie says

      January 15, 2022 at 1:32 pm

      3 stars
      I followed the recipe almost exactly...save that I used instant yeast that I didn't let bloom. When I mixed all the ingredients, it was a dry, sandy mess. I had to add almost twice as much water to get a batter. I used King Arthur GF All-Purpose Mix, and measured it by weight. After doing some digging and measuring, I figured out that 3 cups of KA GF AP flour only weighs 468 g, not 710 g as is stated in the metric recipe.

      Reply
      • Kristen Wood says

        January 15, 2022 at 1:51 pm

        Hi Julie - can you confirm if you used King Arthur's All Purpose Mix or All Purpose Flour? If you used the mix, then that will not work in this recipe as it contains xanthan gum and baking powder. If you used their flour blend without xanthan gum, that should definitely work just fine. As for the yeast, instant should hypothetically work in this recipe but I have not tested it. And I apologize if the metric measurements were incorrect, I will look into. It is a feature of the recipe card and calculated automatically. I appreciate you bringing that to my attention! I'm sorry you had this experience!

        Reply
        • Julie says

          January 17, 2022 at 8:15 pm

          Thanks for the reply! My comment was confusing; I used the AP Flour not the baking mix. The good news is that thankfully it turned out ok! I’d be curious to know if you find that the flour measurement by weight is inaccurate. Although I understand that different flour blends will vary by weight.

          Reply
    34. Emily Flint says

      January 03, 2022 at 8:05 pm

      5 stars
      I wasn't sure if I was going to be able to make this but it turned out great. Thanks for all of the tips and recommendations!

      Reply
    35. Ana F. says

      January 03, 2022 at 5:34 pm

      5 stars
      I had always wanted to make focaccia and was intimidated at first. It came out delicious for my first try with this recipe! Can't wait to make it again 🙂

      Reply
    36. Angela says

      January 03, 2022 at 5:05 pm

      5 stars
      Focaccia is one of my all time favorites! This recipe is wonderful. I got such good air bubbles and my bread came out great!

      Reply
    37. Evelyne Cultureatz says

      January 03, 2022 at 5:00 pm

      Oh, I really want to try this GF focaccia bread, it looks just as fluffy and delicious.

      Reply
    38. Jacqueline Meldrum says

      January 03, 2022 at 3:55 pm

      5 stars
      That looks so good. I will be able to point my gluten-free group members to your recipe

      Reply
    39. Adrianne says

      December 07, 2021 at 10:58 pm

      5 stars
      I am all about this focaccia! The step by step photos are awesome and I can't wait to make the. The flavours sound incredible and my mouth is watering at the pics too!! Thanks for sharing.

      Reply
    40. Beth says

      December 07, 2021 at 9:45 pm

      5 stars
      I recently went gluten free and I'm so happy to have found this recipe! I love that you have spent the time to test and create this tasty bread - Thank you!!

      Reply
    41. Heather Johnson says

      December 07, 2021 at 9:13 pm

      5 stars
      delicious - great to have the recos on the gluten free flour to use

      Reply
    42. Liz says

      December 07, 2021 at 6:52 pm

      5 stars
      I had no idea it was possible to make gluten free focaccia! So good and so easy to make!

      Reply
    43. McCall says

      September 30, 2021 at 10:05 pm

      5 stars
      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.

      Reply
      • Kristen Wood says

        October 01, 2021 at 8:49 am

        Hi, McCall!! I'm so very happy to hear this! It makes my day. Thank you for taking the time to share here. 🙂

        Reply
      • Akshina says

        September 09, 2022 at 12:26 am

        hey! could you please share the gluten free flour blend you used. I intend on making my own GF flour blend as well

        Reply
    44. Nika says

      September 11, 2021 at 4:59 pm

      4 stars
      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!

      Reply
    45. Alejandra says

      September 05, 2021 at 6:50 pm

      5 stars
      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!

      Reply
      • Kristen Wood says

        September 05, 2021 at 6:54 pm

        Thank you so much!!

        Reply
    46. Megan Ellam says

      September 05, 2021 at 6:35 pm

      5 stars
      A big favourite of mine. Thanks for sharing an awesome recipe.

      Reply
      • Kristen Wood says

        September 05, 2021 at 6:36 pm

        I'm so happy to hear that! Thank you for sharing. 🙂

        Reply
    47. Beth says

      September 05, 2021 at 5:46 pm

      5 stars
      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.

      Reply
      • Kristen Wood says

        September 05, 2021 at 5:50 pm

        Thank you so much! I appreciate you taking the time to share. 🙂

        Reply
    48. Angela says

      September 05, 2021 at 5:19 pm

      5 stars
      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!

      Reply
      • Kristen Wood says

        September 05, 2021 at 5:49 pm

        I'm so happy to hear that! Thank you! 🙂

        Reply
    49. maryanne says

      September 05, 2021 at 4:40 pm

      5 stars
      I have been searching for a gluten-free focaccia recipe, so can't wait to try this!

      Reply
      • Kristen Wood says

        September 05, 2021 at 4:49 pm

        Thank you so much! I hope you enjoy. 🙂

        Reply
    50. Brittney says

      July 23, 2021 at 9:09 am

      Hi there, could I use some of my sourdough starter for the yeast? This looks delicious!

      Reply
      • Kristen Wood says

        July 23, 2021 at 2:39 pm

        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!

        Reply
    51. cat says

      July 07, 2021 at 7:32 am

      5 stars
      Complete nutrition facts would have been great

      Reply
      • Kristen Wood says

        July 07, 2021 at 10:24 am

        Hi Cat — what nutrition facts are you looking for that aren't currently listed there in the recipe card? Thanks!

        Reply
    52. Terrie says

      June 19, 2021 at 8:14 am

      5 stars
      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.

      Reply
      • Kristen Wood says

        June 19, 2021 at 6:26 pm

        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. 🙂

        Reply
    53. Mandy says

      June 03, 2021 at 5:39 pm

      I was wondering if you had recommendations for prepping ahead. Is it possible to have the dough ready to bake the next day?

      Reply
      • Kristen Wood says

        June 03, 2021 at 7:05 pm

        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! 🙂

        Reply
    54. Madelyn B says

      May 10, 2021 at 12:08 pm

      5 stars
      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!

      Reply
      • Kristen Wood says

        May 10, 2021 at 12:37 pm

        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. 🙂

        Reply
    55. Melanie says

      April 10, 2021 at 9:18 pm

      5 stars
      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!

      Reply
      • Kristen Wood says

        April 11, 2021 at 6:46 pm

        I'm so happy to hear this and I really appreciate you taking the time to stop by and share! 🙂

        Reply

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    About Kristen Wood

    Hi, I'm Kristen! A mama, food writer, photographer, recipe developer, and cookbook author. I enjoy sharing both wildly creative and ridiculously practical gluten-free vegetarian recipes that are approachable for all. Welcome!

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