My Gluten-Free Focaccia Bread recipe has the perfect focaccia texture. You would never suspect that it is gluten-free. Naturally vegan and xanthan gum free, too!
A Note From Kristen
I’ve spent nearly a year working on this recipe, testing batch after batch until I finally landed on the texture and flavor I wanted in a gluten-free focaccia. I’m so excited to share it with you because it has become a staple in our home, something we make at least a few times a month. It’s delicious on its own, and you can easily mix in or top it with olives, vegetables, cheese, or herbs (anything your heart desires!). I really hope you enjoy it as much as we do!
~Kristen
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“I have tried GF vegan focaccia recipes thrice now and none of them worked! But this recipe saved me! I was nervous when I saw the batter as it was quite liquidy and when I tried to make holes in the batter, it didn’t really show. But the end results were great! Texture is just like wheat bread and I can’t thank you enough for it! Trust the process guys!”
— Cynthia
Ingredient Notes
Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!
How to Make Gluten Free Focaccia
- Combine water, yeast and sweetener. Let sit to ‘bloom’ for 5 minutes.
- Add flour, salt, baking powder and oil. Mix well.
- Cover and let rise until doubled in size.
- Pour into prepared baking pan. Let rise for 30 minutes longer.
- Make holes in the dough, drizzle with oil, sprinkle with rosemary and bake.
- Enjoy!
Kristen’s 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.
- Topping Ideas:
- 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.
Storing and Reheating 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.
Serving Ideas
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 You Might Love
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Gluten-Free Focaccia Recipe
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
Method
- 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
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
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!
What a great focaccia recipe! Loved how easy it was to make and we devoured it in a day!
Delicious focaccia recipe, loved the flavour and texture.
So happy to hear that! Thank you for sharing. 🙂
I love that I have another gluten-free option to add to my tool kit!
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!
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?
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!
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?
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.
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.
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!
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.
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!
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 🙂
Focaccia is one of my all time favorites! This recipe is wonderful. I got such good air bubbles and my bread came out great!
Oh, I really want to try this GF focaccia bread, it looks just as fluffy and delicious.
That looks so good. I will be able to point my gluten-free group members to your recipe
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.
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!!
delicious – great to have the recos on the gluten free flour to use
I had no idea it was possible to make gluten free focaccia! So good and so easy to make!
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.
Hi, McCall!! I’m so very happy to hear this! It makes my day. Thank you for taking the time to share here. 🙂
hey! could you please share the gluten free flour blend you used. I intend on making my own GF flour blend as well
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!
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!
Thank you so much!!
A big favourite of mine. Thanks for sharing an awesome recipe.
I’m so happy to hear that! Thank you for sharing. 🙂
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.
Thank you so much! I appreciate you taking the time to share. 🙂
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!
I’m so happy to hear that! Thank you! 🙂
I have been searching for a gluten-free focaccia recipe, so can’t wait to try this!
Thank you so much! I hope you enjoy. 🙂
Hi there, could I use some of my sourdough starter for the yeast? This looks delicious!
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!
Complete nutrition facts would have been great
Hi Cat — what nutrition facts are you looking for that aren’t currently listed there in the recipe card? Thanks!
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.
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. 🙂
I was wondering if you had recommendations for prepping ahead. Is it possible to have the dough ready to bake the next day?
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! 🙂
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!
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. 🙂
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!
I’m so happy to hear this and I really appreciate you taking the time to stop by and share! 🙂