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
Over 200 Five Star Reviews
5-Stars From Our Readers
“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.
AMAZING. It’s actually better than my soughdough wheat focaccia. Thanks so much
I’m so happy to hear it. 🙂 Thank you for taking the time to share!
Any idea if an 18-24 hr fridge ferment or making a poolish would give it a more artisan taste like it does with the gluten focaccia? I might try the fridge ferment. Unsure how to adjust the measurements for a poolish.
Hi! I’ve never tested it, but I think the fridge ferment would definitely be worth a try for developing the flavor further. I would just make sure it is covered well to prevent any drying out, as gluten-free flour is more prone to drying out. As for a poolish, I’ve never tested it, so I can’t say much there, but I do think it would be worth a try as well! I would remove the added yeast and use a poolish in its place. If you give it a try, I would love to hear! 🙂
Followed the recipe and turned out perfectly! I used a 50:50 blend of buckwheat and tapioca. So fluffy and satisfying. We used minced garlic and dried herbs and flaky sea salt.
I’m so happy to hear it! Thanks so much for taking the time to stop by and share. 🙂
Hello,
Do you think this recipe would work with brown rice flour, buckwheat flour, and oat flour?
Hi! Thank you for visiting. I haven’t tested it with that particular blend, but I do think it would work well. If you try it, I would love to hear about it! 🙂
Thanks! I do have one more question. I cannot do much oil in my diet, is there a way I could sub the oil in the bread and just use it for the topping? Have you tried this before or know of a good oil substitute. Or would it be easier to take away the oil on top and just put it in the batter.
While I haven’t tested it, I think the bread would turn out fine with it omitted altogether or simply a small drizzle on the top. It really contributes to the browning of the bread more than anything else, so as long as you are okay with the bread being a touch pale, I think it will be okay. I hope this helps!
Thank you for all the advice! I made this recipe this evening with oat,brown rice, and buckwheat flour. I also used avocado oil and date syrup. This was so good and didn’t even taste gluten free.
I’m so very happy to hear it! Thank you so much for taking the time to come back here and share. 🙂
I’ve made this recipe twice now, and I think the measurements are off – my mix is nothing like a wet batter, but dough straight away. the water to flour ratio is off….
Hi, Erin! I’m sorry to hear that. It definitely should not be thick in any way. What flour brand/blend are you using?
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!
I’m so happy to hear this! Thank you so much for taking the time to share here. 🙂
Hi Liisa, could you please share your flour ratios? I’d love to try this recipe with the same combo you did… Thank you!
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!
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!
I used all herbs I had in the pantry – oregano, thyme, marjoram and basil and it turned out delicious. Great recipe, thanks.
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!
This foccacia looks amazing. It is gluten free too and such an easy recipe. Saved it to make it over the weekend.
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.
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
From my experience, yes it does (the xanthan gum-free KA blend)! The flavor is just slightly different, but they are both tasty.
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.
I’m so very happy to hear that! Thank you for taking the time to share here. 🙂
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.
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.
Thank you so much, Nina! I hope you love it. 🙂
Focaccia bread is one of my favorites and this recipe is so tasty! Thank you for sharing so many great tips!
So light and fluffy I can’t even tell it is gluten-free!
This focaccia turned out perfectly! You would never know it was gluten free and everyone else loved it too!
I love focaccia bread and this was no exception! Turned out perfectly light, fluffy and flavorful! Easily, a new favorite recipe!
We served this focaccia with our soup and salad and it was delicious! My family loved it!
This is an amazing recipe, finally can enjoy foccacia again.
I’m so happy to hear that! Thank you for sharing. 🙂
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.
Your version sounds delicious! I’m so very happy you enjoyed this recipe. 🙂 Thank you so much for taking the time to share here!
This was so good! We entertained some friends, one needing GF food, so I made this and it was a hit for everyone!
Thank you! I’ve been looking for a good focaccia bread that’s gluten free. Delicious and easy to make.
Loved your recipe and tips along the way, following your ingredients and method exact and it turned out delicious, loved the texture!
This turned out great. There’s almost no difference from my usual all-purpose flour focaccia.
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!
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?
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.
Thank you for the tips on toppings for this delicious focaccia! I added in cherry tomatoes and onions – so tasty!!
I’m so happy to hear! Thank you for sharing. 🙂