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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!
5 from 3 votes
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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


  • 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


  • 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!


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.


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


Gluten-Free All Purpose Flour (without xanthan gum)
Olive oil
Dried Rosemary
9"x13" baking pan
Coarse or Flaked Sea Salt
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