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Olivia's Kitchen / Gluten-Free Breads / Easy Gluten-Free Focaccia Bread

Published: Sep 13, 2021 · Modified: Mar 21, 2022 by Olivia Parsons

Easy Gluten-Free Focaccia Bread

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You will never believe this soft and fluffy focaccia bread is gluten-free! Naturally dairy-free and vegan, everyone can enjoy this deliciously flavourful bread.

gluten free focaccia bread pieces on a wood board

This Gluten-Free Focaccia recipe is my pride and joy. It's crispy on the outside, fluffy on the inside, kneadable, dimple-able, and delicious! Plus it just happens to be gluten-free (and dairy-free and so easily vegan). It's super easy to make (most of the time it's proofing), and even easier to enjoy. Top the way you like it and enjoy in a multitude of ways. You're going to want to make this one ASAP!

Want to learn how you can make your own gluten-free (and dairy-free and vegan) focaccia? Keep on reading! 

Looking for more gluten-free appetizers? Check these out:

  • Fig & Prosciutto Pizza with Goat Cheese
  • Melon & Prosciutto Skewers
  • Air Fryer Zucchini Fries
  • Vegan Buffalo Cauliflower Wings
  • Dairy-Free Spinach & Artichoke Dip
Jump to:
  • Why You'll Love This Recipe
  • Ingredients Needed
  • Step-by-Step Instructions
  • How to Serve
  • Storage Instructions
  • Substitutions & Customizations
  • Expert Tips
  • Frequently Asked Questions
  • More Gluten-Free Breads
  • Recipe
  • Reviews

Why You'll Love This Recipe

  • Bakery-style gluten-free focaccia bread at home! Need I say more? You'll be shocked how easy it is to prepare your own gluten-free focaccia at home. Be sure to follow my tips and tricks in this blog post for optimal results!
  • Customizable. This bread is naturally dairy-free and vegan, so everyone is able to enjoy! Creating custom focaccia breads with different toppings is super easy and fun. See suggestions in the following section for how to make this bread your own.
  • So many uses! Eat focaccia plain as a snack, dip in oil and vinegar, slice and make a sandwich, top and make a pizza, toast and make croutons... the options are nearly endless. See my "How to Serve" section for more ideas.

Ingredients Needed

Here is everything you'll need to make this gluten-free focaccia bread:

ingredients for gluten free focaccia
kalamata olives and roasted red peppers in white bowls

Bread Ingredients

  • Instant or active dried yeast: Either one will work in this recipe. Active dried yeast just needs to bloom for a bit longer than instant so keep that in mind. Timing is included in the step by step instructions.
  • Honey: I like the subtle taste that honey adds to this bread, but to make this bread vegan, simply use any granulated sugar.
  • Warm water: To activate the yeast.
  • Apple cider vinegar: An uncommon ingredient in traditional focaccia, apple cider vinegar is used in this gluten-free focaccia bread to add additional acid, encouraging the yeast to activate even more, resulting in a softer crumb.
  • Extra virgin olive oil: What would focaccia be without some good olive oil? Adding flavour and lubrication on the baking sheet, olive oil is a forward flavour in this delicious bread.
  • Fine sea salt: A relatively large quantity of finely ground sea salt amps up the natural flavour of this focaccia. Don't be afraid of the salt! This bread needs it.
  • Gluten-free Mulino Caputo Fioreglut flour: This flour is life-changing for a gluten-free person. It's actually made from wheat starch with the gluten removed. This allows it to behave that much more like regular gluten-ful flour. Yet it's totally safe for celiacs and the gluten-intolerant (unless you have a wheat allergy!). You can usually find it on Amazon (for an exorbitant price mind you), or I've seen it in some local markets. If you cannot find this exact flour, substitute with a gluten-free flour blend without xanthan gum, but note that your results may not be exactly the same.
molino caputo fioreglut flour bag
side of molino caputo gluten free flour bag

Toppings

This is where you get to be creative! I love trying out different flavours in my focaccia. For the most basic version, I recommend the first 2 items as "mandatory". Rosemary and flakey salt add great flavour to this focaccia on their own and are great for plain lovers. If you're feeling adventurous, try some of the other topping suggestions or create your own!

  • Fresh or dried rosemary
  • Flakey sea salt
  • Kalamata olives
  • Roasted red peppers
  • Cherry tomatoes
  • Roasted garlic
  • Caramelized onions
  • Parmesan or other cheeses
  • and more!
close up of gluten free focaccia dough

Step-by-Step Instructions

Be sure to read the recipe card below for the full ingredient list and instructions. 

(1) Add the yeast, honey, and warm (not hot) water to a large bowl. Mix with a fork and allow to sit for 5-10 minutes if using instant yeast, and 10-15 minutes if using active dried yeast. When ready, the yeast will look foamy with small bubbles.

(2) & (3) Once the yeast has bloomed, whisk in the apple cider vinegar and extra virgin olive oil. 

foamy yeast in a glass bowl
pouring olive oil into yeast
stirring wet ingredients for focaccia

(4), (5), (6), & (7) Sprinkle the sea salt into the bowl, along with 3 cups of the gluten-free flour. Use a fork to begin mixing in the dry ingredients.

pouring salt into focaccia dough
flour being poured into a bowl
mixing together gluten free focaccia dough
whisking gluten free focaccia dough with a fork

(8) & (9) Generously flour your work surface with about ¼ cup of gluten-free flour. Scrape the dough from the bowl onto the floured surface. Top the dough with about ¼ cup of additional flour and flour your hands. Gently push the dough together and begin to knead in the extra flour. Add flour as needed. 

(10) The dough is done when it can be formed into a smooth ball without any sticky spots. In my testing, I typically used a total of 3½-4 cups of the Mulino Caputo Fioreglut gluten-free flour. If you are using a different flour mix, it may absorb more or less.

hands kneading gluten free focaccia dough
hands kneading gluten free focaccia dough
gluten free focaccia dough dusted with flour

(11) Once your dough ball is formed, generously pour olive oil in a large bowl. Place the dough ball in, drizzle with a little more olive oil, and cover with a kitchen towel. Let rise in a warm place for 1 hour - 1 hour 15 minutes.

gluten free focaccia pre-rise
gluten free focaccia after rising

(12) You will notice the dough has grown quite a bit! 

(13) Generously spread olive oil all over the bottom and sides of a 9x13 inch rimmed baking sheet. You could also use a 9x13 inch baking dish. Scrape the dough onto the baking sheet and use your hands to spread it out to the entire surface area. Drizzle olive oil over the surface and use your fingers to dimple the surface of the dough. Cover with a kitchen towel and allow to rest for 30-45 minutes. When there's 15 minutes left, preheat the oven to 450°F.

(14) Once rested, re-dimple the dough and add more olive oil if needed. Top with your toppings of choice such as: fresh or dried rosemary, olives, roasted red peppers, cherry tomatoes, roasted garlic, etc. Sprinkle with a bit of flakey sea salt (we'll add more later).

gluten free focaccia dough spread on a baking sheet
gluten free focaccia dough on a baking sheet with toppings

(15) Bake for 17-20 minutes until your focaccia is lightly golden. Immediately sprinkle with more flakey sea salt. Allow to cool in the pan for 20 minutes. Slide a large spatula under the dough to release any stuck spots from the pan, and transfer to a wire rack to cool. 

(16) Enjoy warm after 30 minutes, or allow to cool completely for about 2 hours. Slice with a serrated bread knife or kitchen shears. Enjoy your homemade gluten-free focaccia! See the following sections for serving and storage suggestions.

baked focaccia bread
baked and sliced gluten free focaccia bread on a cutting board

How to Serve

There are so many ways to enjoy your fresh gluten-free focaccia. Here are some suggestions:

  • Plain. There's nothing better than fresh bread out of the oven. Slice into squares and enjoy with the flavour of your toppings.
  • Dip in olive oil & balsamic vinegar. Mix equal parts of the two in a small bowl. Give a good mix and dip your focaccia.
  • Top the focaccia as a pizza. Par-bake the focaccia dough, plain, for 10 minutes. Add your sauce of choice and toppings, then bake for the final 10 minutes. Watch to ensure your toppings don't burn. The dough may require and extra minute or 2 of cook time. 
  • Slice lengthwise and use for a sandwich. Fill with your favourite meats, cheese, or veggies and enjoy as a focaccia sandwich. I recommend grilling or pressing the sandwich to make it slightly more sturdy.
  • Turn day-old focaccia into croutons. Slice focaccia into bite-sized pieces, toss in some olive oil, and bake at 400ºF on a wire rack over a baking sheet for 5-10 minutes. Your oven may require more or less time. Bake until they are crispy and delicious. Use in salads or soups!

Storage Instructions

Focaccia is best served on the day of baking. Leftovers can be stored in an airtight container at room temperature for 1-2 days. If you find your bread is a bit tough, throw it in the microwave for 20 seconds to soften, or the air fryer at 375ºF for a few minutes to warm and crisp it up. 

If you find your bread it going stale, turn it into croutons! Instructions in the previous section.

Freezing Instructions

Yes, this gluten-free focaccia bread can be frozen! Ideally the bread is frozen as fresh as possible. Even bread with toppings should be able to be frozen. Keep in the freezer in an airtight container for up to 1 month. To reheat, place frozen bread in an air fryer at 375ºF for 3-5 minutes, or the oven at 375ºF on a wire rack above a baking sheet for 5-10 minutes. Note that freezing and reheating will result in a crispier focaccia over a softer focaccia.

gluten free focaccia bread dipped in oil and vinegar

Substitutions & Customizations

While this gluten-free focaccia recipe is crafted with optimal flavour pairings, there are a few areas in which you have the ability to make it your own! Here are some suggestions:

  • Honey: I recommend using honey to feed the yeast as I like the subtle flavour it provides. However, it will not affect the result at all to use regular granulated sugar in order to make this recipe vegan. 
  • Flour: I recommend using a specific flour in this recipe—Mulino Caputo Fioreglut gluten-free flour. It is amazing for gluten-free breads. 
  • Toppings: Make it your own! See the Ingredients section for my topping suggestions.
  • Uses: There are so many ways you can enjoy this gluten-free focaccia. Eat as is, dip it, use it as a sandwich, pizza crust, croutons, and more!
cross section of gluten-free focaccia bread

Expert Tips

  • Don't rush the rise. I've given the proofing times as ranges. If you're looking for a specific time, use the shorter time. If you're busy doing other things and it ends up being the later time in the range, that's okay. But stick to the recommended timings. Under or over proofing bread can lead to sub-optimal results.
  • Don't be afraid of the oil and salt. This bread needs flavour, and since the recipe is so simple, most of that comes from the olive oil and (a fair amount of) salt. So don't try to reduce their quantities, trust me.
  • Let it cool for at least 30 minutes before slicing. This allows the crumb to set and avoid a gummy focaccia. Don't worry, it will still be warm to try after 30 minutes of cooling!
  • Play around to find your favourite combos. Try different toppings on the same sheet of focaccia and see what you like best. Enjoy in a multitude of ways to find your favourite focaccia style.
  • Serve as an appetizer, main, side, or snack. This gluten-free focaccia is great for a multitude of occasions. It will be a top request from your guests!
focaccia pieces with the centre piece sticking out
gluten free focaccia topped with red peppers and kalamata olives

Frequently Asked Questions

Can I make this focaccia vegan? 

Yes! I recommend using honey to feed the yeast as I like the subtle flavour it provides. However, it will not affect the result at all to use regular granulated sugar in order to make this recipe vegan. Why are the rising times ranges? I've given the proofing times as ranges. If you're looking for a specific time, use the shorter time. If you're busy doing other things and it ends up being the later time in the range, that's okay. But stick to the recommended timings. Under or over proofing bread can lead to sub-optimal results.

My yeast does not look foamy like you said. What happened? 

Your yeast may not foam for 2 reasons: 1) You are using instant yeast. There will be less of a reaction from this type of yeast, but it should bubble a bit. 2) Your yeast is dead. This may occur because the yeast is expired, you haven't let it sit long enough, or your water was much too hot and killed the yeast. In this situation, I recommend you re-start with some fresh yeast, sugar, and warm (not hot) water to let it bloom again.

I can't find the gluten-free flour you recommend. How can I make this focaccia bread? 

I recommend using Mulino Caputo Fioreglut gluten-free flour. It is actually wheat starch with the gluten removed (and yes it is celiac-safe). This allows it to produce wonderful breads, very reminiscent of the properties of gluten. If you cannot find this specific flour, you can try using another gluten-free flour blend.

Can I reduce the salt in this recipe?

This bread needs flavour, and since the recipe is so simple, most of that comes from the olive oil and (a fair amount of) salt. So don't try to reduce their quantities for optimal texture and flavour.

gluten free focaccia slices on a wood board

And there you have a delicious gluten-free meal, appetizer, snack—you name it! This gluten-free focaccia bread is perfect for pizza, sandwiches, croutons, dipping, or just as it is. Crispy on the outside, fluffy on the inside, kneadable and dimple-able—it's a gluten-free miracle that you and whoever you share it with are sure to enjoy.

Have you made this gluten-free focaccia? I'd very much appreciate it if you leave a comment below and tag me on instagram @fromoliviaskitchen!

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Recipe

gluten free focaccia bread pieces on a wood board

Easy Gluten-Free Focaccia Bread

You will never believe this soft and fluffy focaccia bread is gluten-free! Naturally dairy-free and vegan, everyone can enjoy this deliciously flavourful bread. 
5 from 11 votes
Print Pin Rate
Course: Appetizer, Side Dish, Snack
Cuisine: Italian
Prep Time: 25 minutes minutes
Cook Time: 20 minutes minutes
Proofing Time: 1 hour hour 30 minutes minutes
Total Time: 2 hours hours 15 minutes minutes
Servings: 18 pieces
Calories: 122kcal
Author: Olivia Parsons

Ingredients
 

  • 1 tablespoon instant or active dried yeast
  • 1 tablespoon honey sub granulated sugar for vegan
  • 1½ cups warm water
  • 2 teaspoon apple cider vinegar
  • 3 tablespoon extra virgin olive oil + extra for greasing the pan
  • 1 tablespoon fine sea salt
  • 4 cups gluten-free Mulino Caputo Fioreglut flour sub a 1:1 gluten-free flour blend

Toppings

  • 1 tablespoon dried rosemary
  • kalamata olives
  • roasted red peppers
  • flakey sea salt

Instructions

  • Add the yeast, honey, and warm (not hot) water to a large bowl. Mix with a fork and allow to sit for 5-10 minutes if using instant yeast, and 10-15 minutes if using active dried yeast. When ready, the yeast will look foamy with small bubbles.
  • Whisk in the apple cider vinegar and extra virgin olive oil. Sprinkle the sea salt into the bowl, along with 3 cups of the gluten-free flour. Use a fork to begin mixing in the dry ingredients. 
  • Generously flour your work surface with about ¼ cup of gluten-free flour. Scrape the dough from the bowl onto the floured surface. Top the dough with about ¼ cup of additional flour and flour your hands. Gently push the dough together and begin to knead in the extra flour. Add flour as needed. The dough is done when it can be formed into a smooth ball without any sticky spots. In my testing, I typically used a total of 3½-4 cups of the Mulino Caputo Fioreglut gluten-free flour. If you are using a different flour mix, it may absorb more or less.
  • Once your dough ball is formed, generously pour olive oil in a large bowl. Place the dough ball in, drizzle with a little more olive oil, and cover with a kitchen towel. Let rise in a warm place for 1 hour - 1 hour 15 minutes.
  • You will notice the dough has grown quite a bit. Generously spread olive oil all over the bottom and sides of a 9x13 inch rimmed baking sheet. You could also use a 9x13 inch baking dish. Scrape the dough onto the baking sheet and use your hands to spread it out to the entire surface area. Drizzle olive oil over the surface and use your fingers to dimple the surface of the dough. Cover with a kitchen towel and allow to rest for 30-45 minutes. When there's 15 minutes left, preheat the oven to 450°F.
  • Once rested, re-dimple the dough and add more olive oil if needed. Top with your toppings of choice such as: fresh or dried rosemary, olives, roasted red peppers, cherry tomatoes, roasted garlic, etc. Sprinkle with a bit of flakey sea salt (we'll add more later).
  • Bake for 17-20 minutes until your focaccia is lightly golden. Immediately sprinkle with more flakey sea salt. Allow to cool in the pan for 20 minutes. Slide a large spatula under the dough to release any stuck spots from the pan, and transfer to a wire rack to cool. Enjoy warm after 30 minutes, or allow to cool completely for about 2 hours. Slice with a serrated bread knife or kitchen shears. Enjoy your homemade gluten-free focaccia! See the notes below for serving and storage suggestions. 

Notes

How to Serve

There are so many ways to enjoy your fresh gluten-free focaccia. Here are some suggestions:
  • Plain. There's nothing better than fresh bread out of the oven. Slice into squares and enjoy with the flavour of your toppings.
  • Dip in olive oil & balsamic vinegar. Mix equal parts of the two in a small bowl. Give a good mix and dip your focaccia.
  • Top the focaccia as a pizza. Par-bake the focaccia dough, plain, for 10 minutes. Add your sauce of choice and toppings, then bake for the final 10 minutes. Watch to ensure your toppings don't burn. The dough may require and extra minute or 2 of cook time.
  • Slice lengthwise and use for a sandwich. Fill with your favourite meats, cheese, or veggies and enjoy as a focaccia sandwich. I recommend grilling or pressing the sandwich to make it slightly more sturdy.
  • Turn day-old focaccia into croutons. Slice focaccia into bite-sized pieces, toss in some olive oil, and bake at 400ºF on a wire rack over a baking sheet for 5-10 minutes. Your oven may require more or less time. Bake until they are crispy and delicious. Use in salads or soups!
 

Storage Instructions

Focaccia is best served on the day of baking. Leftovers can be stored in an airtight container at room temperature for 1-2 days. If you find your bread is a bit tough, throw it in the microwave for 20 seconds to soften, or the air fryer at 375ºF for a few minutes to warm and crisp it up.
 
If you find your bread it going stale, turn it into croutons! Instructions in the previous section.
 

Freezing Instructions

Yes, this gluten-free focaccia bread can be frozen! Ideally the bread is frozen as fresh as possible. Even bread with toppings should be able to be frozen. Keep in the freezer in an airtight container for up to 1 month. To reheat, place frozen bread in an air fryer at 375ºF for 3-5 minutes, or the oven at 375ºF on a wire rack above a baking sheet for 5-10 minutes. Note that freezing and reheating will result in a crispier focaccia over a softer focaccia.
 
Nutrition Facts are an approximation.

Nutrition

Calories: 122kcal | Carbohydrates: 23g | Protein: 1g | Fat: 5.3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.7g | Sodium: 277mg | Potassium: 5.7mg | Fiber: 1.5g | Sugar: 0.9g | Calcium: 3mg
Tried this recipe? I'd love to see!Mention @fromoliviaskitchen or tag #oliviaskitchen!
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Reader Interactions

Comments

  1. Dan says

    January 01, 2022 at 9:21 pm

    5 stars
    Gluten free definitely does not mean fun free!

    Reply
    • Olivia Parsons says

      January 02, 2022 at 1:20 pm

      Thanks for your comment, Dan. My thoughts exactly!

      Reply
  2. Crystal says

    January 01, 2022 at 10:37 pm

    5 stars
    This is easily the best gluten free focaccia recipe I've ever tried! I used half the caputo flour and half my regular gf blend to save on the cost and still turned out amazing.

    Reply
    • Olivia Parsons says

      January 02, 2022 at 1:21 pm

      Thank you very much for this kind comment, Crystal. I am so happy you enjoyed this focaccia recipe! The Caputo flour is amazing.

      Reply
  3. Daryl says

    January 03, 2022 at 10:44 pm

    5 stars
    This recipe was so easy and super delicious. It was fluffy and crispy in all the right ways. I can’t wait to make it again and try out different toppings!

    Reply
  4. Taya says

    April 27, 2023 at 9:09 pm

    Mine turned out VERY tough. Didn’t raise at all. What did I do wrong?? I used the bob red mill 1-1 baking flour. My yeast was good. My dough seemed very dry, it was cracking. Maybe less flour, more liquid? Open to any suggestions! Thanks!

    Reply
    • Olivia Parsons says

      April 28, 2023 at 2:12 pm

      This flour is not recommend for this recipe. For best results, I only endorse using Caputo Fioreglut flour for this recipe. It is very important.

      Reply
  5. Liv says

    October 21, 2023 at 11:05 am

    This focaccia recipe looks amazing. I am wondering, though, about whether or not the dough can be prepared in advance? Do you think this dough could rise overnight in the fridge?

    Reply
    • Olivia Parsons says

      October 21, 2023 at 8:48 pm

      Hi Liv— While I have not personally tried keeping the dough in the fridge overnight, I think it could work. Make the dough and do the first rise. Then oil, spread it in your baking pan and refrigerate. The next day, let it sit at room temperature for 1 hour before baking.

      Reply
  6. Adelaide says

    July 20, 2024 at 10:10 pm

    5 stars
    I almost never rate recipes, but this one was so good I had to leave a comment!

    My picky, gluten-eating, food scientist father loves to give me a hard time when he tries my GF bakes. This recipe is the first time he enjoyed anything yeasted & GF that I’ve made. The worst criticism he could come up with was "it tastes good now, but it might not taste as good in a few days" (basically, he's calling this recipe perfect lol)

    Thank you so much for a great GF focaccia recipe! Can’t wait to try your other recipes 🙂

    Reply
    • Olivia Parsons says

      July 22, 2024 at 11:18 am

      Thank you thank you! I am so happy to hear this!

      Reply
  7. Carmelina says

    August 03, 2024 at 7:02 pm

    Can you use a cast iron to bake the focaccia?? I've seen other recipes use a cast iron and I bet it would taste super yummy!!

    Reply
    • Olivia Parsons says

      August 06, 2024 at 1:31 pm

      Yes, a cast iron pan will work. Cooking time may vary based on the thickness of the dough in the pan.

      Reply
  8. Serena says

    December 01, 2024 at 8:29 am

    5 stars
    Excellent. Didn't taste gluten free and was a super quick recipe!

    Reply
  9. ella g says

    March 11, 2025 at 1:55 am

    turned out PHENOMENAL! caputo flour is absolute magic. thanks for the amazing recipe!

    Reply
5 from 11 votes (6 ratings without comment)

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