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.
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
- 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:
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.
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!
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.
(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.
(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.
(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.
(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).
(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.
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.
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!
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!
Frequently Asked Questions
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.
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 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.
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.
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!
More Gluten-Free Breads
Recipe
Easy Gluten-Free Focaccia Bread
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!
Dan says
Gluten free definitely does not mean fun free!
Olivia Parsons says
Thanks for your comment, Dan. My thoughts exactly!
Crystal says
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.
Olivia Parsons says
Thank you very much for this kind comment, Crystal. I am so happy you enjoyed this focaccia recipe! The Caputo flour is amazing.
Daryl says
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!
Taya says
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!
Olivia Parsons says
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.