Our easy gluten-free focaccia recipe has a perfect crispy crust & tender, fluffy center. It’s the easiest gluten-free bread around! (Vegan-Friendly!)
This delicious gluten-free rosemary focaccia has been one of our top posts for the last several years, and it’s better than ever, thanks to updated, more thorough directions & helpful tips!
Before we went gluten-free a decade ago, I used to bake bread all the time. But gluten-free bread is a totally different ballgame! Since there’s no gluten, gluten-free bread dough can be trickier to work with and takes a little extra skill & know-how to get just right.
But do you know what’s probably the easiest gluten-free bread recipe around? Focaccia! This gluten-free focaccia bread recipe has a crisp, golden top and bottom, a soft & pillowy center, and just the right seasonings. It’s enough to send me into a swoon!
If you’re new to gluten free baking or haven’t made gluten-free bread recipes before, don’t worry! We’ve got everything you need to be successful. You’ll be baking loaf after loaf of this delicious Italian bread in no-time!
Lets jump in, yes? The carbs are calling!
Simple Ingredients For Gluten-Free Focaccia
- Gluten-Free Flour. You’ll keep things simple with a 1:1 gluten-free flour blend. We HIGHLY RECOMMEND King Arthur Measure For Measure Baking Flour with xanthan gum because it gets nice and golden on top and has the best texture inside. I have also tried it with Bob’s Red Mill 1-to-1 gluten free baking flour with decent results, though the Bob’s Red Mill blend usually doesn’t get quite as crisp or “done” as the King Arthur Blend, and some readers report their focaccia stays wet or gummy in the center when they use the Bob’s Red Mill blend.
- Baking Powder & Salt. Using baking powder with the yeast gives this focaccia a little extra lift and really improves the texture. Then, salt comes in to make the flavor amazing!
- Warm Water. Ideally, the water will be between 120-130 degrees to help activate the yeast. I recommend an instant read thermometer for best results, but you can use the touch test, too. If the water is too warm to comfortably keep your finger in it for a few seconds, it’s too hot!
- Honey or Sugar. Adding a little honey or sugar not only helps with the flavor of this bread, but it also helps activate the yeast. Don’t skip it!
- Active Dry Yeast. We’ve made this with instant yeast and regular yeast. Instant yeast will bloom and rise faster (great when you’re short on time!), and regular dry yeast works well, too.
- Olive Oil. You’ll need plenty of extra virgin olive oil for this focaccia recipe! You’ll use some in the dough, some on the pan, some on top, and some to dip!
- A Few Toppings. Then, you’ll top the focaccia with a few little extras before baking. I like a mix of fresh rosemary, parmesan cheese (or vegan parmesan cheese), flaky salt, and black pepper.
How To Make Gluten-Free Focaccia Step By Step
As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below!
- Combine Dry Ingredients. In a large mixing bowl, whisk together flour, salt, and baking powder. Set aside.
- Warm The Water. Warm your water in the microwave or on the stovetop until it’s warm but not hot. (Ideally, the temperature should be between 120-130 degrees F, but you can use the touch test to tell if it’s ok. If the water is too warm to put your finger in comfortably for several seconds, it’s too hot)
- Bloom The Yeast. Add yeast and honey or sugar to the warm water. Stir to combine, then let it bloom by setting it aside to rest for for 3-5 minutes. (It’ll start to look foamy on top)
- Combine Wet Ingredients & Dry Ingredients. Pour 2 Tablespoons olive oil and the the water/yeast mixture over the flour mixture and stir to combine. Note that the dough will actually be more like batter than dough. You will not knead it.
- Transfer To The Pan. Line an 8×8 or 9×9 metal baking pan with parchment paper. Drizzle 2-3 Tablespoons of olive oil onto the parchment. Gently transfer the focaccia dough to the prepared pan and pat it out or spread it with a spatula. (I usually find it easiest to dip my fingertips into the oil and pat it out by hand). Drizzle the top of the dough with 1 more Tablespoon of olive oil.
- Let The Dough Rise. Cover the pan with plastic wrap or a clean dish towel and set it to rise in a warm place for at least 30 minutes if using rapid rise yeast and about an hour if you use regular yeast. The batter/dough will be roughly double in size.
- Preheat The Oven. During the last 20 minutes of the rise time, preheat the oven to 400 degrees F.
- Dimple The Dough. Coat your fingertips with olive oil and use greased fingers to poke several holes in the dough to form the characteristic “dimples” of focaccia. I find this easiest if I drizzle the surface of the dough with a little olive oil first, then use my fingertips to gently spread the oil before making the dimples. (Try not to smash the dough down)
- Add Toppings. Sprinkle the surface of the dough with fresh rosemary, parmesan or vegan parmesan (if using), coarse sea salt and pepper.
- Bake at 400 degrees 25-30 minutes, or until golden brown. Remove from oven and let cool at least 10-12 minutes before slicing and eating. Store leftover focaccia in an airtight container at room temperature 2-3 days, or store in the freezer and freeze up to 2 months.
ANOTHER OPTION FOR SHAPING: We used to make this rosemary focaccia free-form, by letting the dough rise in a bowl, then pouring it out onto a parchment lined baking sheet on top of 2 Tablespoons of olive oil. I’d shape the dough into roughly an 8×10 shape, then top and bake as directed. This will give you a more organic look, but the focaccia will be much thinner. In the last few years, I’ve exclusively made it in a square pan for a higher rise.
A Few Tips To get This Recipe Just Right
Use Fresh Ingredients
It might seem silly, but it’s important to know you’re using fresh ingredients. If you’re using old baking powder or old yeast, this bread WILL NOT rise no matter what you do. Use this quick test to check your baking powder to see if it’s still active, and watch for the foaming, bubbling reaction in the recipe instructions to make sure your yeast is still active.
Know How To Handle The Dough
If you’ve ever baked with wheat-based flours (white all-purpose, wheat, bread flour, etc.) you’ll be able to tell right away that gluten-free focaccia “dough” is really more like batter. It’s not pliable (there are no gluten or wheat proteins to give it that structure!), and you won’t knead it–you can’t! It’ll be a rather sticky, wet batter instead of a cohesive, stretchy dough. Don’t panic, and DON’T add extra flour!
Use Parchment On Your Pan
Your gluten-free focaccia batter will be sticky, and it can stick to the baking sheet if you don’t prep it. A surefire way to keep your dough from sticking to the pan is to use parchment paper, then drizzle the olive oil on top of it, as directed. I highly recommend you don’t skip the parchment. If you don’t like using parchment paper, at least use a reusable silicone baking mat to help prevent sticking.
Don’t Skimp On Olive Oil. Seriously.
Don’t do it! I know it’ll feel like a lot (especially on the baking pan), but I promise the olive oil is essential for the texture of the interior and exterior of gluten-free focaccia bread. Olive oil helps give that gorgeous crispy crust on the exterior and keeps things light on the interior. I promise your results will not be as good if you try to skimp on the olive oil. It’ll be more dry and spongy. And it won’t get the same gorgeous color. Trust me!
FAQ + More Ideas For This Gluten-Free Focaccia
HOW TO SERVE FOCACCIA – I’ve got to say it: my favorite way is when it’s burn-your-mouth hot from the oven. But. After it’s had enough time to actually cool down somewhat, my favorite way to enjoy gluten-free focaccia is dipped in olive oil. We love to make a seasoned dipping oil to serve with it! (It’s also great with marinara sauce!)
HOW TO STORE FOCACCIA – Like most gluten free baked goods, this gluten-free focaccia bread is best enjoyed in 1-2 days. I store mine wrapped tightly or in an airtight bag with extra air pressed out in the refrigerator, then heat it up in the oven (you can use the microwave or a toaster oven) before serving again.
MORE FOCACCIA TOPPINGS TO TRY. Part of what’s so fun about making this focaccia is choosing the toppings! Since this recipe was originally published in 2019, I’ve had dozens and dozens of readers send me their focaccia photos! Play around with the toppings! Readers have tried:
- Sun-Dried Tomatoes
- Caramelized Onions
- Roasted Garlic
- Olives – black, green, Kalamata, Castelvetrano, etc.
- Edible Flowers
- Fresh Herbs – sage, basil, rosemary, dill, parsley, thyme, etc.
- Dried Herbs & Spices – dried oregano, Italian seasoning, dried basil, red pepper flakes, etc.
- Different cheeses – asiago, parmesan, aged white cheddar, and more!
Or, try it with: Autumn Squash Soup, Gluten-Free Caesar Salad, or Italian Chopped Salad!
Did You Make This Recipe?
Tell me all about it! Leave a star rating below when you try our Gluten-Free Focaccia recipe. I can’t wait to hear how it goes!
Gluten-Free Focaccia with Rosemary
Ingredients
For Gluten Free Focaccia:
- 2 1/2 cups 300 grams gluten free 1:1 flour (I highly recommend King Arthur Flour Measure-for Measure flour)*
- 2 teaspoons baking powder
- 1 1/2 cups warm water ideally 120-130 degrees F.
- 1 1/4 oz. package instant or rapid rise yeast (2 1/4 teaspoons)
- 1 Tablespoon sugar honey, or agave
- 1 teaspoon kosher salt
- 4 Tablespoons olive oil divided
For Topping:
- 1 Tablespoon fresh rosemary
- 1-2 Tablespoons vegan parmesan or Parmesan cheese
- 1/2 teaspoon flaky sea salt like Maldon
- 1/4 teaspoon black pepper
Instructions
- Combine Dry Ingredients. In a large mixing bowl, whisk together flour, salt, and baking powder. Set aside.
- Warm The Water. Warm your water in the microwave or on the stovetop until it’s warm but not hot. (Ideally, the temperature should be between 120-130 degrees F, but you can use the touch test to tell if it’s ok. If the water is too warm to put your finger in comfortably for several seconds, it’s too hot)
- Bloom The Yeast. Add yeast and honey or sugar to the warm water. Stir to combine, then let it bloom by setting it aside to rest for for 3-5 minutes. (It’ll start to look foamy on top)
- Combine Wet Ingredients & Dry Ingredients. Pour 2 Tablespoons olive oil and the the water/yeast mixture over the flour mixture and stir to combine. Note that the dough will actually be more like batter than dough. You will not knead it.
- Transfer To The Pan. Line an 8×8 or 9×9 metal baking pan with parchment paper. Drizzle 2-3 Tablespoons of olive oil onto the parchment. Gently transfer the focaccia dough to the pan and pat it out or spread it with a spatula. (I usually find it easiest to dip my fingertips into the oil and pat it out by hand). Drizzle the top of the dough with 1 more Tablespoon of olive oil.
- Let The Dough Rise. Cover the pan with plastic wrap or a clean dish towel and set it to rise in a warm place for at least 30 minutes if using rapid rise yeast and about an hour if you use regular yeast. The batter/dough will be roughly double in size.
- Preheat The Oven. During the last 20 minutes of the rise time, preheat the oven to 400 degrees F.
- Dimple The Dough. Coat your fingertips with olive oil and use greased fingers to poke several holes in the dough to form the characteristic “dimples” of focaccia. I find this easiest if I drizzle the surface of the dough with a little olive oil first, then use my fingertips to gently spread the oil before making the dimples. (Try not to smash the dough down)
- Add Toppings. Sprinkle the surface of the dough with fresh rosemary, parmesan or vegan parmesan (if using), coarse sea salt and pepper.
- Bake at 400 degrees 25-30 minutes, or until golden brown. Remove from oven and let cool at least 10-12 minutes before slicing and eating. Store leftover focaccia in an airtight container at room temperature 2-3 days, or store in the freezer and freeze up to 2 months.
- Our original instructions called for making this focaccia free-form on a baking sheet. This produces a more organic shape, but a thinner dough. If you prefer to follow the old instructions, mix up the dough as directed, but let the dough rise in the mixing bowl covered with plastic wrap. Pour 2 Tablespoons of olive oil on a baking sheet lined with parchment and shape the dough into an 8×10 rectangle. Top & bake the bread as directed.
Notes
- CHOOSE THE RIGHT FLOUR. I *highly* recommend King Arthur Flour Measure-for-Measure flour for this recipe. Bob’s Red Mill 1:1 flour is my other favorite, but will not get as light, as browned, or as “done” in the center as King Arthur Flour. Some readers report their focaccia stays wet or gummy in the center with Bob’s.
- FOR A YUMMY DIPPING SAUCE: Pour 1/3 cup olive oil over granulated garlic, coarse salt, pepper, red pepper flakes, and rosemary, oregano, and/or basil. I usually use 1/4 tsp dried flaked garlic, 1/2 tsp fresh rosemary, 1/4 tsp oregano, 1/4 tsp coarse salt, 1/4 tsp pepper, and 1/4 tsp red pepper flakes
Video
Nutrition
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Originally posted June 2019. Fully updated with video, photos, and updated instructions Aug 2023.
Made this tonight for my dad’s birthday. Never made focaccia bread before and I’m so glad I found this recipe! It turned out absolutely delicious. Will definitely be making this again. M
I’m so glad it was a win for your dad’s birthday!
I’m hoping to make this as a base for pizza; how would the baking time change so as to not overbake the bread?
It will depend on what size pan you’re using! I usually switch to a 9×13 if I’m making it as pizza so it’s not quite as thick. The bake time will be similar. I par bake the dough without any toppings for 12-15 minutes, add sauce & toppings, then bake another 12-15 minutes or so.
Question: I see you mention right off the bat that you recommend King Arthur Measure for Measure, I guess I was wondering why you suggest that when they also have an actual bread flour (King Arthur Gluten Free Bread Flour).
I use Bob’s Red Mill and they seem to be MUCH stricter as to what they offer vs what they offer and what it’s for and you can’t interchange regular 1v1 GF flour for like cookies and cakes and use it for bread.
As far as I thought, King Arthur Measure for Measure was for cookies, cakes, muffins, etc.
Anyway, I was just wondering. I tend to be neurotic when it comes to making something I never have and want to make sure I get the right things lol.
Thank you Emily,
Kristi
Hi Kristi!
The first reason is this recipe was developed before King Arthur released their bread flour blend, so it was specifically developed for the balance of proteins & starches in a 1:1 gluten-free flour blend, as opposed to the King Arthur Gluten-Free Bread Flour, which behaves MUCH differently.
Second, the bread flour is a GREAT option for other recipes (we love it in gluten-free Cinnamon Rolls, for instance), but because the bread flour is made with a blend that includes a gluten-free wheat starch, the actual chemistry of working with that blend is very different. I’m sure it would make a GREAT focaccia, but it would require some adjusting since this recipe is made for 1:1 flour blends. (You can find more info about working with their bread flour on the King Arthur site, if you want to experiment.)
Hope that helps clear things up!
Those of us with wheat allergies definitely appreciate that this recipe does NOT use the gluten free bread flour as that contains wheat.
Made this yesterday and enjoyed it. The crust was terrific – very crusty! The interior had great bubbles, but even after baking it for 45 minutes, rather than 30, the interior was just this side of being too moist. I know that will help it last longer, but I wondered if using say 1 1/4 cup of water, or even 1 cup would affect the rise. I’ll try that myself, once i restock my KA measure for measure flour. I make a lot of the Smitten Kitchen Focaccia, which uses 2 cup water for 4 cups of flour, although i don’t always add all the water. There’s some fermentation science that I should know – but might less water make this loaf even better? THX
Hi, Holly! This is exactly how I like it, but you are welcome to play with the recipe to see if you can get proportions that work better for you! Gluten-free 1:1 flour absorbs between 10-15% more liquid from a recipe than white flour does, so the ratios for gluten-free bakes are often a bit different than for a traditional wheat flour recipe.
Just wanted to say “Thank you!” for a great recipe. I made this tonight for me and the wife to pair with our TJs GF raviolis. So good! I topped the focaccia with some sliced olives to go along with the salt, rosemary, Parmesan and fresh ground pepper. This recipe is a keeper!
Yum! I bet it was GREAT with the olives! So glad you enjoyed it.
I love this recipe. I make sure to have fresh yeast since it make a huge difference in how lofty it gets! We’ve started making it in a bigger pan (9×13) and using it as the base for pizza. We use Caputo GF flour for this recipe and even the non GF members of the family love it!
Yum!
Good flavor, but the bread was a bit dry.
May try adding more olive oil to the dough.
Amazing!!! While I’ve been conscious of how much gluten and dairy I consume for a while now, I recently went strictly gluten & dairy free. I tried this recipe and it was absolutely delicious! I weighed out the flour and used the brand you suggested. When a recipe calls for yeast, I normally don’t even consider making it, as I’m so leery of not getting the water temperature right and completely messing up the recipe. But I decided to be brave and it was well worth it. I will definitely be making this frequently! Thanks for such great recipes!
I’m SO GLAD it was a win for you Lynn!!! Thank you SO much for taking the time to leave this review!
Made this for the first time today. The batter did not rise as much as I hoped but I also don’t think I had it in a warm enough place since my oven was being used.
After taking it out, I felt it tasted dry. I added more oil and salt to the top and popped it back in the oven for 5 minutes. I would make this again but would add more oil.
Sounds like a great plan for next time to get it just where you want it! A few things to check, too:
1. Make sure you weigh the flour or use the scoop and level method to spoon flour into the measuring cup rather than scooping WITH the measuring cup, which packs extra flour into the measuring cup. Adding even a little extra flour can make your bread dry or gummy.
2. Are you at high altitude? This can impact the rise & moisture of your bakes. I find these tips from King Arthur are helpful when adjusting recipes for high altitude!
And lastly, did you use the recommended flour or another brand? I find results can vary if you use another brand of flour!
This was my very first Gluten free Focaccia attempt. I Read all the reviews/ tips before starting and Followed the recipe exactly as it is written, however I had the same issue as few others. The “dough” was not a batter consistency at all but much more thick and it did not rise as regular Focaccia does. With that said the recipe still yielded a crisp delicious “flat-bread” that filled my house with a wonderful aroma while baking! I will definitely try this recipe again and even if I get the same results it is well worth the time! Thank you for sharing!
Hi Jessica! So glad you enjoyed the bread. I have a few questions for you if you have time:
1. Which flour blend did you use?
2. Did you weigh your flour? If not, did you use scoop the flour with your measuring cups or spoon the flour into the measuring cups?
3. Are you by chance at high altitude?
I’d love to know why this happens!