An easy recipe for gluten-free focaccia topped with rosemary. This gluten-free Italian bread is also naturally dairy-free and vegan.
Gluten-Free Focaccia
Gluten-free focaccia is a simple Italian yeast bread that is baked on a sheet pan. This gluten-free flatbread is both chewy and crispy. The top and bottom of the bread are crispy, and the inside of the bread has a squishy and airy texture.
Focaccia is topped with olive oil, salt, herbs, and sometimes vegetables. This gluten-free bread is often served as a side to a meal, and it can be used as a really thick pizza crust or sliced to make sandwiches.
Making gluten-free focaccia bread at home is super easy! Focaccia bread only takes 30 minutes to rise and it bakes for 20 minutes.
You can see how easy it is to make gluten-free focaccia in the recipe step photos and the recipe video.
How To Make Gluten-Free Focaccia
-
Preheat your oven to the proofing setting or to 200°F. Once it gets to 100°, turn off your oven.
-
In a large bowl, combine the gluten-free all-purpose flour, instant yeast, gluten-free baking powder, and salt. Stir to combine the ingredients.
-
Warm the water to 110°-115°F. I microwave the water in a large glass measuring cup for 30-45 seconds. I also use a thermometer to check the temperature. If your water is too hot, it will kill the yeast.
-
Add the honey or sugar to the warm water and stir until it is dissolved.
-
Pour the warm water and honey or sugar mixture into the gluten-free flour mixture and mix with your mixer on low. (I used my stand-up mixer with the paddle attachment).
-
Pour the olive oil and apple cider vinegar into the dough mixture and mix on low speed for 1-2 minutes until the dough starts to forms. The dough will be sticky. (photo 1)
-
Place the dough in a greased ovenproof bowl (I used olive oil cooking spray) and cover it with plastic wrap. Cover the bowl with a kitchen towel and place in the warm oven for 30 minutes to rise. (photo 2)
-
Remove the dough from the oven and preheat the oven to 400°F.
-
Pour 1 tablespoon of olive onto the middle of a baking sheet.
-
Turn the bowl over on top of the greased baking sheet. Gently pat the dough into an 8 x 10 rectangle, about 1-inch thick. (photo 3 & 4)
-
Use your fingertips to press down lightly into the dough to form the dimples in the dough. (photo 5 & 6)
-
Drizzle another tablespoon of olive oil over the dimpled dough. Sprinkle the top of the dough with salt and the chopped rosemary (or your herbs of choice). (photo 7)
-
Bake on the top rack of the oven for 20 minutes. (photo 8)
-
For a golden-brown crust, set your oven to broil, and broil the bread for 30 seconds to 1 minute. Please watch your oven because every broiler is different and you could over crisp the focaccia.
- Store leftovers in an air-tight container.
- Reheat in the oven at 375°F on a baking sheet or in the microwave.
All of the recipe’s ingredients and the recipe instructions are in the recipe card at the bottom of the page.
Is Yeast Gluten-Free?
Most yeast is gluten-free, but some kinds of yeast do contain gluten. The most common kinds of yeast used for baking, like active dry yeast, instant yeast, and baker’s yeast are gluten-free.
Brands that I bake with are Fleshman’s Rapid Rise Yeast, Red Star Instant Yeast, and SAF instant yeast. Always check your labels.
Where Is The Best Place To Rise The Focaccia Dough?
Yeast bread rises the best in a warm location. My oven has a bread proofing mode.
When the oven is set in bread proofing mode it is at 100°F. If you do not have a proofing mode on your oven, you can set your oven to the lowest setting and turn it off once it reaches 100°F.
I have even used my toaster oven/air fryer to proof the bread. I set it to the lowest temperature. Once it reaches temperature, I turn it off.
Tips For Making The Best Focaccia Bread
- Make sure that the gluten-free flour blend you are using is recommended for yeast baking. Check the package or the brand’s website. When in doubt, it is always best to use the brand of gluten-free flour that the recipe was created with.
- Make sure your instant/rapid yeast is fresh. If your yeast expired, you will not get a good rise.
- Do not overheat the water or you could kill the yeast.
- Make sure to rise the focaccia in a warm place. I rise my bread in the oven set to 100°F.
- Shape the dough into an 8 x 10 rectangle shape that is about 1-inch thick.
- Don’t skip the step to dimple (poke little holes) into the dough. It helps the olive oil soak into the bread.
- Bake the focaccia on the top rack.
- For a golden brown and crispy crust, broil the fully baked bread for 30 seconds to 1 minute.
- Focaccia bread is easily sliced with a pizza cutter.
Gluten-Free Flour
When working with yeast recipes, it is really important that you use the right gluten-free all-purpose flour blend. Not all blends are made for yeast recipes.
For example, King Arthur Measure For Measure states on the back of their bag that it is not recommended for yeast recipes. Bob’s Red Mill 1-to-1 gluten-free flour is also not recommended for yeast baking according to their website.
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
This gluten-free focaccia was made with Pillsbury gluten-free flour. It is a rice flour cup for cup blend. A cup-for-cup all-purpose gluten-free flour blend is one that already has the starches and xanthan gum.
Most gluten-free all-purpose flour blends have starches and xanthan gum already in them. The xanthan gum helps replace the elasticity and texture of gluten.
So make sure to check the ingredients of your gluten-free flour as not to add any extra xanthan gum to your flour if it already includes it. If you add extra xanthan gum to the recipe you will get gummy bread!
Pro Tip For Measuring Gluten-Free Flour
First, it’s important to use a measuring cup made for dry ingredients (not a pyrex liquid measuring cup) to measure the flour. I always measure gluten-free flour with the “spoon & level” method.
I use a spoon to scoop the flour into the measuring cup. Then I use the back of a knife to level off the top of the measuring cup.
Please do not scoop the flour out of the bag with your measuring cup. If you do, you could end up with more flour than is called for in the recipe.
Easy Gluten-Free Focaccia Bread
My gluten-free focaccia bread recipe only takes a few simple ingredients and is also dairy-free and vegan. In just a little over an hour, you can enjoy this popular Italian bread!
More Gluten-Free Bread Recipes To Try!
- Easy Gluten-Free Bread {Dairy-Free}
- Gluten-Free Sweet Cornbread {Dairy-Free Option}
- Gluten-Free Dinner Rolls {Dairy-Free Option}
- Homemade Gluten-Free Bread {Dairy-Free Option}
Let’s Connect! You can FOLLOW ME on Facebook, Pinterest, YouTube, or Instagram!
★Did you make this recipe? Please give it a star rating below in the comments!★
Gluten-Free Focaccia {Dairy-Free, Vegan}
Ingredients
- 3 ½ cups gluten-free all-purpose flour with xanthan gum I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. Not all brands of gluten-free flours work well for yeast baking.
- 1 packet rapid yeast/instant yeast or 2 ¼ teaspoons of rapid yeast/instant yeast
- 1 tablespoon gluten-free baking powder
- 2 cups warm water (110°-115°) (heat 30-45 seconds in the microwave)
- 1 tablespoon honey Vegan use granulated sugar.
- 1 teaspoon apple cider vinegar
- ½ cup olive oil
- 1 teaspoon salt, plus extra for sprinkling
- 2 tablespoons olive oil (for greasing the pan and for the top of the bread)
- 1 tablespoon chopped fresh rosemary or 1 teaspoon of dried rosemary You can use your favorite herb in place of the rosemary. I really like a combination of garlic powder and an Italian seasoning blend too.
Instructions
- Preheat your oven to the proofing setting or to 200°F. Once it gets to 100°F, turn off your oven.
- In a large bowl, combine the gluten-free all-purpose flour, instant yeast, gluten-free baking powder, and salt. Stir to combine the ingredients.
- Warm the water to 110°-115°F. I microwave the water in a large glass measuring cup for 30-45 seconds. I also use a thermometer to check the temperature. If your water is too hot, it will kill the yeast.
- Add the honey or sugar to the warm water and stir until it is dissolved.
- Pour the warm water and honey or sugar mixture into the gluten-free flour mixture and mix with your mixer on low. (I used my stand-up mixer with the paddle attachment).
- Pour the olive oil and apple cider vinegar into the dough mixture and mix on low speed for 1-2 minutes until the dough starts to forms. The dough will be sticky.
- Place the dough in a greased ovenproof bowl (I used olive oil cooking spray) and cover it with plastic wrap. Cover the bowl with a kitchen towel and place in the warm oven for 30 minutes to rise.
- Remove the dough from the oven and preheat the oven to 400°F.
- Pour 1 tablespoon of olive onto the middle of a baking sheet.
- Turn the bowl over on top of the greased baking sheet. Gently pat the dough into an 8 x 10 rectangle about 1-inch thick.
- Use your fingertips to press down lightly into the dough to form the dimples in the dough.
- Drizzle another tablespoon of olive oil over the dimpled dough. Sprinkle the top of the dough with salt and the chopped rosemary (or your herbs of choice).
- Bake on the top rack of the oven for 20 minutes. For a golden-brown crust, set your oven to broil, and broil the bread for 30 seconds to 1 minute. Please watch your oven because every broiler is different and you could over crisp the focaccia.
- Store leftovers in an air-tight container.
- Reheat in the oven at 375°F on a baking sheet or in the microwave.
Video
Notes
- I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. Not all brands of gluten-free flours are recommended for yeast baking.
- Store leftovers in an air-tight container.
- Reheat in the oven at 375°F on a baking sheet or in the microwave.
Jackie says
I have not made this recipe yet, but plan too. I have made several of your recipes and they have been good. You are one of my top reliable sources for good gluten free recipes. And I learned my lesson early on about flours and use the flours you used with the recipe. I must say, however, I am always amused at the comments on any recipe when they say something like ‘love this recipe. I used X instead of X, left out Y, and ………’. How do they know if they loved your recipe when they didn’t follow the recipe! Same goes for if they change the recipe, it’s a flop and then they say the recipe wasn’t good! Their recipe wasn’t good, but they have no idea about yours because they didn’t make your recipe. This not only happens here, but on any recipe site.
To all those who are going to change the recipe and then review, start your own recipe website and let others change your recipe!!! 🤣🤣
Kathy F says
I made it for a gluten/dairy free friend & she loved it. I used Cup4Cup & the Doug was very wet after I did the raise & turned it onto the pan but it still baked perfectly at 20 minutes. I added 1 tsp garlic powder to the dry before I made the dough & I used a mix of dried herbs that I had on hand, about 1 1/ 2 – 2. tsp total & it turned out fantastic!
Ann Allred Miller says
The Focaccia recipe that came to my email box today from you has slight variations from my copy of your EVERYTHING cookbook, c 2019. Eg. Today’s web version calls for 3 1/2 cups gluten-free all-purpose flour with xanthan gum, an extra cup from your cookbook, but both indicate the recipe makes 12 servings.
Which of these two recipes do you recommend I use?I like that the sodium level is significantly lower in the recipe on the web since our sodium must be limited.
I was diagnosed with allergies to both gluten and dairy in my late 30’s. Our two now-grown children and their children developed these allergies as babies. My husband developed these allergies when he was near retirement age. Thank you for the time and energy you gave to developing your EVERYTHING G-F AND D-F COOKBOOK and MAMA website. It’s the best of any I’ve seen in my over 50 years of searching.
Audrey says
Hi Ann! I recommend that you bake the recipe from the website as it is the updated recipe. Thank you so much for buying my cookbook and your kind and encouraging words. You are so welcome I love sharing the recipes I make for my family and helping others.
Jill says
I used King Arthur GF flour and this was so easy to make. I find dimpling is much easier when you’ve poured and spread some of the olive oil on top. It’s going in the oven now!
Brian says
Reduced the oil and water slightly, mixed with Minimalist bakers GF mix, and rubbed black garlic with coarse salt on top. Unbelievably great. Thanks for another winning solution for gf/df luxury!
Lee Robins says
I made this twice. First time was a dismal failure. My own fault. Second time…PERFECT! It’s so good, you can’t tell it’s gluten-free. I used Presidents Choice All Purpose GF flour blend. I found that if I oil my hands with olive oil, I get nice dimples.
Suzanne says
I love this recipe, my family loves this recipe. I use King Arthur cup for cup and it works beautifully. The dough is much softer than pictured here using this flour. I let it mix for 4 minutes once all the ingredients are added and I let it rise in the stand mixer bowl. I bake it in a glass baking dish for 30 to 40 minutes and it’s delicious! (Glass is best with KA flour)
Focaccia Fan says
I’ve made this a few times and it’s really good! I just use 1/4c of olive oil instead of 1/2c
GFDF says
Easy to follow recipe , delicious results! I used cup4cup flour and honey . Also the dough was sticky so it didn’t really dimple when I pressed lightly it peaked a bit still came out delicious! Baked it for 20 minutes and broiled for 1 min 20 sec
Doreen says
Cup4Cup Multipurpose flour or a different Cup4Cup flour? They have quite a few gf flour blends.
Audrey says
Hi Doreen! I bake with Pillsbury gluten-free flour. It is a cup for cup all-purpose flour gluten-free blend with xanthan gum. Cup4Cup is a brand of a gluten-free all-purpose flour blend. It has milk powder in the blend, so I have not test baked with it.
Ann Ailsworth says
Amazing!!! My husband and I are so excited to finally be able to enjoy bread again!!! I used King Arthur 1-1 gluten free flour and followed the recipe as instructed. My bread turned out perfectly. Thank you for such an EASY and delicious bread recipe!!!
Cindy Howard says
Fantastic! I can have chewy delicious bread again! I will be trying flavor variations and using this instead of attempting pizza dough or rolls in the future. And some of it is going to get toasted in cubes and used in a Focaccia Panzanella recipe with fresh summer tomatoes. Thank you so much for an easy and delicious bread!
Linda Southey says
Thank you for a fabulous, easy recipe…………….I will definitely make this more often! If I can manage, this recipe successfully, then so can all the other idiot bakers……………love from South Africa!
Kristina says
This is great and now a regular side dish. THANK YOU from Australia 🙂
Eva says
This is the best bread ever!!!! It is soooo good! Whenever I make it for my family they always end up devouring it as soon as it gets out of the oven! Also, you can add different stuff on top. Sometimes I won’t add any spices and I will put jam on the bread, it’s so good.
David says
Mine came out perfect! This was my first attempt at yeast bread. I didn’t have a mixer, so I just used a spoon and a bowl. I was a little worried because my dough was stick and wouldn’t ‘dimple’. It was more like stalagmites. But it worked out.
Diane says
This focaccia recipe has been on repeat at our house for the last few months. With all the gfree/dairy free folks in our family its a hit for every family get together. A very easy & quick recipe to make. Love it. Trying your pie crust recipe next 🙂
Shellie Graziano says
My husband says this is the best gluten-free bread he’s ever had!
Amber Rivera says
I use Walmart brand all-purpose gluten free flour and it works great. I do not use honey I use agave in the Raw. my kids and my husband love it. it also works great for making a muffaletta crust
Shellie Graziano says
My husband said this is the best gluten-free bread he’s ever had
Margie says
Can I use Bob’s Red Mill 1 to 1 gluten-free flour and add xanthan gum? If so, how much do I add?
Audrey says
Hi Margie! The Bob’s Red Mill 1 to 1 gluten-free flour already has the xanthan gum on the mix. You will not need to add any extra xanthan gum to the recipe. Bob’s Red Mill 1 to 1 flour is not recommended for yeast baking according to tho their website. I bake with Pillsbury gluten-free flour. I order it from Walmart. I also like Better Batter gluten-free flour for yeast baking.
Misty says
The best & easiest thing I’ve ever made!!!!!!!!!!!!!!!!!!!
This is hands down
DELICIOUS
EASY
FAST
SIMPLE INGREDIENTS
I was nervous because GF flour is a pain and I’m not a baker at all… not only did I proof this in my Air Fryer but I BAKED it too!!! We will add this to our top GF Vegan Recipes. My daughter is in love with it. Had to hide it.
Aida Masic says
Ms. Audrey. As I was making your pizza crust, I was literally telling my husband I wonder if I can make focaccia Bread from this recipe and this is I think Exact..!! Can’t wait!
A says
Quick question. I used King Arthur All purpose flour plus 1tsp xanthan gum. Once all was mixed it looked rather thin, somewhat runny, so I added additional 1/2 cup flour. I read that someone used KA one to one flour, which is different than the GF All Purpose I’ve used. Anyways, they stated that their end result was much smoother/runnier. So, should I add the extra flour or if just try as the runnier batter? I forgot to submit the question so I went ahead with the extra 1/2 cup GF AP KA Flour (that’s a lot of letters). Turned out beautifully. 😁