Name: Gluten Free Focaccia
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 2 cups gluten-free all-purpose flour; 1 tablespoon sugar; 1 packet active dry yeast (2 1/4 teaspoons); 1 teaspoon salt; 1/4 cup olive oil, plus extra for drizzling; 1 cup warm water; 1 teaspoon fresh rosemary, chopped (or other herbs like thyme or oregano); 1 teaspoon garlic powder (optional); 1 tablespoon balsamic vinegar (optional)

Jump to Recipe

An olive-oil–kissed Italian classic re-imagined for gluten-free bakers: light, springy crumb, a crisp golden top, and a fragrant hint of rosemary—all in about an hour.

Why You’ll Love This Recipe

Quick, week-night friendly. Prep takes 15 minutes, rise 30 minutes, bake 20 minutes—fresh bread in just over an hour.
Beginner-proof. No kneading or special equipment; simply mix, pour, dimple, and bake.
Naturally dairy-free and easily vegan. Replace honey with sugar or maple syrup for a fully plant-based loaf.
Customisable canvas. Top with olives, tomatoes, cheese, or garlic without altering the basic formula.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

3 ½ cups gluten-free all-purpose flour (with xanthan gum)
2 ¼ tsp instant yeast (1 packet)
1 Tbsp baking powder
2 cups warm water (110–115 °F / 43–46 °C)
1 Tbsp honey or granulated sugar
1 tsp apple-cider vinegar
10 Tbsp olive oil, divided (½ cup + 2 Tbsp)
1 tsp fine salt, plus flaky salt for finishing
1 Tbsp chopped fresh rosemary (or 1 tsp dried)

Directions

Create a warm proofing space. Pre-heat the oven to 200 °F / 95 °C, then switch it off when it reaches about 100 °F / 38 °C.
Combine dry ingredients. In a stand-mixer bowl, whisk flour, yeast, baking powder, and fine salt.
Activate yeast. Stir honey (or sugar) into the warm water; pour into the flour mixture. Mix on low.
Add liquids. Stream in ½ cup olive oil and the vinegar; mix for 1–2 minutes until a thick, sticky batter forms.
First rise. Transfer dough to a lightly oiled bowl, cover, and let rise in the warm oven for 30 minutes.
Shape. Coat a sheet pan with 1 Tbsp olive oil. Turn the dough onto the pan and gently pat it into an 8 × 10 in (20 × 25 cm) rectangle about 1 in thick.
Dimple and top. Press fingertips all over the surface to create classic focaccia dimples. Drizzle the remaining 1 Tbsp olive oil over the top and sprinkle with rosemary and flaky salt.
Bake. Place the pan on the top rack of a 400 °F / 200 °C oven. Bake for 20 minutes, until deep golden. For extra color, broil for 30–60 seconds, watching closely.
Cool and serve. Let rest for 10 minutes before slicing with a pizza wheel. Serve warm.

Servings and Timing

Yield: About 12 slices
Prep time: 15 minutes
Rise time: 30 minutes
Bake time: 20 minutes
Total time: Approximately 1 hour 5 minutes

Variations

Mediterranean: Press halved cherry tomatoes and Kalamata olives into the dimples; finish with a pinch of oregano.
Cheesy garlic: Sprinkle shredded Parmesan and finely minced garlic over the dough before baking.
Spicy herb: Add crushed red-pepper flakes and fresh thyme; drizzle with chili-infused oil after baking.
Sweet onion: Arrange caramelised shallot rings on top and drizzle lightly with maple syrup for a sweet-savory twist.
Whole-grain boost: Replace 20 % of the flour with teff or sorghum flour; add 1 Tbsp extra water to maintain hydration.

Storage / Reheating

Room temperature: Store in an airtight container for up to 2 days.
Freezer: Wrap individual slices and freeze for up to 2 months.
To refresh: Bake slices at 375 °F / 190 °C for 8–10 minutes or microwave for 15 seconds, then (optional) pop into a toaster oven for 2 minutes to re-crisp the crust.

FAQs

1. Why is my gluten-free focaccia dough so sticky?

A high-hydration dough is normal; adding extra flour will make the bread dense rather than airy.

2. Can I replace honey to make the recipe vegan?

Yes—substitute an equal amount of granulated sugar or maple syrup; the yeast simply needs a small sugar source.

3. My flour blend lacks xanthan gum—how much should I add?

Add about ¼ tsp xanthan gum per cup of flour to replicate gluten’s structure.

4. How do I adjust for high-altitude baking?

Increase the liquid by 1–2 Tbsp for every 3 000 ft / 900 m of elevation and reduce the rise time by 5–10 minutes.

5. Can I refrigerate the dough overnight?

Yes—cover and refrigerate after mixing. Bring to room temperature, dimple, and bake the next day.

6. Why didn’t my bread rise?

Possible causes include expired yeast, water hotter than 115 °F killing the yeast, or flour blends without binding gums.

7. Can this focaccia serve as a pizza crust?

Absolutely—add sauce and cheese to the risen dough before baking, or bake it plain, then top and briefly re-bake to melt the cheese.

8. How can I prevent sticking?

Generously oil both the pan and the dough; focaccia relies on a liberal olive-oil barrier.

9. Which gluten-free flour blend works best?

Choose a blend formulated for bread or one that contains xanthan gum; these yield the fluffiest crumb.

10. How long do frozen slices keep well?

Properly wrapped, slices maintain good quality for up to two months; reheat directly from frozen as described above.

Conclusion

With pantry staples, one bowl, and just over an hour of relaxed baking, this gluten-free focaccia offers the chewy-yet-airy texture and aromatic crust of its traditional counterpart—minus the gluten. Keep the base recipe handy, experiment with toppings, and enjoy a versatile bread that elevates weeknight dinners, party boards, and sandwich lunches alike.