My story begins with focaccia. Easy Gluten Free Focaccia, to be exact. As someone who grew up in Tuscany, bread wasn’t just food, it was tradition, a centerpiece, a shared comfort. But when I discovered my gluten intolerance, the very soul of my table had to change. It didn’t happen overnight. I failed a dozen times. But then came this recipe. Soft, golden, crisp-edged Easy Gluten Free Focaccia that fills my kitchen with that nostalgic bakery aroma. It’s the recipe that brings old memories and new health together on one plate. And every fall, when the air turns crisp and rosemary bushes bloom strong, I make it again.
In this post, I’ll guide you through how to make your own Easy Gluten Free Focaccia, no fancy tools, no gluten, just honest, simple joy. We’ll cover ingredients, steps, variations, success tips, and storage so you can bake it right every time.
Easy Gluten Free Focaccia
Equipment
- mixing bowl
- 9×13 inch Baking Pan
- parchment paper
Ingredients
For the Dough
- 2 cups gluten-free all-purpose flour with xanthan gum
- 1 1/4 cups warm water about 110°F
- 2 1/4 tsp active dry yeast
- 1 tbsp sugar or honey
- 1 tsp salt
- 2 tbsp extra virgin olive oil plus more for drizzling
For the Topping
- 2 tsp dried rosemary or fresh, chopped
- flaky sea salt to taste
- optional toppings e.g., cherry tomatoes, olives, caramelized onions
Instructions
- In a large bowl, mix warm water, sugar or honey, and yeast. Let sit for 5–10 minutes until foamy.
- Add gluten-free flour, salt, and 2 tablespoons olive oil to the yeast mixture. Mix until a thick, sticky batter forms.
- Cover the bowl and let dough rise for 45–60 minutes in a warm place until doubled and bubbly.
- Line a 9×13 inch pan with parchment paper and drizzle with olive oil. Pour dough into pan and gently press to corners with oiled hands.
- Dimple the dough with your fingers. Drizzle more olive oil and sprinkle with rosemary, flaky salt, and optional toppings.
- Bake at 400°F (200°C) for 25–30 minutes, until golden with crisp edges. Let cool 10 minutes before slicing.
Notes
Nutrition
Why Everyone’s Baking This Easy Gluten Free Focaccia
Gluten Free Can Still Be Rustic and Beautiful
When I started experimenting with gluten-free breads, focaccia seemed intimidating. Its airy crumb and golden crust rely heavily on strong gluten strands, or so I thought. This Easy Gluten Free Focaccia proved otherwise. The trick is in the hydration. This dough is wetter than typical gluten-filled versions, but that moisture gives the same pillowy softness. With a touch of olive oil and a generous sprinkle of herbs, this bread becomes the star of the table.
What Makes This Focaccia ‘Easy’
Many traditional focaccia recipes require multiple rises, stretch and folds, and careful shaping. This gluten-free version? Mix, rise, bake. No kneading. No stress. Whether you’re baking for your family or prepping for the holidays, this Easy Gluten Free Focaccia fits right in.
We’ve even seen folks serve it alongside hearty fall soups like our Quick Gluten-Free Soups or next to Soft Homemade Gluten-Free Bread for a rustic breadboard dinner. This recipe is flexible and dependable.
Ingredients List: What You’ll Need
This recipe keeps it simple while allowing room for delicious toppings.
For the Dough:
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 1/4 cups warm water (about 110°F)
- 2 1/4 tsp active dry yeast
- 1 tbsp sugar or honey
- 1 tsp salt
- 2 tbsp extra virgin olive oil (plus more for drizzling)
For the Topping:
- 2 tsp dried rosemary (or fresh, chopped)
- Flaky sea salt
- Optional: sliced cherry tomatoes, olives, caramelized onions
You can swap or build on this base using toppings featured in recipes like our Mini Gluten-Free Vegan Apple Muffins by incorporating sweet elements for a fall spin.
Step-by-Step Instructions
1. Activate the Yeast
In a large bowl, combine warm water, sugar (or honey), and yeast. Let it sit for 5–10 minutes until foamy. If it doesn’t bubble, your yeast may be inactive.
2. Mix the Dough
Add the flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Stir with a wooden spoon or spatula until a sticky, thick batter forms. It won’t be like regular dough, more like thick pancake batter. That’s perfect.
3. Let It Rise
Cover the bowl with a towel and place in a warm spot for 45–60 minutes. The dough should double in size and look bubbly.
4. Prepare Your Pan
Line a 9×13 inch baking pan with parchment paper. Drizzle with olive oil, then pour the dough into the pan. With oiled hands, gently press the dough toward the corners. Don’t worry about making it perfect.
5. Dimple and Top
Using your fingertips, make deep dimples all over the dough. Drizzle with more olive oil, then sprinkle with rosemary and sea salt. Add any optional toppings.
6. Bake
Bake at 400°F (200°C) for 25–30 minutes, or until golden brown with crispy edges. Let cool for 10 minutes before slicing.
Tips for Success with Easy Gluten Free Focaccia
Use the Right Flour Blend
Choose a gluten-free all-purpose flour that includes xanthan gum or guar gum. These help mimic gluten’s elasticity. If your blend doesn’t contain it, add 1 tsp per 2 cups of flour.
Oil Is Your Best Friend
Don’t skimp on olive oil. It prevents sticking, adds flavor, and gives that classic crispy bottom. You can also brush olive oil on the dough before baking for a richer crust.
Get Creative with Flavor
While rosemary and sea salt are classics, consider:
- Garlic-infused oil
- Sun-dried tomatoes
- Za’atar spice blend
- Roasted garlic cloves
You can even create a sweet-savory version like our Gluten-Free Blueberry Coffee Cake with a touch of honey and thyme.
Make It a Meal
Serve it with Gluten-Free Mac and Cheese with Hidden Veggies or enjoy it dipped in a bowl of Quick Gluten-Free Chicken Stir Fry.
Recipe Variations to Try
1. Garlic and Herb Focaccia
Add minced garlic and Italian seasoning into the dough for a deeper flavor. Sprinkle with chopped parsley after baking for color.
2. Sweet Focaccia with Apples
Top with thinly sliced apples, a sprinkle of cinnamon sugar, and bake. Finish with a drizzle of maple syrup. Inspired by cozy recipes like No-Knead Gluten-Free Artisan Bread but with a dessert twist.
3. Cheesy Focaccia
Sprinkle mozzarella or dairy-free cheese on top before baking. The result is bubbly, golden cheese pockets in every bite.
4. High-Protein Focaccia
Replace 1/4 cup of flour with almond flour or chickpea flour to add some protein. This is perfect for pairing with light soups or salads.
5. Mini Focaccia Muffins
Use a muffin tin to bake smaller, portioned focaccia rounds, perfect for school lunches or grab-and-go snacks.
How to Store and Reheat Focaccia
Room Temperature: Keep leftover focaccia in an airtight container for up to 2 days.
Fridge: Store in the fridge for up to 5 days. Reheat in the oven or toaster oven at 350°F for 5–7 minutes.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw and reheat in the oven.
Tip: Always warm it up before serving, it brings back that freshly baked magic. Pair with Easy Gluten-Free Cupcakes to round out a meal.
Frequently Asked Questions
1. Can I use almond flour for this recipe?
No, almond flour lacks the structure needed. Use a gluten-free all-purpose blend for best results.
2. Why is my focaccia dough so wet?
That’s normal. Gluten-free doughs are often more like batter. It creates a soft, airy texture once baked.
3. Can I make this ahead?
Yes! You can prepare the dough, let it rise, and store it covered in the fridge overnight. Bring to room temperature before baking.
4. What should I serve this with?
Try soups, salads, or even sliced for sandwiches. It’s versatile! For inspiration, try it with Gluten-Free Hush Puppies or a hearty lentil stew.
Conclusion: Bring the Warmth Home
This Easy Gluten Free Focaccia isn’t just a bread recipe, it’s a way to bring back those moments of warmth, community, and tradition even when dietary needs change. Whether you’re gluten-free by necessity or choice, this recipe gives you the experience of fresh-baked comfort without compromise.
Try it once, and it’ll become a regular guest at your table, just like it did at mine.