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This Easy Gluten-Free Focaccia Bread Recipe has just eight ingredients and the dough comes together quickly and easily! This fluffy focaccia can be made with a wide variety of toppings and is ready in under two hours, including the rise time. Vegan & Top-8 allergen-free.
Looking for a sourdough version? Try this Easy Gluten-Free Sourdough Focaccia!
Fluffy, delicious, gluten-free bread that you can tear into while it’s still warm and is ready in under two hours…dreams do come true!!! This focaccia is the manifestation of all my gluten-free bread baking dreams. Focaccia, with all of it’s olive oil-y goodness and it’s ability to transform based on the toppings you choose, is one of the best kinds of bread, in my opinion. Whether it’s dipped in more olive oil and balsamic, used as toast or sandwich bread, or served with pasta, it’s always a winner, and this recipe seriously makes me swoon.
If you like this recipe, you’ll want to check out all of my delicious gluten-free bread recipes!
Ingredients for gluten-free focaccia
- Yeast & Sweetener: yeast is used to help the bread rise, and the sweetener is used to help feed the yeast and make it active.
- Psyllium Husk: this is used to help bind the dough and make it easily workable. It also adds a nice chewy texture to the focaccia.
- Starch & Whole Grain Gluten-Free Flours: the combination of starch, like potato starch or tapioca starch, plus gluten-free whole grain flours, like brown rice flour, sorghum flour, quinoa flour, etc. create a wonderful flavor and texture for the dough and bread.
- Olive Oil: no focaccia is complete without olive oil! We use a generous amount in the pan and on top of the dough before it goes into the oven.
How to make gluten-free focaccia bread
Step 1. Activate the yeast by mixing it with warm water and the sweetener of your choice. It should get bubbly after a few minutes.
Step 2. Mix together the psyllium and water and let it sit to form a gel while you mix the flours.
Step 3. Combine the starch & whole grain flours with the salt in a mixing bowl or the bowl of a stand mixer.
Step 4. Mix the yeast and psyllium mixtures into the flour and stir to completely incorporate. Use a scraper to ensure that all of the flour is completely hydrated.
Step 5. Spread the dough into an oiled pan and let it rise for one hour, until puffy.
Step 6. Cover with oil and dimple with your fingers. Add your toppings now too, if using!
Step 7. Bake for 35 to 40 minutes, or until the top is golden brown. You’ll want to remove it from the pan as soon as you can without burning yourself to prevent the bottom from getting soggy at all.
Step 8. Serve, and enjoy!! The most important step :)
Topping ideas
This is a great time to be creative, and if you search Instagram or Pinterest, you’ll find a TON of ideas, but here are a few to get you started! And of course, simple with just a little flaky sea salt is always great too :)
- Sliced shallots (what I used in the photos) or onions
- Fresh or dried rosemary, or other herbs
- Tomatoes, sliced, or cherry tomatoes
- Roasted garlic
- Roasted red peppers
- Marinated artichoke hearts
Tips for the best gluten-free focaccia
- Make sure your ingredients are fresh, especially the yeast! If your yeast is old, it won’t activate as well and your bread won’t rise as much.
- Use the correct water temperature to activate your yeast. If the water is too hot, it will kill the yeast, and if it isn’t hot enough, it won’t activate. The right temperature should be warm enough that you can hold a finger in the water without it burning you, but should still feel warm/hot to the touch.
- Use a baking scale! I don’t really give you a choice here, since I list all of the ingredients in grams, and it’s for a good reason. Baking by weight will give you much more consistent results.
How to serve focaccia
I love serving this warm from the oven with an olive oil dipping sauce. You can add in herbs, like oregano, rosemary, and thyme, along with chili flakes if you want a little bit of heat. Balsamic vinegar is great in this mix too.
You can also use this focaccia as sandwich bread, serve it with a marinara sauce for dipping, serve it alongside pasta, salad, or any other Italian-style dinner, or just use it as you would use any other toast. It makes great garlic bread or gluten-free croutons, too!
How to store focaccia
- Room temperature: store in an airtight container for up to two days.
- In the fridge: in an airtight container for up to a week.
- In the freezer: slice and freeze in an airtight container for up to six months.
To reheat: to refresh the focaccia, whether kept at room temperature or in the freezer, place the bread into a 400℉ oven and heat until crisp and warm for about 5 minutes.
You may need…
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Buy Now → More gluten-free bread recipes to try
- Homemade Gluten-Free Bread
- The Best Gluten-Free Pizza Crust
- Gluten-Free Bagels
- Gluten-Free Cinnamon Raisin Bread
- Easy Gluten-Free Sourdough Focaccia
Easy Gluten-Free Focaccia Bread
Ingredients
To activate the yeast
- 7 g (2.5 tsp) active dry yeast
- 100 g warm filtered water
- 20 g maple syrup, honey or cane sugar
For the loaf
- 12 g whole psyllium husk
- 275 g filtered water, room temperature
- 80 g starch of choice, such as potato starch, tapioca starch, or arrowroot starch
- 220 g gluten-free whole grain flours of choice, such as a combination of sorghum flour, brown rice flour, quinoa flour, buckwheat flour, millet flour, etc.
- 10 g sea salt
- Olive oil
Equipment
Instructions
- Grease a 9×9″ square baking pan with a generous amount of olive oil; set aside.Olive oil
- In a small bowl, combine the yeast with the sweetener of your choice and warm water, between 100-110℉. It should feel very warm, but not too hot, to the touch. Let it sit to activate for about 10 to 15 minutes. You should notice it start to to bubble, and then it will get nice and foamy on top.7 g (2.5 tsp) active dry yeast, 100 g warm filtered water, 20 g maple syrup
- Combine the psyllium husk and the water in a bowl or liquid measuring cup. Let it thicken and gel up for about 5 minutes.12 g whole psyllium husk, 275 g filtered water
- In a large bowl or the bowl of a stand mixer, combine the starch, flour, and salt. Add in the activated yeast mixture and thickened psyllium gel mixture. Mix until a smooth dough forms, making sure to scrape down the sides and the bottom to make sure all of the flour is hydrated. If the dough seems sticky, let it rest for a few more minutes to let the psyllium and flours absorb.80 g starch of choice, 220 g gluten-free whole grain flours of choice, 10 g sea salt
- Press into your prepared baking dish, or press it into a similarly sized shape on a baking sheet.
- Let rise for 1 hour at warm room temperature. While the dough rises, preheat the oven to 425ºF. The dough will feel lighter and puffy when it’s ready.
- When it’s fully risen, drizzle the dough with a healthy glug of olive oil and use your fingers to press dimples into the dough.Olive oil
- Add toppings if desired, or just sprinkle with flaky sea salt.
- Bake for 35 to 40 minutes, or until golden brown and baked through.
- Let cool for 30 minutes and then remove from the pan and allow to cool completely on a wire baking rack (this keeps the bottom from getting soggy). You can also serve this one while it’s still warm – it’s so delicious that way!
- Store at room temperature for two to three days, in the fridge for up to a week, or slice and freeze in an airtight container for up to six months.
Oh My Goodness!!! This is the most amazing GF baked product I’ve ever eaten FINALLY a GF bread that’s delicious, and still soft the next day. Thank you much, off to devour the rest of your website now and do some more baking.
So glad you loved it, Cath! Star ratings are super helpful for future reviews so folks know what you’d score the recipe :) thanks so much for the feedback!
Sorry! In my excitement I forgot to give it 5 stars ⭐️
Oh no worries, thanks so much Cath!! :)
what can i replace yeast with and how much? can i also replace tapioca starch w tapioca flour (i still have a full bag of it)?
thanks
Hi Nelin, tapioca starch and tapioca flour are the same things, so they’re interchangeable. Different brands name it differently. Unfortunately you can’t replace the yeast since that’s what makes the bread rise, but if you have a sourdough starter, you can make my sourdough focaccia recipe.
intolerant to yeast, gluten, oats, dairy and eggs. so sourdough wont work sadly. do you have any recipes that would fit my needs? thanks much.
Hi Nelin, my gluten-free sourdough recipe contains none of those items – is there another reason sourdough won’t work? Unfortunately, I don’t have any bread recipes that don’t contain either sourdough or yeast to help them rise.
First and foremost, thank you for the wonderful recipe! I’ve been making this bread weekly for my son to use for sandwiches. Our whole family loves it! Just had a quick question – since I have it on hand, wondering if Cassava flour would be a good one to mix in with some of the others you’ve listed? Wanted to ask before I took it upon myself to ruin your fantastic recipe, lol.
Hi Sharon, yes cassava flour works great as one of the whole grain flours in this recipe. So glad you and your family are enjoying it :) happy baking!
Delicious! I took a chance and just used 300 g. of Bob’s Red Mill 1-to-1, then added 20 g. more when the dough was too sticky. Hands down the best focaccia I’ve ever made – I got so much rise! Topped with sour cherries, rosemary, and salt flakes.
Sooo glad you’re loving it Laura, and good to know it works with that flour! Your toppings sound amazing too :D
Hi Rachel, Your tips are phenomenal!! I wondered if I can put toppings like a regular pizza on this foccacia. Or should I bake it first then top it. I have a nice spinach mixture and would like to add that with mozzarella and feta on top.
Hi Eileen, I recommend baking about halfway before adding toppings so the toppings don’t weight the dough down and make it heavy. It’s so delicious with pizza toppings – one of my favorite things to do with this recipe. Your spinach feta sitation sounds delicious, enjoy!
amazing and so quick and easy to make. making a double batch and freezing some for later :)
So glad you’re loving it, Merle!
This is phenomenal!!!! Passed the bread lover hubby test too! So easy to make too.
So glad you’re loving it, Deb!! One of my favorites, too :)
This recipe is outstanding. A huge hit in my household, both the easiest and best GF bread I have made. I recently saw an Instagram video of someone using a muffin tin to make focaccia rolls, which I was thinking would be great for thanksgiving. Do you have thoughts on whether that would work for this recipe? Might need to double it.
Hi Lindsay, that should definitely work for this recipe, just grease the pan well and adjust baking time accordingly. So glad you’re loving it!
This is a delicious focaccia recipe I’m sure I’ll make often. I do find that I don’t get as high a bread as your pictures – even though my yeast is quite alive and the dough rises nicely during proofing. I’m wondering if you made it in an 8” pan instead of 9”. I would love to get it a higher.
Hi Bonnie, I do generally use my 9×9 pan but you can definitely use an 8×8 pan to get a higher rise!
Made this recipe when I blended it with another recipe for stuffing foccacia. It was sooooooo good. The texture was amazing. This is going on repeat. Thank you!
Sounds amazing, thanks for the feedback, K!