Name: Gluten-Free Focaccia Bread Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 3½ cups gluten-free all-purpose flour with xanthan gum; 2¼ teaspoons rapid yeast/instant yeast (1 packet); 1 tablespoon baking powder; 1 teaspoon salt (plus more for sprinkling); 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried); 2 cups warm water (110-115°F / 43-46°C); 1 tablespoon honey; 1 teaspoon apple cider vinegar; 10 tablespoons olive oil (divided: ½ cup + 2 tablespoons)

There's something undeniably soothing about the crisp, golden crust and airy crumb of focaccia bread. This Gluten-Free Focaccia Bread Recipe captures all that rustic charm without the gluten, so you don’t have to miss out on this classic Italian treat. It’s fluffy, flavorful, and perfect for any occasion!

The image shows several pieces of golden-brown focaccia bread cut into square shapes. The bread has a soft yet slightly crispy texture with small dimples on the surface. Scattered on top are green rosemary sprigs and coarse white sea salt, adding texture and color contrast. The bread pieces are placed closely together on a brown parchment paper, and the background has been changed to a white marbled texture. The lighting highlights the warm, toasted crust and the fresh herbs on top. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gluten-Free Focaccia Bread Recipe
Top Tip
How to Serve Gluten-Free Focaccia Bread Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gluten-Free Focaccia Bread Recipe

Why You'll Love This Recipe

I’m beyond excited to share this gluten-free focaccia bread with you—this isn’t just "bread that happens to be gluten-free." It's got that soft, chewy texture and those signature dimpled surfaces we all adore. Plus, making it at home means you control every flavorful ingredient.

Great Texture: Achieving a light, airy focaccia without gluten can be tricky, but this recipe nails it every time.
Simple Ingredients: Easy to find pantry staples come together to create something extraordinary.
Customizable Flavor: Fresh rosemary is classic, but you can easily swap in your favorite herbs or toppings.
Perfect for Any Meal: Whether you want it as a side, sandwich base, or just to snack on, it’s versatile and always satisfying.

Ingredients & Why They Work

Each ingredient in this gluten-free focaccia plays a meaningful role to ensure the dough rises beautifully and has that authentic focaccia feel. Make sure you have a reliable gluten-free all-purpose flour blend—my secret weapon for moisture and structure.

Flat lay of a small heaping mound of gluten-free all-purpose flour with a powdery texture, a few whole uncracked brown eggs arranged nearby, a small white ceramic bowl filled with golden honey, a small white ceramic bowl containing light amber apple cider vinegar, a small white ceramic bowl of glossy olive oil, a small pile of coarse sea salt crystals, a sprig of fresh green rosemary with needle-like leaves, and a small heap of fine white baking powder powder, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Gluten-Free All-Purpose Flour with xanthan gum: This acts as the backbone, giving the dough structure while the xanthan gum mimics gluten's stretchy qualities.
Rapid Yeast/Instant Yeast: Necessary for that glorious rise and light texture; helps the bread develop air pockets.
Baking Powder: Adds extra lift and helps keep the crumb tender.
Warm Water (110-115°F): The perfect temperature activates the yeast without killing it—too hot, and you risk spoiling your rise.
Honey: Feeds the yeast and adds a subtle natural sweetness balancing the savory elements.
Apple Cider Vinegar: This little acid kicker enhances flavor and improves dough elasticity.
Olive Oil (divided): Imparts rich flavor, helps with the dough’s moist texture, and forms that beautiful crust.
Salt: Essential for flavor, plus it regulates yeast activity to prevent over-proofing.
Fresh Rosemary (or dried): Traditional herb that brightens the focaccia and fills your kitchen with incredible aroma.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this gluten-free focaccia bread recipe by switching up the herbs or adding toppings right before baking. It’s your canvas—try sun-dried tomatoes, olives, or even caramelized onions. It’s all about making it your own.

Herb Variations: I’ve had amazing results swapping rosemary for thyme, oregano, or a mix of Italian herbs depending on the season or meal.
Toppings: Sometimes I sprinkle flaky sea salt and cracked black pepper or dot the dough with garlic confit for an extra punch.
Spicy Kick: For a fun twist, I add red chili flakes to the dough or on top before baking—it’s surprisingly delicious!
Diet Modifications: This recipe is naturally dairy-free and vegan; just be sure to use a gluten-free flour blend that suits your dietary needs.

Step-by-Step: How I Make Gluten-Free Focaccia Bread Recipe

The image shows a piece of golden focaccia bread held above a white marbled surface with parchment paper. The focaccia has one layer with a spongy texture and small air bubbles inside, topped with small green rosemary leaves and sprinkled salt crystals. The bread has a slightly shiny crust with a warm yellow-brown color. Other square focaccia pieces with the same look are placed on the parchment paper below, some with visible dimples on top. photo taken with an iphone --ar 2:3 --v 7

Step 1: Set the Perfect Warm Spot for Rising

Start by preheating your oven to the proofing setting or 200°F (93°C). When it reaches around 100°F (38°C), switch it off—this warm environment is just right for the dough to rise without overheating. I like to cover the bowl with plastic wrap and a kitchen towel to keep the moisture in.

Step 2: Combine Dry Ingredients Thoroughly

In a large bowl, mix the gluten-free flour, instant yeast, baking powder, and salt. I usually give this a good stir to make sure everything is evenly distributed before adding any liquids.

Step 3: Activate the Yeast with Honey Water

Warm the water just right, about 110-115°F, then stir in the honey until dissolved. Pour this mix into your dry ingredients and use a mixer with a paddle attachment on low speed. The dough will be sticky – don’t worry, that’s exactly how it should be!

Step 4: Incorporate Olive Oil and Apple Cider Vinegar

Add ½ cup of olive oil and the apple cider vinegar. Mix again for 1-2 minutes on low speed until the dough starts forming properly. The dough’s consistency is wetter than standard bread dough, which helps keep it soft and tender once baked.

Step 5: First Rise in Warm Oven

Grease an ovenproof bowl (I use olive oil spray) and place the sticky dough in it. Cover tightly and tuck it inside your warmed, turned-off oven for about 30 minutes. It should puff up nicely but don’t expect it to double like traditional yeast dough.

Step 6: Shape Your Dough and Prepare for Baking

Next, preheat the oven to 400°F (204°C). Drizzle a tablespoon of olive oil onto your baking sheet. Turn your dough out gently onto the sheet, then shape it into an 8x10-inch rectangle about an inch thick. Use your fingertips to create little dimples all over—the dimples are key to focaccia’s signature look and texture.

Step 7: Add Toppings and Bake

Drizzle the dough with another tablespoon of olive oil, sprinkle with salt, and scatter chopped rosemary or any herb you love. Bake on the upper rack for 20 minutes until golden and delicious.

Step 8: Finish with a Quick Broil for Crispiness

For the perfect golden crust, switch your oven to broil and broil the focaccia for 30 seconds to 1 minute. Keep a close eye since broilers can burn quickly. This little step gives it that irresistible crispy top layer.

Top Tip

After making this gluten-free focaccia several times, I’ve learned a few little tricks that make a huge difference. These tips help you get that authentic focaccia texture and flavor without the guesswork.

Proofing Temperature Matters: Too hot or too cold and your yeast won’t behave—aim for a warm but gentle heat to get that perfect rise.
Don’t Skip the Olive Oil: It’s not just for flavor; it keeps the crust crispy and the crumb soft and moist.
Use Your Fingertips for Dimples: Press lightly with your fingertips rather than a tool to avoid tearing the dough.
Watch the Broiler Closely: It can go from golden to burnt in seconds—stand by and check constantly.

How to Serve Gluten-Free Focaccia Bread Recipe

Gluten-Free Focaccia - Serving Suggestion

Garnishes

I’m a sucker for classic rosemary and flaky sea salt, but sometimes I like to sprinkle on grated vegan parmesan or add a drizzle of balsamic glaze when serving. Fresh cracked black pepper adds a little warmth that really complements the olive oil crust beautifully.

Side Dishes

This gluten-free focaccia pairs wonderfully with hearty soups—think tomato basil or roasted red pepper—and also makes a fantastic base for open-faced sandwiches loaded with fresh veggies and proteins.

Creative Ways to Present

For birthdays or dinner parties, I like cutting this focaccia into bite-sized squares, topping each with a different spread or topping like tapenade, hummus, or roasted garlic—turns out it’s a fantastic appetizer that guests love.

Make Ahead and Storage

Storing Leftovers

I store leftover focaccia in an airtight container or wrapped tightly in plastic wrap at room temperature. It stays fresh and soft for about 2 days, though it rarely lasts that long in my house!

Freezing

Freezing slices wrapped well in plastic and foil works great if you want to keep it longer. Just thaw at room temperature before reheating—I’ve found this method maintains both flavor and texture nicely.

Reheating

To bring back that just-baked feeling, I pop focaccia slices in a toaster oven or under the broiler for a minute or two. This crisps up the edges while keeping it tender inside—magic every time!

Frequently Asked Questions:

Can I use a gluten-free flour blend without xanthan gum?

I recommend using a gluten-free flour blend that already contains xanthan gum or adding it separately, as it helps give the dough elasticity and structure needed for focaccia’s texture. Without it, the bread might be crumbly or dense.

How long can I store homemade gluten-free focaccia?

You can store it at room temperature for up to two days in an airtight container. For longer storage, freezing is best—just wrap slices tightly and thaw before reheating.

Is this gluten-free focaccia vegan?

Yes! This focaccia recipe uses no animal products, making it naturally vegan and dairy-free—perfect if you’re catering to those dietary needs without sacrificing taste.

Can I add toppings like olives or sun-dried tomatoes?

Absolutely! Feel free to customize your focaccia with toppings like olives, sun-dried tomatoes, caramelized onions, or even vegan cheese before baking. Just add them after shaping the dough and before baking.

Final Thoughts

This gluten-free focaccia bread recipe is truly a gem in my kitchen repertoire — it’s reliable, delicious, and just so comforting to make and share. I hope you enjoy making it as much as I do, and that it becomes your go-to for easy gluten-free baking that doesn’t compromise on flavor or texture. Give it a try and let that warm, herby olive oil aroma fill your home—it’s one of those small daily joys that I love passing along to friends like you!