Name: Gluten-Free Focaccia 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); 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); 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)

Imagine biting into a warm, tender bread with that signature golden crust—without any gluten worries. This Gluten-Free Focaccia Recipe brings all the comforting flavors and perfect texture of traditional focaccia, but crafted to suit gluten-sensitive eaters. It's a simple way to enjoy homemade bread that feels special every time.

The image shows several square pieces of golden focaccia bread arranged close together on a white marbled surface. The bread has a soft, slightly puffy texture with small, deep dimples on its top layer, sprinkled with coarse sea salt and small green rosemary leaves scattered evenly. The edges of the bread are slightly browned, giving a crispy look, while the interior parts appear soft and fluffy. The lighting highlights the warm yellow and light brown colors of the bread's crust, making it look fresh and inviting. 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 Recipe
Top Tip
How to Serve Gluten-Free Focaccia Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gluten-Free Focaccia Recipe

Why You'll Love This Recipe

I’ve tried so many gluten-free bread recipes, but this focaccia stands out because it nails that chewy, airy crumb while keeping things dairy-free and vegan. It’s honestly one of the easiest gluten-free breads you can make that feels truly authentic.

Simple Ingredients: No fancy mixes or weird powders—just pantry staples you probably already have.
Perfect Texture: Thanks to the balance of yeast and baking powder, it rises beautifully and stays light.
Flavorful Touch: Fresh rosemary and olive oil give it that classic Italian vibe you’re craving.
Versatile: Great as a snack, sandwich base, or served alongside soups and salads.

Ingredients & Why They Work

Each ingredient here plays a key role to give you a focaccia that’s fluffy yet sturdy, moist but not dense. Picking the right gluten-free flour with xanthan gum makes all the difference, so I always recommend a blend that’s designed for bread baking.

Flat lay of a small mound of gluten-free all-purpose flour, a small white bowl of rapid instant yeast granules, a small white bowl with fine baking powder, a small white bowl filled with warm water and dissolved honey, a small white bowl with golden olive oil, a small white bowl holding clear apple cider vinegar, a small white bowl containing coarse salt, and a few fresh sprigs of vibrant green rosemary, arranged symmetrically in simple white ceramic bowls 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 is your base—it provides structure and elasticity that’s often missing in gluten-free breads.
Rapid/Instant Yeast: Helps the dough rise quickly and develop those irresistible bubbles in the crumb.
Baking Powder: A little extra lift and tenderness without weighing down the dough.
Warm Water: Activates the yeast perfectly—make sure it’s not too hot or it will kill the yeast.
Honey: Just enough sweetness to feed the yeast and balance the savory flavors.
Apple Cider Vinegar: Adds a subtle tang and helps with the dough’s texture.
Olive Oil: Both in the dough and on top, it gives that characteristic richness and crisp crust.
Salt: Essential for flavor and to enhance the other ingredients.
Fresh Rosemary (or dried): A fragrant herb that transports you straight to an Italian kitchen.

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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

This Gluten-Free Focaccia Recipe is a fantastic canvas—you can add your own spin by swapping in herbs, toppings, or even infusing the dough with extra flavor. It’s all about what makes you happy in your kitchen.

Variation: I love adding thinly sliced olives or sun-dried tomatoes for a little extra Mediterranean flair. One weekend, I tossed in some caramelized onions on top, and it became an instant favorite with my family.
Seasonal Herbs: In spring, try fresh thyme or oregano instead of rosemary. It brightens the bread beautifully.
Spice it Up: Sprinkle red pepper flakes or garlic powder along with the rosemary for a subtle kick that pairs well with soups.
Lower Sodium: If you’re watching salt intake, you can reduce it slightly, but remember that the olive oil and toppings will also bring flavor.

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

This image shows pieces of focaccia bread on crumpled brown paper over a white marbled surface. There are four large square pieces of focaccia that have a golden-brown top with scattered rosemary sprigs and coarse salt crystals, giving a rough texture. One piece is lifted above the others by a woman's hand, showing a soft inside with many small air pockets and a pale beige color. The crust is slightly darker with a crisp look, and the light gives a warm glow to the bread photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Proof the Dough

Start by preheating your oven to the “proof” setting or about 200°F (93°C). When it hits 100°F (38°C), turn it off—that gentle warmth is perfect for helping the yeast wake up. Meanwhile, mix your dry ingredients in a large bowl. I like using my stand mixer with a paddle attachment here because it handles sticky dough easily.

Step 2: Mix Wet and Dry Ingredients

Combine the warm water and honey until the honey dissolves. Pour that into the dry mix along with half the olive oil and vinegar. Mix on low speed for a couple of minutes. Expect a sticky dough—that’s totally normal with gluten-free bread.

Step 3: Let It Rise

Transfer the dough to a greased ovenproof bowl, cover it tightly with plastic wrap, then a kitchen towel on top. Place it in your warm oven for about 30 minutes. You’ll notice the dough puff up nicely—this is the critical time for flavor and texture development.

Step 4: Shape and Add Toppings

After rising, grease a baking sheet with olive oil. Flip the dough onto it, then gently press it out into an 8x10-inch rectangle around an inch thick. Use your fingertips to make those signature dimples across the surface. Drizzle with more olive oil, sprinkle salt and rosemary evenly over the top.

Step 5: Bake to Perfection

Pop the focaccia into a 400°F (204°C) oven on the top rack for 20 minutes. When it’s golden and smelling amazing, switch to broil for 30 seconds to a minute to get a beautifully crisp crust. Keep a close eye here so it doesn't burn—broilers can be tricky!

Top Tip

From my experience making this gluten-free focaccia multiple times, these tips have saved me from common pitfalls and given me the best results every time.

Measure Flour Accurately: Gluten-free flours can behave differently—use a kitchen scale or spoon flour in lightly rather than scooping to avoid dry, crumbly dough.
Water Temperature: Too hot and the yeast dies; too cold and it won’t activate. Aim for warm water that's comfortable to the touch.
Oil Generously: Don't skimp on olive oil both in the dough and on top—it helps with moisture and that irresistibly crispy crust.
Watch the Broiler: One of my early batches got way too dark quickly—keep the oven door slightly open and watch constantly when broiling.

How to Serve Gluten-Free Focaccia Recipe

Gluten-Free Focaccia - Serving Suggestion

Garnishes

I usually stick to fresh rosemary and flaky sea salt on top—they bring out that traditional flavor I adore. Sometimes, I throw on caramelized onions or thinly sliced garlic before baking. For a pop of color and freshness, a sprinkle of chopped parsley after it cools is lovely.

Side Dishes

This focaccia pairs beautifully with soups like tomato basil or hearty minestrone. It’s also fantastic alongside salads—especially those with tangy dressings—and makes a perfect companion for antipasto plates featuring olives, cheeses, or roasted veggies.

Creative Ways to Present

For gatherings, I like cutting the focaccia into bite-size squares and serving with dipping sauces like herbed olive oil or balsamic glaze. Another favorite is layering slices for sandwiches with fresh mozzarella and roasted peppers, turning simple bread into a tasty centerpiece.

Make Ahead and Storage

Storing Leftovers

I wrap leftover focaccia tightly in plastic wrap and keep it on the counter for up to 2 days. It stays soft and fresh if you warm it briefly before eating. If your kitchen is humid, storing in an airtight container helps avoid sogginess.

Freezing

Freezing works really well with this gluten-free focaccia. I slice it first, then place pieces between parchment paper layers in an airtight bag. When you want it, thaw at room temp and warm in the oven for that fresh-baked feeling.

Reheating

The best way to reheat is in a 350°F oven for about 5-7 minutes. This brings back the crisp outside and soft inside beautifully, unlike a microwave which can make it chewy or dry.

Frequently Asked Questions:

Can I use regular yeast instead of rapid yeast?

Yes! Instant or rapid yeast works best because it activates quickly without needing to proof, but you can use regular active dry yeast by proofing it first in warm water with the honey before mixing with the dry ingredients.

Why is the dough so sticky?

Gluten-free dough tends to be much stickier than traditional wheat dough because it lacks gluten’s elasticity. This is normal and the batter-like texture helps produce a tender focaccia. Use lightly oiled hands or tools to handle it easily.

Can I add other toppings besides rosemary?

Absolutely! This recipe is a great base for all kinds of toppings like olives, caramelized onions, cherry tomatoes, or even flavored sea salts. Just add them before baking and get creative to suit your taste.

How long does this gluten-free focaccia stay fresh?

When stored properly at room temperature in an airtight container or wrapped well, it stays fresh for about 2 days. For longer storage, freezing is your best bet—then just reheat when ready to enjoy.

Final Thoughts

This Gluten-Free Focaccia Recipe is one I keep coming back to because it’s comforting yet simple, versatile, and totally satisfying. Whether you’re new to gluten-free baking or looking to perfect your bread game, this focaccia will make you feel proud and hungry for more. I hope you enjoy baking and sharing it as much as I do—there’s something truly special about homemade bread that brings people together!