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 or 43-46°C); 1 tablespoon honey; 1 teaspoon apple cider vinegar; 10 tablespoons olive oil (divided as ½ cup + 2 tablespoons); 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)

There’s something genuinely comforting about the soft, airy crumb and golden crust of focaccia that just fills your kitchen with warmth. This Gluten-Free Focaccia Recipe captures that magic without the gluten, making it a real game-changer when you want delicious bread that everyone can enjoy.

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 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 made plenty of gluten-free breads that leave you feeling like you’re missing out on real focaccia vibes. This recipe? It nails that light yet chewy texture and those signature dimples that soak up olive oil perfectly — just like the original. It’s truly worth making, even if you’re not gluten-free!

Simple Ingredients: Uses pantry staples you probably already have, no funky flours or extra additives needed.
Perfect Texture: Soft, fluffy inside yet crisp and golden on top, just how focaccia should be.
Customizable: You can easily add your favorite herbs or toppings, making it yours every time.
Great for Sharing: Makes 12 generous slices perfect for dinners, sandwiches, or soaking up soups.

Ingredients & Why They Work

Each ingredient here plays a crucial role. The gluten-free flour blend with xanthan gum mimics the elasticity that gluten gives regular dough, so you get structure and that characteristic focaccia chew. A touch of honey feeds the yeast which helps your dough rise beautifully, and olive oil gives you that rich, moist crumb and crispy crust.

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: Essential for gluten-free baking to create structure and prevent crumbling.
Rapid yeast/instant yeast: Helps the dough rise quickly and gives it that lovely airy texture.
Baking powder: Adds extra lift, so the focaccia isn’t too dense.
Warm water: Activates the yeast without killing it; aim for about 110–115°F (43–46°C).
Honey: Feeds the yeast and adds a subtle sweetness balancing the savory flavors.
Apple cider vinegar: Strengthens the dough structure and adds a touch of tanginess.
Olive oil: Used in the dough and for drizzling — vital for moisture, flavor, and crisp crust.
Salt: Enhances all flavors and seasons the bread perfectly.
Fresh rosemary: Classic focaccia herb that adds fragrance and an earthy taste; dried works fine too.

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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

One of the best parts about this gluten-free focaccia is how easily you can customize it. I love mixing rosemary with a pinch of sea salt, but sometimes I swap in thyme or even some sun-dried tomatoes for a twist. You can truly make this recipe your own, which makes it so fun.

Variation: When I made it last winter, I sprinkled caramelized onions and rosemary over the top — a total crowd-pleaser that added sweetness and depth.
Dietary Switch: Want it vegan? This recipe is already vegan-friendly, but double-check your gluten-free flour and yeast for any hidden animal products.
Seasonal Spin: Try fresh basil and cherry tomatoes in summer for a light, bright taste.

Step-by-Step: How I Make Gluten-Free Focaccia 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: Warm it up for a perfect rise

Start by preheating your oven to around 200°F (93°C), then let it warm to about 100°F (38°C) before turning off. This warm environment helps your dough rise beautifully without rushing or drying it out. Trust me, a gentle warm rise is the secret to a tender crumb.

Step 2: Mix your dry ingredients

In a large bowl, whisk together your gluten-free flour blend, instant yeast, baking powder, and salt. Mixing these well ensures your dough will rise evenly and that each bite has balanced flavor.

Step 3: Sweeten and hydrate

Combine the warm water with the honey until it dissolves completely. This gives the yeast a little food to wake up and start working. Then pour this mixture into the dry ingredients and mix gently at low speed to start building the dough. It’s sticky — that’s exactly what you want.

Step 4: Oil and acid make magic happen

Add half a cup of olive oil and the teaspoon of apple cider vinegar to your dough and mix again at low speed for a couple minutes. The oil adds richness and tenderness, while the vinegar helps with the texture and flavor. You’ll see the dough start forming, and it’s perfectly sticky.

Step 5: Let it rise cozily

Transfer the dough to a greased, oven-safe bowl — I spray mine lightly with olive oil. Cover tightly with plastic wrap, then wrap a kitchen towel around it and place it in your warm oven. After 30 minutes, the dough should have puffed up nicely, a clear sign your yeast was happy.

Step 6: Shape and season your focaccia

Preheat your oven to 400°F (204°C). Drizzle a tablespoon of olive oil on a baking sheet, then flip the dough bowl over onto it. Gently press the dough into an 8x10-inch rectangle about an inch thick. Using your fingers, poke dimples all over the dough — this is where the olive oil pools and creates that beautiful texture.

Step 7: Final drizzle and bake

Drizzle another tablespoon of olive oil over the dough’s surface, then sprinkle with salt and chopped rosemary. Pop it in the oven on the top rack for 20 minutes until golden.

Step 8: That golden finish

For a truly golden crust, switch your oven to broil for the last 30 seconds to 1 minute. Watch carefully so it doesn’t burn—every broiler varies. This step seals in all the flavor and leaves the crust irresistibly crisp.

Top Tip

My early tries with gluten-free focaccia often came out heavy or crumbly. These tips helped me nail it, so I’m sharing the best of what I learned so you can skip the frustration.

Warm Rise Matters: Keeping the dough in a warm place encourages a good rise. If your kitchen is cold, the oven method is a gentle and reliable trick.
Don’t Skip the Olive Oil: It’s not just flavor—it keeps the crumb tender and the crust crisp. Be generous!
Dimples are Key: Pressing dimples helps trap the olive oil making each bite surprising and delicious.
Watch the Broil: A quick broil adds great color; just keep a close eye so it doesn’t go from golden to burnt too fast.

How to Serve Gluten-Free Focaccia Recipe

Gluten-Free Focaccia - Serving Suggestion

Garnishes

I usually stick with fresh rosemary and a sprinkle of flaky sea salt for that classic focaccia vibe. But sometimes, I like to add thinly sliced garlic or cherry tomatoes on top before baking—those little bursts of flavor complement the olive oil so well.

Side Dishes

This focaccia pairs wonderfully with a bowl of homemade tomato soup or alongside hearty salads. It’s also fantastic as sandwich bread stuffed with your favorite cheeses and veggies — my go-to quick lunch.

Creative Ways to Present

For gatherings, I sometimes cut the focaccia into small squares, drizzle a little extra virgin olive oil, and serve with a small dish of balsamic vinegar for dipping. It always feels rustic and special—plus, everyone loves tearing into it!

Make Ahead and Storage

Storing Leftovers

I store leftover focaccia wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. If you want to prolong freshness, pop it in the fridge, but I recommend warming before serving to bring back softness.

Freezing

This focaccia freezes beautifully. After it cools completely, slice it and separate the slices with parchment paper before sealing well in a freezer bag. When you want some, thaw at room temp and warm in the oven for a few minutes—it’s almost like fresh-baked all over again.

Reheating

The best way I find to reheat focaccia is by warming it in a preheated oven at 350°F (175°C) for 5–7 minutes. This crisps up the edges and revives that lovely olive oil richness without drying the bread out.

Frequently Asked Questions:

Can I use a different gluten-free flour blend?

Yes! Look for a gluten-free all-purpose blend that contains xanthan gum and is designed for baking bread. Avoid blends meant just for cookies or cakes to get the best texture.

Why do I need both yeast and baking powder?

Using both yeast and baking powder gives the focaccia a great rise and tender crumb. The yeast creates airy bubbles during fermentation, while the baking powder adds extra lift and lightness during baking.

Can I add other toppings besides rosemary?

Absolutely! Feel free to experiment with toppings like caramelized onions, olives, cherry tomatoes, or fresh herbs like thyme and basil for different flavors and looks.

How do I know when the focaccia is done baking?

The focaccia should be golden brown on top and springy to the touch. It will sound hollow when tapped on the bottom. If it looks pale or feels doughy, give it a few more minutes.

Final Thoughts

Making this Gluten-Free Focaccia Recipe is one of those kitchen wins you’ll smile about for days. It’s approachable, forgiving, and the results are genuinely satisfying — bread that’s fluffy, flavorful, and made just the way you like it. I hope you enjoy baking and sharing it as much as I do!