Gluten-Free Focaccia

Try this easy gluten-free focaccia—a crisp, fluffy bread perfect with soup, salads or on a platter.

I created this recipe while searching for a gluten-free bread that I could make fresh and was ideal for dipping in olive oil or hummus. I also wanted a bread that was perfect alongside Mediterranean dishes like cucumber and feta salad with red wine vinegar or roasted Sicilian eggplant—to mop up the delicious juices.

This focaccia is crisp on the outside, fluffy on the inside and infused with Mediterranean flavours. It is easy to make with a simple blend of gluten-free flour, yeast and olive oil. It requires no kneading—just mix, rise and bake!

Enjoy it fresh as a side with soup, salad or on a platter. Customise the flavours to complement your meal or what you have available in your pantry or garden.

What you need to make this gluten free focaccia bread

To make this simple and crispy gluten-free focaccia, you’ll need:

• Gluten-free flour: choose a blend that contains starches like tapioca or potato starch, which help create a light and airy texture. You may like to try a few varieties of flour to find which works best. Scoop and level out the flour rather than spoon it into the measuring cup, as this can cause you to have too much flour.
• Buckwheat flour: adds a subtle nuttiness and improves the structure of the bread. If you don’t have it on hand or prefer a milder flavour, use more gluten-free flour instead.
• Baking powder: without gluten, which creates the elasticity of traditional bread, baking powder provides extra lift, helping the focaccia rise and improving the texture.
• Warm water: ideally 38°C, activates the yeast and hydrates the flour to create a batter-like dough. The temperature shouldn’t be too high, or it will kill the yeast. You can use a thermometer or test the temperature of the water by drizzling a few drops onto your wrist. If it feels slightly warm and comfortable, it’s likely warm enough for the yeast.
• Instant or active yeast: helps the dough rise and creates air pockets. If using regular yeast, you may need to extend the rising time.
• Brown sugar: feeds the yeast but also adds a slight hint of sweetness, balancing the savoury flavours.
• Salt: enhances the flavour of the bread and can be sprinkled on top.
• Extra-virgin olive oil: gives a crispy golden crust while keeping the bread light and adding a desirable taste complexity.
• Dried oregano or Italian herbs: you can top focaccia with Mediterranean flavours. My go-to’s are oregano and Italian herbs, as I always have these in my pantry. However, other herbs, such as fresh rosemary and thyme, are great options.

How to prepare this focaccia recipe

Some of my recipes don’t require step-by-step instructions. However, I have noted important considerations below so that you can master this gluten-free focaccia recipe your first time making it.

• No kneading: You don’t need to knead this bread. Actually, you can’t. The dough is too soft and not pliable, as there are no gluten proteins to give it structure.
• More batter-like than doughy: The dough will be sticky and more batter-like, somewhat like a thick, sticky cake mix. Don’t panic, and don’t add extra flour. It won’t be easy to spread, but you don’t have to worry about getting a smooth, even surface. Nor will it rise a lot, so keep it quite thick, about an inch. Spread it out with the back of a spoon, cover it with cling wrap, and let it rise in a warm area of your kitchen—I often put it under the light of my stove’s rangehood for warmth.
• Use baking paper: Since the dough is sticky and is left to rise in the pan before cooking, use baking paper to prevent it from sticking to the baking tray.
• Proofing: Let the dough rest and rise before dimpling as it allows the yeast to ferment and produce gases, softening and lightening the texture of the bread. Test whether the yeast is active by letting it stand in warm water with sugar for 10 minutes before combining it with the dry ingredients. It should foam up. [It is unnecessary to do this for instant yeast, only active dry yeast.]
• ‘Dimple’ the dough: Once the dough has risen, use your fingertips, covered in olive oil, to lightly press ‘dimples’ into the dough. You won’t be able to press hard, and it probably won’t look as good as you expect. The indentations are only slight, bubbly and uneven when I make it. Don’t worry; it will achieve a dimpled crust once it’s cooked.

Delicious ways to top your focaccia

In this focaccia bread recipe, I suggest topping it with dried oregano or Italian herbs. However, there are many other scrumptious ideas for topping your focaccia. You could try:

• Fresh rosemary or thyme
• Sun-dried tomatoes
• Caramelised onions
• Roasted garlic
• Olives, whole or sliced
• Vegan Parmesan cheese
• Chilli flakes

Over to you to get creative!

Ways to enjoy your focaccia

This gluten-free focaccia is the perfect pairing with dips and sauces. Here are some tasty ways to enjoy it:

• Olive oil: drizzle ⅓ cup olive oil over granulated garlic, coarse salt, black pepper, red pepper flakes, fresh or dried rosemary, oregano or basil and use as a dip for the focaccia.
• Dukkah dunker: dip the focaccia into olive oil and then into the dukkah so that it sticks.
• Bruschetta: top with diced tomatoes, basil, garlic and a drizzle of balsamic glaze, or try it with my Sicilian roasted eggplant.
• Mediterranean mezze: serve alongside hummus (original, sundried tomato or beetroot), baba ganoush or tzatziki.
• Sauce dipper: dunk it into warm marinara sauce for an easy snack or meal addition.
• Sauce soaker: use it to mop up pasta sauce, soups or salad dressings.
• Focaccia croutons: cube leftover focaccia and bake into crispy croutons for soups or salads. If you are looking for other croutons or soup toppers, try my crispy chickpeas.

How to store leftover focaccia

Leftover focaccia can be stored in an airtight container at room temperature for 2-3 days or frozen for up to 2 months.

To enjoy leftover focaccia, heat it in the oven, microwave or toaster before serving. It can become dry, so I prefer to stick to making a smaller batch and enjoy it the day it is baked.

Have you tried this focaccia recipe?

I’d love to know if you have tried this recipe, how it turned out and how you enjoyed it. Let me know in the comments below.