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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.
WOW! I was BEYOND excited to try this recipe and boy was it even more tasty than I could have imagined. The recipe is incredibly easy to follow and having all the ingredients on hand from making the gluten free bread recipe made it even more convenient to make! It will definitely become a new staple in our house!
Woohooo!! So glad you’re loving it, Brenna :)
I made this focaccia bread with rosemary and ohh God. It is really delicious. Crunchy on the outside and soft in the inside!!
So glad you’re loving it :D
Just made this focaccia bread! Rachel, you are truly a master with your craft! So delicious!!! Thank you!!!!
Thank you!!! So happy you love it :)
Can’t wait to try it. Could I use psyllium powder if I only used 80% of the required amount?
That should work, but I haven’t tested it that way so I can’t make any guarantees!
Hi Marge. Wondering how the psyllium powder worked out for you? That’s what I have in hand as well. Glad I saw your comment or I wouldnt have even noticed that the recipe calls for the while husk.
I’m not sure if she’ll see this, but others have let me know that it works with about 80% of the called-for amount if you’re using the powder!
I used psyllium powder when I made this and it turned out great! I just measured the same weight it called for in grams…I didn’t bother reducing it either.
So glad you enjoyed it – thanks for sharing how it worked with the psyllium powder!
You bet! It’s a fabulous recipe. In fact, I am cooking for a women’s retreat this week…and I hope to make it for them!
I love that!! Hope it’s an incredible experience all around :)
Thank you. I’m going to give it a try and will let you know if it works or not.
Please do! Hope it works perfectly :)
If I wanted to add rosemary or other herbs on top, do I do it prior to baking or after? Thanks!
You’ll add them before baking when you put on the olive oil! You can also mix them into the dough if you prefer.
I often make focaccia with regular flour and thought I’d try this recipe. This is definitely going to be a keeper for me. I modified a bit and put in muffin tins (olive oil coated) turned the dough around in each tin and let it rise. After about an hour, I pressed in more olive oil and sprinkled with rosemary, salt (you can other whatever spice you want but next time I might add chopped cherry tomato). I did let it rise some more while the oven was heating up. I was able to make 12 focaccia muffins with this recipe. Traditionally, focaccia is made with mashed potato mixed into the dough so I might try that next. Thanks for a great focaccia recipe variation – they were a hit.
So glad you loved it, and love that you made them mini with the muffin tin! I’ll definitely have to try that. Thank you so much for sharing the feedback, Angela!
Absolutely delicious. I’ve made it 3 times already, and taught my non-baker husband to make it too, it’s so easy! I love how customizable it is – each time I use a different mix of flours, including grain free ones in the mix such as almond, coconut and plantain. This recipe works especially well with cassava flour, for those looking for a grain free alternative. Thanks for all your excellent recipes!
So glad you’re loving it, Sharon! Thanks so much for the helpful review.
what amounts did you use for the flours and how much of each? also, which starch did you use and how much?
Thank you.
I’ve done a ton of different combos and they’ve all worked well! I do half and half potato starch and tapioca starch most of the time. For the grain flours, I’ve done a lot but half sorghum and half rice flour works well.
The water added for the yeast and the psyllium. How much for each?
It’s listed with each of them in the ingredients list – 100g for the yeast, 275g for the psyllium.
Thx for your very prompt reply. I missed the first water amount on the list. I’m highly dairy allergic and gluten sensitive. Most of the readymades available taste like cardboard, and many recipes are unreliable regardless of ingredients listed. Your recipes are a godsend. Thank you so much.
I’m so glad to hear my recipes have been helpful for you, Rita!! I hope you love this one, and all the others you try.