This recipe for gluten free focaccia is crispy on the outside and light and airy on the inside, with that well-developed yeasty flavor and aroma you remember. Make it with your favorite dried herbs, or keep it simple!
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Why you'll love this recipe for gluten free focaccia
I worked really hard to master this gluten free focaccia recipe, and I promise that it will only take one bite to convince you that it's the best.
The most important ingredients in the recipe are the gluten free flours — be sure you've got the right ones on hand as that's the only way to recreate my delicious results. (This is the case in most gluten free baking, but it's especially important when it comes to the tapioca flour here — more on that below.)
Just wait until you see how delicious the results are, though. This bread bakes up nice and crispy on the outside and soft and fluffy on the inside.
This is a wonderful recipe, but keep in mind that it does take a bit of time to prepare from start to finish. It's not hard, though, because there's only about 25 minutes of hand-on prep time. The rest is spent letting the dough rise and baking.
Gluten free focaccia bread: key ingredients
- Gluten free flour blend – I say this in most of my gluten free bread recipes, but this is one where I need to really emphasis the importance of using the right gluten free flour. I recommend that you use Better Batter, and I really can't say what kind of results you'll see if you try something else.
- Tapioca starch – Another gluten free flour, tapioca starch is an absolute must for this focaccia bread recipe. There is no other flour that can produce the same results, so be sure to pick some up before starting.
- Yeast – I recommend using instant yeast in this gluten free focaccia bread recipe, but you can use active dry yeast with some extra preparation if that's all you have on hand. You'll need to use 25% more active dry yeast than instant, by weight, and you'll have to hydrate it with some of the liquid from the recipe in advance.
- Warm water – It's very important that you carefully check the temperature of the water before mixing it with the yeast. If the water is too hot — even by a few degrees — it could kill the delicate yeast.
- Honey – We use honey in the starter to “feed” the yeast and encourage that delicious, yeasty taste.
- Olive oil – You'll use quite a bit of olive oil in this recipe, so make sure it's one that you love the flavor of.
- Herbs – You really can't go wrong with your choice of herbs as a topping. I love using a blend of savory herbs, but you can also go for classic dried rosemary or anything else that interests you.
This gluten free focaccia recipe is worth your (mostly hands-off) time
There is nothing tricky about this focaccia recipe. If you allow me to guide you through it, step by step, and you’ve carved out some time to let it rise, you will be able to make this happen.
Everything is intentional. The ingredients, the oven temperature, the measurements.
Be sure to carve out some time for this recipe, though. You’ll need to let the starter rise until it doubles (about an hour).
Then, you’ll assemble the dough and let it sit for at least 12 hours in the refrigerator. Then, after you shape the dough, it will need to rise for 2 hours or more.
But it bakes pretty quickly, and the rewards are immense. Your house will smell like a bread bakery, in all the best ways…
Gluten free herb bread: how to get this yeast bread to rise
We have discussed how to get yeast bread to rise before (see, e.g., our gluten free artisan bread). And I would happily repeat the discussion every time, but it gets tedious for those of you who have been with me through time.
Getting yeast bread to rise almost always comes down to two conditions. They are: proper measurements/ingredients, and time.
The right ingredients…
The simpler I make my gluten free recipes, the more important it is to use the right ingredients. If you insist on using Namaste gluten free flour or another blend that I don’t recommend, then your bread likely won’t turn out. You get the idea.
You also absolutely must use tapioca starch/flour. When we removed gluten, we lost something super important to bread.
When I develop a recipe with ingredients that are meant to help replace the function of gluten, you have to use them unless they have an ideal substitute. Tapioca starch/flour does not have an ideal substitute, as it’s unique and provides stretch. That’s amazing for a starch.
…measured properly
You must also measure by weight, not volume, wherever possible. Tiny amounts of things, like herbs, don’t matter as much and can’t be measured by volume without lab-style equipment; even I’m not doing that.
Volume is almost always too imprecise. Even water can be measured by weight, since 1 fluid ounce (volume measurement) of water weighs 1 once (weight). It’s magic!
I can't stress this enough: Measure gluten free flour by weight. And everything else, too.
Once you’ve added your ingredients, you must cover the dough as instructed. Otherwise, the water will evaporate, lowering the hydration ratio.
If you lower the hydration ratio (the ratio of water:flour), you create a much worse environment for the yeast to rise. It’s not your yeast that’s bad, likely, unless it’s out of date. It’s your hydration.
Time and patience are essential for making gf focaccia
Yeast is active at most common temperatures. It’s even active in the refrigerator. Just be sure the water isn’t evaporating in there!
Do not turn on your oven, turn it off, and then place your bread dough in there to rise. You very well might kill the yeast, and it’s an unnecessary risk.
For the starter, you need to just let it sit. It has a ton of water. It will rise.
For the first rise of the combined focaccia dough, in the refrigerator, the amount of rise is not what’s really important. Be sure you don’t lose any moisture by fastening a lid tightly, and just let it sit.
The refrigerator rise is for two things: yeasty flavor development, and absorption of the water into the flours. That allows us to have a higher hydration ratio without sopping wet dough.
For the second rise, you need an actual rise. So cover it, warm it a bit with some sort of ambient heat if you can, and let it be.
You want it to come as close as possible to doubling. It won’t rise much more in the oven. That rise is called “oven spring,” and this gluten free focaccia doesn’t have much oven spring.
You can turn on your oven to a low temperature (around 300°F) and place your rising dough on top of the range. Do not place it in the oven!
This second rise will take some time, and you want to let it rise until it’s dimpled on top. Typically, focaccia has a dimpled appearance since you poke it in places when raw to burst any enormous rising bubbles.
You just aren’t going to find those enormous bubbles here (although you might with the recipe in my Bakes Bread book made with my gluten free bread flour). But the dimples will happen naturally, as the dough rises unevenly.
What is that black thing in the video?
If you look carefully at the video, you might notice a very thin black disk that I place under the dough as it rises. It’s called the Raisenne Dough Riser, and it costs about $70 U.S.
I saw it online, and decided to test it (not sponsored; not affiliated) since it’s not crazy expensive, and the winter months can take a lot of extra patience as we wait for our yeast bread to rise. It isn’t hot to the touch, but it provides a consistent bump in temperature.
The Raisenne is, indeed, lovely for helping dough to rise in the colder, drier months. It’s not necessary, though! And it can be somewhat difficult to find in stock.
More tips for making the best gluten free focaccia
Here are some more tips to help you get perfect fluten free focaccia with every bake.
Use the freshest ingredients you can
Because this recipe has so few ingredients and each one plays a pivotal part, it's so important that you use the best you can get your hands on.
This is especially true when it comes to the yeast and the olive oil. Both need to be fresh — your dough won't rise if your yeast is bad, and you won't much like the flavor of the bread if the olive oil is old and has gone off.
Play it safe with parchment paper
You'll notice quickly that this gluten free Italian bread recipe produces more of a batter than your traditional dough. That's because there's no gluten to give the dough a squishy, moldable texture.
Because the gluten free focaccia dough is so sticky, there's a chance it may stick to your pan. You can prevent this by thoroughly coating your sheet pan in oil before turning out the dough. You can also play it safe by adding a sheet of parchment paper.
Slice your gluten free focaccia with a pizza cutter
I've found that the easiest way to slice this gluten free bread is with a pizza cutter. The texture is similar to pizza dough, so a pizza cutter glides across it much easier than a knife.
How to store gluten free focaccia bread so it stays fresh
As with most gluten free breads, your focaccia is best eaten the same day that it's made. After that, it tends to harden fairly quickly.
If you have don't have a lot of leftovers, you can save your bread for the next day by tightly wrapping it and storing it in an airtight container on the counter.
If you don't plan to eat your leftover focaccia bread in the next day, put it the fridge. When you're ready to eat it, you can pop it in the oven, microwave, or toaster oven to soften it.
Can I freeze gluten free focaccia bread?
Yes, you can freeze gluten free focaccia, and I actually recommend that you do if you aren't going to eat it in the next couple of days.
After it's completed cooled, wrap it tightly in cling wrap or aluminum foil, and then place it inside a zip-top bag before freezing. The bread will last up to a month in the freezer.
The day before you want to have it, remove it from the freezer and allow it to defrost in the refrigerator. When it's time to eat, heat the gluten free bread in the oven until it's warmed through.
Gluten free focaccia ingredients and substitution suggestions
Now, mostly, I'm going to tell you not to mess with perfection. But only because the recipe is extremely sensitive, and to get it to work, you've got to have the right ingredients in the right amounts added at the right time.
Gluten free, vegan focaccia
The recipe for gluten free herb focaccia is naturally dairy-free and egg-free. You can even make gluten free focaccia that's also vegan if you replace the honey with maple syrup or even agave.
I recommend that you refrain from making any other substitutions, though. Its success relies upon the proper ingredients, in the proper proportions, in the manner described in the instructions.
Instant yeast
There is no non-yeast substitute for yeast. But if you don’t have instant yeast (also called breadmaker or rapid-rise yeast), you can use active dry yeast.
To replace instant yeast with active dry yeast, multiply the amount (by weight) of the instant yeast (here, 6 grams) by 1.25 or 125%. Here, that would mean 7.5 grams of yeast. Just add a bit more after you reach 7 grams.
Active dry yeast has a thicker coating around the yeast, so you should soak it in some liquid in the recipe (here, water) until it foams before adding it with the rest of the water.
Herbs and toppings
This gluten free focaccia bread is so versatile when it comes to toppings. I love using dried herbs de Provence, but you can play around a bit to find your favorites.
- Make a simple gluten free rosemary bread by topping your focaccia with dried or fresh rosemary, olive oil, and flaky sea salt
- Add savory elements to your gluten free Italian bread with sliced onions, sun-dried tomatoes, and roasted red peppers
- Experiment with different herbs — dried rosemary, thyme, basil, and oregano pair beautifully with this gf focaccia bread.
FAQs
No, traditional focaccia bread is not gluten free because it's made using wheat flour.
Gluten free focaccia is similar to pizza crust in that it's made using many of the same ingredients and it's flat. However, the yeast is this recipe is more active in focaccia because the recipe has a lot of moisture, so it bakes up to have a fluffier interior. As the outside has plenty of olive oil, it gets irresistibly crispy, while the inside stays soft and airy. Also, since the yeast has more time to develop, it tastes deliciously tangy.
You can eat gluten free focaccia bread as-is, right from the pan, as it's quite flavorful. You can also serve with a dipping oil or sauce, such as marinara, if you're having it as a snack, or serve it as a side next to pasta, pot roast, and more.
For this easy gluten free focaccia recipe, you need to use Better Batter and tapioca flour. There are no substitutes for either, so put away the gluten free bread flour and reach for these instead.
Though we call it a dough because we're baking bread, it would be easier to call the unbaked form a gluten free focaccia batter. That's because it's very sticky, wet, and shapeless — it's nothing like traditional, wheat-based doughs.
No! Kneading this bread dough is not possible since it's so wet and sticky. Just mix the ingredients as I specify, allow for rise time, mix the starter and then the dough, place it in a sealed proofing container, let it sit in the fridge for up to 12 hours, and then prepare it for baking.
If your focaccia is not fluffy inside, you likely had a problem with your rise. It could be that your yeast was bad, the yeast didn't have enough time to rise, the proofing container you used wasn't properly sealed causing it to lose moisture, or you used a poorly balanced gluten free flour blend that absorbed way too much moisture.
Yes! Every rice-based gluten free flour blend that works at all will have tapioca starch as an ingredient. This recipe calls for more tapioca starch, so please don't skip it!
Gluten Free Focaccia Recipe
Equipment
- Stand mixer or heavy duty handheld mixer
- Large lidded bucket for proofing
- Jelly roll pan (10-inches x 15-inches x 1-inch)
Ingredients
For the starter
- ⅞ cup (123 g) all purpose gluten free flour blend (Better Batter or mock Better Batter is best) (See Recipe Notes)
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 2 ½ tablespoons (20 g) tapioca starch/flour (See Recipe Notes)
- 2 teaspoons (6 g) instant yeast
- 1 ¾ cups (14 fluid ounces) warm water
- 1 tablespoon (21 g) honey
For the dough
- 1 ¾ cups (245 g) all purpose gluten free flour blend (Better Batter or mock Better Batter is best) (See Recipe Notes)
- ¾ teaspoon xanthan gum (omit if your blend already contains it)
- ⅜ cup (48 g) tapioca starch/flour (See Recipe Notes)
- 1 teaspoon (6 g) kosher salt
- 1 tablespoon (12 g) granulated sugar
- Risen starter
- 3 tablespoons (42 g) extra virgin olive oil (See Recipe Notes)
For the topping
- ¼ cup (56 g) extra virgin olive oil
- 2 tablespoons dried herbs de Provence (or your favorite savory dried herbs)
Instructions
Make the starter.
- Place all the starter ingredients in a medium-size bowl, and whisk until well-combined. The mixture will be thick and shapeless.
- Cover the bowl with plastic wrap, and set it aside in a warm, draft-free location to rise until at least doubled in size.
- This will take about an hour in a relatively warm environment, but could take much longer in a cold, dry kitchen.
Make the dough.
- Once the starter has finished rising, in the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a heavy-duty handheld mixer, place the flour, xanthan gum, tapioca starch/flour, salt, and sugar, and whisk to combine well.
- Add the risen starter and the 3 tablespoons olive oil and mix on low speed until combined.
- Raise the mixer speed to medium-high and mix until the dough begins to take on a whipped appearance (about 3 minutes).
For the cold rise.
- Transfer the dough to a lightly oiled proofing bucket or bowl with a lid that’s large enough for the dough to double (although it won’t likely double).
- Cover the bowl or bucket tightly with the lid (if you don’t have a lid make sure you cover it very well with plastic wrap) and place it in the refrigerator for at least 12 hours and up to 3 days.
Shape and top the dough.
- On baking day, begin with a rimmed baking sheet that’s about jelly roll pan size (10-inches x 15-inches). A half baking sheet (13-inches x 18-inches) is fine, too.
- Drizzle about 2 tablespoons of the olive oil from the topping on the bottom of the baking sheet, and spread it evenly around the surface of the pan.
- Remove the prepared dough from the refrigerator and turn it out onto the oiled baking sheet.
- Drizzle the top and your clean hands lightly with a bit more oil, and, with the tips of your fingers, press and push the dough into a rectangle about 9-inches x 13-inches.
- The dough will be very sticky and difficult to handle. Persist with a light touch.
- Using an oiled rolling pin, an oiled bench scraper, or an oiled cake turner, smooth the top of the rectangle as much as you can.
- Sprinkle the top of the dough evenly with the dried herbs. Drizzle evenly with the remaining olive oil, brushing it very gently with a pastry brush to distribute the oil evenly.
For the second rise.
- Cover the top of the dough with oiled plastic wrap and place it in a warm, draft-free location to rise until nearly doubled in size (at least 2 hours). The dough will rise both up and out.
Bake the bread.
- When the dough is nearly at the end of its rise, preheat your oven to 400°F.
- Uncover the risen dough, drizzle lightly with more olive oil if you like, and place in the center of the preheated oven. Bake for 15 minutes.
- Reduce the oven temp to 375°F and bake until most of the oil has been absorbed by the bread, the top is lightly golden brown, the bread is firm to the touch, and the internal temperature with an instant-read thermometer in the center reads at least 200°F (another 10 to 15 minutes).
- Remove the pan from the oven, and immediately transfer the bread to a wire rack to cool as long as you can stand it. Slice and serve warm.
Notes
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Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Zarah Fleming says
Hello,
I started off by making the starter. You wrote the starter should be thick and shapeless. After mixing the starter ingredients. It is runny like pancake batter. Is that suppose to be like that?
Nicole Hunn says
I’m afraid that doesn’t sound quite right, Zarah, but I can’t be sure since I don’t know if you substituted any ingredients or what flour blend you used. The flour blend you use matters a ton in all gluten free baking, but especially in yeast bread baking. For full info please follow the link in the recipe card or click here to learn more about all purpose gluten free flour blends.
Marguerite Keil says
I wish I could post a picture of my success with this delicious focaccia! I added herbs and thinly sliced veggies on top to create one of those artistic focaccias you see on FB so much. It was not only beautiful but tasted fantastic served with dipping oil. Will be making this often!
Nicole Hunn says
Oh wow, Margherite, that’s very exciting. I do wish you could post a photo in comments because I would love to see that. Thank you for sharing your experience.
Reene F. says
I was excited to try this recipe as my precious 6 year old granddaughter was recently diagnosed with Celiac’s disease. I bought the Better Batter, the Tapioca Flour/Starch, very delicious imported olive and organic Red Star Instant yeast. While it was in the oven I re-read the FAQ’s. I checked the label of the yeast package and was crushed to find out it “contained wheat”. The focaccia bread turned out amazing, but I now can’t give it to my granddaughter. I will make it again and use a GF brand of instant yeast. I would have never caught that if I didn’t read your FAQ’s.
Nicole Hunn says
What a shame, Renee! But I’m glad you realized before you gave it to and you’ll make it just right for her next time. :)
Doreen jones says
Could you bake this in a smaller pan to get a thicker bread?
Nicole Hunn says
I don’t see why not, Doreen, if you follow all the other instructions and then just increase the baking time. It’s worth a try.
Jen says
Is there any way that instead of doing the long rise and makeing the starter it can be exchanged with just using yeast to make it a quicker bake?
Nicole Hunn says
This recipe is made with yeast, Jen. It’s a major ingredient in the starter (please see the recipe). The rises are not a substitute for yeast. They’re for yeast development.
Joanne Godsman says
Nicole, May I print your recipe in a e-newsletter I send to Celiacs. I will give you creds.
Nicole Hunn says
Hi, Joanne, thanks so much for asking before you went ahead. Please don’t reproduce the written recipe. You’re welcome to select a photo and use that, along with a link.
Mimi Tannen says
my oven has a proofing cycle that is 100 degrees F. Is that too hot? I can’t adjust it any lower. Same for my microwave/conduction oven. Thanks, finding this site for “real” bread is such a treat!
Nicole Hunn says
Hi, Mimi, I’m afraid I wouldn’t trust that. Oven calibration just isn’t that reliable, and there’s no way you’d know—until it was too late. I’m sure the manufacturers would tell you it works, but it’s too big a risk for me.
Maria says
Hi even though I oiled cling film it still stuck and took off top, then in oven sunk, any tips .
Nicole Hunn says
That’s really a problem of architecture, Maria, which isn’t really something I can help with! It sounds like your pan was either too small, or wasn’t actually a baking sheet with sides, but was actually a flat cookie sheet? Have a look at the video.
Victoria Lenton says
Hi Nicole, thank you for this fantastic recipe. I made it this afternoon and my 2 teenagers have demolished it. I followed your instructions precisely and got a perfect rise. It helps that we are in the middle of summer here. The crust is absolutely amazing and the best part of it. Definitely worth the effort and will be made regularly Thanks Victoria
Nicole Hunn says
That’s so lovely, Victoria! I wonder if it’s a teenager thing, since I’m worried for my fingers around my son when I make this. 😄
Dawn says
The turned out perfect! I followed the instructions to the letter! A 5 out of 5.
I live 3500’ above sea level so baked it 10 min longer and increased the temp a little. Also I was using a large toaster/convection oven which might have factored into the changes. Very pleased! Tastes like it should! Will make this again & again! Thank you Nicole!
Nicole Hunn says
Thanks for sharing your experience with high-altitude baking, Dawn, and so glad you enjoyed the bread!
CB says
I only turn the oven light on and put the dough in the cold oven. The light provides warmth and the environment is draft free so that it rises beautifully. My mom’s trick 😊 I have to try this recipe!
Nicole Hunn says
That’s fine, CB. It’s just that most people turn on the oven, turn it off, and then use it as a proofer. And that’s Russian roulette for the yeast!
Cristina says
Hi, i just wanted to leave a suggestion if you allow me…
i found out that if, to the recipe you gave us…. if you add baking powder and instead of warm water you add sparkling water it gives you dough a better rise…..
I took this advice from a friend and it worked………so i wanted to let everybody know…….
Nicole Hunn says
This dough rises for a very long time, Cristina. The carbon dioxide in that sparkling water will long since have evaporated. Save it for drinking!
Jan Theilen says
Thank you for this recipe, Nicole. Question: We have a wall mounted oven so that option for rising won’t work. I’m wondering about a heating pad surrounding the bowl, with adequate space to keep from direct contact, of course. What do you think?
Nicole Hunn says
Hi, Jan, you really don’t need to add any heat, as it will rise given enough time, as discussed in the post. I’m really reluctant to advise a heating pad, since you can so easily kill the yeast without realizing it. But if you can spend a few dollars, I’d consider the Raisenne Dough Riser linked in the post. It costs about $70 U.S. and it’s a nice, gentle boost for colder months.