Name: Gluten-Free Focaccia Bread 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; 2 cups warm water (110-115°F / 43-46°C); 1 tablespoon honey; 1 teaspoon apple cider vinegar; ½ cup (8 tablespoons) olive oil; 1 tablespoon olive oil; 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary); Additional salt for sprinkling

There’s something incredibly satisfying about the airy, golden crust and herb-fragrant aroma of focaccia, and this Gluten-Free Focaccia Bread Recipe captures all that goodness without the gluten. It’s a fantastic way to enjoy that soft, dimpled bread right in your own kitchen!

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 Bread Recipe
Top Tip
How to Serve Gluten-Free Focaccia Bread Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gluten-Free Focaccia Bread Recipe

Why You'll Love This Recipe

I remember the first time I mastered this gluten-free focaccia — it felt like unlocking a secret to bread happiness without that pesky gluten. This recipe is genuinely forgiving and delivers that chewy, tender texture focaccia fans expect.

Gluten-Free but Fluffy: Thanks to the right flour blend and a touch of xanthan gum, this focaccia rises beautifully and stays soft.
Simple Ingredients: Pantry staples come together easily, no complicated specialty flours needed.
Versatile Toppings: From rosemary and sea salt to olives and sun-dried tomatoes, you can customize easily.
Perfect for Any Occasion: Whether it’s a weeknight dinner starter or party snack, this recipe fits right in.

Ingredients & Why They Work

Each ingredient here plays a key part in making sure your gluten-free focaccia turns out soft, well-risen, and full of flavor. Using a mix designed for gluten-free baking with xanthan gum helps mimic the chewy texture you’d get with traditional flour.

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: Choose one with xanthan gum included to help the dough hold together and trap air for rise.
Rapid/Instant Yeast: It activates quickly, giving the bread a good lift without long wait times.
Baking Powder: Gives an extra boost to keep the crumb light and airy.
Warm Water: Activates the yeast—keep it between 110-115°F for best results.
Honey: Feeds the yeast and adds a subtle sweetness to balance savory flavors.
Apple Cider Vinegar: Enhances texture and heightens the dough’s flavor complexity.
Olive Oil: Half goes into the dough to create richness; the rest adds that luscious golden crust.
Salt: Essential for flavor and controlling yeast activity.
Fresh Rosemary: Classic focaccia herb—if you have dried, it 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

I love switching up the herbs on this focaccia—sometimes thyme, sometimes oregano—to match whatever's fresh or what I’m serving it with. You can easily turn this into a savory or even a slightly sweet version by changing up the toppings.

Variation: Adding sliced olives and caramelized onions gives it an extra punch of flavor that’s just delightful.

Step-by-Step: How I Make Gluten-Free Focaccia Bread 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: Warm Up and Mix Your Dry Ingredients

Start by preheating your oven to its proof setting or 200°F (93°C). Once it hits about 100°F (38°C), turn it off—this creates the perfect cozy spot for your dough to rise. In a large bowl, whisk together your gluten-free flour, yeast, baking powder, and salt. Mixing these now helps distribute everything evenly so your dough behaves beautifully later.

Step 2: Activate the Yeast and Combine

Stir honey into your warm water until dissolved—that little sweetness feeds the yeast, encouraging a good rise. Pour this liquid into the dry mix and use a stand mixer with a paddle attachment on low to bring the dough together. It’ll be sticky, but that’s exactly how you want it.

Step 3: Add Olive Oil and Vinegar for Taste & Texture

Slowly mix in ½ cup olive oil and the apple cider vinegar. This combo ensures your focaccia stays moist and tender inside with that signature golden crust on top. Once it starts forming a dough, stop mixing—over-mixing can toughen the dough.

Step 4: Let It Rise, Covered and Cozy

Transfer your sticky dough to a greased, oven-safe bowl. I like using olive oil spray here to prevent sticking. Cover the bowl tightly with plastic wrap, then a kitchen towel, and set it inside your warm oven for about 30 minutes. This gentle warmth helps the dough puff up nicely.

Step 5: Shape and Dimple the Dough

After rising, preheat your oven to 400°F (204°C). Drizzle a tablespoon of olive oil onto your baking sheet. Carefully flip the dough onto the sheet and gently press it into an 8x10-inch rectangle, about an inch thick. Use your fingertips to make those classic focaccia dimples—it’s as fun as it is essential for texture!

Step 6: Add Final Touches and Bake

Drizzle another tablespoon of olive oil over the surface, and sprinkle with sea salt and your chopped rosemary. Pop it on the top rack of your oven and bake for 20 minutes. For that irresistible golden-brown crust, I usually broil it for 30 seconds to a minute at the end—but keep a close eye to avoid burning.

Top Tip

After my first few attempts, I realized that keeping the water perfectly warm was critical — too hot kills the yeast, too cold means it won’t activate well. Using a digital thermometer takes out the guesswork and made a huge difference in my bakes.

Water Temperature: Always make sure it’s between 110-115°F for best yeast activation.
Don’t Skip the Olive Oil: Adding olive oil twice—once in the dough and once on top—makes the texture tender and crust golden.
Fingertip Dimples: Use your fingers (not a tool) to poke dimples gently, which is key for focaccia’s charming look and texture.
Watch the Broil: Broil only briefly at the end to avoid a burnt top; every oven broils differently, so keep an eye.

How to Serve Gluten-Free Focaccia Bread Recipe

Gluten-Free Focaccia - Serving Suggestion

Garnishes

I always sprinkle a good flake sea salt on top just before baking — it adds that perfect crunch and pop of flavor. Fresh rosemary is my go-to garnish, but I occasionally toss on cracked black pepper or even thinly sliced garlic to amp up the aroma.

Side Dishes

This focaccia pairs wonderfully with a vibrant salad, creamy hummus, or a bowl of rustic soup. For gatherings, it works beautifully alongside a charcuterie board or dipped in a rich olive oil and balsamic mix.

Creative Ways to Present

For special occasions, I like to cut the focaccia into bite-sized squares, topped with small dollops of pesto or sun-dried tomato tapenade. Arranged on a wooden board, it becomes both delicious and visually inviting.

Make Ahead and Storage

Storing Leftovers

Wrap cooled focaccia tightly in plastic wrap or store in an airtight container to keep it from drying out. It’s best eaten within 2 days, but stored well, it maintains its softness surprisingly well.

Freezing

I slice mine before freezing. Then I wrap individual slices in parchment and place them in a freezer bag. This way, I can grab exactly how much I want without thawing the whole loaf.

Reheating

To refresh frozen focaccia, I pop it in a preheated oven at 350°F for about 10 minutes wrapped in foil to keep it moist. Remove the foil for the final 2-3 minutes if you want to re-crisp the crust.

Frequently Asked Questions:

Can I use regular all-purpose flour instead of gluten-free?

This recipe is designed specifically for gluten-free flours with xanthan gum. Regular flour would work differently and result in a very different texture, so sticking with gluten-free flour helps ensure success.

Why does this recipe include both yeast and baking powder?

Using both yeast and baking powder gives the focaccia an excellent rise and a lighter crumb. Yeast provides flavor and traditional bread texture, while baking powder adds an extra leavening boost.

Can I make this focaccia vegan?

Absolutely! This recipe is already naturally vegan since it uses honey as a sweetener, but you can easily substitute the honey with maple syrup or agave nectar to keep it fully vegan.

How do I achieve those classic focaccia dimples?

Use your fingertips to gently press straight down into the dough to create shallow indentations before baking. These dimples trap olive oil and seasoning, contributing to both texture and flavor.

Final Thoughts

This Gluten-Free Focaccia Bread Recipe holds a special place in my kitchen because it transforms what many consider a baking challenge into an approachable, delicious confidence-builder. I love sharing this recipe with friends who think gluten-free baking can’t be simple or tasty. Trust me, once you try it, you’ll be reaching for this recipe whenever you want that perfect, soft focaccia without gluten worries. Give it a go—you’re going to impress yourself!