Gluten-Free Focaccia Bread

Gluten-Free Focaccia (Crispy, Fluffy, and Easy to Make)

There’s something special about warm, fresh focaccia straight from the oven. Golden on the outside, soft and fluffy inside - and when it’s gluten-free and loaded with olive oil and rosemary? Total comfort food win.

This gluten-free focaccia is one of our favorite sides to pair with soups, salads, or even use as sandwich bread. It’s quick to prep, rises beautifully, and bakes up golden and delicious every time. You can even freeze leftovers for easy weekday meals.

Let’s make this bakery-style focaccia right in your own gluten-free kitchen.

🧂 Ingredients

• 3½ cups gluten-free all-purpose flour with xanthan gum

• 2¼ teaspoons instant (rapid rise) yeast (1 packet)

• 1 tablespoon baking powder

• 1 teaspoon salt, plus more for sprinkling

• 2 cups warm water (110–115°F)

• 1 tablespoon honey (or sugar)

• 1 teaspoon apple cider vinegar

• 10 tablespoons olive oil, divided (½ cup + 2 tablespoons)

• 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried — we love using more!)

🥣 Instructions

1. Preheat your oven for proofing:
   Turn your oven to 200°F. Once it reaches 100°F, turn it off to create a warm proofing environment.

2. Mix dry ingredients:
   In a large bowl, combine gluten-free flour, instant yeast, baking powder, salt, and (optional) extra rosemary for flavor. Stir to combine.

3. Prepare wet mixture:
   In a separate container, dissolve the honey in the warm water.

4. Make the dough:
   Add the warm water mixture, olive oil (½ cup), and apple cider vinegar to the dry ingredients. Mix on low speed with a stand mixer and paddle attachment for 1–2 minutes until sticky dough forms.

   

5. Let it rise:
   Grease an oven-safe bowl and place the dough inside. Cover with plastic wrap and a towel, then place in your warm (off) oven (or oven set to proof) to rise for 30 minutes. ( I just leave it in my metal stand mixture and cover with plastic wrap and hold it on with a rubber band)

6. Remove From Oven

7. Preheat oven to 400°F and prepare a baking sheet by drizzling 1 tablespoon of olive oil in the center.

8. Shape the dough:
   Turn the dough out onto the baking sheet. Gently press it into an 8×10" rectangle about 1-inch thick.

9. Add dimples and toppings:
   Use your fingertips to press dimples into the dough. Drizzle with the remaining tablespoon of olive oil and sprinkle with more salt and chopped rosemary.

10. Bake:
    Place on the top rack and bake for 20 minutes.

11. Optional - Broil for a golden finish:
    Set oven to broil and broil the top for 30 seconds to 1 minute. Keep a close eye so it doesn't burn!

🌿 Tips for Focaccia Success

• Use a thermometer to check water temperature (110–115°F)

• Spoon and level flour to avoid dense dough

• Make sure your yeast is fresh

• Don’t skip the dimples – they help absorb all that flavorful olive oil

• Store leftovers in an airtight container and reheat at 375°F or in the microwave

This focaccia is seriously addicting — especially warm out of the oven. We slice ours with a pizza cutter and serve it alongside soups or make gluten-free paninis with it.