This Gluten free focaccia bread recipe is going to knock your socks off! It is not only perfect for dipping into seasoned oil, but it also makes a delicious gluten free bread to serve with any meal. My readers even use this recipe as a thick pizza crust!
If you are looking for a delicious homemade gluten free focaccia bread recipe to try, this recipe will not disappoint!
I have been thinking about this gluten free focaccia bread recipe quite a bit lately! Maybe obsessing is more accurate. There is something about that slightly chewy bread topped baked with cheese and herbs that I have been missing.
You can add any toppings, veggies, fresh herbs, sun-dried tomatoes, cheese...anything you like! This homemade gluten free focaccia recipe is made to be customized!
Why you need to try this recipe:
Not only is this gluten free focaccia easy to make, but it is also very versatile! Many of my readers say this focaccia recipe makes the best deep dish pizza crust too. One easy gluten free bread recipe and two fun ways to enjoy it. If you have craved focaccia, this is the recipe you need to make.
You can make this gf focaccia bread in a skillet as I show in the video instructions, or make it a more traditional style as outlined here. Both baking methods are so easy!
If you use this as a pizza crust, top it with my homemade gluten free pizza sauce!
- Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours.
- Xanthan gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Dry yeast - you could also use ½ cup gluten free sourdough, but the rise time will need to be a lot longer.
- Honey - you can also use sugar to feed the yeast if you don't have honey on-hand.
- Olive oil - I like to use extra virgin olive oil
- Toppings like fresh herbs, caramelized onion, sun-dried tomato, and cheeses like parmesan, asiago.
How to make this recipe:
Prep the yeast in a glass bowl. Heat the almond milk so that it is lukewarm. Make sure the temperature is no warmer than 110º F. Add yeast, oil, and honey to the almond milk and let it sit for 5 minutes until frothy with bubbles.
Step 1: Add the gluten free flour, baking powder, and salt to a bowl and whisk to blend. Add eggs to the yeast liquid mixture and mix well. Pour the wet ingredients into the dry ingredients.
Step 2: Place your dough onto a parchment paper-lined cookie sheet. Press into a circle shape. Dust the dough with gluten free flour blend. The dough may be a little bit sticky, but that is okay for the rise.
*If you are using a cast iron skillet like I did in the video, press the dough into a greased skillet and allow to rise in the skillet.
Step 3: After letting your dough rise for an hour, dust it with more flour and press to ¼ to ½ inch thickness oval.
This is what your dough should look like. Your dough should have a similar consistency to this dough.
Step 4: Press your finger into the dough to make little dimples. These dimples hold onto the olive oil and toppings and add to the flavor infusing into the focaccia bread.
Step 5: Brush olive oil combined with your favorite seasonings over the gluten free focaccia dough. See below for some tasty ideas!
*Note, in the cast iron skillet version, I didn't brush the seasoned oil over the dough. In hindsight, I wish I did and I recommend that you do this step!
Step 6: Bake the focaccia at 375º F for 20-25 minutes, depending on how thick you pressed the dough. Remove from the oven and allow cooling before slicing.
- Add garlic for a gluten free garlic bread focaccia
- You can add your favorite fresh herbs like rosemary and thyme. Herbed focaccia bread is great with a bowl of hot soup! We love baking and cooking recipes with fresh herbs.
- Try sun-dried tomatoes packed in olive oil
- Top with some caramelized onions.
- Top with cheese. Here are my favorites: asiago, parmesan, or another hard cheese you like
If you love this recipe with toppings, wait until you try my Gluten Free Flatbread Recipe!
Expert Tips and Recipe FAQ:
This gluten free focaccia can be dipped in herb seasoned oils, pasta sauces, stews, or even used as sandwich bread.
The bread will be firm to the touch. You can insert a toothpick into the middle. If the toothpick comes back clean, the focaccia is done baking. If you see crumbs or dough, it needs to bake longer.
You can bake this in any pan. An 8x8 square pan also works well.
This focaccia recipe makes the BEST thick crust gluten free pizza EVER! Top with pizza sauce, mozzarella cheese, and your favorite toppings.
This bread will keep up to 3 days in an air-tight container, or up to 4 months in the freezer.
"It turned out amazing! I didn't add any spices, but I really didn't need to. Yum"Autumn, Facebook user
I love playing with Sandi's focaccia recipe!!!"Krystal, Facebook user
More gluten free bread recipes:
- Gluten Free Sourdough Bread
- Easy Gluten Free Panettone Bread
- Gluten Free English Muffins
- Gluten Free Breadsticks
- Soft Gluten Free Dinner Rolls (bake in an air fryer or the oven!)
Gluten Free Focaccia Bread
- 2 ¼ cups gluten free flour blend * see note
- 2 teaspoons dry yeast
- ¾ teaspoon sea salt
- 1 teaspoon baking powder
- 1 teaspoon honey or sugar
- ¾ cup non-dairy milk + 2 TBSP milk
- 2 large eggs
- 2 tablespoons extra virgin olive oil
For the Bread
- In a large mixing bowl, add all of the dry ingredients and whisk to blend.
- In a glass bowl, heat the almond milk so that it is lukewarm. (Make sure it is no hotter than 110º F or your yeast may die.)
- Add yeast, oil, and honey to the almond milk and let it sit for 5 minutes.
- Add eggs to the liquid and mix well.
- Pour the wet ingredients to the dry ingredients and mix.
- If making in a cast iron skillet: oil a large cast iron skillet and put the dough in. Spread the dough to cover the bottom of the skillet. Cover with plastic wrap so it doesn't dry out.
- If making this more traditionally, place your dough on a parchment paper-lined cookie sheet and press into a circle. Cover with plastic wrap.
- Let the dough rest in the pan for 1 hour.
- If you are making this on a cookie sheet. Press the dough down to ¼ to ½ inch thickness. Dust the focaccia with gluten free flour blend. Use your fingers to make dimples in the dough.
- Preheat oven to 375º F.
- In a small dish, add your chosen toppings to the olive oil and mix. Use a basting brush to spread the oil mixture over the dough.
- Bake for 20-25 minutes, or until golden and crusty. Baking time will vary slightly depending on how much you press your focaccia dough flat.
- I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- You can add any toppings you like. Some fun ideas are sun-dried tomatoes, fresh herbs, different cheeses, scallions, etc.
- You will know the focaccia bread is finished baking when you insert a toothpick into the center and it comes out clean. If you see crumbs or dough, it will need to bake a little longer.
- You can bake this bread in a cast-iron skillet, or on a cookie sheet as specified above.
- This bread will keep up to 3 days in an air-tight container, or up to 4 months in the freezer.
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*This gluten free focaccia recipe was updated from a post from 2014.