Gluten Free Focaccia That’s Soft, Savory, and Homemade

If you’re gluten-intolerant or following a gluten-free lifestyle, you don’t have to miss out on the comfort of freshly baked focaccia. This gluten free focaccia recipe is everything you love about traditional focaccia: crisp edges, a soft, airy center, and that signature dimpled top infused with olive oil, herbs, and sea salt. The best part? It’s simple, satisfying, and completely wheat-free.

What Makes Gluten Free Focaccia Special?

Focaccia is an Italian flatbread known for its pillowy texture and rich flavor. Making it gluten-free might sound like a challenge, but with the right mix of flours and ingredients, you can achieve that same rustic texture and flavor without the gluten.

This gluten free version uses a blend of rice flour, tapioca starch, and xanthan gum to mimic the elasticity and chewiness of traditional dough. The result is a soft and flavorful bread that’s perfect as a side dish, sandwich base, or snack on its own.

Ingredients You’ll Need

Here’s what you need to make one standard 9×13 inch pan of gluten free focaccia:

• 2 cups gluten free all-purpose flour (with xanthan gum)
• 1/2 cup tapioca starch
• 1 tablespoon sugar
• 1 1/2 teaspoons instant yeast
• 1 teaspoon salt
• 1 1/4 cups warm water (not hot)
• 1/4 cup olive oil (plus extra for topping)
• 1 teaspoon apple cider vinegar
• 1 teaspoon dried rosemary or Italian herbs
• Flaky sea salt for topping

Optional add-ins:

• Sliced cherry tomatoes
• Caramelized onions
• Olives
• Garlic cloves

Step-by-Step Instructions

Step 1: Prep the Dough
In a large mixing bowl, combine the gluten free flour, tapioca starch, sugar, salt, and instant yeast. Stir together using a wooden spoon or spatula.

In a separate container, mix the warm water, olive oil, and apple cider vinegar. Gradually pour the wet ingredients into the dry mixture and stir until well combined. The dough will be sticky, more like a thick batter than traditional bread dough.

Step 2: First Rise
Cover the bowl with a clean towel or plastic wrap and place it in a warm spot. Let the dough rise for 45 to 60 minutes. It should puff up slightly but won’t double in size like traditional wheat dough.

Step 3: Shape and Rest
Grease a 9×13 inch baking pan with olive oil. Pour the dough into the pan and use your fingers (dipped in oil) to gently spread it out to the edges. Then, press your fingertips into the surface of the dough to create those signature focaccia dimples.

Drizzle a generous amount of olive oil over the top and sprinkle with dried rosemary and flaky salt. If you’re using toppings like tomatoes, olives, or garlic, press them gently into the dough at this stage.

Let the shaped dough rest for another 20 to 30 minutes while the oven preheats.

Step 4: Bake
Preheat your oven to 400°F (200°C). Bake the focaccia for 25 to 30 minutes, or until the top is golden and the edges are crisp. The bottom should sound hollow when tapped.

Step 5: Cool and Serve
Let the bread cool in the pan for at least 10 minutes before slicing. Serve warm or at room temperature with olive oil and balsamic vinegar, or use as a sandwich base.

Storage Tips

Gluten free focaccia is best eaten fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. To reheat, warm in a toaster oven or conventional oven at 300°F for 5 to 10 minutes. You can also freeze slices for up to a month and reheat as needed.

Serving Suggestions

This gluten free focaccia pairs well with a variety of meals and can be used in multiple ways:

• As a side for pasta, soup, or salad
• Sliced horizontally for gourmet sandwiches
• Topped with cheese and broiled for a quick snack
• Cut into cubes for dipping in hummus or olive tapenade

Tips for Perfect Texture

• Use a flour blend that includes xanthan gum for elasticity
• Don’t skip the tapioca starch, it adds the chewy texture focaccia is known for
• Let the dough rest well after shaping to improve texture and rise
• Generously oil the pan and dough to get the signature crispy bottom

Custom Variations

Once you master the base recipe, try experimenting with toppings and flavors:

• Rosemary Garlic Focaccia with minced fresh garlic and rosemary
• Tomato Basil Focaccia topped with fresh cherry tomatoes and basil leaves
• Cheesy Focaccia with shredded parmesan or mozzarella melted on top
• Sweet Focaccia with a touch of honey and cinnamon for a dessert twist

Final Thoughts

This gluten free focaccia recipe brings all the warmth and flavor of traditional Italian bread into a wheat-free version that doesn’t compromise on texture or taste. It’s easy to make, endlessly customizable, and perfect for any occasion. Whether you’re serving it alongside dinner or making a sandwich for lunch, this focaccia proves that gluten free baking can be every bit as satisfying.