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gluten free focaccia bread pieces on a wood board
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5 from 4 votes

Easy Gluten-Free Focaccia Bread

You will never believe this soft and fluffy focaccia bread is gluten-free! Naturally dairy-free and vegan, everyone can enjoy this deliciously flavourful bread. 
Prep Time25 mins
Cook Time20 mins
Proofing Time1 hr 30 mins
Total Time2 hrs 15 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Italian
Servings: 18 pieces
Calories: 122kcal


  • 1 tablespoon instant or active dried yeast
  • 1 tablespoon honey sub granulated sugar for vegan
  • cups warm water
  • 2 teaspoon apple cider vinegar
  • 3 tablespoon extra virgin olive oil + extra for greasing the pan
  • 1 tablespoon fine sea salt
  • 4 cups gluten-free Mulino Caputo Fioreglut flour sub a 1:1 gluten-free flour blend


  • 1 tablespoon dried rosemary
  • kalamata olives
  • roasted red peppers
  • flakey sea salt


  • Add the yeast, honey, and warm (not hot) water to a large bowl. Mix with a fork and allow to sit for 5-10 minutes if using instant yeast, and 10-15 minutes if using active dried yeast. When ready, the yeast will look foamy with small bubbles.
  • Whisk in the apple cider vinegar and extra virgin olive oil. Sprinkle the sea salt into the bowl, along with 3 cups of the gluten-free flour. Use a fork to begin mixing in the dry ingredients. 
  • Generously flour your work surface with about ¼ cup of gluten-free flour. Scrape the dough from the bowl onto the floured surface. Top the dough with about ¼ cup of additional flour and flour your hands. Gently push the dough together and begin to knead in the extra flour. Add flour as needed. The dough is done when it can be formed into a smooth ball without any sticky spots. In my testing, I typically used a total of 3½-4 cups of the Mulino Caputo Fioreglut gluten-free flour. If you are using a different flour mix, it may absorb more or less.
  • Once your dough ball is formed, generously pour olive oil in a large bowl. Place the dough ball in, drizzle with a little more olive oil, and cover with a kitchen towel. Let rise in a warm place for 1 hour - 1 hour 15 minutes.
  • You will notice the dough has grown quite a bit. Generously spread olive oil all over the bottom and sides of a 9x13 inch rimmed baking sheet. You could also use a 9x13 inch baking dish. Scrape the dough onto the baking sheet and use your hands to spread it out to the entire surface area. Drizzle olive oil over the surface and use your fingers to dimple the surface of the dough. Cover with a kitchen towel and allow to rest for 30-45 minutes. When there's 15 minutes left, preheat the oven to 450°F.
  • Once rested, re-dimple the dough and add more olive oil if needed. Top with your toppings of choice such as: fresh or dried rosemary, olives, roasted red peppers, cherry tomatoes, roasted garlic, etc. Sprinkle with a bit of flakey sea salt (we'll add more later).
  • Bake for 17-20 minutes until your focaccia is lightly golden. Immediately sprinkle with more flakey sea salt. Allow to cool in the pan for 20 minutes. Slide a large spatula under the dough to release any stuck spots from the pan, and transfer to a wire rack to cool. Enjoy warm after 30 minutes, or allow to cool completely for about 2 hours. Slice with a serrated bread knife or kitchen shears. Enjoy your homemade gluten-free focaccia! See the notes below for serving and storage suggestions. 


How to Serve

There are so many ways to enjoy your fresh gluten-free focaccia. Here are some suggestions:
  • Plain. There's nothing better than fresh bread out of the oven. Slice into squares and enjoy with the flavour of your toppings.
  • Dip in olive oil & balsamic vinegar. Mix equal parts of the two in a small bowl. Give a good mix and dip your focaccia.
  • Top the focaccia as a pizza. Par-bake the focaccia dough, plain, for 10 minutes. Add your sauce of choice and toppings, then bake for the final 10 minutes. Watch to ensure your toppings don't burn. The dough may require and extra minute or 2 of cook time.
  • Slice lengthwise and use for a sandwich. Fill with your favourite meats, cheese, or veggies and enjoy as a focaccia sandwich. I recommend grilling or pressing the sandwich to make it slightly more sturdy.
  • Turn day-old focaccia into croutons. Slice focaccia into bite-sized pieces, toss in some olive oil, and bake at 400ºF on a wire rack over a baking sheet for 5-10 minutes. Your oven may require more or less time. Bake until they are crispy and delicious. Use in salads or soups!

Storage Instructions

Focaccia is best served on the day of baking. Leftovers can be stored in an airtight container at room temperature for 1-2 days. If you find your bread is a bit tough, throw it in the microwave for 20 seconds to soften, or the air fryer at 375ºF for a few minutes to warm and crisp it up.
If you find your bread it going stale, turn it into croutons! Instructions in the previous section.

Freezing Instructions

Yes, this gluten-free focaccia bread can be frozen! Ideally the bread is frozen as fresh as possible. Even bread with toppings should be able to be frozen. Keep in the freezer in an airtight container for up to 1 month. To reheat, place frozen bread in an air fryer at 375ºF for 3-5 minutes, or the oven at 375ºF on a wire rack above a baking sheet for 5-10 minutes. Note that freezing and reheating will result in a crispier focaccia over a softer focaccia.
Nutrition Facts are an approximation.


Calories: 122kcal | Carbohydrates: 23g | Protein: 1g | Fat: 5.3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.7g | Sodium: 277mg | Potassium: 5.7mg | Fiber: 1.5g | Sugar: 0.9g | Calcium: 3mg