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 (plus more for sprinkling); 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried); 2 cups warm water (110-115°F / 43-46°C); 1 tablespoon honey; 1 teaspoon apple cider vinegar; 10 tablespoons olive oil (divided: ½ cup + 2 tablespoons)

You know that warm, golden, herb-scented bread that invites you to tear off a piece and savor every bite? That’s exactly what this Gluten-Free Focaccia Bread Recipe delivers—light, fluffy, and packed with flavor, yet perfectly gluten-free, making it a total crowd-pleaser for anyone avoiding gluten.

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

This Gluten-Free Focaccia Bread Recipe is a game-changer in my kitchen. I’ve tried countless gluten-free breads, and finding one that rises beautifully, has that signature dimple texture, and tastes just right isn’t easy. But this recipe nails it every single time, and I can’t wait for you to enjoy the same success.

Soft & Puffy Texture: Unlike many gluten-free breads, this focaccia has a tender crumb that stays moist and fluffy.
Simple Ingredients: You probably have most things in your pantry already, making it super approachable.
Versatile Toppings: Customize with your favorite herbs, olives, or sea salt for endless flavor variations.
Perfect for Any Occasion: Whether it’s a quick snack, dinner side, or part of a festive spread, it impresses every time.

Ingredients & Why They Work

Every ingredient in this Gluten-Free Focaccia Bread Recipe has its purpose, balancing flavor, texture, and rise. I always recommend picking a good quality gluten-free flour blend with xanthan gum included—it makes all the difference in dough elasticity and structure.

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 a blend with xanthan gum—this helps your bread hold together and creates that soft texture you’re dreaming of.
Instant Yeast: This speeds up the rising process and produces a lovely airy crumb without fuss.
Baking Powder: Gives a little extra lift and fluffiness, which is great when you want light bread.
Warm Water: Activates the yeast; keep it between 110-115°F for best results.
Honey: Acts as a natural sweetener and feeds the yeast to promote rising.
Apple Cider Vinegar: Adds a subtle tang and helps tenderize the dough.
Olive Oil: Key for moisture and that signature crisp edge, plus it helps create the dimpled surface.
Salt: Enhances all the flavors—don’t be shy with it, especially on top.
Fresh Rosemary: A classic herb that pairs perfectly with focaccia’s olive-oil richness; you can swap with other fresh herbs you love.

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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

One thing I love about this Gluten-Free Focaccia Bread Recipe is how easy it is to make it your own. Whether you want to add bold flavors or keep it simple and fresh, this dough is a great canvas.

Herb Variations: I once sprinkled chopped thyme and oregano instead of rosemary—delicious and gives a Mediterranean twist.
Olive & Sundried Tomato: Fold bits of oil-packed sun-dried tomatoes and kalamata olives into the dough for a savory upgrade.
Garlic Lovers: Mixing roasted garlic into the dough or drizzling some garlic-infused olive oil on top takes it to next-level yum.
Seed Toppings: Try sesame or pumpkin seeds on top for extra crunch and flavor contrast.

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 Prep Your Yeast

Preheat your oven to its proofing setting or about 200°F (93°C). Once the oven hits 100°F (38°C), turn it off—that’s your perfect little dough-proofing nook. The warm environment helps your dough rise beautifully without drying out.

Step 2: Mix Your Dry Ingredients

In a large bowl, whisk together the gluten-free flour blend, instant yeast, baking powder, and salt. This dry mix is where the magic begins, and making sure everything’s combined well will set you up for success.

Step 3: Dissolve Honey in Warm Water

Stir the honey into your warm water until it’s fully dissolved. This sweetened water is essential—feeding your yeast gently and giving the dough flavor.

Step 4: Combine Wet and Dry Ingredients

Pour the honey-water mix into the dry ingredients and mix on low speed using a stand mixer with a paddle attachment, or stir thoroughly by hand. Then add half a cup of olive oil and the apple cider vinegar, and keep mixing for another 1–2 minutes. The dough will feel sticky — that’s exactly what you want!

Step 5: Let It Rise in a Warm Spot

Transfer the dough into a greased, ovenproof bowl. I spray mine lightly with olive oil cooking spray to prevent sticking. Cover it tightly with plastic wrap and a kitchen towel on top, then place it in your warm oven for 30 minutes. You'll see it puff up nicely—don’t rush this step.

Step 6: Shape and Dimple Your Focaccia

Take the dough out and preheat your oven to 400°F (204°C). Drizzle 1 tablespoon of olive oil onto a baking sheet, then flip the dough out onto the sheet and gently pat it into an 8x10-inch rectangle, about an inch thick. Use your fingertips to press those classic dimples into the dough—this helps create the focaccia’s rustic texture and traps the oil for flavor.

Step 7: Add Olive Oil, Salt, and Rosemary

Drizzle another tablespoon of olive oil over the top of your dimpled dough. Sprinkle it generously with salt and fresh rosemary (or your herb of choice). Don’t be shy with the salt here — it makes a huge difference to flavor.

Step 8: Bake & Broil for the Perfect Crust

Bake on the upper rack for about 20 minutes until golden and set. If you love a crispier crust like I do, switch to broil for 30 seconds to 1 minute, watching closely so it doesn’t burn. This final touch caramelizes the olive oil and salt for that irresistible finish.

Top Tip

After testing and tweaking this recipe several times, I've found a few little tricks that really help you nail that light, tender focaccia every time — here’s what I’ve learned.

Right Water Temperature: Use a thermometer! Water that's too hot kills yeast; too cold slows down rising.
Don’t Skip the Resting: Thirty minutes in a warm spot makes the sticky dough rise and develop those subtle flavors.
Dimpling Technique: Use your fingertips and press gently but firmly to keep the air pockets intact.
Watch the Broil: Broiling adds crispness fast—stay close and pull it out as soon as the top looks lightly browned.

How to Serve Gluten-Free Focaccia Bread Recipe

Gluten-Free Focaccia - Serving Suggestion

Garnishes

I usually keep it classic with lots of flaky sea salt and fresh rosemary, but sometimes I add a drizzle of balsamic glaze for a subtle tangy kick that pairs wonderfully with the olive oil. A sprinkle of grated Parmesan cheese right after baking is also divine if you’re not dairy-free.

Side Dishes

This focaccia is an excellent companion to a fresh salad, homemade tomato soup, or even a plate of charcuterie and cheeses. My favorite combo lately is dipping it into roasted red pepper hummus or serving alongside grilled Mediterranean veggies.

Creative Ways to Present

For special gatherings, I slice the focaccia into smaller squares, stack them on a wooden board, and scatter edible flowers or microgreens around. It adds a touch of elegance and makes a beautiful centerpiece. You can also cut it into strips for easy dipping at parties.

Make Ahead and Storage

Storing Leftovers

I store leftover focaccia tightly wrapped in plastic wrap or in an airtight container at room temperature for up to two days. It stays surprisingly fresh, but I recommend reheating to restore softness and that lovely just-baked aroma.

Freezing

Want to make ahead? Slice the cooled focaccia and freeze in zip-top bags with parchment paper between slices to prevent sticking. It freezes beautifully and you can pull out just what you need.

Reheating

I reheat slices in a toaster oven or under the broiler for a minute or two to crisp up the edges while keeping the inside soft. Microwaving works too for a quick fix but can make it slightly soggy, so go low and slow if you use the microwave.

Frequently Asked Questions:

Can I make this Gluten-Free Focaccia Bread Recipe without a stand mixer?

Absolutely! You can mix this dough by hand with a sturdy spoon or spatula. It will be sticky, so just be patient and scrape down the sides to incorporate all ingredients well.

Why does the dough need to be sticky?

Gluten-free doughs don't develop the same elasticity as wheat doughs and naturally tend to be sticky. This stickiness means the dough retains moisture and will rise well, resulting in a softer bread.

Can I substitute the rosemary with other herbs?

Yes! Fresh herbs like thyme, oregano, or basil work beautifully. You can also use dried herbs, but fresh tends to deliver a brighter, more vibrant flavor.

How do I avoid a dense texture in gluten-free focaccia?

Ensuring your yeast is fresh and water temperature is right is key. Also, do not skip the rising step in a warm spot and avoid overmixing the dough, which can make it tough. Lightly dimpling the dough before baking helps air pockets form for a lighter texture.

Final Thoughts

I can’t tell you how many times I’ve made this Gluten-Free Focaccia Bread Recipe when friends come over—it’s always a hit. Knowing that it’s gluten-free and still so flavorful feels like a little kitchen miracle. Trust me, once you get the hang of it, this recipe will be your go-to for easy, comforting bread that everyone can enjoy. Give it a try and tell me what you think—it might just become your new favorite!