Gluten-Free Focaccia Bread

This Gluten-Free Focaccia Bread is the perfect way to enjoy bakery-style bread without wheat. This easy, no-knead recipe bakes up golden, fluffy, and garlicky-rosemary-flavored, studded with juicy cherry tomatoes.

Why You’ll Love This Gluten-Free Focaccia Bread

Bakery-style texture, gluten-free. Thanks to the right flour blend, this focaccia has a chewy, tender crumb and a beautifully crisp crust, without any gluten.

Beginner-friendly dough. No kneading, no complicated shaping, and no special equipment required beyond a mixing bowl (a stand mixer is helpful but optional).

Short ingredient list. You only need pantry staples: gluten-free flour mix, yeast, sugar, olive oil, and a few flavor-boosting add-ins.

Versatile. Serve it as an appetizer, side dish, sandwich bread, or as the base for a simple flatbread pizza.

Naturally dairy-free. This recipe uses olive oil instead of butter, so it works for many dietary needs.

Notes on Ingredients

Here’s a breakdown of what you need for this gluten-free focaccia Bread and why each ingredient matters.

Gluten-free flour – Use a 1:1 all-purpose gluten-free flour blend made for baking.

Sea salt – Fine salt for the dough and coarse, flaky salt for topping.

Instant yeast – Gives the dough a quick, reliable rise without proofing.

Organic cane or coconut sugar – Feeds the yeast and helps the crust brown.

Cherry tomatoes – Cherry or grape tomatoes add juicy pops of sweetness and color.

Garlic – Fresh garlic for rich, savory flavor.

Rosemary – Finely mince the leaves for an even flavor in every bite.

Warm water – Aim for about 110°F–120°F to activate the yeast properly.

Extra-virgin olive oil – Adds flavor, moisture, and that classic focaccia crust.

How to Make Gluten-Free Focaccia Bread

Follow these steps for consistent, bakery-worthy focaccia at home.

Mix the dry ingredients.

In the bowl of a stand mixer or any large mixing bowl, combine:

2 ¼ cups (333 g) all-purpose gluten-free flour mix

1 teaspoon sea salt

2 ¼ teaspoons instant yeast

1 tablespoon organic cane or coconut sugar

Stir until everything is evenly blended. This ensures the yeast and salt are dispersed before the water goes in.

Add the liquids.

Pour in 1 ½ cups warm water (110°F–120°F) and 2 tablespoons of the olive oil. Using a dough hook attachment or a sturdy spoon, mix until the dough is just completely combined.

The dough will be wet and sticky, more like a thick batter than a traditional, kneadable bread dough. This is normal for gluten-free focaccia.

If the dough feels extremely loose, you can add up to ¼ cup more gluten-free flour, 1 tablespoon at a time, but stop while it’s still quite soft and tacky.

Let the dough rise.

Lightly grease the inside of the bowl using a bit of the remaining 2 tablespoons of olive oil. Lift the dough out, oil the bowl, then place the dough back in.
Cover the bowl with a clean kitchen towel or cloth and let the dough rise in a warm, draft-free place for about 1 hour. A turned-off, closed oven works well.
After rising, the dough should look puffed and airy, though it may not quite double like wheat-based dough.

Shape the focaccia.

Grease an 11 x 9-inch baking sheet (or a pan of similar size) with olive oil.
Gently transfer the dough to the pan and use lightly oiled hands to spread it into an even rectangle, reaching all the way to the edges. Work slowly so you don’t deflate all the air you just created during the rise.

Dimple and add toppings.

Lightly oil your fingertips with some of the remaining olive oil. Gently press your fingers straight down into the dough about every inch, going nearly to the bottom without piercing the pan.

You can also use the handle end of a wooden spoon or spatula to create uniform dimples.
Into each dimple, press a few pieces of minced garlic, distributing it as evenly as possible across the surface.
Scatter the chopped cherry tomatoes across the dough, nestling them into some of the dimples or gently pressing onto the surface.

Drizzle and season.

Drizzle what’s left of the olive oil over the top of the dough.
Sprinkle the chopped rosemary evenly over the entire surface.
Let the focaccia rest on the baking sheet for at least 30 minutes while you preheat the oven to 425°F / 220°C. This second rest helps the dough relax and puff slightly again.

Bake.

Once the oven is preheated, bake the focaccia for 25–30 minutes, or until:

The top is golden brown

The edges are crisp

The tomatoes look slightly blistered and roasted

As soon as it comes out of the oven, sprinkle the top with a generous handful of coarse or flaky sea salt.

Cool and serve.

Use a spatula to carefully lift the focaccia out of the pan and transfer it to a wire rack. Allow it to cool fully or at least until it’s just warm to the touch.
Slice into squares or rectangles and serve.

Tips for Success

• Use the right flour blend.
  Not all gluten-free blends behave the same. For yeast breads, choose a 1:1 all-purpose blend with xanthan gum. Avoid single flours like almond or coconut here; they will not produce the same texture.
• Trust the wet dough.
  Gluten-free bread doughs are closer to thick batter than traditional dough. If you add too much flour, the focaccia will turn out dense and dry rather than airy and tender.
• Mind the water temperature.
  If the water is too cool, the dough will be sluggish and may barely rise. Too hot, and it can kill your yeast. Aim for warm bath water, not hot tea.
• Create a warm rising spot.
  If your kitchen is chilly, place the covered bowl in a turned-off oven with the light on, or near (not on) a warm stove. Consistent warmth helps gluten-free doughs rise better.
• Don’t skip the dimples.
  Those classic focaccia dimples are not just for looks. They hold the olive oil, garlic, and tomato juices, preventing the toppings from sliding off and giving you flavor pockets in every bite.
• Cool before cutting.
  Gluten-free breads need a bit of time to set their structure as they cool. Slicing too hot can make the texture gummy.

Variations

Once you master the base recipe, customize your gluten-free focaccia to fit any menu.

• Olive & herb focaccia:
  Swap the tomatoes for sliced pitted olives (Kalamata or green) and add extra rosemary or some thyme.
• Caramelized onion focaccia:
  Top the dough with a layer of caramelized onions and a sprinkle of thyme before baking.
• Cheesy focaccia (not dairy-free):
  Add a light handful of shredded mozzarella or parmesan on top during the last 5–10 minutes of baking.
• Sun-dried tomato & basil:
  Replace cherry tomatoes with chopped sun-dried tomatoes (oil-packed, patted dry) and garnish with fresh basil after baking.
• Plain sea salt focaccia:
  Skip the garlic and tomatoes for a simple, elegant bread topped only with rosemary and flaky sea salt.

Serving Suggestions

Gluten-free focaccia is incredibly versatile and works in many different meals:

• As a side: Serve warm alongside soups, stews, salads, or pasta dishes.
• For sandwiches: Slice squares horizontally and use as sandwich bread for grilled veggies, turkey, or mozzarella and tomato.
• Appetizer board: Cut into small rectangles and serve with olive oil and balsamic vinegar for dipping, plus olives and cured meats.
• Brunch: Pair with a frittata, scrambled eggs, or a breakfast board for a Mediterranean-inspired meal.
• Flatbread pizza: Add extra toppings and cheese during the last few minutes of baking to turn it into a quick pizza-style flatbread.

How to Store

Room temperature:

Once completely cooled, store leftover focaccia in an airtight container or wrap tightly in foil. Keep at room temperature for up to 2 days.

Refrigerator:

For slightly longer storage, refrigerate up to 4 days. The texture may firm up, so reheating is recommended.

Reheating:

Warm slices in a 350°F (175°C) oven or toaster oven for 5–8 minutes until the edges are crisp again.

Avoid the microwave when possible, as it can make gluten-free bread a bit rubbery.

Can I Freeze This Gluten-Free Focaccia Bread?

Yes, this gluten-free focaccia freezes well, making it perfect for meal prep.

To freeze:

Let the baked focaccia cool completely. Slice into pieces, then wrap each piece tightly in plastic wrap or place parchment between slices. Transfer to a bag that is freezer-proof or an airtight container.
Freeze for up to 2 months.

To reheat from frozen:

For best texture, reheat directly from frozen in a 350°F (175°C) oven for 10–15 minutes, or until warmed through and crisp at the edges.

If thawing first, let it come to room temperature, then warm in the oven for 5–8 minutes.

More gluten-free breads to make ASAP!

• Gluten Free Cinnamon Pull-Apart Bread
• Gluten Free Lemon Blueberry Bread
• Gluten Free Sandwich Bread
• Gluten Free Bread Recipe
• Gluten Free Naan Bread Recipe

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