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This easy, Gluten Free Focaccia bread is one of the easiest gluten free bread recipes – and my absolute favourite! Flavoured garlic and rosemary, this vegan focaccia recipe has no dairy or eggs, is deliciously crunchy on the outside and squidgy on the inside.

A round focaccia loaf with a slice cut out.
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If you’re looking for an easy beginner gluten free bread recipe, my Gluten Free Focaccia is the perfect solution.

With a crisp, crunchy exterior and fluffy inside, it is made from simple ingredients and you can flavour it with herbs, olives, cheese, tomatoes and more.

Focaccia is an Italian bread, similar to a gluten free pizza crust, which is made using olive oil. This makes the crust beautifully crisp and golden.

Get creative and use this gluten free focaccia as a base recipe for your own gluten free baking session to create a masterpiece!

This gluten free focaccia is a great vegan bread recipe. It’s made with storecupboard ingredients and is a great beginner gluten free bread recipe to try.

And if you love this, you’re sure to love my other gluten free bread recipes, from soft white rolls and brioche burger buns to crunchy gluten free baguettes.

A slice of gluten free focaccia bread.

Ingredients

There’s a full printable recipe card below, but here’s what you’ll need for the shopping list for this gluten free vegan focaccia bread recipe:

  • FREEE Gluten Free White Bread Flour: I recommend using this gluten free flour blend as I find it works best for gluten free bread. However using a plain gluten free flour does also work in this recipe if you cannot source the bread flour.
  • Yeast: Not all yeast is gluten free – I use Allinson’s Easy Bake Yeast or the FREEE Gluten Free Yeast. You will want a active dry yeast, quick yeast or instant yeast.
  • Sugar: This is essential to activate the yeast – don’t skip it!
  • Xanthan Gum: Essential for getting the right chewy texture with this focaccia. Without it your gluten free bread will be crumbly.
  • Olive Oil: I use extra virgin olive oil in the bread dough and to sprinkle on top to help the crust go nice and crispy.
  • Salt: I recommend a fine salt for the bread mixture, and Maldon salt flakes for the top.
  • Water
  • Fresh Rosemary: (or see ‘variations’ section below for other topping ideas).

There’s no dairy or eggs in the recipe either, so that means this is a vegan gluten free focaccia bread without any adaptations needed.

Close up of gluten free focaccia bread.

How to make gluten free focaccia

This easy gluten free focaccia recipe is so simple to make. But here are some step-by-step photos to help guide you through it. There’s also a video in the recipe card below.

The activated yeast and the gluten free flour to make focaccia.

Place the warm water in a jug (it should be around skin-temperature or 40C) and stir in the caster sugar until dissolved.

Add the yeast, stir and then cover with a tea towel and leave in a warm spot for 7-10 minutes. It should form a head like on beer – when it does it’s ready to use.

Add the gluten free flour, xanthan gum and 1 tsp salt to a large mixing bowl and stir.

Mixing together the gluten free focaccia bread dough.

When the yeast mixture is ready, form a well in the centre of the flour mix and pour in. Mix together with a wooden spoon until it forms a thick batter.

Add 3 tbsp olive oil to the mixture and fold in with the wooden spoon until mixed well.

Use the remaining tablespoon of olive oil to generously grease a 20cm-diameter round tin or cast iron skillet.

Mix the focaccia dough then pour into an oiled baking tin.

Pour the bread mixture in and use oiled fingers to spread it out evenly in a flat layer. Cover loosely with oiled clingfilm and place in a warm, draft-free spot for around an hour to prove.

Once the dough has proved, it should have expanded in size. Heat the oven to 220’C / Fan 200’C / Gas Mark 8.

The focaccia bread before and after proving.
The focaccia bread before and after proving.

Use an oiled thumb or finger to poke dimples into the top of the focaccia dough and press sprigs of rosemary into these at random.

Drizzle with extra oil (around 1 tbsp) and bake in the oven for 20-25 minutes. The focaccia should be golden and crisp on top and sound hollow when tapped.

The focaccia bread before and after baking.

Remove from the oven and sprinkle with the sea salt flakes. Allow to cool for 10-15 minutes before turning out of the tin and slicing up to serve.

You’ll know the gluten free focaccia bread is ready in the oven when it’s a gorgeous golden colour. If you tap it, it should sound hollow and feel firm to the touch.

If not, just give it a little extra time in the oven. Cover with foil if the top of the bread starts browning too much.

Storing and Freezing

This gluten free dairy free focaccia bread is best eaten fresh while it’s still warm from the oven. Nothing beats freshly baked gluten free focaccia!

You can store leftovers in an airtight container for 3-5 days and/or freeze them for up to 6 months. I recommend refreshing in the oven or toasting before eating.

This gluten free focaccia bread can also be cooled completely, sliced and frozen.

I would recommend refreshing it in the oven or air fryer before eating if you are not eating it fresh. You can also toast slices!

Baked gluten free focaccia bread.

Variations

Not sure how to top your dairy and gluten free focaccia bread? Here are some ideas for focaccia bread toppings:

  • Rosemary and Garlic: I pressed whole garlic cloves and springs of rosemary into this gluten free focaccia before sprinkling with Maldon salt flakes.
  • Sliced Potatoes: Adding thinly sliced potatoes to focaccia is delicious! The potatoes go lovely and crisp and golden as the bread cooks.
  • Tomatoes and Herbs: Use fresh, halved tomatoes and sprigs of herbs to create a garden scene on your focaccia bread. Thyme, rosemary and sage all work well.
  • Olives: I absolutely adore an olive focaccia bread – the addition of sun-dried tomatoes also takes this up a notch!

Your gluten free focaccia bread creations

I wanted to share some of the amazing gluten free vegan focaccia breads you guys have been making using my recipe! Tag me in your photos on Instagram and I’ll add them!

Frequently Asked Questions

Here are some of the questions I get asked about making this gluten free focaccia recipe. If you can’t find the answer you need, ask me in the comments!

Why didn’t my gluten free focaccia bread rise?

If your yeast mixture doesn’t form a ‘head’ after 10 minutes, it’s likely the yeast is out of date or no longer active, and your bread will not rise. You will most likely have to discard the mixture and start again with a fresh pack. It may be that the water is too cold/hot so always ensure you use a food thermometer for best results.
Bread may also not rise if it is under-proved. If it’s a cold day or it is put in a draughty spot it may take longer to prove. You want it to visually look like it has expanded before you put the focaccia in the oven.

Do I have to use xanthan gun in gluten free bread?

I always recommend using xanthan gum as it helps to replicate the stretch of the gluten. Without it, your bread may be dry and crumbly.

Should my gluten free focaccia dough be sticky?

Yes! Gluten free bread is always made from more of a batter than traditional bread dough. I tend to use wet (or oiled) hands for my focaccia bread to stop it sticking. This is totally normal – don’t add extra flour or your bread will be very dry!

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.

A round focaccia loaf with a slice cut out.
4.57 from 158 votes

Gluten Free Focaccia (Dairy Free, Vegan)

Gluten Free Focaccia is an easy gluten free bread recipe which can be flavoured with herbs of your choosing. Dairy free, egg free and vegan. This focaccia is best eaten fresh from the oven while still warm but it can be sliced and frozen.
Prep: 15 minutes
Cook: 20 minutes
Proving Time: 1 hour
Total: 1 hour 35 minutes
Servings: 8 slices

Ingredients 

  • 250 g FREEE Gluten Free White Bread Flour, (or plain GF flour)
  • 7 g dried yeast
  • 2 tsp caster sugar
  • 250 ml warm water
  • 1 tsp xanthan gum
  • 1 tsp salt
  • 3-4 tbsp olive oil, plus extra for drizzling/greasing
  • Fresh rosemary sprigs
  • Pinch Maldon sea salt flakes

Instructions 

  • Place the warm water in a jug (it should be around skin-temperature) and stir in the caster sugar until dissolved. Add the yeast, stir and then cover with a tea towel and leave in a warm spot for 7-10 minutes. It should form a head like on beer – when it does it’s ready to use.
  • Add the gluten free flour, xanthan gum and 1 tsp salt to a large mixing bowl and stir.
  • When the yeast mixture is ready, form a well in the centre of the flour mix and pour in. Mix together with a wooden spoon until it forms a thick batter.
  • Add 3 tbsp olive oil to the mixture and fold in with the wooden spoon until mixed well.
  • Use 1 tbsp olive oil to generously grease a 20cm-diameter round tin. Pour the bread mixture in and use oiled fingers to spread it out evenly in a flat layer. Cover loosely with oiled clingfilm and place in a warm, draft-free spot for around an hour to prove.
  • Once the dough has proved, it should have expanded in size. Heat the oven to 220’C / Fan 200’C / Gas Mark 8. Use an oiled thumb or finger to poke dimples into the top of the focaccia dough and press sprigs of rosemary into these at random.
  • Drizzle with extra oil (around 1 tbsp) and bake in the oven for 20-25 minutes. The focaccia should be golden and crisp on top and sound hollow when tapped.
  • Remove from the oven and sprinkle with the sea salt flakes. Allow to cool for 10-15 minutes before turning out of the tin and slicing up to serve.

Video

Notes

  • Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups – I have weighed each item individually to ensure the conversion is accurate as possible. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
  • Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this GF focaccia bread recipe should look at each stage.
  • Storing, Making Ahead and Freezing: Check out the post above this recipe card for more information on how to make these gluten free vegan breads ahead of time and how to freeze any leftovers.
  • Variations: I’ve got lots of suggestions for topping ideas in the blog post above.
  • Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Gluten Free Focaccia.

Nutrition

Serving: 1g | Calories: 300kcal | Carbohydrates: 24g | Protein: 4g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 17g | Sodium: 310mg | Fiber: 1g | Sugar: 1g
Like this recipe? Rate and comment below!
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About Sarah Howells

Hi, I'm Sarah! Diagnosed with coeliac disease 20 years ago, I'm on a mission to create the best gluten free recipes since sliced bread. No fruit salads or dry brownies here.

4.57 from 158 votes (154 ratings without comment)

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33 Comments

  1. 2 stars
    I have to think that the person who wrote a comment didn’t actually make this. I looked at the ingredients and thought the dry to liquid ratio looked off. So I changed to US version and that was even more off. 250 grams of flour is not 51/2 cups. It is closer to 1 cup of flour. 250grams of flour was way too wet. I knew though 51/2 cups would be way too dry. There is no way either would work. Based on lots of experience making gluten free bread I kept adding gf flour until it was the correct consistency. It appears to be 21/2cups of gf flour. It is proofing right now but I’m confident it is right. Disappointed that this was posted with such a critical error.