Gluten Free Focaccia

gluten free focaccia recipe

If you’re looking for an easy gluten free bread to make, my Gluten Free Focaccia is the perfect solution.

With a crisp, crunchy exterior and fluffy inside, gluten free focaccia is one of my favourite breads.

It’s made from simple ingredients and you can flavour it with herbs, olives, cheese, tomatoes and more.

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

Easy Gluten Free Focaccia Bread Recipe

What is focaccia bread?

If you haven’t tried gluten free focaccia yet then honestly, wait no longer!

This Italian bread is very similar to a pizza bread and is made using olive oil.

As well as adding olive oil to the recipe, you also coat the focaccia in it before baking it, which produces the most gorgeous, crisp crust.

Focaccia became popular during the first lockdown as you can use all sorts of additions to create beautiful, artistic-looking breads.

For my gluten free focaccia recipe I have stuck to the basics of using sea salt and rosemary to flavour it.

I think the beauty is in the simplicity of this gluten free focaccia – even the gluten-eaters will love it.

gluten free focaccia recipe

How do you make gluten free focaccia?

Making this gluten free bread couldn’t be easier – you just need to mix everything together!

The focaccia is then left to prove (aka rise) in a warm place for an hour before baking.

A 20-minute blast in a hot oven produces this delicious crusty focaccia, which is best eaten fresh from the oven.

All of the ingredients for this gluten free focaccia can be found in the supermarket which makes it really accessible for everyone.

The recipe is also dairy free, egg free and vegan – so the perfect bake if you have multiple dietary requirements.

gluten free focaccia recipe

What ingredients do I need for gluten free focaccia bread?

There’s a full printable recipe card below, but here’s what you’ll need for the shopping list:

  • 250g FREEE Gluten Free White Bread Flour
  • 7g dried yeast
  • 2 tsp caster sugar
  • 250ml 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

I always use the FREEE Gluten Free White Bread Flour because it’s readily available in UK supermarkets.

It also always produces a great result – I haven’t yet tried this with a plain flour blend to know if it works.

The sugar is necessary in the recipe to ‘feed’ the yeast and allow it to activate and the bread to rise.

I’ve also added some extra xanthan gum because it gives the gluten free focaccia a much better texture.

There’s no dairy or eggs in the recipe either, so that means this is a vegan gluten free focaccia bread.

gluten free focaccia recipe

Making this vegan focaccia

There are a few very basic stages to this recipe that I have photographed below to give you an idea that you’re on the right track!

First up you want to activate your dried yeast.

This is done by mixing it with warm sugared-water and leaving it in a warm spot to start going crazy.

The water should be around the same temperature as your body, so when you place a finger in it, it’s almost as if you can’t feel it.

Too hot or too cold and it simply won’t work.

It should form a head when it’s ready and look like the photo below; if it doesn’t it’s likely you’ll need to discard the mixture and start again.

GLUTEN FREE FOCACCIA

Once you’ve mixed everything together, you’ll end up with a dough that is kind of like a thick batter.

Gluten free bread mix behaves very differently to normal stuff so don’t worry if it seems kinda sticky.

The dough should look a bit like this once you’ve mixed it all up…

gluten free focaccia recipe

If you need to handle the gluten free focaccia batter, the best way to do this is to oil your hands beforehand.

Definitely make sure you oil them before poking the dimples into the proved dough.

Once you’ve mixed it all up, proved the dough and got it oven-ready, it should look like this…

GLUTEN FREE FOCACCIA

Other tips for making this focaccia

Really this recipe is super easy and there’s not many places you can go wrong!

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.

For serving, I’d dish it up as a side dish with pasta or even dip it in soup.

However, this focaccia got demolished on it’s own because I couldn’t stop slicing bits off it and just eating it plain!

You can also drizzle it with a bit of extra olive oil or serve it with an olive and balsamic vinegar dip.

gluten free focaccia recipe

My gluten free focaccia recipe

This easy gluten free focaccia recipe is made in a 20cm tin and is perfect eaten fresh from the oven.

Serve it up for lunch, drizzled with extra olive oil or as part of a gluten free charcuterie board.

It also makes a fab alternative to garlic bread and is great served with pasta or soup.

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!

And please do leave a review to let others know you loved it too! It would mean the world to me. 

Sign Up To The Gluten Free 101 Newsletter!

Join my mailing list to receive my FREE weekly newsletter every Sunday - plus you'll get a FREE gluten free recipe eBook to download once you confirm your subscription!
gluten free focaccia recipe

Gluten Free Focaccia (Dairy Free, Vegan)

Yield: 8 slices
Prep Time: 15 minutes
Cook Time: 20 minutes
Proving Time: 1 hour
Total Time: 1 hour 35 minutes

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.

Ingredients

  • 250g FREEE Gluten Free White Bread Flour
  • 7g dried yeast
  • 2 tsp caster sugar
  • 250ml 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

  1. 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.
  2. Add the gluten free flour, xanthan gum and 1 tsp salt to a large mixing bowl and stir.
  3. 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.
  4. Add 3 tbsp olive oil to the mixture and fold in with the wooden spoon until mixed well.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Notes

  • This bread can be cooled completely, sliced and frozen. I would recommend refreshing it in the oven before eating once it has defrosted.
  • If your yeast mixture doesn't form a 'head' after 10 minutes you will most likely have to discard the mixture and start again. It may be that the water is too cold/hot or your yeast is past its best.
  • Feel free to jazz up the flavours - you could try adding sliced olives, caramelised onions, figs, feta, other fresh herbs of tomatoes - go crazy!

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 300Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 310mgCarbohydrates: 24gFiber: 1gSugar: 1gProtein: 4g

More Gluten Free Bread Recipes...

Need some more gluten free baking inspiration?

If you want to have a go at some of the other gluten free baking recipes on the blog, why not give some of these a try? They’re perfect for baking away all of your troubles.

If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. 

And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!

Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and competitions first!

Like this Gluten Free Focaccia recipe? Pin this recipe card below for later!

Easy Gluten Free Focaccia Bread Recipe

Easy Gluten Free Focaccia Bread Recipe

Easy Gluten Free Focaccia Bread Recipe

Easy Gluten Free Focaccia Bread Recipe

Follow:
This post contains affiliate links.

Leave a Reply

%d bloggers like this: