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–+ servings
a sliced loaf of gluten free focaccia bread sits on a cutting board

Gluten Free Focaccia Bread

This gluten-free focaccia bread has a golden, crusty exterior and a soft, tender inside. Naturally dairy-free and egg-free, it’s perfect for pairing with meals or customizing with your favorite toppings!
Prep Time 15 minutes
Cook Time 25 minutes
Dough Proofing 30 minutes
Total Time 1 hour 10 minutes
Serving Size 8 Slices

Equipment

  • Cast iron skillet or 8x 8 metal baking pan. See notes for glass
  • Stand Mixer with dough hook, or handheld mixer
  • Parchment Paper
  • Food Scale optional but highly recommended
  • Food thermometer optional but highly recommended

Ingredients

Gluten Free Focaccia Dough

  • 1 1/2 Cups warm water 115-125 degrees F.
  • 14 grams sugar 1 Tablespoon
  • 1 packet instant yeast or rapid rise yeast 12 grams or 2 1/4 teaspoons
  • 350 grams King Arthur Gluten Free Bread Flour Blend 2 1/2 cups see notes for other options
  • 10 grams baking powder 2 teaspoons
  • 10 grams sea salt 1 1/2 teaspoons
  • 23 grams extra virgin olive oil 2 tablespoons
  • 3 grams apple cider vinegar 1/2 teaspoons

Suggested Topping

  • 23 grams extra virgin olive oil 2 tablespoons
  • 3 grams Italian seasonings blend 1/2 tablespoon
  • 4 grams garlic powder 1 teaspoon
  • 8 grams sea salt 1 teaspoon, or other corse/ flaky salt

Instructions

Bloom the Yeast

  • Use the microwave or stovetop to heat the water to about 115-125°F, which should feel warm to the touch but not hot. 1 1/2 Cups warm water
  • Add the 14 grams (1 tablespoon) sugar to the warm water. Stir till dissolved. 14 grams sugar
  • Sprinkle the instant dried yeast into the sweetened water, then set aside for 3-5 minutes to activate the yeast. 1 packet instant yeast or rapid rise yeast

Gluten Free Focaccia Dough

  • Combine the dry ingredients of the gluten free bread flour, baking powder and salt in a large bowl or the bowl of your stand mixer. 350 grams King Arthur Gluten Free Bread Flour Blend 10 grams baking powder 10 grams sea salt
  • Add the bloomed yeast water to the stand mixing bowl.
  • Turn on stand mixer, fitted with dough hook and mix for 1 minute.
  • Add the extra virgin olive oil and apple cider vinegar to the dough. 23 grams extra virgin olive oil 3 grams apple cider vinegar
  • Mix the dough for 3-5 minutes to fully hydrate the gluten free flour blend.
  • While the dough mixes, prepare your baking dish.
  • Press the parchment paper into the shape and size of your skillet or baking dish.
  • Shape the dough by gently placing the gluten free focaccia bread dough into the pre-shaped parchment paper and cold skillet.
  • Gently press down with your hands to push the gluten free dough to fit the shape of the skillet or baking pan. See photos.
  • Remove the Dough: Once you have pushed and stretched the dough to fit the entire skillet or pan, carefully slide out the parchment paper and gluten free focaccia dough onto the counter.
  • Cover the dough with a tea towel and let sit in a warm area for 30 minutes.
  • After 30 minutes, place the cast iron skill into the oven and turn it on to 400 degrees F. (If using a glass or metal baking pan, see notes.)
  • Gently, dimple the dough by pushing down with your fingertips just till the dough gives shape. Do not push down fully like you would with a traditional focaccia bread dough.
  • Prepare for Baking: Carefully remove the hot skillet from the oven onto a hot pad, pick up the parchment paper and focaccia dough, and place it back into the skillet or prepared pan.
  • Add Toppings: Drizzle the top of the dough with extra virgin olive oil and sprinkle with your choice of toppings.23 grams extra virgin olive oil 3 grams Italian seasonings blend 4 grams garlic powder 8 grams sea salt
  • Place the skillet into the hot oven and bake for 25-30 minutes, or until the internal temperature reads 210 degrees F with a digital thermometer.

Notes

Which Gluten Free Flour Blend To Use: I have gotten the best results using King Arthur's Gluten Free Bread Flour blend, but I know that not everyone that is gluten free can have gluten free wheat. If this is the case for you, you can substitute it with King Arthur's Measure for Measure blend with good results. 
I do not recommend Krusteaz, Bob's Red Mill or Pamela’s as the texture is not right. 
Metal Baking Pan: Follow the same instructions as listed for a cast iron skillet and add the metal pan into the oven for preheating.
Glass Baking Pan: Avoid preheating an empty glass baking pan. Instead, let the dough rise in the pan while the oven preheats, then bake for an additional 5 minutes.
Why Use a Food Scale: I recommend measuring by scale because it ensures accuracy and consistency, which is especially important for gluten-free baking where precise ratios are key. 
Vegan Friendly: To make this focaccia bread vegan, substitute the sugar with agave syrup.

Tips and Variations

This gluten-free focaccia bread recipe is naturally dairy-free and egg-free as written. For a vegan option, simply substitute the sugar used to bloom the yeast with agave syrup.
Here are three highly-rated focaccia topping combinations that bring out the best in this versatile bread:

1. Garlic Herb and Sea Salt Topping

A classic option that enhances focaccia's natural flavors.
Ingredients:
    • 3 cloves garlic, minced
    • 2 tbsp fresh rosemary leaves (or thyme)
    • 3 tbsp extra virgin olive oil
    • Flaky sea salt
Instructions:
    • Mix the olive oil and minced garlic in a small bowl and let it sit for a few minutes.
    • Brush the infused oil generously over the dough.
    • Sprinkle fresh rosemary and flaky sea salt on top before dimpling the dough.
    • Bake as directed.

2. Caramelized Onion and Balsamic Glaze

A sweet-savory combo perfect for appetizers.
Ingredients:
    • 1 large onion, thinly sliced
    • 2 tbsp olive oil
    • 1 tsp sugar (optional)
    • 2 tbsp balsamic glaze
    • 1 tsp fresh thyme leaves
Instructions:
    • Sauté the onion in olive oil over medium heat until golden and caramelized (about 20 minutes). Add sugar if needed.
    • Spread the onions evenly over the dough.
    • Drizzle with balsamic glaze and sprinkle with fresh thyme.
    • Bake as directed.

3. Cherry Tomato, Basil, and Mozzarella

A colorful and fresh Mediterranean-inspired topping.
Ingredients:
    • 1 cup cherry tomatoes, halved
    • 1/2 cup fresh mozzarella balls or shredded mozzarella
    • 2 tbsp olive oil
    • Fresh basil leaves (added after baking)
    • Sea salt and freshly ground black pepper
Instructions:
    • Toss cherry tomatoes in olive oil, salt, and pepper.
    • Press them gently into the dough, cut side up.
    • Add mozzarella balls or sprinkle shredded mozzarella over the top.
    • Bake as directed, and garnish with fresh basil leaves once out of the oven.