Fluffy, delicious, gluten-free bread that you can tear into while it's still warm and is ready in under two hours...dreams do come true!!! This focaccia is the manifestation of all my gluten-free bread baking dreams. Focaccia, with all of it's olive oil-y goodness and it's ability to transform based on the toppings you choose, is one of the best kinds of bread, in my opinion. Whether it's dipped in more olive oil and balsamic, used as toast or sandwich bread, or served with pasta, it's always a winner, and this recipe seriously makes me swoon.
If you like this recipe, you'll want to check out all of my delicious gluten-free bread recipes!
Ingredients for gluten-free focaccia
- Yeast & Sweetener: yeast is used to help the bread rise, and the sweetener is used to help feed the yeast and make it active.
- Psyllium Husk: this is used to help bind the dough and make it easily workable. It also adds a nice chewy texture to the focaccia.
- Starch & Whole Grain Gluten-Free Flours: the combination of starch, like potato starch or tapioca starch, plus gluten-free whole grain flours, like brown rice flour, sorghum flour, quinoa flour, etc. create a wonderful flavor and texture for the dough and bread.
- Olive Oil: no focaccia is complete without olive oil! We use a generous amount in the pan and on top of the dough before it goes into the oven.
How to make gluten-free focaccia bread
Step 1. Activate the yeast by mixing it with warm water and the sweetener of your choice. It should get bubbly after a few minutes.
Step 2. Mix together the psyllium and water and let it sit to form a gel while you mix the flours.
Step 3. Combine the starch & whole grain flours with the salt in a mixing bowl or the bowl of a stand mixer.
Step 4. Mix the yeast and psyllium mixtures into the flour and stir to completely incorporate. Use a scraper to ensure that all of the flour is completely hydrated.
Step 5. Spread the dough into an oiled pan and let it rise for one hour, until puffy.
Step 6. Cover with oil and dimple with your fingers. Add your toppings now too, if using!
Step 7. Bake for 35 to 40 minutes, or until the top is golden brown. You'll want to remove it from the pan as soon as you can without burning yourself to prevent the bottom from getting soggy at all.
Step 8. Serve, and enjoy!! The most important step :)
Topping ideas
This is a great time to be creative, and if you search Instagram or Pinterest, you'll find a TON of ideas, but here are a few to get you started! And of course, simple with just a little flaky sea salt is always great too :)
- Sliced shallots (what I used in the photos) or onions
- Fresh or dried rosemary, or other herbs
- Tomatoes, sliced, or cherry tomatoes
- Roasted garlic
- Roasted red peppers
- Marinated artichoke hearts
Tips for the best gluten-free focaccia
- Make sure your ingredients are fresh, especially the yeast! If your yeast is old, it won't activate as well and your bread won't rise as much.
- Use the correct water temperature to activate your yeast. If the water is too hot, it will kill the yeast, and if it isn't hot enough, it won't activate. The right temperature should be warm enough that you can hold a finger in the water without it burning you, but should still feel warm/hot to the touch.
- Use a baking scale! I don't really give you a choice here, since I list all of the ingredients in grams, and it's for a good reason. Baking by weight will give you much more consistent results.
How to serve focaccia
I love serving this warm from the oven with an olive oil dipping sauce. You can add in herbs, like oregano, rosemary, and thyme, along with chili flakes if you want a little bit of heat. Balsamic vinegar is great in this mix too.
You can also use this focaccia as sandwich bread, serve it with a marinara sauce for dipping, serve it alongside pasta, salad, or any other Italian-style dinner, or just use it as you would use any other toast. It makes great garlic bread or gluten-free croutons, too!
How to store focaccia
- Room temperature: store in an airtight container for up to two days.
- In the fridge: in an airtight container for up to a week.
- In the freezer: slice and freeze in an airtight container for up to six months.
To reheat: to refresh the focaccia, whether kept at room temperature or in the freezer, place the bread into a 400℉ oven and heat until crisp and warm for about 5 minutes.
More gluten-free bread recipes to try
