Gluten-Free Focaccia

Ingredients

Gluten-Free Flour Blend (From Scratch)

Make your own blend or use 300g store-bought GF flour

• 150g (1 cup) White rice flour (finely ground)
• 75g (½ cup + 1 tbsp) tapioca starch
• 50g (⅓ cup) potato starch (NOT potato flour)
• 25g (3 tbsp) Millet flour

Dough

The main focaccia dough

• 300g (2½ cups) GF flour blend (from above or store-bought)
• 4g (1 tsp) xanthan gum (skip if blend includes it)
• 7g (2¼ tsp) instant yeast
• 6g (1 tsp) Fine sea salt
• 4g (1 tsp) baking powder
• 14g (1 tbsp) Sugar or honey
• 280g (1¼ cups) Warm water (100-110°F / 38-43°C)
• 60g (¼ cup) Extra virgin olive oil
• 10g (2 tsp) Apple cider vinegar

Toppings

The signature focaccia toppings

• 45g (3 tbsp) Extra virgin olive oil (for drizzling)
• 5g (½-1 tsp) Flaky sea salt (Maldon or similar)
• 2 sprigs (1 tbsp chopped) Fresh rosemary (or dried)
• 2-3 cloves (2-3 cloves) Garlic, thinly sliced (optional)

Total flour: 300g

Hydration: 93%

Pro tip: focaccia is all about the olive oil. Use the good stuff here—you'll taste it. This high hydration dough is more like a thick batter, which creates the airy texture.

Equipment

Method

Make the Dough (10 minutes active time)

Gluten-free focaccia dough is more like a thick batter than traditional dough. Don't worry if it seems too wet—that high hydration is what creates the airy texture.

1. Combine dry ingredients. In a large bowl or stand mixer, whisk together the flour blend, xanthan gum (if using), instant yeast, salt, baking powder, and sugar.
2. Add wet ingredients. Pour in warm water, ¼ cup olive oil, and apple cider vinegar.
3. Mix until smooth. Stir with a spatula or mix on low speed until combined. Then beat vigorously for 2-3 minutes until smooth. The dough will be thick and sticky, like thick pancake batter.

Wait: 3 minutes

Tip: The dough should be wet enough that it spreads when you pour it into the pan but thick enough to hold some shape.

Prepare the Pan (5 minutes)

A well-oiled pan is the secret to that crispy, golden bottom that makes focaccia irresistible.

1. Oil the pan generously. Pour 2-3 tablespoons of olive oil into your baking pan (9x13-inch). Tilt to coat the bottom and sides completely.
2. Transfer dough. Scrape the dough into the oiled pan.
3. Spread to edges. Using oiled hands or a wet spatula, spread the dough to reach the edges of the pan. It doesn't need to be perfect—the dough will relax and fill in during rising.

Tip: Oiling your hands makes spreading the sticky dough much easier.

Rise (60-75 minutes)

Unlike traditional focaccia, gluten-free focaccia only needs one rise. The xanthan gum and baking powder help compensate for the lack of gluten.

1. Cover loosely. Cover the pan loosely with oiled plastic wrap to prevent sticking.
2. Let rise until doubled. Let rise in a warm spot until the dough has puffed up noticeably and nearly doubled, 60-75 minutes. Use the poke test: the dough should spring back slowly.
3. Preheat oven. About 20 minutes before baking, preheat your oven to 425°F (220°C).

Wait: 60-75 minutes

Tip: If your kitchen is cold, turn your oven to 200°F, then turn it off and let the dough rise inside with the door cracked.

Dimple and Top (5 minutes)

The signature dimpling creates little pools of olive oil and helps the focaccia bake evenly. This is where the magic happens.

1. Drizzle with olive oil. Pour 3 tablespoons of olive oil over the risen dough.
2. Create dimples. Using oiled fingertips, press straight down into the dough to create dimpling all over the surface. Be gentle—you want to create wells, not deflate the dough completely.
3. Add toppings. Scatter sliced garlic (if using) and fresh rosemary over the top. Sprinkle generously with flaky sea salt.

Tip: The dimples should go almost to the bottom of the dough. That's where the olive oil pools and creates those crispy, flavorful bits everyone fights over.

Shaping Options

Gluten-free focaccia is shaped directly in the pan. Choose your vessel based on what you have and the results you want.

Rectangle Pan (9x13) (recommended)

The classic shape. Perfect for sharing and easy slicing.

1. Oil the pan. Generously oil a 9x13-inch baking pan.
2. Spread the dough. Scrape dough into pan and spread to edges with oiled hands.
3. Rise and dimple. Let rise, then create dimpling and add toppings.

Round Cast Iron (12-inch)

Gives an extra crispy bottom from the retained heat of the cast iron.

1. Oil the skillet. Generously oil a 12-inch cast iron skillet.
2. Spread to edges. Spread dough to the edges of the skillet.
3. Rise and top. Rise, dimpling, and bake as directed. The cast iron gives extra crispy edges.

Proof test: poke test: Press lightly on the risen dough—it should spring back slowly with a slight indent remaining.

Baking

High heat gives you the crispy exterior and chewy interior that makes focaccia special. Use an instant read thermometer to check doneness.

Oven: 220°C / 425°F. Internal temperature when done: 93°C / 200°F.

Sheet Pan (recommended)

The standard method for reliable results

Equipment: 9x13-inch baking pan

1. Position and bake. Place the pan on the lower third of your oven (for a crispier bottom) and bake for 20 minutes.
2. Check color. The top should be golden brown. If it's getting too dark, tent with foil.
3. Finish baking. Bake another 5-10 minutes until deep golden brown and the internal temperature reaches 200°F (93°C). Use an instant read thermometer to check.
4. Optional crisp. For an extra crispy top, broil for 30 seconds to 1 minute. Watch carefully!
5. Cool briefly. Let cool in the pan for 5 minutes, then transfer to a cooling rack or cutting board.

Cast Iron Skillet

For extra crispy bottom and edges

Equipment: 12-inch cast iron skillet

1. Position and bake. Place skillet in oven and bake for 20 minutes.
2. Check and continue. Check color, continue baking 5-10 minutes until deep golden brown.
3. Check temperature. Internal temp should reach 200°F (93°C).
4. Rest and transfer. Rest in skillet 5 minutes before transferring to a cooling rack.

Storage

• Room temperature: 1-2 days wrapped in foil (best eaten day-of)
• Frozen: Up to 2 months wrapped in plastic then foil. Reheat at 375°F for 15-20 minutes from frozen.

Always reheat in the oven, not the microwave. The oven re-crisps the exterior while warming the inside.

Frequently Asked Questions

My focaccia is gummy inside. What happened?

Most likely underbaked. Gluten-free focaccia needs to reach 200°F internally. Also make sure you let it cool for at least 5 minutes before cutting—the bread is still setting inside.

The dough seems really wet. Is that right?

Yes! Gluten-free focaccia dough is much wetter than traditional focaccia—almost like a thick batter. This high hydration creates the airy texture that makes it special.

Can I use a different flour blend?

Yes. King Arthur Measure for Measure and King Arthur Gluten-Free Pizza Flour both work great. Some bakers report Bob's Red Mill 1:1 can be gummy—stick with the recommended blends for best results.

What toppings can I use?

The possibilities are endless! Try cherry tomatoes (halved), olives (kalamata or green), caramelized onions, sun-dried tomatoes, different herbs (thyme, oregano), everything bagel seasoning, or Parmesan cheese (add in last 5 minutes).

Can I make this dairy-free?

This recipe is already dairy-free as written—no dairy ingredients needed!

How do I store leftovers?

Store at room temperature wrapped in foil for up to 2 days. Reheat in a 375°F oven for 5-10 minutes to re-crisp. Never use the microwave—it makes the bread rubbery.

Can I freeze focaccia?

Yes. Cool completely, wrap tightly in plastic then foil. Freeze up to 2 months. Reheat from frozen at 375°F for 15-20 minutes until warmed through and crispy.

Nutrition

Per serving (1 piece (about 65g)): 175 calories, 28g carbohydrates, 3g protein, 6g fat, 2g fiber, 220mg sodium. Makes 12 servings.