Enjoy the best gluten-free focaccia bread with a recipe so good, you won’t believe how quick and easy this authentic rosemary Italian bread is to make, with a simple adaptation for dairy-free or vegan focaccia bread!
gluten-free focaccia recipe
If you are looking for not only the best gluten-free focaccia bread, but one that is simple and easy to make, bookmark, share, and print this recipe!
Previously this recipe was available exclusively in my gluten-free cookbook, Frugal Gluten-Free Cooking. It’s a signature recipe because it’s effortless to make, the ingredients are affordable, and it replicates a formally beloved recipe in identical fashion!
Simply dump and mix the focaccia dough ingredients, spread in a prepared pan, and let it rest for one quick rise while the oven preheats. Just like gluten-free breadsticks or pillowy soft gluten-free rolls, you can enjoy, hot doughy gluten-free focaccia in less than a hour!
To make the ultimate Italian meal, pair it with gluten-free lasagna, spaghetti and gluten-free meatballs, or gluten-free gnocchi!
Ingredient Notes
When making gluten-free bread recipes I prefer to keep the ingredients simple and affordable by using standard kitchen staples, like these below.
- Gluten-free flour – When testing this recipe, I experimented with many popular gluten-free all purpose flour blends that contain xanthan gum. While some may be more widely available, or slightly cheaper, Cup4Cup gluten-free flour proves to be the best in terms of replicating taste and texture. This flour yields the softest results, which is why I use it exclusively for this highly-reviewed gluten-free bread recipe as well.
- Milk – For a dairy-free or vegan focaccia recipe, simply replace the milk with a non-dairy milk alternative
- Extra Virgin Olive Oil – A crucial ingredient when making focaccia for the crispy bottom crust and authentic Italian flavor. Olive oil is used in the bread dough for moisture, and coats the top plus bottom crusts.
- Rosemary – A classic topping for focaccia. Use fresh rosemary for best flavor, or dried works as well. For gluten-free rosemary bread add 1/2 teaspoon dried rosemary to the dough and sprinkle additional on top.
- Yeast – Since this bread has such a short rise, use active dry yeast with a combination of baking powder to lift the bread while baking as well. If using instant yeast, it can be added directly to the dry ingredients and skip the step of adding it to the flour first.
- Optional toppings – freshly grated Parmesan cheese, flaky sea salt, freshly ground pepper, or see more toppings below!
how to make gluten-free focaccia bread recipe
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- Combine water and milk in a microwave-safe measuring cup. Heat for 1 minute, or until lukewarm and reaches the temperature of 110ºF. Sprinkle with yeast and stir with a fork. Let sit for 5 minutes.
- Meanwhile, in a large bowl of a stand mixer with paddle attachment, combine the flour, sugar, baking powder, and 1 teaspoon kosher salt on low speed until combined. Add the warm water mixture and 3 tablespoons of olive oil.
- Mix on low speed for 1 minute to combine. Increase speed to medium high and beat for 6 minutes. Batter will be thick, yet pourable.
- Generously coat the bottom of a 10” cast iron skillet, or 9” cake pan, with olive oil. Swirl the oil around the bottom and sides evenly. Spread the focaccia batter into the prepared pan and smooth evenly in pan. Drizzle more olive oil on the top and smooth top with fingers. Press a finger down firmly all over to make indentations. Sprinkle the top with more kosher salt (or flaky sea salt, as pictured) and rosemary. Set aside, uncovered, for 30 minutes, and preheat the oven to 350ºF.
- Bake for 35 minutes or until the top is golden brown. Remove from the oven and immediately sprinkle with optional parmesan cheese and freshly ground pepper. Cool in pan for 10 minutes, then use a spatula to gently lift out of the pan to slice and serve, or cool completely on a wire rack.
recommended gluten-free flour
For the best gluten-free focaccia you will want to start with a quality gluten-free flour blend. Since GF flour blends are made up of varying starches, I researched the best gluten-free flour in different baked goods, and Cup4Cup has proven to be the best.
However, if you need a dairy-free or vegan focaccia bread, the blue bag of Cup4Cup does contain milk powder. Use Cup4Cup Ancient Grains or Wholesome Flour alternatively, which is dairy-free.
best type of pan to use
Use a 10″ cast iron skillet or 9″ cake pan. Typically focaccia bread is shaped on a baking sheet or 9 X 13 inch pan.
Since gluten-free focaccia dough isn’t sturdy or elastic enough to knead and shape, a round pan fits the dough perfectly and prevents it from overspreading.
dairy-free vegan modifications
Since there are no eggs or butter in this recipe, it is quite simple to transform this into a vegan recipe as well! Simply replace the milk with with a dairy-free milk alternative. The rest remaining ingredients are safe for a dairy-free or vegan diet, but read the ingredient label on your gluten-free flour blend.
storing and freezing
For best results, enjoy focaccia on the day it is made. Luckily, since this recipe doesn’t take long to prepare, it can easily be done in a hour!
If you would like to make the focaccia ahead of time, it is very freezer friendly. Be sure the bread has cooled completely, several hours, before wrapping to freeze. For best results I recommend freezing before slicing, but you may also wrap individual slices to pull out as needed.
Freeze up to three months, either wrapped in plastic and covered with foil or wrap slices in plastic and place in a ziplock bag. Wrap defrosted slices in a paper towel and heat for 15-20 seconds in the microwave to warm.
To rewarm the entire loaf, place the thawed bread on a baking sheet, cover with foil and heat in a 350ºF oven until crispy and hot, about 10 minutes.
gluten-free focaccia bread toppings
Just like for gluten-free pizza dough, the topping choices are endless! f you desire something besides gluten-free rosemary bread, choose from below. Chopped and sprinkle toppings on before baking or even use different colors and varieties to make focaccia bread art!
- tomatoes or sun dried tomatoes
- fresh rosemary
- olives
- roasted garlic
- asparagus
- caramelized onions
- fresh herbs
- cheeses, such as goat cheese, mozzarella, cheddar, blue cheese or parmesan
- cured meats, such as salami or prosciutto
- roasted red peppers
- sliced pears
best tips and tricks
- Olive oil is your friend when making focaccia! Make the authentic Italian focaccia by generously greasing the bottom of the skillet, and drizzling plenty on top as well.
- Using a cast-iron skillet helps achieve a crispy bottom crust.
- If adding Parmesan cheese to the top, have it grated and ready to go as you pull the bread out of the oven. Sprinkle on immediately so the cheese melts and sticks to the top of the bread.
- Use the bread dough to make make a variety of flavors. See some of the suggested toppings above to mix in the dough or sprinkle on top before rising and baking.
- If you would like to use this recipe to make gluten-free focaccia bread sandwiches, bake the dough in a 11 X 7 inch pan, then slice in large squares.
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step-by-step web story instructions for this recipe!
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Easy Italian Gluten-Free Focaccia (Extra Soft)
Ingredients
- ¾ cup water
- ¾ cup milk or dairy-free milk
- 1 package active dry yeast
- 2 ½ cups gluten-free all purpose flour (Cup4Cup brand recommended – see recipe notes for dairy-free)
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1 ¼ teaspoon kosher salt divided
- 5-6 tablespoons olive oil divided
- 2 sprigs fresh rosemary (or ½ tsp dried rosemary)
- Optional toppings: flaky sea salt, freshly grated parmesan, fresh ground pepper
Instructions
- Combine the water and milk in a microwave-safe measuring cup. Heat for 1 minute, or until lukewarm and reaches the temperature of 110ºF. Sprinkle with yeast and stir with a fork. Let sit for 5 minutes.¾ cup water,¾ cup milk or dairy-free milk,1 package active dry yeast
- Meanwhile, in a large bowl of a stand mixer with paddle attachment, combine the flour, sugar, baking powder, and 1 teaspoon kosher salt on low speed until combined. Add milk / yeast mixture and 3 tablespoons of olive oil.2 ½ cups gluten-free all purpose flour,1 tablespoon granulated sugar,1 teaspoon baking powder,1 ¼ teaspoon kosher salt,5-6 tablespoons olive oil
- Mix on low speed for 1 minute to combine. Increase speed to medium high and beat for 6 minutes. Batter will be thick, yet pourable.
- Generously coat the bottom of a 10” cast iron skillet, or 9” cake pan, with 1-2 tablespoons olive oil. Swirl the oil around the bottom and sides evenly. Spread the focaccia batter into the prepared pan and smooth evenly in the pan with a greased silicone spatula or fingers.
- Drizzle more olive oil on the top and smooth with fingers. Press a finger down firmly all over to make indentations. Sprinkle the top with remaining kosher salt (or flaky sea salt, as pictured) and rosemary. Set aside, uncovered, for 30 minutes, and preheat the oven to 350ºF.2 sprigs fresh rosemary
- Bake for 30-35 minutes or until the top is golden brown. Remove from the oven and immediately sprinkle with optional parmesan cheese and freshly ground pepper. Cool in pan for 10 minutes, then use a spatula to gently lift out of the pan to slice and serve, or cool completely on a wire rack.Optional toppings: flaky sea salt, freshly grated parmesan, fresh ground pepper
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD!
Equipment Needed
Recipe Notes
Dairy-Free / Vegan Adaptation
Since there are no eggs or butter in this recipe, it is quite simple to transform this into a vegan recipe as well! Simply replace the milk with with a dairy-free milk alternative. The rest remaining ingredients are safe for a dairy-free or vegan diet, but read the ingredient label on your gluten-free flour blend. The recommended flour, Cup4Cup, does contain milk powder. For dairy-free bread, I suggest King Arthur Measure-for-Measure.storing and freezing
For best results, enjoy focaccia on the day it is made. Luckily, since this recipe doesn’t take long to prepare, it can easily be done in a hour! If you would like to make the focaccia ahead of time, it is very freezer friendly. Be sure the bread has cooled completely, several hours, before wrapping to freeze. For best results I recommend freezing before slicing, but you may also wrap individual slices to pull out as needed. Freeze up to three months, either wrapped in plastic and covered with foil or wrap slices in plastic and place in a ziplock bag. Wrap defrosted slices in a paper towel and heat for 15-20 seconds in the microwave to warm. To rewarm the entire loaf, place the thawed bread on a baking sheet, cover with foil and heat in a 350ºF oven until crispy and hot, about 10 minutes.focaccia bread toppings
If you desire something besides gluten-free rosemary bread, there are many topping options for focaccia! Chopped and sprinkle toppings on before baking or even use different colors and varieties to make focaccia bread art!- tomatoes or sun dried tomatoes
- fresh rosemary
- olives
- roasted garlic
- asparagus
- caramelized onions
- fresh herbs
- cheeses, such as goat cheese, mozzarella, cheddar, blue cheese or parmesan
- cured meats, such as salami or prosciutto
- roasted red peppers
- sliced pears
Nutrition
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Rena Tyrrell says
Thank you for this recipe! I will make it over and over again:) I used honey instead of sugar, and it turned out beautifully.
Melissa Erdelac says
So glad to hear, Rena! Thanks for taking the time to let me know!
Best,
Melissa
Molly says
I made a double batch of this to bring to a friend’s house whose family has been gluten-free forever and they GUSHED about how wonderful this bread was! (I gave you all the props!) It’s super delicious and was simple to make. I did make one modification and that is to *add the sugar into the yeast and warm water/almond milk* because the yeast didn’t active the first time I tried it and then I figured it might need the sugar for it’s “food.” Second time it worked perfectly so I’ve done that ever since. It’s a dreamy answer to my cravings for gluten! Thank you!
Molly says
I meant to give you five stars in my other review!!
Melissa Erdelac says
Thank you so much for sharing, Molly! This is always so wonderful to hear!
Best,
Melissa
Cynthia Schoenfeld says
Dairy Free Bakers Beware. Cup 4 Cup flour contains Cow’s milk powder so you must use an alternate flour blend. The author is negligent in not mentioning this and even touts Vegan and dairy Free options in the text….I have contacted her. Always good to research things if food allergies are in the house!
Melissa Erdelac says
Hi Cynthia,
Thanks so much for writing. I am aware that Cup4Cup isn’t dairy-free. Although the linked flour does contain dairy (I am not DF) I do write about this both twice in the post and in the recipe notes where I talk about DF modifications. I link to that flour because that is the one I personally use and recommend. It gets a little crowded on the ingredient line to add all this info, so I try to add it as many places as possible, but unfortunately it still gets missed!
Best,
Melissa
Jennifer Whited says
This was amazing, I didn’t have high hopes but wanted something that could be made pretty quickly, start to finish in an hour and a half it was perfect. Added parmesan, sun dried tomatoes and fresh basil which paired perfectly with my chicken tortellini soup. Thank you
Melissa Erdelac says
Thank you, Jennifer! I appreciate this so much!
Best,
Melissa
Joann says
I havn’t tried this particular recipe, but I did make your Quick Cheese Bread. I followed the recipe exact but the batter was so thick and heavy it was not pourable.I added a few tablespoons of buttermilk. The top of the loaf was nice golden brown and the toothpick came out clean. Trying to put it on the rack to cool, the inside was heavy. soggy and raw. what did I do wrong?
Melissa Erdelac says
Hi Joann,
Did you make the gluten free cheese bread with gluten-free flour? It sounds like it was undercooked. GF breads are trickier to tell when they are “done” with a toothpick. I rely on an instant read thermometer because often it looks done on the outside but when I take the temp it needs more time. It should be cooked to about 195F before pulling from the oven. Hope this helps!
Best,
Melissa
Robyn says
Help! I made this recipe twice today and both times the inside of the bread is gummy and uncooked. The first time, I made it in an 8 inch round cake pan, so I figured it was just too thick. The second time I spread it out much thinner on a jelly roll pan, but the same result! What could I be doing wrong? Both times I did put it in a proofing oven for the 30 minutes. The dough expanded ever so slightly, but it’s just so cold in my house right now so I was worried. I also used active dry yeast that I store in my refrigerator. I rarely bake because more often times them not the recipe does not come out the way it should. But now that I’m completely gluten intolerant, I have to learn! Really want it to be perfect! Any suggestion you have would be much appreciated. Thanks so much!
Melissa Erdelac says
Oh Robyn, I feel for you! It’s so frustrating when GF baked goods don’t turn out, especially because the flour can be so expensive! I would love to help you. A couple things…What brand of GF flour did you use? Also, do you have an instant read thermometer? I always take a temperature when baking GF breads because it looks done on the outside, but can be underbaked on the inside. It should measure 190-200F internally before it’s done baking. If you pull it too early, the inside ends up like you are describing. Also, unfortunately GF flours absorb moisture differently because they have different blends of starches. If you didn’t use Cup4Cup GF flour, I think the liquid in the recipe needs to be reduced slightly because it’s not absorbing as well. Don’t give up! If you haven’t tried Cup4Cup flour that was an absolute game changer for me. It does contain milk powder, though (some people are dairy-free with gluten-free).
Best,
Melissa
Daisy says
Hi! I try new Pinterest recipes almost daily but have never wrote a review! I made this GF focaccia bread and I was worried because of how wet it looked, but it came out of the oven so crispy and perfectly set! I followed the directions exactly but added caramelized onions, a little grated white sharp cheddar cheese and herbs like rosemary, sage, thyme oh and flaky salt and a little pepper. So amazing! I ate it with a vegan 15 bean soup recipe found on Pinterest, it was also amazing! Thank you! I will recommend this to my other GF friends and family!
Melissa Erdelac says
Hi Daisy,
This makes me so happy, Daisy! I really appreciate you taking the time to let me know! I love the caramelized onion addition. That sounds amazing! And recommendations are always welcomed! 🙂
Best,
Melissa
madeline Ocallaghan says
hey! can i put this in a more of a tray kind of thing? i need to feed a lot of people with this recipe and am wondering if i could be sneaky and stretch it into a tray.
thanks for your help. excited to bake this for my church 🙂
mads.
Melissa Erdelac says
Hi Madeline,
I definitely think this would work, but it depends on if you would be doubling the recipe or not? If doubling, use a jelly roll pan, which is 10X15 inches. The baking time will probably increase slightly. If not doubling the recipe, I would use a 8X8, 9X9 or 11X7-inch pan.
Hope this helps!
Melissa
Sara says
I have made this recipe many times and each time it better than the last! So moist and full of flavor
Thank you for sharing
Melissa Erdelac says
I really appreciate this, Sara! Thanks for taking the time to let me know!
Best,
Melissa
Susan davis says
This recipe is amazing!! It’s the first gluten free baked good that has turned out. I will make this again and again!!
Melissa Erdelac says
Thanks, Susan! I really appreciate you taking the time to write! It makes me so happy 🙂
Best,
Melissa
Anonymous says
made this GLUTEN-FREE FOCACCIA, it was a complete flop, it was rock hard once mixed and when it came out the oven it was so hard.
Melissa Erdelac says
So sorry to hear this! You can see from the process shots in the post, the batter should not be hard at all, it’s actually almost pourable. Perhaps there was a miscalculation of the ingredients added?
Best,
Melissa
SpudBread says
We are so thrilled to get this recipe NOW– being recently introduced to GF cooking– and we have just started using cast iron- this will be our FIRST to bake in the oven— can’t wait! We’ll have some to gobble on TODAY (Mar 31) !!!!! THANK YOU, THANK YOU, THANK YOU …
Melissa says
Hello!
Oh yay! I can’t wait to hear how it turns out!
Best,
Melissa