Enjoy the best gluten-free focaccia with a recipe so good, you won’t believe how quick and easy this authentic Italian bread is to make. Even those who don’t have to eat GF swoon over this bread. It has golden olive oil crust, dimply soft interior, and best of all, it’s ridiculously easy to make – perfect for those intimidated by making homemade bread! Read the rave reviews below and see for yourself.

a slice of focaccia resting on other slices with fresh rosemary under
This GF focaccia is so good, when I serve it to guests no one even realizes it’s gluten-free. Best compliment ever!

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Seriously, The Best 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 my Italian gramma’s beloved recipe as a spot on dupe.

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 copycat Olive Garden gluten-free breadsticks you can enjoy, hot doughy gluten-free focaccia in less than a hour!

For the ultimate Italian experience, we like to pair this with gluten-free lasagna made with beef and Italian sausage or Gramma’s equally legendary tender no breadcrumb meatballs. I’ve also used it to make homemade paninis and fresh, from scratch bread for soups.

This was one of the easiest and tastiest GF breads I have made yet! I used to love focaccia bread before I learned that I had celiac. My family misses their gluten bread but I am happy to say they scarfed this entire loaf down in one sitting, talking about how delicious it was! This bread will be a repeat for me! The texture, density, and moisture levels were all perfect. I did not alter one thing in this recipe and it was perfect as is!

—Christie

Ingredient Tid Bits

When making recipes from my collection of homemade GF bread recipes I prefer to keep the ingredients simple and affordable by using standard kitchen staples, like these below. If manage to have any leftovers, they can be toasted into cubes and added to an Italian panzanella salad as well.

  • Gluten-free flour – When testing this recipe, I experimented with many popular gluten-free all purpose flour blends. 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.
  • Milk – For a dairy-free or vegan focaccia, simply replace the milk with a non-dairy milk alternative
  • 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!

Watch The Recipe

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Activate the yeast

Combine water and milk in a microwave-safe measuring cup. Heat for 1 minute, or until lukewarm and reaches the temperature of 110ºF. I use an instant read thermometer to check this quickly. Sprinkle with yeast and stir with a fork. Let sit for 5 minutes while you combine the dry ingredients..

yeast being activated in a measuring cup.

Quick mix

To the dry ingredients pour in the yeast / water / milk mixture and oil. Mix on low speed for 1 minute to combine. Increase speed to medium high and beat for 6 minutes. Mixing it longer helps saturate the GF starches, which makes a better crumb. After the batter will be thick, yet pourable. 

the soft dough in a mixing bowl.

Fun part – indentations!

Generously coat the bottom of a 10” cast iron skillet, or 9” cake pan, with olive oil. Spread the batter into the prepped pan and smooth evenly. Drizzle with more olive oil on the top and smooth top with fingers.

This is my favorite part – 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, and rise for 30 minutes while the oven preheats to 350ºF.

Bake for about 35 minutes or until the top is golden brown. Remove from the oven and immediately sprinkle with optional parmesan cheese and freshly ground pepper. For the full experience, I highly, recommend serving alongside a bowl of this cozy, comforting gluten-free wedding soup.

unbaked focaccia with oil and rosemary on top.
focaccia sliced in wedges on a wood cutting board
We usually cut and serve in wedges, but you can also bake this is a square pan and use for a quick pizza crust option.

What’s the best type of pan to use?

Ideally use a 10″ cast iron skillet because it’s deep and creates a nice, crusty golden bottom. If you don’t have one on hand, a 9″ cake pan works also.

Since the dough isn’t sturdy or elastic enough to knead and shape, a round pan fits the dough perfectly and prevents it from overspreading.

Pro Tips To Remember

  1. 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.
  2. Using a cast-iron skillet helps achieve a crispy bottom crust.
  3. 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.
  4. 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.
  5. If you would like to use this recipe to make GF focaccia sandwiches, bake the dough in a 11 X 7 inch pan, then slice in large squares.
unsliced focaccia in a cast iron skillet on wire rack.
Flaky sea salt and fresh rosemary are our go-to toppings, but this golden olive oil bread pairs well with some many toppings, like cured meats, sun dried tomatoes, and olives.

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a slice of focaccia resting on other slices with fresh rosemary under
4.88 stars (71 ratings)

Easiest Gluten-Free Focaccia Recipe (Golden & Soft)

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 8
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Enjoy the best gluten-free focaccia with a recipe so good, you won't believe how quick and easy this authentic Italian bread is to make. Even those who don't have to eat GF swoon over this bread. It has golden olive oil crust, dimply soft interior, and best of all, it's ridiculously easy to make – perfect for those intimidated by making homemade bread! Read the rave reviews below and see for yourself.
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Ingredients
 

Equipment

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 (2¼ tsp) 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. The internal temperature should read 210ºF. 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

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. 
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.
 
Calories: 225kcal, Carbohydrates: 30g, Protein: 5g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 3mg, Sodium: 374mg, Potassium: 94mg, Fiber: 4g, Sugar: 4g, Vitamin A: 38IU, Vitamin C: 1mg, Calcium: 76mg, Iron: 1mg
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