Gluten Free Focaccia (Vegan Friendly!)This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
Homemade gluten free focaccia is easier than you think! This foolproof recipe is fluffy and crisp with garlic, fresh rosemary, and cracked black pepper. Serve it alongside your favorite soups and salads.
Focaccia is a type of yeast risen Italian bread that’s brushed with olive oil and topped with herbs and salt. It’s a thick airy flatbread that tastes delicious with soup or sliced in half for sandwich bread. Making its gluten-free counterpart was no easy feat, but I was up to the challenge.
This gluten-free focaccia is everything it should be. It’s simple, savory, with a crisp golden brown top and airy center. It’s not high-maintenance or fussy like some gluten-free bread, and it’s made with pantry staples!
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This easy gluten free focaccia recipe is the perfect vehicle for delicious toppings. Dress it up with cherry tomatoes, caramelized onions, dried herbs, or parmesan cheese. This gluten free version of focaccia bread never lasts long around my house!
👩🍳 Why This Recipe Works
- Crisp & golden brown exterior
- A great base for a Mediterranean veggie sandwich!
- Perfect texture
- Fluffy, airy consistency
- Kid-friendly & delicious
- Tastes like regular focaccia
- Vegan & dairy-free
- Easy recipe with no gluten or wheat flour
- Best gluten-free focaccia bread recipe ever!
This GF focaccia recipe requires simple ingredients found at your local grocery store.
- Gluten-Free Flour Blend: Be sure to use a gluten-free all-purpose flour blend that contains xanthan gum or add it in for the best texture. For yeast bread, I recommend Bob’s Red Mill or King Arthur’s gluten free flour blend then adding xanthan gum. Add 1 1/2 teaspoons for this recipe or use the Measure for Measure that already contains it. Adding it yourself will give you a more elastic bread-like texture.
- Dried Yeast: Instant yeast encourages the bread dough to rise faster, but active dry yeast works too. Just be sure to give it plenty of time to rise.
- Baking Powder: Baking powder ensures the dough will rise into a light and airy bread.
- Sugar: Sugar feeds the yeast to produce the carbon dioxide bubbles that cause the dough to rise. Maple syrup works for a natural option.
- Salt: Bread without salt tastes bland. Don’t forget this simple ingredient.
- Water: To moisten the dough.
- Olive Oil: Oil works twofold. It keeps the bread soft and light and it encourages the top and bottom to crisp up in the oven.
- Apple Cider Vinegar: Vinegar improves the taste and texture of bread.
- Garlic, Rosemary & Black Pepper: Garlic, rosemary, and black pepper are a killer combo for toppings and flavor! If you don’t like rosemary, leave it off.
This gluten free vegan focaccia recipe is easy to customize! Dress it up with your favorite toppings for a quick flavor boost.
- Toppings: Roasted peppers, sliced green olives, caramelized onions, grated parmesan cheese, cherry tomatoes, dried herbs, sun dried tomatoes, black olives, and capers are great toppings! Gently press into the top of the dough before baking.
- Garden Focaccia: Use olives, cherry tomatoes, bell peppers, and parsley to create a beautiful garden scene on the top of your healthy focaccia. Bake as directed.
- Veggie Focaccia: Top the bread with very thinly sliced veggies before baking. Zucchini, yellow, squash, and potatoes are great options.
- Vegan Focaccia Bread: This focaccia is naturally vegan! Feel free to add vegan parmesan too.
This gluten free focaccia bread recipe is super simple to make!
Whisk Dry Ingredients: In the large bowl of a stand mixer, add the flour, yeast, baking powder, sugar, and salt. Mix until well combined.
Add Wet Ingredients: With the paddle attachment, begin to mix the flour and yeast mixture, then add the warm water, 1/4 cup of the oil, and the apple cider vinegar. Mix for 3 minutes on medium speed.
Prepare Baking Tray: Line a baking tray with parchment paper and brush 2-3 tablespoons of olive oil over the base of the sheet pan. This creates a crispy bottom crust. Spread the bread batter evenly on the prepared tray.
Let Dough Rise: The batter should be wet and sticky. Spread the gluten free focaccia dough evenly onto the prepared baking sheet. Cover with plastic wrap and store in a warm place to let the dough double in size.
Top Bread: In a small bowl, combine the garlic and remaining olive oil. With a pastry brush, brush olive oil mixture over the top of the dough, then sprinkle with salt, rosemary, and black pepper.
Bake GF Focaccia Bread: Preheat the oven to 350 degrees Fahrenheit. Bake in the oven for 20 to 25 minutes.
Slice & Serve: Remove the GF focaccia from the oven and let it cool on a wire rack before slicing. Store leftover focaccia in an airtight container in the refrigerator for 2 days.
❓ Recipe FAQs
It depends on the type of yeast. Typically dried yeast for baking is gluten-free but it’s important to always check the label. Yeast extract isn’t always gluten-free. It’s used in soups, sauces, and snacks to add flavor.
I prefer Bob’s Red Mill or King Arthur’s gluten-free all-purpose flour blend for yeast breads. It’s sturdy enough for yeast breads without a chalky texture. It’s best to pair this flour mixture with xanthan gum which provides the elastic quality gluten strands have.
This gluten free rosemary focaccia tastes the best when it’s fresh, but it can be stored for up to 2 days in the refrigerator. Reheat in the oven at 350 degrees Fahrenheit wrapped in foil until warmed throughout. The toaster oven is a good option too!
This perfect focaccia makes a delicious side for any meal. I like to serve it with soups or dishes with a sauce to be sopped up. You can also slice it in half and use it to make gluten free sandwiches.
💭 Expert Tips
- Don’t use old or expired yeast. Expired yeast will not rise properly.
- Don’t use hot water in this recipe. Water over 120 degrees Fahrenheit starts to kill the yeast.
- For a crispy exterior, bake the vegetarian focaccia on the top rack.
- Let the dough double in size, however long that may take. If it’s taking a long time, move it to a warmer spot in your kitchen.
- Let the easy vegan focaccia cool to room temperature before storing. Never place warm bread in a container or it will create moisture and ruin the bread.
- I like to use flaky sea salt and extra virgin olive oil for the top of the bread.
- Don’t forget to brush the whole pan with oil. This adds flavor and texture!
- Don’t worry about a second rise, one rise is all it needs.
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Gluten Free Focaccia
- In the bowl of a stand mixer add the flour, yeast, baking powder, sugar and salt, whisk until well combined.
- Using the paddle on the stand mixer, mix the dry ingredients and pour in the warm water, ¼ cup oil and apple cider vinegar. Mix for 3 minutes on a medium speed.
- Line a baking tray with baking paper and spread 2-3 tbsp olive oil over the base.
- Spread the batter evenly on the prepared tray, cover with plastic wrap and store in a warm place for 1 hour to allow the dough to double in size.
- In a small bowl mix the garlic and remaining oil, spread over the top then sprinkle with salt flakes, fresh rosemary, and cracked pepper.
- Preheat the oven to 350 degrees F / 180 C.
- Bake in the oven for 20-25 minutes.
- Remove and allow to cool before slicing and serving.
- Store leftover focaccia in an airtight container in the fridge for up to 2 days.
- The focaccia batter will be more like a cake batter rather than a bread dough.
- Allow the dough to rise in a warm, draft-free place.
- Allow the focaccia to cool completely before slicing.
- Some other topping ideas could be roasted peppers, sliced olives, caramelized onion or grated parmesan cheese.