Enjoy an irresistible gluten-free focaccia that’s golden, olive-oil crisp on the outside and soft and dimpled inside. This authentic Italian-style focaccia is quick and easy to make, even for home bakers who are intimidated by bread baking. Many tasters who aren’t on a gluten-free diet rave about the texture and flavor—perfect alongside soups, salads, or as the base for paninis.
Seriously, The Best Gluten-Free Focaccia Recipe
This is not only one of the best gluten-free focaccia recipes I’ve developed, it’s also straightforward and dependable. It was originally featured in my gluten-free cookbook because it’s affordable, reliable, and a true nod to my Italian gramma’s classic focaccia.
The method is simple: combine the ingredients, pour the batter into a well-oiled pan, let it rest briefly while the oven preheats, and bake. Like other quick gluten-free bread favorites, you can have warm focaccia on the table in under an hour.
Serve it with a hearty gluten-free lasagna, tender meatballs, or use it to make paninis. It also works well as a quick, homemade pizza crust when baked in a square pan.
This was one of the easiest and tastiest GF breads I have made yet! I used to love focaccia before I learned I had celiac. My family missed their gluten bread but they devoured this loaf and called it delicious. The texture, density, and moisture were perfect. I didn’t change a thing!
—Christie
Ingredient Tidbits
I prefer to keep ingredients simple and pantry-friendly. If you have leftovers, cube and toast them for salads like panzanella. Key points:
- Gluten-free flour – A good quality all-purpose GF blend gives the best texture. In testing, Cup4Cup produced consistently great results.
- Milk – For a dairy-free or vegan version, swap in your favorite non-dairy milk.
- Rosemary – Fresh rosemary is ideal for flavor; dried rosemary also works (use about 1/2 teaspoon in the dough and extra on top).
- Yeast – Active dry yeast works well with this short rise. If you use instant yeast, you can add it directly to the dry ingredients.
- Optional toppings – flaky sea salt, freshly grated Parmesan, or cracked black pepper add finishing flavor.
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Let’s Make This Together!
(Step-by-step photos and a full recipe card follow. Scroll down for ingredient amounts and the complete instructions.)
Activate the yeast
Warm water and milk together until lukewarm (about 110ºF). Sprinkle yeast over the liquid and stir. Let sit 5 minutes to bloom while you measure the dry ingredients.
Quick mix
In a stand mixer fitted with the paddle, combine flour, sugar, baking powder, and salt. Add the yeast mixture and some olive oil. Mix on low 1 minute, then increase speed and beat about 6 minutes. The batter will become thick but still pourable—mixing helps hydrate the GF starches for a better crumb.
Fun part – indentations!
Generously oil a 10″ cast-iron skillet or a 9″ cake pan. Pour the batter into the pan and smooth. Drizzle more olive oil on top and use oiled fingers to press indentations all over. Sprinkle with flaky salt and rosemary. Let rise, uncovered, for 30 minutes while the oven heats to 350ºF.
Bake 30–35 minutes until golden brown. Remove from the oven and finish with grated Parmesan and freshly ground pepper if desired. Cool briefly in the pan, then transfer to a rack to slice.
Best Pan to Use
A 10″ cast iron skillet is ideal for a deep pan and a crisp, golden bottom. If you don’t have a skillet, a 9″ cake pan works fine. Because the dough is a batter rather than a kneadable dough, a round pan helps contain and shape it while it rises and bakes.
Pro Tips
- Generous olive oil is essential—coat the pan and drizzle on top for authentic flavor and crust.
- Cast iron yields a crisp bottom crust, but a cake pan is a good alternative.
- If using Parmesan, have it ready to sprinkle as soon as the focaccia comes out of the oven so it melts into the warm surface.
- Experiment with toppings—olives, sun-dried tomatoes, cured meats, or different herbs all work beautifully.
- To make sandwiches, bake in an 11×7-inch pan, then slice into squares.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card — your feedback helps others and I always reply. -Melissa
Easiest Gluten-Free Focaccia Recipe (Golden & Soft)
Melissa ErdelacPin
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Ingredients
- ¾ cup (180 g) water
- ¾ cup (184 g) milk or dairy-free milk
- 1 package (2¼ tsp / 7 g) active dry yeast
- 2 ½ cups (320 g) gluten-free all-purpose flour (Cup4Cup recommended)
- 1 tablespoon (13 g) granulated sugar
- 1 teaspoon baking powder
- 1 ¼ teaspoon kosher salt, divided
- 5–6 tablespoons (about 69 g) olive oil, divided
- 2 sprigs fresh rosemary (or ½ tsp dried)
- Optional toppings: flaky sea salt, grated Parmesan, freshly ground pepper
Equipment
- Stand mixer with paddle attachment
- 10″ cast iron skillet or 9″ cake pan
Instructions
- Combine water and milk in a microwave-safe measuring cup and warm until lukewarm (about 110ºF). Sprinkle yeast over the liquid, stir, and let sit 5 minutes to activate.
- In a large bowl or the stand mixer, mix the flour, sugar, baking powder, and 1 teaspoon kosher salt. Add the milk/yeast mixture and 3 tablespoons olive oil.
- Mix on low for 1 minute, then increase to medium-high and beat for 6 minutes. The batter should be thick but pourable.
- Coat the bottom and sides of the skillet or pan with 1–2 tablespoons olive oil. Pour in the batter and spread evenly with a greased spatula or oiled fingers.
- Drizzle more olive oil across the top and press fingers into the batter to make indentations. Sprinkle with remaining kosher salt (or flaky sea salt) and rosemary. Let rise, uncovered, for 30 minutes while preheating the oven to 350ºF.
- Bake 30–35 minutes until the top is golden brown and the internal temperature reaches about 210ºF. Remove from the oven and immediately sprinkle with optional Parmesan and freshly ground pepper. Cool in the pan 10 minutes, then transfer to a rack to finish cooling before slicing.
Notes
Dairy-Free / Vegan Adaptation
There are no eggs or butter in this recipe, so it converts easily to vegan by swapping the milk for a plant-based milk. Check ingredient labels on your GF flour blend to ensure they meet your needs.
Storing and Freezing
Focaccia is best the day it’s made, but it freezes well. Cool completely before wrapping. Freeze whole (recommended) or in slices for up to three months. Reheat slices wrapped in a paper towel for 15–20 seconds in the microwave or rewarm a thawed loaf covered with foil at 350ºF until heated through, about 10 minutes.