This Gluten Free Focaccia Bread gives you a soft, pillowy crumb, a crisp golden crust, and that classic olive‑oil and rosemary aroma that makes the whole kitchen smell like heaven on a rainy day.

This focaccia is tender and lightly chewy with a slightly crisp bottom, bright notes from fresh rosemary, and a salty finish from sea salt and Parmigiano Reggiano. It’s special because it uses a reliable gluten‑free bread flour blend and simple pantry ingredients to deliver real focaccia texture without fuss.

Top reasons to make this:

It’s approachable for busy cooks and makes great leftovers.
It uses mostly pantry staples and one simple rise.
It’s a crowd-pleaser for family dinners, sandwiches, or sides.

Why You’ll Love This Recipe

Ready in about 1½ hours (active hands-on time is low)
Made with pantry staples and a trusty gluten-free flour blend
Great for sandwiches, dipping, or serving with soup
Naturally gluten-free and easy to adapt to vegan

If you enjoy easy, comforting breads, you might also like trying an easy stuffing twist like this cornbread stuffing recipe for your next meal.

Ingredients for Gluten Free Focaccia Bread

3¼ cups (455 g) Kim’s gluten free BREAD flour blend
1 tbsp plus 1 tsp (29 g) granulated sugar
2 tsp kosher salt
2 tsp rapid rise (instant) yeast
2½ cups (600 ml) milk, warmed to about 105–110°F (use plant milk to make vegan)
4 tbsp butter, melted (or vegan butter)
about ¼ cup extra virgin olive oil, plus extra for the pan and drizzling
2 tbsp chopped fresh rosemary
1 tsp sea salt, for sprinkling
2 tbsp freshly grated Parmigiano Reggiano (omit or use vegan parm to make vegan)
cracked black pepper, to taste

Step-by-Step Instructions of Gluten Free Focaccia Bread

Preheat the oven to 400°F (200°C). Grease a 9×13-inch baking pan with olive oil or line with parchment.
Whisk the gluten-free flour blend, granulated sugar, kosher salt, and instant yeast together in a large bowl.
Warm the milk until it registers 105–110°F. Stir in the melted butter.
Pour the milk mixture into the dry ingredients and mix with a sturdy spoon or paddle attachment until the batter is smooth and thick this batter will be wetter than classic wheat dough.
Drizzle about 2 tablespoons of olive oil into the prepared pan and spread so the bottom is coated. Scrape the dough into the pan and use an oiled spatula or wet fingers to spread it evenly.
Cover loosely with plastic wrap or a damp towel and let the dough rise in a warm place for 30–45 minutes, until slightly puffy.
Drizzle another 1–2 tablespoons of olive oil over the dough. Use oiled fingertips to press deep dimples across the surface of the focaccia.
Sprinkle the chopped rosemary, grated Parmigiano Reggiano, sea salt, and cracked black pepper evenly over the dough.
Bake in the preheated oven for 25–35 minutes, until the top is golden and the edges pull slightly from the pan. If the top browns too fast, tent with foil.
Remove from the oven and brush with a little more olive oil. Let cool in the pan for 10 minutes, then transfer to a rack or cut into squares and serve warm.

Tips for Success

Use milk warmed to about 105–110°F; too hot will kill the yeast, too cool slows the rise.
Don’t skip dimpling those pockets hold oil and flavor.
Oil your hands and pan well; gluten‑free dough is stickier than wheat dough.
Reheat leftovers in the oven at 350°F for 8–10 minutes to restore crispness.

Substitutions & Variations of Gluten Free Focaccia Bread

To Make It Vegan/Gluten-Free: Use a plant milk (almond, oat) warmed to 105–110°F and swap the butter for vegan butter. Omit Parmigiano or use a vegan alternative. This recipe is already gluten-free when you use the listed blend.
Variations:
- Add halved cherry tomatoes and a pinch of oregano for a bright, juicy top.
- Stir in sliced olives and thinly sliced garlic for a savory twist.
- Mix chopped caramelized onions into the dough after the first rise for sweetness.
- Top with flaky sea salt and rosemary only for a simple, classic focaccia.

Storage Instructions of Gluten Free Focaccia Bread

Refrigerator: Store cooled focaccia in an airtight container or wrapped in foil for up to 3–4 days. Reheat in a 350°F oven for best texture.
Freezer: Slice or portion the focaccia, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw at room temperature and reheat in the oven.
Make-Ahead: Prepare the dough and refrigerate (covered) for up to 12 hours to develop flavor. Bring to room temp, dimple, top, and bake when ready.

Frequently Asked Questions (FAQ) of Gluten Free Focaccia Bread

Can I use water instead of milk?
Yes. You can substitute warm water for milk, but the crumb will be slightly less rich. Add an extra tablespoon of olive oil for tenderness.

How do I get a crisper bottom?
Bake on the middle rack and use a well-oiled pan. For extra crispness, preheat a baking sheet in the oven and place the focaccia pan on the hot sheet for the first 5–10 minutes.

Can I use active dry yeast instead of instant yeast?
Yes. If using active dry yeast, proof it in the warmed milk with sugar for 5–10 minutes until foamy, then continue with the recipe.

Final thoughts

This Gluten Free Focaccia Bread is a gentle, flavorful way to bring fresh-baked bread to the table without gluten worry. It’s simple enough for busy weeknights, comforting enough for guests, and flexible for many toppings. Give it a try, then come back and tell me how it turned out leave a comment and a star rating so others know what worked for you.

Gluten Free Focaccia Bread

Print Recipe

A warm, easy gluten-free focaccia bread with a soft crumb and a crisp crust, perfect for sandwiches or sides.

Total Time: 50 minutes
Yield: 8 servings

Ingredients

Scale

3¼ cups (455 g) Kim’s gluten free BREAD flour blend
1 tbsp plus 1 tsp (29 g) granulated sugar
2 tsp kosher salt
2 tsp rapid rise (instant) yeast
2½ cups (600 ml) milk, warmed to about 105–110°F (use plant milk to make vegan)
4 tbsp butter, melted (or vegan butter)
about ¼ cup extra virgin olive oil, plus extra for the pan and drizzling
2 tbsp chopped fresh rosemary
1 tsp sea salt, for sprinkling
2 tbsp freshly grated Parmigiano Reggiano (omit or use vegan parm to make vegan)
cracked black pepper, to taste

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Instructions

Preheat the oven to 400°F (200°C). Grease a 9×13-inch baking pan with olive oil or line with parchment.
Whisk the gluten-free flour blend, granulated sugar, kosher salt, and instant yeast together in a large bowl.
Warm the milk until it registers 105–110°F. Stir in the melted butter.
Pour the milk mixture into the dry ingredients and mix with a sturdy spoon or paddle attachment until the batter is smooth and thick.
Drizzle about 2 tablespoons of olive oil into the prepared pan and spread so the bottom is coated. Scrape the dough into the pan and use an oiled spatula or wet fingers to spread it evenly.
Cover loosely with plastic wrap or a damp towel and let the dough rise in a warm place for 30–45 minutes, until slightly puffy.
Drizzle another 1–2 tablespoons of olive oil over the dough. Use oiled fingertips to press deep dimples across the surface of the focaccia.
Sprinkle the chopped rosemary, grated Parmigiano Reggiano, sea salt, and cracked black pepper evenly over the dough.
Bake in the preheated oven for 25–35 minutes, until the top is golden and the edges pull slightly from the pan.
Remove from the oven and brush with a little more olive oil. Let cool in the pan for 10 minutes, then transfer to a rack or cut into squares and serve warm.

Notes

Store cooled focaccia in an airtight container for up to 3–4 days, or freeze for up to 2 months. Reheat in a 350°F oven for best texture.

Author: soukaina
Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Bread
Method: Baking
Cuisine: Italian
Diet: Gluten Free