The Best Gluten-Free Focaccia Recipe: Easy Homemade Bread in Five Minutes

For many who follow a gluten-free diet, the thought of enjoying a truly authentic, soft, and flavorful focaccia might seem like an unattainable dream. Traditional focaccia, with its airy texture and crispy crust, relies heavily on gluten for its structure. But what if we told you that a good, even great, gluten-free version is not only possible but also surprisingly easy to achieve at home?

Thanks to the groundbreaking work of Dr. Jeff Hertzberg and Zoë François, culinary pioneers in the world of artisan bread, you can now bake The Best-Ever Gluten-Free Focaccia Bread with minimal effort. Their brilliant techniques, extensively detailed in their essential cookbook, Gluten-Free Artisan Bread in Five Minutes A Day, have revolutionized gluten-free baking, making it accessible and enjoyable for everyone.

The Gluten-Free Baking Journey: Lessons Learned

Before diving into the recipe, it’s worth sharing a crucial lesson. My initial attempts at gluten-free bread weren’t always successful. These hiccups had nothing to do with the technique itself, but rather with overlooking critical details in the instructions. It taught me invaluable lessons about the unique characteristics of gluten-free ingredients.

• I discovered, through trial and error, that you cannot simply substitute sweet rice flour for stone-ground rice flour. These two flours, despite their similar names, behave very differently in gluten-free baking. Sweet rice flour (also known as glutinous rice flour) is stickier and used for binding, while stone-ground white rice flour provides structure and a less gummy texture.
• Similarly, potato starch and potato flour are distinct ingredients. Potato starch is a fine powder that acts as a thickener and contributes to a light, airy crumb, while potato flour is made from whole potatoes and is much heavier, absorbing more liquid and resulting in a denser product. Understanding these differences is key to achieving the desired texture in your gluten-free focaccia.

Finding specialized gluten-free flours might seem daunting, but fret not! All the ingredients for the all-purpose flour mixture are readily available. You can find them conveniently on Amazon here and here, or directly from trusted suppliers like Bob’s Red Mill online. Investing in the correct flours will make all the difference in the success of your gluten-free baking endeavors.

Crafting Your Perfect Gluten-Free All-Purpose Flour Mixture

This initial step, while it may involve gathering a few different ingredients, is fundamental to your success. Think of it as preparing your foundation for consistently delicious gluten-free baking. If you or a loved one has a serious gluten sensitivity or celiac disease, you’ll find this effort immensely rewarding. The beauty of this method is that once you’ve mixed your custom gluten-free all-purpose flour blend, you can store it in a large, airtight container, ready for all your future baking needs.

The key to this mixture is precision. Measuring each ingredient carefully ensures the correct balance of starches and flours, which mimics the properties of traditional wheat flour. I highly recommend measuring in grams using a food scale, keeping a running total. This method is far more accurate than cup measurements, especially in gluten-free baking where ingredient ratios are paramount.

As Dr. Hertzberg and Zoë François emphasize, “The ingredients must be very well mixed, otherwise, the xanthan gum or psyllium will not be evenly distributed and your loaves will be inconsistent.” To achieve this, whisk and mix all ingredients in a spacious 5- to 6-quart lidded container. For optimal blending, finish by picking up the container and vigorously shaking it until the flours are completely uniform.

You’ll only use a portion of this flour mixture for one focaccia recipe, which makes the initial investment of time worthwhile. Keep the remaining flour blend on your shelf in an airtight container, and it will be ready for your next gluten-free baking project, whether it’s more focaccia, artisan bread, or another delightful creation!

Preparing the Gluten-Free Focaccia Dough

With your custom flour blend prepared, the next steps are surprisingly straightforward. This “five minutes a day” approach truly makes baking fresh bread a joy rather than a chore.

• First, measure the required amount of your gluten-free all-purpose flour mixture into a large bowl.
• Next, sprinkle in the yeast along with the remaining dry ingredients (salt and sugar). A quick whisk ensures everything is evenly distributed.
• Once the dry ingredients are thoroughly combined, incorporate the lukewarm water and olive oil. It is highly recommended that the lukewarm water be exactly 100°F (or slightly lower) to optimally activate the yeast without killing it.

I understand this might feel like a precise science experiment, but please don’t be discouraged! The attention to detail in these early stages guarantees a superior end product. You’re not just making bread; you’re creating a culinary masterpiece that you simply can’t purchase at most local bakeries, especially if you don’t live in a large metropolitan area with specialty gluten-free options. For many of us, homemade is the best (and only) way to enjoy such deliciousness.

• If you’re fortunate enough to have a stand mixer, use the paddle attachment to mix the dough for about one minute. This makes quick work of it.
• No stand mixer? No problem! A sturdy spoon and a good stir for about two minutes will achieve the same smooth consistency.
• The dough will be quite wet, which makes hand mixing surprisingly effortless. There’s no need for strenuous kneading, which is a major time-saver and a delightful departure from traditional bread making!

For this specific focaccia recipe, I opted for an Olive Oil Dough. It’s quite similar to the Master Recipe used to make my Gluten-Free Artisan Bread, but with the delightful addition of olive oil. This subtle change adds an extra layer of richness and flavor, contributing to focaccia’s characteristic heartiness. If you prefer a slightly lighter texture, you can certainly use the Master Recipe dough for a delicious result as well.

This flexibility is precisely why I wholeheartedly recommend this cookbook. It’s not just a collection of recipes; it’s a guide filled with suggestions for using alternate doughs and an array of topping ideas. Many of its unique recipes and techniques can’t be found online – believe me, I’ve searched! It truly is the most-used cookbook in my kitchen, a testament to its practicality and the consistently delicious results it delivers.

Handling and Storing Your Gluten-Free Focaccia Dough

One of the many benefits of this recipe is its flexibility. After the initial mixing, the dough requires a two-hour rest at room temperature to rise. Following this crucial step, it’s ready for immediate use. While freshly risen dough is perfectly fine to work with, you might find it a bit on the stickier side. For easier handling, especially when shaping, chilling the dough for a few hours in the refrigerator can make a significant difference.

• After its initial two-hour rise, the dough can be used right away.
• It’s often easier to handle when chilled, as the cold helps firm up the consistency, reducing stickiness.
• Any dough you don’t plan to use immediately can be stored in the refrigerator in a lidded (but not airtight) container for up to 7 days. The “not airtight” aspect is important to allow the dough to breathe slightly and prevent over-fermentation.
• For longer storage, freeze the dough in 1-pound portions for up to 4 weeks. When ready to bake, remember to thaw it slowly in the refrigerator overnight to maintain its texture and integrity.

Shaping and Topping Your Focaccia

Now for the fun part – shaping and personalizing your focaccia! This is where you can let your creativity shine.

• Lightly dust the surface of your chilled dough and your prepared parchment-lined baking sheet with rice flour or any gluten-free all-purpose flour.
• Pull off a grapefruit-sized portion of dough, which is roughly equivalent to a pound.
• Quickly pat it into a rough ball shape directly on your floured parchment paper.
• Gently press and flatten the dough with your fingers, working it into an oblong or rectangular disk until it reaches a uniform thickness of about 1/2 inch. Don’t worry about perfection; rustic charm is part of focaccia’s appeal!

Helpful Hint: If your baking sheet is generously sized, you can often bake two focaccias at once without any issues, maximizing your baking efficiency!

• Once your dough is shaped, set your baking sheet aside and prepare your chosen toppings.
• For this recipe, I demonstrated two delicious variations: one with savory Kalamata olives and fragrant fresh rosemary, and another with gently sautéed shallot slices combined with fresh rosemary.

These are just suggestions, of course. Feel free to unleash your culinary imagination! Other fantastic toppings include cherry tomatoes, thinly sliced garlic, other fresh herbs like thyme or oregano, a sprinkle of nutritional yeast for a cheesy flavor, or simply a generous dusting of coarse sea salt. Just be mindful not to go too heavy on the toppings, as this can prevent the top of the bread from browning properly and achieving that desirable golden crust.

Baking Your Gluten-Free Focaccia to Perfection

• Once your prepared dough is topped to your liking, let it rest on the baking sheet for a final 20 minutes. This short proofing period allows the dough to relax and develop a bit more airiness before baking.
• During this rest, preheat your oven to 425°F (220°C). Crucially, place an empty metal broiler tray on any shelf that won’t interfere with the rising bread. I typically position it on the shelf directly below where the focaccia will bake.
• The magic happens when you introduce steam. When you place the focaccia in the preheated oven, pour a cup of hot water into that preheated broiler tray. Immediately close the oven door to trap the steam. This steam creates a wonderfully crispy crust, a hallmark of excellent focaccia.

• Bake your focaccia for 25 to 30 minutes, or until the crust achieves a beautiful medium brown color.
• It’s wise to check on its progress after about 20 minutes, especially if you’ve added toppings like shallots, which can brown quickly. If you notice the toppings or edges of the focaccia becoming overly dark, simply cover the loaf loosely with aluminum foil for the remaining baking time. This prevents burning while allowing the interior to finish cooking.

Once baked to golden perfection, allow the focaccia to cool for a few minutes on a wire rack. This helps prevent a soggy bottom and ensures the crust remains crisp. While delicious at any temperature, this gluten-free focaccia is truly exceptional when still warm from the oven, offering a delightful texture and aromatic experience. Cut it into wedges or squares and serve it alongside your favorite meal, as a snack, or dipped in olive oil and balsamic vinegar.

Disclosure: Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality.

More Gluten-Free Snacks You’ll Love

If you’ve enjoyed making and tasting this incredible gluten-free focaccia, you might be interested in exploring more delightful gluten-free recipes: