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Gluten-Free Focaccia Bread Recipe

User Rating 5 Star Rating (1 Review)


Focaccia with salt and thyme in plate, close-up
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Focaccia bread is a flat, yeasted Italian bread traditionally topped with olive oil, fresh herbs and coarse salt. This recipe for Gluten-Free Focaccia Bread is free of gluten, dairy, eggs, soy, corn, beans and nuts, ideal for those with multiple food intolerances. It's a delicious appetizer or snack, dipped in marinara sauce.

If you like, you can substitute gluten-free beer for the water for extra-yeasty flavor. For convenience, you can make the dough ahead of time and refrigerate until you're ready to bake it fresh.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


  • 1 1/8 cup Bob's Red Mill Gluten-Free Pizza Crust Mix (see note)
  • 1/2 cup potato starch (not flour) OR arrowroot starch
  • 1/8 cup sweet rice flour plus extra for kneading the dough
  • 1 tablespoon yeast
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 3/4 cup water OR gluten-free beer (if dough is too stiff add more water, 1 T at a time)
  • 1/2 - 1 tablespoons olive oil
  • 1/4 teaspoon coarse sea salt OR Kosher salt
  • 1 tablespoon freshly minced herbs (optional) Use your favorite herbs


Preheat oven to 375° F / 190°C

Line a large baking sheet with parchment paper or use a Silpat silicone sheet pan liner

Place dry ingredients in a large mixing bowl and whisk to combine. Gradually add water or beer and beat until mixture is thoroughly combined and forms a ball. Place ball on a gluten-free surface lightly dusted with sweet rice flour and knead briefly until the dough is smooth. Place the dough ball in a 2 quart bowl, cover and allow to rise for at least one hour or overnight.

Lightly brush olive oil on the parchment paper or silicone sheet pan liner. Punch down dough and briefly knead and form a smooth ball. Place dough ball in the center of the pan and use your fingers to press and shape the dough into a circle or a rectangle- or any shape you like. Press the dough down until it's 1/4-inch to 1/2-inch thick. Use your fingers to make small indentations in the top of the dough. Brush olive oil over the dough and sprinkle with salt and herbs (optional). Let the dough rise uncovered for about one hour.

Bake for 25-30 minutes, or until the dough is firm and lightly golden. Cut in thin or wide strips or wedges and serve warm with olive oil or marinara dipping sauce.

Serves about 6 as an appetizer

Note- If you use a gluten-free flour mix that does not contain guar gum or xanthan gum add one teaspoon of gum of your choice to this recipe. Bob's Red Mill Pizza Crust mix contains gum so you don't need to add more if you use this product.

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
User Reviews

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 5 out of 5
GF Focaccia Bread is Amazing!, Member taniab100

Just made this recipe and it is drool worthy! I used quick yeast because I didn't have regular and I didn't let it rise again the 2nd time and just baked it as is and it was amazing. As toppings, I sliced up some pear very thinly and caramelized some onion and put that on top of the pear. Nothing else other than the rock salt. For sure it is party worthy. Moist inside, yet light and crispy underneath. Thank you!! I don't think that you could tell it didn't have gluten in it at all.

2 out of 2 people found this helpful.

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