It’s so easy to make this wonderful gluten free focaccia bread. Light and airy inside with a satisfyingly crunchy top and bottom crust, this focaccia is flavored with olive oil, fresh rosemary, sea salt, and a light sprinkle of Parmigiano Reggiano. Perfect as a side or sliced for sandwiches, it’s a great gluten free option that still feels indulgent.
It’s been a hectic week and I missed my usual post. My son left for Navy boot camp on Monday, and I’ll admit I’ve been thinking about him constantly. I know he’ll do great and I’m so proud, but as a mom I still worry and want to hear from him. That won’t happen for a few weeks, so I’m focusing on things I can control—like baking.
At the same time my daughter recently moved out—fortunately she’s only about 15 minutes away—while Scott is traveling again and will be gone right before Easter. It will be a quiet house for a bit, just me and the dogs. I’ll use the time to test recipes and prepare for a short trip to Disney World next month with my daughter for a belated graduation celebration.
I’ll share posts about what I eat at Disney — they are wonderful about accommodating food allergies and sensitivities, making it an ideal destination if you need special meal options. For now, back to this easy, delicious focaccia.
What Exactly IS Focaccia Bread?
Focaccia is an Italian flatbread that can be served as a side, used to soak up sauce, or sliced for sandwiches. I first fell for it at a local bakery that used focaccia for a memorable sandwich. The classic toppings are simple—olive oil, rosemary, and coarse sea salt—yet they make the bread incredibly flavorful.
Traditional focaccia is often flavored with rosemary, which I love. If you prefer a different herb or want no herbs at all, the recipe still works well—focaccia is very forgiving.
How Do I Make Gluten Free Focaccia Bread?
This focaccia is one of the easiest breads I make. I use the same gluten free dough I use for my English muffins, and the dough comes together in minutes. The result is crisp on the outside and soft, chewy on the inside. I served it with spaghetti and meatballs and no one guessed it was gluten free.
To prepare, oil a skillet, pour half the dough into the pan, and drizzle a few tablespoons of olive oil over the top. Dimple the dough with your fingertips and gently press it toward the edges of the pan. Let it proof for about 30 minutes until it looks puffed (it won’t double). Sprinkle with chopped fresh rosemary, sea salt, cracked pepper, and grated Parmigiano Reggiano, then bake until golden and crisp.
Bake the focaccia for about 25–30 minutes at 400°F (200°C), or until the top is golden brown. Cut into wedges and serve warm beside pasta, or slice horizontally to make sandwiches. It keeps wrapped at room temperature for a few days or can be frozen for up to two months.
Can I Make This Dairy Free?
Yes. Many readers substitute dairy-free milk such as soy or almond and use a butter alternative (for example, a plant-based spread) or swap the butter for olive oil in the dough. Using olive oil in place of butter will slightly change the flavor but still produces a delicious loaf.
Gluten free focaccia is a wonderful way to enjoy homemade bread without gluten. Try it as a flavorful side for pasta or as sandwich bread. If you are new to gluten free baking, this is a forgiving, satisfying recipe to start with.
Gluten Free Focaccia Bread
Course: Bread, Side Dish • Cuisine: Italian • Keyword: bread, easy, focaccia, gluten free
Prep Time: 5 minutes • Cook Time: 30 minutes • Inactive Time: 2 hours • Total Time: 2 hours 35 minutes
Servings: Makes 2 round loaves (or one large sheet focaccia)
Author: Kim
Ingredients
- 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 (or dairy-free alternative)
- 4 tbsp butter, melted (or dairy-free alternative or olive oil)
- About ¼ cup extra virgin olive oil
- 2 tbsp chopped fresh rosemary
- 1 tsp sea salt
- 2 tbsp freshly grated Parmigiano Reggiano (optional)
- Cracked black pepper to taste
Instructions
- In a large bowl, weigh the bread flour, sugar, salt, and yeast and whisk to combine. Using a stand mixer with the beater blade or a handheld mixer, start on low and slowly pour in the milk and melted butter. Increase speed to medium and beat for 5 minutes.
- Cover the bowl with plastic wrap and place in a warm, draft-free area until the dough has doubled in volume, about 2 hours. You may use it immediately after rising, or refrigerate the dough for up to 7 days.
- Pour 2–3 tablespoons olive oil into the bottom of a 12-inch cast iron skillet (or an oven-safe skillet or shallow pan of similar size).
- Dump half the dough into the skillet and drizzle another 2–3 tablespoons of olive oil over the top. With your fingertips, dimple the dough and gently spread it to the edges of the pan. Cover and let rise until slightly larger, about 30 minutes (it will not double).
- Preheat the oven to 400°F (200°C). When the dough has risen, sprinkle the rosemary, sea salt, cracked pepper, and Parmigiano Reggiano over the top. Bake for 25–30 minutes or until golden brown and crisp on top.
- Serve warm with pasta or slice horizontally to use as sandwich bread. Enjoy!
Notes
- If you don’t have a 12-inch cast iron skillet, any oven-safe skillet or shallow pan will work. Adjust baking time if the pan size changes: a smaller pan makes a thicker loaf and will require longer baking; a larger pan will bake more quickly.
- The full dough recipe makes two 12-inch focaccia loaves. You can also spread the full dough into a large sheet pan to make one big focaccia—double the olive oil, rosemary, sea salt, pepper, and cheese for that version.
- Bread keeps wrapped at room temperature for a few days or can be frozen up to two months.
- For a dairy-free version, use dairy-alternative milk and a butter alternative, or substitute the butter with an equal amount of olive oil in the dough. Flavor will be slightly different but still delicious.