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Gluten-Free Italian Focaccia

A soft, olive-oil-rich focaccia with a crisp golden crust and pillowy dimpled top — no kneading required.

Prep20 min
Cook25 min
Total2 hr 15 min
Serves1 large tray (12 pieces)
DifficultyIntermediate
The gluten-free part
Uses 1-to-1 gluten-free all-purpose flour blend (with xanthan gum included) — Focaccia relies on a wet, sticky dough rather than a firm kneaded one, which suits gluten-free flour well — the batter-like consistency that would be a flaw in wheat focaccia is exactly what this dough is supposed to look like. Use a dedicated gluten-free baking sheet or line a shared one with fresh parchment to avoid cross-contact.

Focaccia is one of the friendlier Italian breads to make gluten-free, because the dough is meant to be loose and sticky even in the traditional recipe — there's no shaping or tight kneading to fight with gluten-free flour over. This version leans on a generous amount of olive oil for richness and a proper rise for a soft, open crumb under a crisp, golden top.

Ingredients

480 ggluten-free 1-to-1 all-purpose flour blend
2.25 tsp (1 packet)instant yeast
1.5 tspfine sea salt
1 tbspsugar
420 mlwarm water (about 43°C / 110°F)
6 tbspolive oil, divided
2 tbspwarm water, for the brine
1 tspflaky sea salt, for the brine and topping
1 tbspfresh or dried rosemary, for topping

Instructions

1

In a large bowl, whisk together the flour, instant yeast, salt, and sugar.

2

Add the warm water and 3 tablespoons of the olive oil. Mix with a spatula until you have a thick, sticky, batter-like dough with no dry flour remaining.

3

Pour 2 tablespoons of olive oil into a 9x13-inch baking pan and spread it to coat the bottom evenly. Scrape the dough into the pan and spread it out with wet hands or an oiled spatula toward the edges.

4

Cover loosely and let rise in a warm spot for 60–90 minutes, until visibly puffed and airy.

5

Preheat the oven to 220°C (425°F) while the dough finishes rising.

6

Drizzle the remaining 1 tablespoon of olive oil over the risen dough. Press your fingertips firmly into the dough all over to create the classic dimples, pressing all the way down to touch the bottom of the pan — this is traditional technique, not a mistake to avoid, and it's what gives focaccia its texture and holds the topping.

7

Whisk the 2 tablespoons warm water with a pinch of the flaky salt to dissolve, and pour this brine evenly over the dimpled dough, letting it pool into the dimples. Scatter the remaining flaky salt and rosemary over the top.

8

Bake for 22–25 minutes, until deeply golden on top and the edges have pulled slightly away from the pan.

9

Let cool in the pan for 10 minutes before slicing into squares.

Tips & notes

Line the pan with well-oiled parchment paper in addition to the oil coating — gluten-free dough sticks to metal pans more readily than wheat dough, and parchment guarantees an easy release.
Wet your hands before handling the dough — this stops it from sticking to your fingers instead of spreading in the pan.
Don't skip the rise — a fully puffed dough before dimpling is what gives focaccia its open, airy crumb rather than a dense one.
Try cherry tomato halves or thinly sliced olives pressed into the dimples alongside the rosemary for a classic variation.

Storage & freezing

Best eaten the day it's baked. Store any leftovers in an airtight container at room temperature for up to 2 days, or freeze whole or sliced for up to 2 months. Reheat in a hot oven for a few minutes to re-crisp the crust before serving.

Always check that every ingredient and appliance is certified or verified gluten-free before cooking for someone with celiac disease. This recipe is general information, not medical or dietary advice.
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