This gluten‑free focaccia is surprisingly simple to make. It turns out light and airy with a crisp top and bottom crust, flavored with extra virgin olive oil, fresh rosemary, sea salt, cracked pepper, and a light sprinkle of Parmigiano Reggiano.
It’s been a hectic week and I missed my usual post—my son left for Navy boot camp on Monday and I’ve been occupied with worry and pride ever since. I know he’ll do well, and I’m one proud mom, but I’ll be waiting to hear from him for a few weeks.
At the same time my daughter recently moved out—fortunately she’s only about 15 minutes away. Scott is traveling again and will be home for only a few days before leaving right before Easter. For the next stretch the house will be quiet—just me and our dogs—so I plan to dive into recipe testing and get ready for a short trip to Disney World next month with my daughter as a college graduation gift.
If you have food allergies or sensitivities, Disney treats guests very well; I always find it one of the best vacation spots for special dietary needs. Stay tuned—I’ll share what I eat there.
What Exactly IS Focaccia Bread?
Focaccia is an Italian flatbread that works wonderfully as a side or as sandwich bread. I first fell in love with it at a local bakery that used focaccia for their sandwiches. Traditional focaccia is often flavored with rosemary, which I adore, but you can use your favorite herbs or omit them if you prefer.
How Do I Make Gluten Free Focaccia Bread?
This is one of the easiest breads to make. I use the same dough from my gluten‑free English muffin recipe and mix it in under five minutes. The result is a focaccia with a crunchy exterior and soft, chewy interior—perfect alongside spaghetti and meatballs or sliced for sandwiches. No one in my family could tell it was gluten free.
To assemble, pour the dough into a well‑oiled skillet, drizzle a little more olive oil over the top, and use your fingertips to dimple and gently stretch the dough toward the pan edges. Let it proof about 30 minutes—it won’t double, but should look puffed. Sprinkle chopped fresh rosemary, sea salt, cracked pepper, and freshly grated Parmigiano Reggiano, then bake until golden and crisp.
Bake for about 25–30 minutes at 400°F (adjust if your pan size differs). Cut into wedges and serve warm with pasta or use as sandwich bread by slicing pieces horizontally.
Can I Make This Dairy Free?
Yes. Readers have successfully swapped the milk for plant‑based milks like soy or almond and replaced butter with dairy‑free spreads such as Earth Balance or with olive oil. Using olive oil instead of butter will slightly change the flavor but still yields great results.
Gluten‑free focaccia is an easy, flavorful way to enjoy bread whether as a side for pasta or as sandwich bread. If you’re new to gluten‑free baking, this is a great recipe to start with.
Gluten Free Focaccia Bread
Ingredients
- 3¼ cups (455 g) Kim’s gluten free BREAD flour blend
- 1 tbsp plus 1 teaspoon (29 g) granulated sugar
- 2 teaspoon kosher salt
- 2 teaspoon rapid rise (instant) yeast
- 2½ cups (600 ml) milk (or dairy‑free alternative)
- 4 tablespoon butter, melted (or dairy‑free alternative/olive oil)
- about ¼ cup extra virgin olive oil, plus more for drizzling
- 2 tablespoon chopped fresh rosemary
- 1 teaspoon sea salt
- 2 tablespoon freshly grated Parmigiano Reggiano
- cracked black pepper to taste
Instructions
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In a large bowl, weigh or measure the bread flour, sugar, salt, and yeast and whisk to combine. Using a stand mixer with the paddle attachment or a handheld mixer, start on low and slowly pour in the milk and melted butter (or alternative). Increase speed to medium and beat for 5 minutes.
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Cover the bowl with plastic wrap and place in a warm, draft‑free spot until the dough has doubled in volume, about 2 hours. You may use the dough immediately after rising or refrigerate it for up to 7 days.
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Prepare a 12‑inch cast iron skillet (or any oven‑safe skillet). Pour 2–3 tablespoons of olive oil into the bottom of the pan.
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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 sides of the skillet. Cover and let it rise until slightly puffed, about 30 minutes (it won’t double).
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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 25–30 minutes, or until the focaccia is golden brown and crisp.
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Serve warm alongside pasta or slice horizontally to use as sandwich bread. Store wrapped at room temperature for a few days or freeze for up to two months.
Notes
The full dough recipe makes two 12‑inch focaccias. You can also spread the entire dough into a half‑sheet pan to make a single large focaccia—double the amounts of oil, rosemary, salt, pepper, and cheese and bake until golden.
For dairy‑free focaccia, substitute plant‑based milk and a dairy‑free butter alternative, or replace the butter with an equal amount of olive oil in the dough; the flavor will be slightly different but still delicious.