Gluten Free Focaccia

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Crispy crusted, fluffy gluten-free focaccia with topped with herbs, garlic, and flaky sea salt. 


  • 3 1/2 cups gluten free flour (see notes for flour suggestions)
  • 2 1/2 teaspoons or one packet of yeast
  • 1 teaspoon salt 
  • 1 teaspoon baking powder
  • 1 cup water, warm (about 110º)
  • 1 cup whole milk, warm (about 110º)
  • 1/2 cup of oil, plus 1 tablespoon for oiling pan, and an additional tablespoon for drizzling

  • 2 teaspoons chopped rosemary
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • Extra salt for sprinkling


  1. In a large mixing bowl, or the bowl of a stand mixer, combine flours, yeast, baking powder, and salt together in a large bowl
  2. Add water, milk, and oil, and stir until combined. If you’re using a stand mixer, use the flat beater 
  3. Beat the mixture until it’s nice and smooth
  4. Cover and set aside to rise until double
  5. Turn onto a well-oiled baking pan, and spread with oiled fingertips to about 10×12 inches rectangle. 
  6. Let rest in a warm place for about 20 minutes
  7. Preheat oven to 450º
  8. Press fingers into batter here and there to make small indents, and drizzle with olive oil
  9. Sprinkle with herbs, garlic powder, and salt. Pro-tip: use flakey sea salt, or pretzel salt for pops of salty flavor
  10. Bake in center of preheated oven for 18-20 minutes until bread is golden brown on top
  11. Remove from oven, and let cool 5-10 minutes before slicing, and serving
  12. Enjoy!


For the gluten-free flour blend, I recommend 2 1/4 cups of King Arthur gluten-free all purpose flour mix, 3/4 cup of another flour, such as quinoa, or superfine rice flour, and 1/2 cup of cornstarch or arrowroot powder. This cuts down on the amount of xanthan gum per flour volume, without eliminating it, resulting in the perfect focaccia texture!

Keywords: gluten free focaccia