Erin’s Recipe Rundown
Texture: Light and airy inside with golden, crisp crust on the outside for the right amount of chew.
Taste: Savory bread with rich olive oil and aromatic rosemary for the perfect balance of flavors.
Ease: The actual hands-on process is super easy! Just plan ahead for the chilling and rise times.
Top Tips: Allowing the dough to refrigerate overnight (or up to 2 days) is the secret to perfect taste and texture!
Recommended GF Flour: This recipe was specifically designed to work with Caputo Fioreglut Gluten-Free Flour. Unfortunately, no other flour can be substituted with the same results.
Would I make these again? Absolutely! This gluten-free focaccia is easy to make while looking and tasting gourmet. Everyone loves this bread!
xoxo erin
Pillowy, light insides and a crisp golden-brown crust create the perfect bite! The option to top the gluten-free focaccia with flaky sea salt and earthy rosemary really takes this bread to the next level!
Thanks to the Caputo Fioreglut Gluten-Free Flour, no one can tell that this focaccia is gluten-free!
Featured Comment
From Beth: “Erin has done it again!! This Gluten Free Focaccia is heavenly. I followed the recipe as directed and used Red Star Instant yeast and had superb results. My only comment is that I neglected to remove it from the pan as soon as it came out of the oven and it stuck like glue to my glass Pyrex. Next time I will remove it at once and cool on a wire rack as the recipe directs.”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-Free Focaccia
- Make-Ahead/Storage/Freezing Instructions
- Can I make this gluten-free focaccia dairy-free? What about nut-free?
- Can I use a different gluten-free flour than the Caputo Fioreglut?
- What does dimpling the dough do in this recipe?
- What can I serve with this gluten-free focaccia?
- More Gluten-Free Bread Recipes
- Gluten-Free Focaccia (with Caputo Flour!) Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this gluten-free focaccia. See the recipe card below for exact measurements.
- Gluten-free flour: This bread was specifically designed with Caputo Fioreglut gluten-free flour. It contains gluten-free wheat starch for the MOST AMAZING gluten-free bread! (Keep in mind: It’s gluten-free, but not wheat-free.)
- Instant yeast: The yeast, with help from the sugar and water, creates the perfect rise. I like to use instant yeast since it doesn’t require proofing first like active dry yeast.
- Olive oil: The olive oil adds softness to the dough while also helping to create the golden, crisp crust. The rich flavor of the olive oil also adds to the decadent flavor.
- Toppings: The flaky sea salt balances out the flavors of the bread by adding a burst of saltiness in each bite (plus it adds a nice crunch to the texture!). You don’t have to use the rosemary if you don’t want to, but I love how it adds a herbal note to the focaccia. It pairs so well with the olive oil!
How to Make Gluten-Free Focaccia
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
- In the bowl of stand mixer: Use a paddle attachment to combine the flour, sugar, salt, and instant yeast.
- With the mixer on low: Slowly add the water and olive oil to the dry ingredients. Bump the speed up to medium-high and continue to mix the dough (5 minutes). You want it to look like thick cookie dough! Use an oiled rubber spatula to scrape down the bottom and sides, then mix again.
- Using a large bowl: I like to use one with an airtight lid. Oil the bottom and sides of the bowl with 1 tablespoon of olive oil. Form the dough into a ball and place it in the bowl.
- Chill in the fridge: Seal the bowl with an airtight lid or tightly wrapped plastic wrap. Refrigerate the dough for at least 8 hour (or up to 2 days).
- In a 9×13 baking dish: Oil the dish with 1 tablespoon of olive oil. Place the chilled dough into the baking dish and smooth it into an even layer. Cover the dish and let the focaccia rise in a warm place (about 2 hours).
- Prep and bake: Add the rosemary (optional) to the top, then pour 2 tablespoons of olive oil over the dough. Lightly coat your hands in oil, then press straight down into the dough to create deep dimples. Sprinkle sea salt on top, then bake until golden brown (25-30 minutes). Remove it from the oven, lift the focaccia out onto a wire rack, and let it cool (15 minutes) before slicing. Enjoy!
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: The dough can be made up to 2 days in advance! Make the dough (through step 5) and then cover tightly and refrigerate. When you are ready to bake, continue with the recipe starting at step 6.
To Store: Store in an airtight container at room temperature for up to 3 days. You can reheat individual pieces in the microwave for 10-15 seconds.
To Freeze: Let it cool completely first. Wrap the focaccia in plastic wrap or foil, then place it in a freezer bag or airtight container. Freeze for up to 3 months. Thaw at room temperature for a few hours.
Can I make this gluten-free focaccia dairy-free? What about nut-free?
This recipe is naturally dairy-free and nut-free! No need to make further adjustments.
Can I use a different gluten-free flour than the Caputo Fioreglut?
This gluten-free focaccia was specifically designed with the Caputo Fioreglut so it will only turn out right using that specific flour. I don’t recommend using other gluten-free flour blends in this recipe!
What does dimpling the dough do in this recipe?
Using your fingers to dimple the dough is important for a few reasons. It creates air pockets that allows the dough to bake evenly while creating the classic focaccia texture. The dimples also let the olive oil to soak into the dough better for an extra flavor boost!
What can I serve with this gluten-free focaccia?
This focaccia is very versatile and goes well with so many dishes! We love it with gluten-free meatballs, gluten-free lasagna and gluten-free Alfredo sauce. You can also serve this gluten-free focaccia with a variety of dips and spreads, like pesto, tapenade, creamy cheeses, or garlic butter.
More Gluten-Free Bread Recipes
- Gluten-Free Artisan Bread (with Caputo Fioreglut)
- Gluten-Free Breadsticks (with Caputo Fioreglut)
- Gluten-Free Cinnamon Breadsticks (with Caputo Fioreglut)
- Gluten-Free Dinner Rolls
- Gluten-Free Garlic Bread
- Gluten-Free Crescent Rolls
Gluten-Free Focaccia (with Caputo Flour!)
Ingredients
For the Bread Dough
- 4 cups (600g) Caputo Fioreglut Flour
- 1 tablespoon granulated sugar
- 1 tablespoon kosher salt
- 1 ½ teaspoons instant yeast
- 2 ¼ cups (535ml) water
- 2 tablespoons olive oil
For the Topping
- olive oil for rising and topping before baking
- 2-3 tablespoons chopped fresh rosemary
- flaky sea salt
Instructions
To make the dough:
- In the bowl of a stand mixer fitted with the paddle attachment, add the Caputo Fioreglut flour, sugar, salt and instant yeast. Mix to combine.
- With the mixer running on low, slowly add the water and olive oil. Increase the speed to medium-high and mix for 5 minutes. The dough will resemble thick cookie dough, this is normal.
- Using an oiled rubber spatula, scrape down the bottom and sides of the bowl and mix again until well-combined.
- Oil the bottom and sides of a large bowl (preferably one with an airtight lid) with 1 tablespoon of olive oil.
- Form the dough into a ball and transfer to the oiled bowl. Cover tightly and refrigerate for at least 8 hours or up to 2 days.
To shape/bake the focaccia:
- Oil a 9×13-inch baking dish with 1 tablespoon olive oil. Scoop the chilled dough into the baking dish and smooth into an even layer.
- Cover and let the focaccia rise in a warm place for about 2 hours.
- Preheat the oven to 425°F. If using the rosemary, sprinkle it over the dough. Pour 2 tablespoons of olive oil over the dough.
- Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle all over with flaky sea salt.
- Bake the focaccia for 25-30 minutes, until golden brown. For a more accurate test of doneness, the bread is done when an instant read thermometer inserted in the center reads above 205°F.)
- Remove from the oven and lift the bread out onto a wire rack to cool. Let cool for 15 minutes before slicing.
Just need to use parchment paper next time but fabulous recipe!!!!
Hi Angela, thanks so much for your review! We appreciate it!