What Makes This Gluten Free Focaccia Bread So Good

Gluten free focaccia bread doesn’t have to taste like cardboard. I know, shocking. After years of dense, crumbly fails, I cracked the code to fluffy, golden, olive oil-drenched perfection.

This isn’t just “good for gluten-free”—it’s good, period. Imagine tearing into a pillowy slice without the bloat or guilt. The secret?

A batter-like dough (trust me) and a reckless amount of flaky salt. If you’ve ever been betrayed by gummy GF bread, this recipe is your redemption arc.

It’s all about texture. Most gluten-free breads are either sand or glue—zero in-between.

This focaccia? Crispy crust, airy crumb, and those iconic dimples that pool with olive oil. It’s nostalgic, like the focaccia from that Italian bakery you can’t visit anymore.

Plus, it’s stupidly versatile. Serve it with soup, dunk it in balsamic, or make a sandwich so good it’ll confuse your gluten-eating friends.

Lily

Gluten-Free Focaccia Bread

This gluten-free focaccia bread is the redemption arc for every sad slice you’ve endured. Crispy on the outside, airy on the inside, and soaked in olive oil, it’s the fluffiest gluten-free bread you’ll ever make — and no one will guess it’s GF.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 squares

Course: Bread

Cuisine: Italian

Calories: 170

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups gluten-free flour blend (King Arthur Measure for Measure recommended)
• 1 tbsp psyllium husk powder
• 2 1/4 tsp active dry yeast
• 1 1/2 cups warm water (about 110°F)
• 2 tbsp honey or maple syrup
• 1/4 cup olive oil (plus more for topping)
• 1 tsp sea salt
• 2 tbsp flaky sea salt for topping

Equipment

• mixing bowls
• measuring cups and spoons
• 9×13-inch baking pan
• whisk or spoon
• kitchen towel or plastic wrap

Method

 

1. Mix yeast with warm water and honey in a bowl. Let it sit for 5 minutes until foamy to activate.
2. In a separate bowl, whisk together gluten-free flour, psyllium husk powder, and sea salt.
3. Add the activated yeast mixture and olive oil to the dry ingredients. Stir until a thick batter forms (similar to pancake batter).
4. Cover the bowl and let the dough rise in a warm place for 1 hour, until doubled in size.
5. Preheat oven to 425°F. Pour the risen dough into a greased 9×13-inch baking pan. Dimple the surface with your fingers, drizzle generously with olive oil, and sprinkle flaky salt.
6. Bake for 25 minutes, or until golden and crisp on top. Let cool for at least 10 minutes before slicing.

Notes

Swap honey with maple syrup for a vegan version. Press herbs like rosemary into the dough before baking for extra flavor. Don’t cut while hot — let it rest 10 minutes to avoid gummy texture. For crunch, top with everything bagel seasoning or finish with grated parmesan.

Ingredients

Grab these—no weird, unpronounceable chemicals here. Just one quirky flour blend that actually works (and won’t cost your life savings).

• Gluten-free flour blend (I use King Arthur’s Measure for Measure—no xanthan gum needed)
• Psyllium husk powder (the magic binder that replaces gluten)
• Active dry yeast (not instant, unless you like flat bread)
• Olive oil (the good stuff—this isn’t the time for vegetable oil)
• Flaky sea salt (Maldon or bust)
• Honey (or maple syrup if you’re vegan)

Step-by-Step Instructions

1. Bloom the yeast. Mix it with warm water and honey.
   

   If it doesn’t foam in 5 minutes, your yeast is dead. RIP.

   
   
2. Whisk the dry stuff. Flour, psyllium, salt. No need to sift—we’re rebels here.
3. Make a batter. Pour in the yeast mix and olive oil.
   

   Stir until it looks like pancake batter. Yes, this is normal.

   
   
4. Let it rise. Cover and wait 1 hour. It’ll double in size.
   

   If your kitchen’s cold, blame the dough, not the recipe.

   
   
5. Dimple and bake. Pour dough into a pan, poke holes with your fingers, drown it in olive oil, and bake at 425°F for 25 minutes.

Storage Instructions

Room temp: Wrap in foil for 2 days max (if it lasts that long). Freezer: Slice, bag, and freeze for 3 months. Reheat in a toaster—no microwave unless you enjoy soggy bread.

Why You’ll Love This Gluten Free Focaccia Bread

• No sad sandwiches. Finally, a bread that holds toppings without crumbling like your last diet attempt.
• Meal prep hero. Bake a double batch and freeze half for lazy dinners.
• Zero compromise. Even gluten-eaters will steal slices. Hide it if you must.

Common Mistakes to Avoid

• Over-measuring flour. Scooping packs it down.
  

  Spoon and level, or you’ll get a brick.

  
  
• Skimping on oil. This isn’t health food. Embrace the puddles.
• Cutting it hot. Let it cool 10 minutes, or it’ll gum up your knife. Patience, grasshopper.

Alternatives and Variations

Vegan? Swap honey for maple syrup. Herb lover? Press rosemary or thyme into the dough before baking. Extra crunch? Top with everything bagel seasoning.

For a cheesy version, sprinkle grated parmesan post-bake.

FAQs

Can I freeze this gluten free focaccia bread?

Absolutely. Slice it, bag it, and freeze for up to 3 months. Toast straight from frozen—no thawing needed.

What’s the best substitute for psyllium husk?

Nothing works quite as well, but ground flaxseed (2 tbsp) can kind of hold it together.

Texture will be denser.

How long does it stay fresh?

2 days at room temp, 5 days in the fridge (though it’s best reheated). Freezing is your friend.

Is this kid-friendly?

Yes, especially if you call it “pizza bread” and let them add toppings. Parenting hack unlocked.

Can I prep it ahead of time?

Mix the dough the night before, let it rise in the fridge, and bake in the morning.

Fresh bread for breakfast—you’re welcome.

Final Thoughts

This gluten free focaccia bread is the ultimate flex: easy, delicious, and nobody will guess it’s GF. Make it once, and it’ll become your go-to for potlucks, weeknights, or “I deserve carbs” moments. Tag me when you bake it—I live for your crumb shots.

Now go forth and dimple that dough like you mean it.