Gluten-Free Focaccia Bread

New Gluten Free Focaccia Bread Recipe Image Teri Gruss
Gluten-Free Focaccia Bread Photo 2014 © Teri Lee Gruss
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 6 servings

Focaccia bread is a flat, yeasted Italian bread traditionally topped with olive oil, fresh herbs and coarse salt. This recipe for Gluten-Free Focaccia Bread is free of gluten, dairy, eggs, soy, corn, beans and nuts, ideal for those with multiple food intolerances. It's a delicious appetizer or snack, dipped in marinara sauce.

If you like, you can substitute gluten-free beer for the water for extra-yeasty flavor. For convenience, you can make the dough ahead of time and refrigerate until you're ready to bake it fresh.


  • 1 1/8 cup Bob's Red Mill Gluten-Free Pizza Crust Mix (see note)
  • 1/2 cup potato starch (not flour) OR arrowroot starch
  • 1/8 cup sweet rice flour plus extra for kneading the dough
  • 1 tablespoon yeast
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 3/4 cup water OR gluten-free beer (if dough is too stiff add more water, 1 T at a time)
  • 1/2 - 1 tablespoons olive oil
  • 1/4 teaspoon coarse sea salt OR Kosher salt
  • 1 tablespoon freshly minced herbs (optional) Use your favorite herbs

Steps to Make It

  1. Preheat oven to 375° F / 190°C

  2. Line a large baking sheet with parchment paper or use a Silpat silicone sheet pan liner

  3. Place dry ingredients in a large mixing bowl and whisk to combine. Gradually add water or beer and beat until mixture is thoroughly combined and forms a ball. Place ball on a gluten-free surface lightly dusted with sweet rice flour and knead briefly until the dough is smooth. Place the dough ball in a 2-quart bowl, cover and allow to rise for at least one hour or overnight.

  4. Lightly brush olive oil on the parchment paper or silicone sheet pan liner. Punch down dough and briefly, knead and form a smooth ball. Place dough ball in the center of the pan and use your fingers to press and shape the dough into a circle or a rectangle- or any shape you like. Press the dough down until it's 1/4-inch to 1/2-inch thick. Use your fingers to make small indentations in the top of the dough. Brush olive oil over the dough and sprinkle with salt and herbs (optional). Let the dough rise uncovered for about one hour.

  5. Bake for 25-30 minutes, or until the dough is firm and lightly golden. Cut in thin or wide strips or wedges and serve warm with olive oil or marinara dipping sauce.

Serves about 6 as an appetizer
Note- If you use a gluten-free flour mix that does not contain guar gum or xanthan gum adds one teaspoon of gum off your choice to this recipe. Bob's Red Mill Pizza Crust mix contains gum so you don't need to add more if you use this product.
Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.