Go Back
[adinserter block="4"]
An extreme close-up shot of a slice of gluten-free focaccia, showcasing its light, airy interior crumb with large bubbles and a golden crust. (gluten-free focaccia)

The Ultimate Gluten-Free Focaccia: Incredibly Airy, Fluffy, and Easy

The best gluten-free focaccia recipe you'll ever try! This guide delivers a stunningly light, airy, and fluffy crumb with a perfectly crisp, golden crust. Generously topped with fresh rosemary and flaky sea salt, it's an absolute game-changer.
Print Recipe Pin Recipe
Prep Time 1 hour 45 minutes
Cook Time 25 minutes
Total Time 2 hours 10 minutes
Servings: 12 slices
Course: Appetizer, Side Dish, Snack
Cuisine: Italian, Mediterranean
Calories: 185
[adinserter block="2"]
Ingredients Equipment Method Notes

Ingredients
  

  • 3 1/3 cups Gluten-Free All-Purpose Flour Blend (with xanthan gum) Approx. 400g
  • 2 tbsp Whole Psyllium Husks Approx. 16g
  • 2 1/4 tsp Active Dry Yeast Approx. 7g, one standard packet.
  • 1 tbsp Granulated Sugar Approx. 12g
  • 1 1/2 tsp Fine Sea Salt Approx. 9g
  • 2 cups Warm Water Approx. 480ml, at 110°F / 43°C
  • 1/4 cup Extra Virgin Olive Oil Approx. 60ml, plus more for the pan and drizzling
  • 2 sprigs Fresh Rosemary Leaves stripped from the stem
  • 1 tsp Flaky Sea Salt Or to taste

Equipment

  • 1 Stand Mixer With paddle attachment. A hand mixer or mixing by hand also works.
  • 1 9x13 inch baking pan Metal pan recommended for a crisp crust.

Method
 

  1. In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture is foamy and bubbly.
  2. In a stand mixer bowl, whisk together the gluten-free flour, psyllium husks, and fine sea salt. Add the foamy yeast mixture and 1/4 cup (60ml) of olive oil. Mix on low until combined, then increase to medium and beat for 3-4 minutes until a sticky, batter-like dough forms.
  3. Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm place for 1 hour, or until it has nearly doubled in size.
  4. Generously oil a 9x13 inch baking pan. Scrape the dough into the pan and use oiled fingers to spread it evenly. Cover and let it rise for another 30-40 minutes until puffy.
  5. Preheat oven to 425°F (220°C). Drizzle the risen dough generously with olive oil. Dimple the dough all over with oiled fingertips. Sprinkle with fresh rosemary leaves and flaky sea salt.
  6. Bake for 20-25 minutes until the crust is deep golden brown. Let it cool in the pan for at least 10 minutes before slicing and serving.

Notes

Don't Under-Oil the Pan: Be generous! The oil not only prevents sticking but also essentially 'fries' the bottom of the focaccia, creating an irresistibly crisp crust.
Trust the Stickiness: Gluten-free dough is very sticky, like a thick batter. Do not add more flour; this is the correct consistency for a moist, airy result.
Let It Cool Slightly: Let the focaccia cool in the pan for at least 10 minutes before slicing. This allows the crumb to set properly.