Look, I know what you’re thinking. Gluten-free bread is always… sad. It’s too crumbly, or it’s spongy like a kitchen sponge, or there’s just no flavor! Believe me, translating that perfect, dimpled, olive-oil-soaked wonder into a Classic Gluten-Free Focaccia Bread that actually tastes like the real deal took *years* in the test kitchen. My background as a chef and food photographer means I obsess over texture and appearance, and I couldn’t stop until I nailed the signature crisp exterior and that impossibly soft, airy interior. This isn’t just another gluten-free loaf; this is focaccia that begs to be torn apart and enjoyed warm. Trust me, this technique proves you don’t have to compromise!
Why This Classic Gluten-Free Focaccia Bread Stands Apart
So many gluten-free recipes just aim to be edible, right? Not this one. When I developed this, I wanted something that looked like it came straight out of a busy Italian bakery—deeply golden and oily on the outside, but impossibly springy inside. This recipe is reliable because we respect the science of structure, even without the gluten. It’s my go-to when I need a show-stopping side.
- It delivers that signature crunch on the bottom that you usually only get from high-hydration wheat doughs.
- The bread holds up beautifully when sliced for toppings or dipping into soup.
- We use a specific blending method that mimics traditional kneading to build structure in the GF dough.
Achieving Authentic Focaccia Texture
The magic texture here is all about hydration and the specific flour blend. We want a soft, airy crumb—not dense like a brick—paired with a genuinely crisp, satisfying crust from all that olive oil soaking into the bottom during baking. Since we don’t have gluten networking to trap our gases, we rely on mixing time and a warm environment to get the rise we need. It’s about coaxing the structure out of the alternative ingredients.
Tips for Baking Perfect Classic Gluten-Free Focaccia Bread
Baking great bread, especially gluten-free, is about confidence. If you follow the mixing times precisely, you’ll nail this. For more general baking wisdom, I always share my tips for successful homemade loaves over on my sourdough guide—many of those concepts translate here too. But honestly, the sheer reliability of this Classic Gluten-Free Focaccia Bread means you won’t need to stress too much!
Essential Ingredients for Classic Gluten-Free Focaccia Bread
Picking the right ingredients is step one to moving beyond that sad, crumbly gluten-free stuff we all used to settle for. For this Classic Gluten-Free Focaccia Bread, you need ingredients that bring structure and deep flavor. The recipe hinges on the moisture provided by the milk and melted butter, balanced perfectly by the sugar and yeast which help give that beautiful lift.
Here’s what you need to gather. Make sure you weigh your flour—it’s just so much more precise for gluten-free baking!
- 3\u00bc cups (455 g) Kim’s gluten free BREAD flour blend
- 1 tbsp plus 1 teaspoon (29 g) granulated sugar
- 2 teaspoon kosher salt
- 2 teaspoon rapid rise (instant) yeast
- 2\u00bd cups (600 ml) milk
- 4 tablespoon butter, melted
- about \u00bc cup extra virgin olive oil
- 2 tablespoon chopped fresh rosemary
- 1 teaspoon sea salt
- 2 tablespoon freshly grated Parmigiano Reggiano
- cracked black pepper to taste
The flour blend is crucial here. Because we aren’t using gluten, we need a blend specifically formulated for bread—one that already has the starches and binders necessary to hold shape during that long rise and bake. Don’t skip the high-quality olive oil, either; that’s what gives focaccia its signature rich flavor and crisp bottom.
Ingredient Notes and Substitutions
Let’s talk about getting this recipe to fit *your* needs, because every kitchen is a little different. If you’re making this as one of your easy gluten free dinner ideas but need to skip the dairy, you’ve got options. The butter can easily be swapped out for an equal amount of a neutral-flavored, high-quality vegan butter stick.
For the Parmigiano Reggiano, which adds such a lovely salty kick near the end, you can substitute an equal amount of grated, aged dairy-free Parmesan alternative. If you use one, just taste the dough before adding any extra salt, because some vegan alternatives are saltier than the real stuff. The rosemary must be fresh, though—that dried stuff just doesn’t bloom the same way when it hits that hot oven.
Preparing the Dough for Classic Gluten-Free Focaccia Bread
Okay, we’ve got the flour weighed, the milk is measured—now it’s mixing time! This is where we start building the internal architecture of our Classic Gluten-Free Focaccia Bread. Since we don’t have gluten, we have to be diligent about combining things so that the binders in the flour blend can work their magic uniformly. Start by tossing the dry ingredients together in your stand mixer bowl—flour, sugar, salt, and yeast. This initial whisking is important!
Next, turn the mixer on low, and this is key, pour in the milk and melted butter slowly. You don’t want a flour cloud exploding across your kitchen, so start slow! Once everything is incorporated, crank the speed up to medium and let that beater blade work for a full five minutes. Seriously, set a timer. I know it feels long to just *beat* dough, but this step really mimics the kneading process we lose without gluten development. It ensures every particle is coated and hydrated.
Once that five minutes is up, cover the bowl. Now comes the hard part: waiting. You need a warm, draft-free spot for the dough to double in size, which usually takes around two hours. This long, slow rise is absolutely critical for flavor and texture in any good bread, but especially when baking gluten-free. But here’s the secret weapon for busy cooks: you can stop this process! If you aren’t ready to bake the next day, just pop a lid on it and stick it in the fridge. This dough is happy to cold-ferment for up to a week!
Understanding the Gluten-Free Rise Time
Gluten-free dough behaves differently than wheat dough, of course. We aren’t looking for the super-stretchy, web-like structure you see in videos of regular bread making. Instead, we are relying on leavening agents and the starches to fully hydrate. That long rise time lets the yeast work its magic and gives the starches the time they need to absorb the liquid fully, creating that softer *crumb* we are aiming for.
That ability to slow the process down is a lifesaver. If you make this dough on Sunday, you can use it for dinner Tuesday or Wednesday, or even save it for weekend snacking. Just make sure that when you pull it from the cold, you let it sit on the counter for about 45 minutes before using it. It needs to warm up just enough to be workable. If you’re storing it, remember that longer cold fermentation often equals deeper, more complex flavor—it’s a happy accident for our Classic Gluten-Free Focaccia Bread!
Speaking of things that surprise you, if you’ve ever struggled with quick breads, check out my notes on getting that perfect soft texture in my cream cheese banana bread; we use similar timing principles there to avoid dense spots.
Shaping and Second Rise for Classic Gluten-Free Focaccia Bread
Alright, now that our dough has fattened up beautifully—whether it took two hours on the counter or three days in the fridge—it’s time to move it to its final resting place! This is when the focaccia truly starts to look like focaccia. Grab your 12-inch cast iron skillet if you have one; that cast iron is your secret weapon for getting an incredibly crisp base on your Classic Gluten-Free Focaccia Bread. If you don’t have one, any sturdy baking pan will work fine, but you might want to ensure you follow my instructions perfectly for where to buy the best loaf if you can’t bake it yourself!
First things first: oil the pan generously. Pour two or three tablespoons of that wonderful extra virgin olive oil right into the bottom of the skillet. We dump about half the dough right on top of that oil pool. Seriously, don’t be shy—focaccia loves fat. Then, drizzle a couple more tablespoons of oil right over the top of the dough mass.
Now comes the fun, sensory part: dimpling! Use your fingertips—and I mean your actual fingertips, not your palms—and gently press down into the dough. You want to create those signature little pockets that will catch all the salt and herbs later. Don’t force it; the dough just needs encouraging. Gently work the dough outward until it fills the bottom of your skillet. Remember, this is gluten-free, so don’t pull or stretch it wildly like you might with wheat dough; just persuade it gently to spread.
Once it’s mostly spread out, cover the skillet loosely again. We need one last little rest, a second rise, usually about half an hour. This lets the dough relax after you’ve manhandled it a bit and prepares it for the oven. It won’t double in size this time, but it should look puffier and feel less dense when you gently poke it. Don’t let this sit too long, though; we want to bake it while it still has some nice rise happening!
Baking and Finishing the Classic Gluten-Free Focaccia Bread
This is always the most exciting part! You’ve done the waiting, you’ve done the dimpling, and now your Classic Gluten-Free Focaccia Bread gets its final transformation. Make sure your oven is fully preheated to 400 degrees Fahrenheit. If you rush this step, the bottom won’t get that shatteringly crisp crust we are aiming for, so give that oven time to get seriously hot.
Before it goes in, we do the topping, which is pure Italian simplicity. Take your fresh rosemary, your coarse sea salt, that cracked black pepper, and sprinkle that freshly grated Parmigiano Reggiano right over the top. Don’t be stingy with the rosemary or the olive oil residue in the dimples; those spots are going to be savory flavor bombs.
Pop the skillet into the hot oven and let it bake for about 25 to 30 minutes. Keep an eye on it after the 20-minute mark. You are looking for that gorgeous, deep golden-brown color across the entire surface. When it’s done, the smell alone is going to make your whole house feel cozier. If you’re pairing this with something rich, like my favorite garlic Parmesan beef recipe, you’ll realize how perfectly this bread complements savory dinners.
Once it comes out, let it cool in the pan for just about five minutes—no longer! Focaccia loves to stick if it cools completely in the pan. Then, carefully run a thin knife around the edge and use a spatula to ease it out onto a cooling rack. This lets the steam escape so the bottom stays crisp, rather than getting soggy. Serve it warm—slicing it horizontally for big, thick sandwiches is also an amazing use for this bread, but honestly, tearing off a chunk while it’s still warm is the best way to start!
Serving Suggestions for Your Classic Gluten-Free Focaccia Bread
Honestly, once this Classic Gluten-Free Focaccia Bread comes out of the oven, it’s hard not to just stand over the counter tearing off warm pieces dipped straight in good olive oil. That crisp bottom and fluffy interior are practically begging to be dipped into something!
The recipe notes mentioned serving it warm alongside pasta, and that’s always my first choice. Think about a rich, slow-simmered ragu or maybe a bright, simple tomato sauce—the rosemary and sea salt already baked into the crust just elevate the whole meal. It’s so much better than trying to manage traditional rolls when you’re dealing with easy gluten free dinner planning.
But if you let it cool a bit, this bread transforms into the perfect sandwich vehicle. Because it has that great structure, it won’t fall apart when you load it up. I love slicing it horizontally, brushing the inside lightly with more olive oil, and toasting it just slightly before piling on fillings. For me, the best filling is smoked turkey, sharp provolone, and some arugula—a really elegant lunch idea.
It’s also fantastic as a sophisticated side for soups. If you are making something brothy, like a hearty vegetable stew or even a classic French Onion Soup—where you need that sturdy bread to soak up all the amazing broth—this focaccia is the answer. You can even use it instead of croutons! For more ideas on what pairs well with savory bakes like this, check out my guide on what to serve with French Onion Soup; lots of those pairings work perfectly here, too.
No matter how you serve it, this Classic Gluten-Free Focaccia Bread is truly versatile. It’s the cornerstone component that makes any gluten free meal feel intentional and delicious.
Storage and Reheating Instructions
What’s the trick to keeping this focaccia tasting fresh? It’s all about managing that beautiful, crisp crust we worked so hard to achieve! Unlike regular bread, this gluten-free version tends to stiffen up a bit once it cools completely. Because of that, you really need to store it smartly.
If you have leftovers, the absolute best way to store it is at room temperature, loosely tented in foil or a paper bag for no more than two days. I definitely avoid plastic wrap—it traps moisture and that crisp exterior will instantly turn soft and chewy. If you’re not going to eat it within 48 hours, I highly recommend slicing whatever you have left and freezing it. Slice it first, place parchment between the pieces, and then pop it into a freezer-safe bag. It holds up wonderfully frozen for up to three months.
The Secret to Reheating That Crisp Crust
Never, ever microwave this bread! You’ll regret it instantly. The best way to revive that fresh-from-the-oven texture is using dry heat. If you’re just reheating a slice or two, throw it directly onto a baking sheet (no oil needed!) and pop it into a 350-degree oven for about 5 to 7 minutes. That dry heat crisps up the edges perfectly.
If you’re reheating a whole loaf or a large piece, try putting it in a toaster oven or back into a 375-degree oven for about 10 minutes. You want the interior to warm through gently while the exterior snaps back to its original texture. If you’re freezing individual slices, you can actually skip the thawing step and just add an extra three minutes to the reheating time directly from frozen. A little heat revitalizes this bread completely!
Frequently Asked Questions About Classic Gluten-Free Focaccia Bread
I get so many questions about this recipe—it’s proof people are finally demanding better gluten-free bread! Since technique matters so much with doughs, I wanted to clear up some common roadblocks. Once you understand what the dough needs, making a Classic Gluten-Free Focaccia Bread that rivals any bakery version becomes second nature. If you’re looking for more ways to make alternative meals shine, check out my ideas for easy gluten free dinner options!
Can I make this a dairy-free recipe?
That’s a great question, especially if you are trying to keep things simple for dairy free dinner recipes. Yes, you absolutely can! The recipe calls for melted butter and grated Parmigiano Reggiano, both of which are easy swaps. You can replace the 4 tablespoons of butter with a high-quality vegan butter stick or solidified coconut oil—just make sure it’s melted first. For the cheese, use an aged vegan Parmesan alternative. Since those often have a slightly sharper profile, taste your dough before adding the extra 1 teaspoon of kosher salt in the dry mix, just in case the substitute is saltier than dairy Parmesan.
What are the best gluten-free flour blends for this bread?
This is truly the key component for achieving that beautiful texture you see in photos of the Classic Gluten-Free Focaccia Bread. You *must* use a blend specifically labeled for bread. Regular ‘all-purpose’ gluten-free blends just don’t have enough structure-building binders like xanthan gum or specific starches needed to support that high level of moisture and that two-hour rise. I always stress weighing the flour, but if you must measure, err on the side of slightly less than a full scoop. Kim’s blend works perfectly because it’s balanced, but if you are sourcing ingredients elsewhere—that’s where you focus your attention when looking for the best ingredients for gluten-free focaccia.
Do you have to use yeast? Yup, this isn’t a carb free recipes trick; we need the yeast to create those airy pockets. Use rapid rise or instant yeast, making sure it’s fresh! Old yeast means a flat bake every time.
Why is my focaccia dough so sticky, even for gluten-free?
It’s supposed to be sticky! When you feel that dough after the initial mix, it should look more like thick batter than traditional wheat dough. It should be scoopable, not kneadable. If it seems overly stiff or dry, it means your liquid (milk) measurements were slightly off, or your flour blend absorbed more moisture than expected. If this happens after the first rise, don’t panic. Before you dimple it in the pan, add another tablespoon or two of olive oil to your pan and work the dough gently into the oil. The oil helps it spread without tearing, and it will bake up crisp anyway!
Can I add other toppings instead of rosemary?
Absolutely, this is your bread! The rosemary and Parmesan are classic, but you can treat this dough like a blank canvas for any gluten free snacks or savory side you love. Try topping it with thinly sliced red onion, big flakes of Maldon sea salt, or some sun-dried tomatoes tossed in olive oil before baking. Just make sure when you add toppings, you don’t completely cover the dough surface; you still want those dimples deep enough to pool oil and bake up golden.
How long can I keep the Classic Gluten-Free Focaccia Bread dough refrigerated?
I mentioned this in the steps, but it bears repeating because it’s such a great tool for meal planning! You can safely refrigerate the dough after that first two-hour rise for up to 7 days total. I highly recommend the cold fermentation; it develops a slight tang that frankly makes this bread taste even more complex and artisan. Just remember to pull it out about 45 minutes before you plan to put it into the oiled skillet so it softens enough to spread.
Estimated Nutrition for Classic Gluten-Free Focaccia Bread
While this Classic Gluten-Free Focaccia Bread is definitely a flavorful treat worthy of any gluten free dinner, understanding the basic profile is always helpful for managing your eating goals. Because it relies heavily on olive oil and bread flour blend, it’s more robust than a standard light baguette, but it still offers great flavor!
Remember that these nutrition estimates are based on the recipe making one loaf, cut into slices, and will vary depending on the exact brand of flour blend and how much oil you scoop out of the pan for dipping! These numbers give you a good guideline for planning your gluten free meals for the week.
- Serving Size: 1 slice
- Calories: 200
- Fat: 10g (Mostly heart-healthy fats from the olive oil!)
- Carbohydrates: 25g
- Protein: 4g
- Sugar: 2g
- Sodium: 300mg
This loaf, while higher in fat because of the necessities of focaccia—olive oil being number one!—keeps the sugar content very low compared to sweet baked goods. Enjoy every delicious, crispy, and savory bite!
Estimated Nutrition for Classic Gluten-Free Focaccia Bread
What’s the point of making something this delicious if you can’t plan the rest of your plate, right? While this Classic Gluten-Free Focaccia Bread is definitely a flavorful treat worthy of any gluten free dinner, understanding the basic profile is always helpful for managing your eating goals. Because it relies heavily on olive oil and bread flour blend, it’s more robust than a standard light baguette, but it still offers great flavor and that satisfying mouthfeel!
Because we are dealing with alternative flours and a generous amount of olive oil—which is a necessary part of achieving that crisp bottom—the numbers look different than, say, a plain roll. Remember that these nutrition estimates are based on the recipe making one standard loaf, cut into slices, and will vary depending on the exact brand of flour blend and, honestly, how much oil you scoop out of the pan for dipping! These figures just give you a good guideline for planning your gluten free meals for the week.
- Serving Size: 1 slice
- Calories: 200
- Fat: 10g (Yeah, that’s where the richness comes from, mostly good fats from the olive oil!)
- Carbohydrates: 25g
- Protein: 4g
- Sugar: 2g (Mainly from the tiny bit needed to feed the yeast)
- Sodium: 300mg
I always feel good about this breakdown because we are keeping the added sugar incredibly low—much lower than most store-bought breads! Enjoy every delicious, crispy, and savory bite of your fresh Classic Gluten-Free Focaccia Bread without any guilt!
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Classic Gluten-Free Focaccia Bread
- Total Time: 2 hours 45 min
- Yield: 1 loaf 1x
- Diet: Gluten Free
Description
A reliable gluten-free bread recipe that recreates the soft interior and crisp exterior of classic focaccia, perfect for serving with meals or making sandwiches.
Ingredients
- 3¼ cups (455 g) Kim’s gluten free BREAD flour blend
- 1 tbsp plus 1 teaspoon (29 g) granulated sugar
- 2 teaspoon kosher salt
- 2 teaspoon rapid rise (instant) yeast
- 2½ cups (600 ml) milk
- 4 tablespoon butter, melted
- about ¼ cup extra virgin olive oil
- 2 tablespoon chopped fresh rosemary
- 1 teaspoon sea salt
- 2 tablespoon freshly grated Parmigiano Reggiano
- cracked black pepper to taste
Instructions
- In a large bowl, weigh bread flour, sugar, salt, and yeast. Whisk to combine.
- Using a stand mixer with the beater blade or a handheld mixer, turn on low and slowly pour in the milk and butter. Increase speed to medium and beat for 5 minutes.
- Cover the bowl with plastic wrap and place in a warm, draft-free area until doubled in volume, about 2 hours. You can refrigerate the dough for up to 7 days.
- Pour about 2-3 tablespoon of the olive oil into the bottom of a 12-inch cast iron skillet.
- Dump half the dough on top of the olive oil and add about 2-3 tablespoon more on top of the dough.
- Using your fingertips, dimple the dough and gently spread it to the sides of the skillet/pan.
- Cover and let rise until a little larger in size, about ½ an hour.
- Preheat oven to 400 degrees.
- When dough has risen, sprinkle the rosemary, sea salt, cracked pepper, and Parmigiano Reggiano over the top and bake for about 25-30 minutes, or until golden brown.
- Serve warm with pasta or slice horizontally for sandwiches.
Notes
- The dough can be refrigerated for up to 7 days after the initial rise.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 2
- Sodium: 300
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 4
- Cholesterol: 15
Keywords: Classic Gluten-Free Focaccia Bread, Gluten Free Bread, Savory Baking, Gluten Free Dinner, Gluten Free Meals, Easy Gluten Free Dinner, Glutenfree Recipe