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A cinematic shot of freshly baked gluten-free focaccia cooling in a rustic baking pan. The golden crust is glistening with olive oil and herbs.

Gluten-Free Focaccia (That Actually Tastes Amazing)

The best Gluten-Free Focaccia recipe! Learn how to make a perfectly chewy and airy focaccia with a golden, crispy crust. This easy, reliable recipe uses simple ingredients and is guaranteed to impress everyone.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 slices
Course: Appetizer, Side Dish, Snack
Cuisine: Italian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Focaccia Dough
  • 1 3/4 cups Warm Water Approx. 110°F or 43°C
  • 2 1/4 tsp Active Dry Yeast Equivalent to one 1/4-ounce packet
  • 1 tsp Honey or maple syrup
  • 2 tbsp Psyllium Husk Powder Ensure it's powder, not whole husks
  • 3 1/2 cups Gluten-Free All-Purpose Flour Blend A blend containing xanthan gum is recommended
  • 1 1/2 tsp Fine Sea Salt
  • 6 tbsp Extra Virgin Olive Oil Divided
  • 1 tbsp Fresh Rosemary Chopped
  • 1 tsp Flaky Sea Salt For topping

Equipment

  • 1 Stand Mixer With dough hook attachment. A hand mixer with dough hooks also works.
  • 1 9x13 inch baking pan
  • 1 Large Mixing Bowl

Method
 

  1. In a large bowl, combine warm water, yeast, and honey. Let it sit for 5-10 minutes until frothy.
  2. Whisk the psyllium husk powder into the yeast mixture until it forms a thick gel.
  3. In a separate bowl, whisk together the gluten-free flour and fine sea salt. Add the dry ingredients and 2 tbsp of olive oil to the psyllium gel. Mix with a stand mixer (dough hook) or hand mixer until a sticky dough forms.
  4. Transfer dough to an oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
  5. Generously coat a 9x13 inch baking pan with 2 tbsp of olive oil.
  6. Transfer the dough to the pan and use oiled hands to press it to the edges. Cover and let it rise for another 30-45 minutes.
  7. Preheat oven to 425°F (220°C). Drizzle the dough with the remaining 2 tbsp of olive oil. Use oiled fingers to press deep dimples all over the surface. Sprinkle with fresh rosemary and flaky sea salt.
  8. Bake for 20-25 minutes until deep golden brown. The internal temperature should reach 210°F (99°C).
  9. Let cool in the pan for a few minutes before transferring to a wire rack. Serve warm.

Notes

Tip 1: Be generous with olive oil! It's key for a crispy crust and preventing the dough from sticking.
Tip 2: Don't skip the psyllium husk; it's essential for creating the bread's structure and chewy texture.
Tip 3: The dough will be much stickier and wetter than traditional bread dough. This is normal and necessary for a moist crumb.