We aren’t afraid to admit we love bread, friends. Nothing beats dipping a slice of fresh baked bread into a dish of oil and vinegar or a warm bowl of soup. One of our favorites is focaccia, and today is the day we’re bringing you FLUFFY gluten-free (and vegan!) focaccia.
It’s crusty on the outside, tender on the inside, surprisingly easy to make, AND absolutely stunning! You’ve focaccia be kidding me?! Nope, it’s true. We truly cannot wait for you to try this 10-ingredient gluten-free miracle, friends. Let us show you how it’s done!
What is Focaccia?
Focaccia is a flat bread (meaning flat across the top), but unlike a true flatbread that’s unleavened, focaccia is leavened with yeast and has a taste and texture similar to pizza crust (YUM).
The origins of focaccia are credited to Italy, particularly the city of Genoa. Focaccia from this region is light and fluffy and features characteristic “dimples” in the top that are topped with olive oil and salt.
The following is our gluten-free take on the dimpled, dippable bread.
How to Make Gluten-Free Focaccia
First, we combine a magical mix of gluten-free flours including sorghum flour, brown rice flour, potato starch, and almond flour. This combination offers structure, tenderness, and the perfect amount of fluffiness!
In addition to the flours, this gluten-free focaccia uses psyllium husk. This fiber-filled ingredient thickens the mixture and helps it form into a dough that’s undeniably bouncy and beautiful!
Next, for that classic taste and texture, we add yeast and let it activate with the help of warm water and a little bit of sugar. Once foamy, the yeast mixture gets added to the dry ingredients before setting it aside to rise.
Then the dough is transferred to a baking dish along with a generous base (and topping!) of olive oil as well as a sprinkling of salt and fresh rosemary. And don’t forget the dimples!
After baking to golden brown perfection, the focaccia is ready for cooling, slicing, and enjoying. Prepare for mind-blowing gluten-free deliciousness, friends!
We hope you LOVE this gluten-free focaccia! It’s:
Fluffy
Light
Crusty on the outside
Tender on the inside
Perfectly salty
Surprisingly easy
& SO classic!
Focaccia is the perfect pairing for soups, salads, pastas, and beyond! It’s also a delicious and elegant appetizer for dipping into oil and vinegar. So classy!
Love Gluten-Free Bread? Try These Next:
- Gluten-Free English Muffins
- The BEST Gluten-Free Bread (No-Knead!)
- Gluten-Free Flatbread (1 Bowl, 20 Minutes!)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Fluffy Gluten-Free Focaccia Bread
Ingredients
- 1 ½ cups warm water
- 1 Tbsp cane sugar (ensure organic for vegan-friendly)
- 1 packet active dry yeast (we used Red Star // 1 packet yields ~2 ¼ tsp or 7 g)
- 1 cup sorghum flour*
- 1 cup potato starch
- 1/3 cup brown rice flour
- 1/3 cup almond flour
- 2 Tbsp psyllium husk (whole, not powder)
- 1 ½ tsp sea salt
- 1/3 cup plain coconut yogurt (we used Culina)
- 4 Tbsp olive oil (DIVIDED)
TOPPINGS optional
- Fresh rosemary
- Coarse or flaky sea salt (we used Maldon)
Instructions
- In a medium mixing bowl, whisk together the warm water (100-110 degrees F / 38-43 C) and sugar until the sugar is dissolved. Whisk in the packet of yeast and let it bloom on the counter for 10 minutes until frothy. If it doesn’t foam, start over — your water may have been too hot or the packet of yeast was expired.
- Meanwhile, in a large bowl, whisk together sorghum flour, potato starch, brown rice flour, almond flour, psyllium husk, and salt. Set aside.
- Once the yeast has bloomed, add the coconut yogurt and 2 Tbsp (30 ml) olive oil to the wet ingredients. Whisk to fully combine. Then create a slight “well” in the middle of the flour mixture and add the water/yeast mixture to the well. Use a wooden spoon to begin mixing immediately. The mixture will start out quite loose and liquidy, almost like pancake batter, but don’t worry! As the psyllium husk absorbs the water, it will thicken considerably.
- Once the mixture has thickened slightly and has no lumps (this takes ~1 minute), cover it with a thin kitchen towel and let rise at room temperature for 1 hour.
- When the hour is up, prepare an 8×8-inch baking dish by lining it with parchment paper and placing 1 Tbsp (15 ml) of olive oil in the center of the parchment paper. Spread the olive oil around so it coats the bottom completely.
- Transfer the dough out of the bowl and into the prepared baking dish and spread the dough evenly in the baking dish. Top the dough with the final 1 Tbsp (15 ml) of olive oil and spread it out with clean hands, then gently press all your fingertips into the surface of the dough to create the classic dimpled focaccia look (see photo)! Top with fresh rosemary and coarse sea salt (both optional), then let the dough rise for another 15-20 minutes as you preheat your oven to 425 degrees F (218 C).
- Bake the focaccia for 55-65 minutes, until the top is golden and the center feels springy when you press on it. Let cool for at least 1 hour before enjoying.
- Best when fresh. Leftovers keep in a sealed container for 1-2 days at room temperature, 1 week in the refrigerator, or 1 month in the freezer. Leftover focaccia is best enjoyed sliced and toasted for best texture!
Video
Notes
*Nutrition information is a rough estimate calculated without optional ingredients.
Karyn says
Has anyone made this gluten free? Baking with gluten free flour always changes the chemistry.
Hi Karyn, we’re not sure what you mean? This is a gluten-free recipe!
Deepa says
Hi would love to make this! but can’t do any grains (rice flours) nor chickpea flour. What can be subbed for the rice flours? I can use millet, tapioca, arrowroot, coconut and tigernut flours. But tigernut would be too sweet. TIA for any suggestions.
Hi Deepa, Are you able to have sorghum flour? If so, that might be workable! You could try just replacing the brown rice flour with millet flour. If you are also hoping to replace the sorghum flour, that is more tricky! Millet would probably be the best replacement for sorghum flour as well, but since it’s a larger amount, we would recommend trying to find a brand/product that’s not bitter. We haven’t had the best of luck with that! You could also maybe try a combination of a little coconut flour + tapioca or arrowroot for the brown rice flour, but we can’t guarantee success as these flours have different properties (both in terms of texture and flavor) and results will likely vary. Hope that helps!
Deepa says
Thank you. Yes I can do sorghum flour which is why i was so excited to find this recipe!! Will try millet for the rice subs. Thank you again
Perfect! Let us know how it goes!
Emilie Ostrout says
Can I use an other ingredient instead of yogurt ? My husband is lactose and coconut intolerant 🫣
Thanks
Emilie
Hi Emilie, is there another dairy-free yogurt he can have? Or lactose-free yogurt? Any yogurt should work!
Lisa says
Spectacular! I made this as written and my family devoured it! I only had to cook for 45 min and it was done to perfection. Thank you for sharing this really exceptional gluten free focaccia – such a great option for those of us who can’t have gluten! We will definitely be making this one over and over again!
Thank you so much for the lovely review, Lisa! We’re so glad you and your family enjoyed the focaccia! xoxo
Romeo Romeo says
I don’t like gf bread! I’m very glad I don’t have fo be gf, but I feel for those who do. I was trying to cut down on wheat as I prob eat way too much. So I was searching for a decent gf bread. The ones in the supermarket are just terrible or have eggs and also overpriced. To my surprise this was a decent recipe (not sure why as I’ve mostly had success with mb’s recipes). Do let this cool the full hour as it needs it! I cut into this 30 min early and it did have a gummy texture, but taste was still good and texture was still better than most store bought gf breads. Then I waited the full hour and it really needs that like most breads gf or not. The color was darker than the ones in the pics but I didn’t mind. I did have to lightly add aluminum foil to the top at around 30 min in (as the top was getting dark) and I did pull this in 50 mins. As long as you have everything, this was quick and pretty simple recipe. I make sourdough breads and that can take from 6 hours to 32 hours, so hour 30 is nothing. I do recommend this recipe. Best
We’re so glad you were pleasantly surprised by this bread. Thank you for sharing your experience, Romeo!
Nicole says
If I use instant yeast, I wouldn’t need to let it bloom, would I? I should be able to just mix it right in, no?
Hi Nicole, it wouldn’t hurt to add it the same way as the active dry yeast, but yes, not necessary to bloom!
Jennifer Mc says
This bread is great and easy ! I made 2 loaves for neighborhood soup night and they were devoured! No one even knows they are gluten free !
Whoop! That’s the ultimate test :) Thank you for sharing, Jennifer! xo
Ann Rainboth says
Delicious and 5 stars!!
Ann says
Very easy to make and it turned out beautifully!! Made it for two friends and we all loved it!
So happy to hear it, Ann! Thank you for the lovely review! xo
Maria says
This bread is delicious. I made with the exact recipe but mine has a purple tint and much thicker bread than the picture?!
Hi Maria, some brands of psyllium husk do cause a purple tint! It’s still fine to eat, just not as pretty.
McKayla B says
This was my second attempt at a GF focaccia bread and it was actually successful with this recipe. I did not make it vegan, so I used greek yogurt instead of the coconut yogurt but it still turned out well. I only wish it made a bigger batch but I still consider this a successful recipe worth trying and repeating!!!
Whoop! We’re so glad it was a success. Thank you for the lovely review, McKayla! xo
Amanda says
What is a good sub for almond flour? Cassava?
Hi Amanda, we haven’t tested it without almond flour, but you could try using slightly more brown rice flour and sorghum flour with a varied result. The almond flour is what makes it fluffy and we don’t know a great alternative. Let us know how it goes!
Jacquelyn says
Most of the time when I try baking GF, it is a big fail, but not this time! This is the best GF bread I’ve ever had! You know how most GF products just disintegrate and get stuck in your teeth so bad? Not this bread! Thanks so much for the great recipe! I used oat flour instead of sorghum. I also used psylium powder instead of whole husks. I will buy the husks for next time because I think it’ll be a little less dense with the husks. But in spite of the fact that I didn’t follow the recipe exactly, it was so good!
We’re so glad you enjoyed this recipe, Jacquelyn! Thank you for the lovely review and for sharing your modifications! xo
Kathy says
Wow, we loved this! Excellent!
We’re so glad you enjoyed it, Kathy! Thanks so much for sharing! xo
Anastasia Tubert says
Love this so MUCH. I was thinking of substituting the psyllium husk with flax seed or chia as I don’t tolerate psyllium husk that well. Do you think there is a chance it might work?
Hi Anastasia! We’re so glad you enjoyed it! We haven’t tested it and can’t guarantee results but you could try using 2 Tbsp of ground chia seeds and 1 of ground flaxseed to replace it! Hope this helps. xo
Char says
This is a keeper! I was short on sorghum flour and made up the difference with oat flour. I think my dough was a little thicker, but the flavor was good. I checked mine at 45 minutes and it as already done….slightly overdone. Might be my oven. Or the fact that I used an oddly sized pan that made for somewhat thinner focaccia. I used it for an open-faced grilled veggie sandwich. Yum! I tried some without all the toppings and was also impressed with it plain. Will be making again. Thanks!
Amazing! Thanks so much for the lovely review and for sharing your modifications, Char!
Monika says
Amazing texture, the inside is chewy and the outside is crusty. So easy to make!
Laura says
I should have known not to bake this a day ahead because we ate it all as soon as it came out of the oven! haha Will have to bake another tomorrow! It’s phenomenal!
Woohoo! We’re so glad you enjoyed it, Laura. Thank you for sharing! xo
Valerie says
Made this today, it was lovely! I haven’t had these flavors in such a long time, and I relished multiple pieces with some nice, warm soup.
I experimented and did make substitutions. I can’t have sorghum or oat flours because of crossover reaction from wheat allergy. I also sometimes have sensitivity to some starches.
I substituted the sorghum flour for more brown rice flour and the potato starch with white rice flour. These are more absorbant apparently, so I did need to increase the amount of warm water by about 3/4 cup more or less.
I subbed za’tar for the rosemary because I was in a za’tar frame of mind today. I also allowed more time for the 2nd rise until it was about double. I think it was about 30 min. I used a 9×13 because it was quite massive from the first rise and extra water.
Everything else was exactly the same.
I did the first rise in the oven at 100F because the house was on the cooler side. I did cover with plastic wrap instead of a towel because it’s my understanding rice flour bread does better with more moisture retention. I also covered the baking dish with foil for the first 45 min to help keep moisture in while baking, and then uncovered for the rest.
Next time I would like to try doing just one rise directly in the baking dish until double and then putting it straight into the oven. I definitely want to play around more with it, because I think it could use some fine tuning with the substitutions.
But it really did come out pretty nice for a 1st attempt with changing major ingredients. Thank you for the inspiration!
Aw, it makes us so happy you were able to enjoy focaccia again! Thank you for the lovely review and for sharing your creative modifications, Valerie! xo
Sue Shikaze says
I just made this and it turned out beautifully! First time making foccacia, let alone gluten free! I was a bit sceptical as it didn’t rise a lot in the bowl, but it rose nicely in the oven. Took it out after about 42 minutes which seemed perfect. I’ll be making it again for sure, thanks!
Yay! Thanks so much for the lovely review, Sue. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Sue Shikaze says
five star for sure!!
Yay! Thanks so much, Sue!
Lisa says
I couldn’t find sorghum flour so I used oat flour as suggested and that worked well. I had an issue with baking time/temperature. I baked it for about 60 minutes. The bread was really brown on the outside but still slightly under baked on the inside. I was afraid to leave it in longer because I didn’t want it to burn.
I also had trouble properly blooming the yeast. After 3 attempts, I ended up with a foam on top but the yeast never got bubbly or fizzy. I used the third attempt because I was out of yeast at that point. So, my bread was kind of flat and didn’t rise very much.
Despite above issues, the bread was still tasty and soft. I am a novice and this was my first time making a recipe with yeast. I will definitely try this recipe again!
Hi Lisa! We’re so glad you enjoyed it overall. Bread baking can be intimidating, but the more you try it the easier it gets! Yeast is very sensitive to hot water and if your water is even slightly too warm it can kill the yeast which would inhibit your breads rise. The water should feel barely warm to the touch. Hope this helps!
Tanya Davis says
I love you blog, your insta posts & ALL your recipes!! Your insta posts and stories are pure elegance 🤩 When I look up Psyllium husk whole, its usual packaged as a colon cleanser 😳 would you be able to suggest what brand or some key hints to help me purchase the right product for your recipes? I am dying to make this!
Thank you so much for your kind words and support, Tanya! Mosts brands will work. We use Yerba Prima or Now Foods psyllium husks. We hope you enjoy!
Sylvia says
My daughter and I have been mostly “bread free” since going GF 10 years ago, because most GF bread is “meh” at best. She recently got married, and when she said she was coming over last night and would absolutely love it if I would make bread, I had to try. Pressure on, I decided to try out this focaccia. I’d ordered the Psyllium Husks online, but of course they didn’t arrive in time, and I didn’t have any yogurt or even flour. Undaunted, I substituted about 5 teaspoons of Psyllium Husk Powder and used 1/3 cup coconut almond milk for the yogurt. I ground whole organic sorghum and brown rice into flour in my VitaMix. And I subbed date syrup for the sugar.
Also, my house is 50 degrees, so I set the covered dough on my hearth, hoping the crackling fire would encourage it to raise. Even with those substitutions and challenges, it came out PERFECTLY, and of course we couldn’t wait an hour for it to cool before cutting into it. Focaccia Bliss! The texture did improve as it cooled, but it was still incredibly good while piping hot.
At my daughter’s request, I will be making it again for her this weekend, but I will lightly salt the oiled pan before I scoop in the soft dough, in addition to salting the top of the loaf. That coarse kosher sea salt and rosemary crust is absolute perfection. I am so very grateful for this recipe, and it looks like I will be using it often, by popular request. THANK YOU!
Aw, yay! We’re so glad you both enjoyed it! Thank you for the lovely review and for sharing your modifications, Sylvia! xo
Deanna says
I LOVE this focaccia bread! It is seriously the most delicious bread I have had since going GF/Vegan 14 years ago. I double the recipe and use Forager’s plain cashew yogurt since I can’t find Culina where I live. This is the 3rd time I have made it since MB published this new recipe and it is amazing every time (and doesn’t last very long in our house either). The 2nd time I had to sub in some oat flour for the sorghum b/c I had run out, and I didn’t notice much of a difference (since I double the recipe, I used 1 2/3 cups of sorghum and 1/3 of oat but I think it would be pretty close if I had just used all oat flour). Make this, you will wonder how you lived this long without it!
Amazing! This makes us SO happy! Thank you for sharing your experience with the recipe, Deanna! xo
Carol Wain says
I have a question (it’s a big ask, I know!) – I’m allergic to coconut and dairy, is there any other ingredient that could substitute the coconut yoghurt?
Otherwise, it looks yummy.
I’m trying another recipe right now while I have my fingers crossed LOL.
Hi Carol, you could try using another kind of dairy-free yogurt that is on the thicker side!
Deanna says
Forager’s plain cashew milk yogurt works perfectly for me.
Carol Wain says
Thanks Deanna, I looked it up but it has coconut cream in it :(
Erica says
I didn’t have sorghum flour so I used oat as you suggested. I also didn’t have psyllium husk so I used Bob’s Red Mill egg replacer, which contains psyllium husk, and it actually worked quite well! The cooking time was too long for my oven, so it got a little crispy, but I ended up converting it to foccacia pizza after the fact and it was delicious! Dana, would love a foccacia pizza recipe from you at some point! <3
Thanks for the review and for sharing your modifications, Erica. Pizza is such a good idea!
Jill says
Thank you for this recipe!
I used it as a deep-dish pizza crust. Divided the dough into two 8inch square pans, topped with toppings, and baked for 35 minutes at 425. I did let it rest for 15 minutes before removing from the pan to cut. Turned out great
Ooo sounds SO delish! Thanks for the great review, Jill!
Sharmain says
Excellent recipe and since I’m baking at altitude – 5280 ft – I’m surprised it came out as well as it did. Followed recipe as listed but added about a tsp of granulated garlic cause we like it! Great texture. Didn’t quite work as a hamburger bun substitute but next time will bake in 9 x 13 pan to see it that works for thinner slices. Thanks for your creativity and patience with creating easy to bake recipes.
We’re so glad you enjoyed it, Sharmain. Thank you so much for your kind words and support! xo
Anne says
Good morning.
I’d like to make several batches at once. My question: Would the dough rise after being frozen, or what would you suggest? We certainly wouldn’t consume 4-5 loaves within a month.
Also, it doesn’t look as though the dough requires punching before placing in the pan, correct?
Thanks so much!
Anne
Hi Anne, we haven’t tested freezing the dough before baking. However you could freeze slices of the baked bread and reheat in your oven. You actually don’t need to punch the dough for this recipe! Hope this helps.
Hélène Bourget says
This was hands down the best bread I have ever attempted and more importantly, succeeded in making. I have tried many including low carb with varying success. But this, wow. Everything you promised it would be and aside from the time/patience to make it, so easy and simple. Definitely a keeper! Thank you for a wonderful recipe.
So glad you enjoyed this bread, Hélène! Thanks for the wonderful review!
Lisa says
This was the most delicious GF and vegan focaccia! And really easy, too. I can’t wait to make this for Thanksgiving for our celiac family members!
Yay! So glad you enjoyed, Lisa. Thanks so much for the lovely review!
Sophie says
Excellent recipe!
Made it in a 9x13in pan, with regular plain yogurt. It was done in 50 minutes; I let the bread cool with a towel cover, stayed perfectly chewy. Great texture, still good the next day. My reluctant boyfriend went back for seconds!
Whoop! We’re so glad you and your boyfriend are enjoying it. Thank you for sharing! xo
Ashley says
This is the BEST Gf bread recipe I’ve made since making the switch just over a year ago.
Turned out amazing. I didn’t have any fresh rosemary so I subbed for olives. Thanks for this great recipe!
Amazing! Thanks so much for the lovely review and for sharing your modification, Ashley!
Lindsey says
I just made this bread today and it was totally delicious! We used it for our Sabbath celebration and it really made it special :) Thanks for another delicious recipe!
Aw, thank you SO much for the lovely review, Lindsey! We’re so glad you enjoyed it! xo
Julie says
Fantastic recipe! The rise was incredible and it didn’t deflate after baking. It smelled amazing even when it was proofing. Mine was quite brown at 55 minutes and my oven usually isn’t too hot. I got distracted but in the end the inside was perfect and the crust was crunchy which I loved. Next time I’ll keep a better eye on it. Thank you!!!!
Whoop! We’re so glad you’re enjoying it, Julie. Thank you for sharing! xo
Norelle says
Can I substitute coconut yogurt for dairy yogurt? If so, then regular or Greek yogurt? Thank you so much! It looks amazing.
Hi Norelle, we think a thicker dairy yogurt like greek yogurt would work well.
Tinnette says
How about Quinoa Flour? May I use Greek Yogurt too to sub for plain coconut yogurt?
We haven’t tried it with quinoa flour and can’t guarantee results, but it might work! Greek yogurt will work in place of the coconut yogurt! Let us know how it goes!
Tinnette says
Thank you for your reply. I have here Gluten Free flour will that work?
Hi Tinette, we don’t think that would work unfortunately. The individual flours are what give this recipe its structure!
Tinnette says
What are other possible substitutes for sorghum flour, aside from OAT Flour? How about Quinoa or Coconut Flour? Thank you!
Hi Tinnette, unfortunately coconut flour will not work in place of any flour in this recipe, it is too absorbent. We haven’t tried replacing the sorghum flour yet but you could try using millet flour, let us know if you try it!
Ann says
We have no problem with gluten and wonder if this can be made with regular flour (white or whole wheat?). If so, how much and would the psyllium husk still be necessary in the recipe?
Thank you.
Hi Ann, we haven’t tested it with all-purpose flour and can’t guarantee results, but it might work in place of the brown rice flour, sorghum flour, and potato starch. Let us know if you try it!
Kathy says
I have a daughter allergic to nuts. Do you have a suggestion for an almond flour replacement in the focaccia bread?
Hi Kathy, we haven’t tested it without almond flour and can’t guarantee results, but you could try using slightly more brown rice flour and sorghum flour however the almond flour is what makes it fluffy! Hope this helps!
Kathy says
That’s helpful. Thank you.
Tinnette says
I shared the picture of my baled foccacia on IG & tagged Minimalist Bajer. This is a delicious, true to description – fluffy, gluten free foccacia. I used 1 cup QUINOA flour instead of a cup of sorghum flour and 1/3 cup of greek yogurt instead of 1/3 cup coconut yogurt. It worked perfectly. Thank you for this great gluten free foccacia recipe and for your support & kind attention in answering my queries . All the best Minimalist Baker 💗👍
So glad the substitutions worked, Tinnette! Thanks so much for the lovely review and for sharing your modifications! xo
Tinnette says
More power & great recipes fro Minimalist Baker . . . you guys are the best! God bless . . .
Thank you for the kind words and support, Tinnette!
Holly says
This looks so tasty-Can’t wait to try it! There’s only two of us so we will have leftovers. I’m wondering if you think this would make good croutons for a salad if I use your other recipe on here for croutons as a guide??
Hi Holly, we hope you both enjoy it! We think the leftovers would make great croutons!
Leslie says
Can this wonderful foccacia bread recipe be adapted to be a pizza crust?
Would it just need to be put in a larger pan?
Please advise. I would like to create a Margherita Pizza with this foccocia bread recipe as the crust.
Hi Leslie! We haven’t tried this recipe as a pizza crust, but if you give it a go please let us know!
Belle says
Can psyllium be omitted or substituted?
Hi Belle, psyllium is best for this recipe. We haven’t tested this and can’t guarantee results but you could try using 2 Tbsp of ground chia seeds and 1 of ground flaxseed to replace it! Hope this helps!
Tinnette says
*baked