Fluffy Gluten-Free Focaccia Bread

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Stack of two pieces of gluten-free focaccia bread topped with rosemary

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!

Cane sugar, brown rice flour, almond flour, potato starch, sorghum flour, olive oil, yeast, coconut yogurt, psyllium husk, and salt

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!

Stirring together the dry ingredients in a bowl

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.

Stirring wet and dry ingredients in a bowl

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!

Pressing fingers into focaccia dough to create pockets on the top

After baking to golden brown perfection, the focaccia is ready for cooling, slicing, and enjoying. Prepare for mind-blowing gluten-free deliciousness, friends!

Slices of vegan gluten-free focaccia next to the rest of the loaf

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:

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!

Two slices of gluten-free focaccia bread in a staggered stack

Fluffy Gluten-Free Focaccia Bread

Light and fluffy focaccia bread that’s crusty on the outside, tender on the inside, and undetectably gluten-free and vegan! Just 10 ingredients required.
Author Minimalist Baker
Print
Hand reaching in to pick up a slice of gluten free focaccia bread
5 from 8 votes
Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Total Time 2 hours 15 minutes
Servings 16 (Slices)
Course Bread, Side
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 1-2 Days

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

*The closest sub for sorghum flour would be oat flour, but we haven’t tested it in this recipe.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 16 servings)

Serving: 1 slice Calories: 130 Carbohydrates: 18.6 g Protein: 1.5 g Fat: 6 g Saturated Fat: 1.6 g Polyunsaturated Fat: 0.7 g Monounsaturated Fat: 3.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 222 mg Potassium: 83 mg Fiber: 1.6 g Sugar: 1.1 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 9 mg Iron: 0.5 mg

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  1. 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!

  2. 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!

  3. 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!

  4. 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!!!!

  5. Norelle says

    Can I substitute coconut yogurt for dairy yogurt? If so, then regular or Greek yogurt? Thank you so much! It looks amazing.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tinette, we don’t think that would work unfortunately. The individual flours are what give this recipe its structure!

  6. Tinnette says

    What are other possible substitutes for sorghum flour, aside from OAT Flour? How about Quinoa or Coconut Flour? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  7. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

      • 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 💗👍

  8. 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??

  9. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Leslie! We haven’t tried this recipe as a pizza crust, but if you give it a go please let us know!