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
4.96 from 21 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. 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!

  2. 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!

  3. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  4. 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!

  5. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  6. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  7. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad you both enjoyed it! Thank you for the lovely review and for sharing your modifications, Sylvia! xo

  8. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! This makes us SO happy! Thank you for sharing your experience with the recipe, Deanna! xo

  9. 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.

  10. 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

  11. 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

  12. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Sharmain. Thank you so much for your kind words and support! xo

  13. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  14. 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.

  15. 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!

  16. 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!

  17. 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!

  18. 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!

  19. 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!!!!

  20. 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!

  21. 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!

  22. 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 💗👍

  23. 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??

  24. 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!