Authentic Gluten-Free Focaccia
Gluten-free focaccia with a crispy bottom and soft, chewy interior. It has all of the authentic flavor and texture you have been missing.
It’s easy to make with only six ingredients (plus your choice of toppings), and requires more patience than skill with a 12-24 hour rise time. It’s SO worth the wait!
Serve this traditional gluten-free focaccia as an appetizer or side. Add it to a charcuterie tray, enjoy alongside your favorite soup, or make it into the best focaccia sandwich.
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Ingredients
- King Arthur 00 Neopolitan-Style Gluten-Free Pizza Flour: This flour is the magic ingredient that gives the focaccia its authentic aroma and texture. Do not substitute. Please note that it contains gluten-free wheat starch. It is suitable for celiacs but not safe for individuals with a wheat allergy. Learn more.
- Instant Yeast: I use Fleischmann’s Rapid Rise. Make sure your yeast is not expired.
- Warm Water: Warm, not hot, or it could kill the yeast.
- Honey
- Olive Oil: Lots of olive oil. This is focaccia, after all.
- Salt
Topping Ideas
- Sea Slat Flakes
- Rosemary
- Basil
- Thyme
- Fresh or Sun-Dried Tomatoes
- Olives
- Lemon
- Onions
- Garlic
- Zucchini
- Mushrooms
- Pears
- Peppers
- Leaks
- Eggplant
- Ricotta
- Mozzarella
- Asiago
- Parmesan
- Pesto
- Prosciutto
Step-by-Step Instructions
In the bowl of a stand mixer, add flour, yeast, salt, honey, warm water, and 2 tablespoons of olive oil. The warm water will activate the yeast and honey will feed it. As soon as these ingredients start to combine, the aroma will let you know something amazing is happening.
Mix the dough on low speed for 5 minutes. The hydration level (liquid to flour ratio) is high for this recipe, so the dough will be sticky. Don’t worry! Pause the mixer as needed to scrape down the sides of the bowl.
Coat the bottom of an 8×8″ baking dish with 1 tablespoon of olive oil. This olive oil base will fry the bottom and sides of the focaccia into perfectly crispy edges.
On the topic of crispy edges, I used a Pyrex dish when taking pictures, but you will get the best crispy edges in an 8×8″ cast iron (best) or metal pan (second best).
Transfer the dough into the dish and gently spread it to the edges. If the dough is sticking to your hands, rub a little olive oil into your hands and then press the dough in place.
Cover the baking dish with plastic wrap or a lid, then let it rise for about 2 hours in a warm place (or 12-24 hours in the refrigerator) until it approximately doubles in size.
When ready to bake, preheat the oven to 400℉. If you opted to let the dough rise in the refrigerator, let the dough warm to room temperature while the oven preheats. I usually set it on top of the stove where the air is warmer.
Use your fingertips to lightly press dimples into the surface of the dough. This releases some air for a traditional focaccia texture, and creates little dips in the dough that are ideal for holding olive oil.
Add toppings of your choosing. Ideas are in the recipe card. Scattered the toppings randomly or feel free to add artistic flair. Google “decorated focaccia” and you’ll see inspiration for the most beautiful focaccia designs.
Drizzle the remaining tablespoon of olive oil over the top of the focaccia.
Bake at 400℉ for 35-40 minutes. The focaccia is ready when the crust is golden brown and the edges are crispy.
Remove the focaccia from the oven and let it cool for 15 minutes before slicing and serving warm.
Make Ahead
The ideal make-ahead option for this focaccia is to make the dough a day ahead, let it rise for 12-24 hours in the refrigerator, and bake it about an hour before serving.
If making it more than one day ahead, freeze the baked focaccia. Wrap in layer of plastic wrap and then a layer of foil. Store in the freezer for up to 3 months. When ready to enjoy, defrost the focaccia for 2-3 hours at room temperature, mist with water and bake until warm, approximately 15 minutes at 350℉.
More Recipes Using This Game-Changing Flour
At Christmas time, I make this delicious gluten-free focaccia in the shape of a wreath.
Gluten-Free Focaccia
Equipment
- stand mixer with flat paddle
- 8×8" cast iron baking dish (can use any 8×8 baking dish, but cast iron creates the best crispy edges)
Ingredients
Focaccia Dough
- 233 grams (approx. 2⅓ cups) King Arthur 00 Neopolitan-Style Gluten-Free Pizza Flour
- 1 heaping tsp instant yeast (I use Fleischmann’s Rapid Rise)
- 1 tsp salt
- 1 tbsp honey
- 1 cup warm water (not hot, or it could kill the yeast)
- ¼ cup olive oil divided
- Optional topping inspiration: sea salt flakes, rosemary, basil, thyme, fresh or sun-dried tomatoes, olives, lemon, onions, garlic, zucchini, mushrooms, pears, peppers, leaks, eggplant, ricotta, mozzarella, asiago, parmesan, pesto, prosciutto
Instructions
- Mix Dough. Mix flour, yeast, salt, honey, warm water, and 2 tablespoons of the olive oil in the bowl of a stand mixer on low speed for five minutes. The dough will be sticky. Stop the mixer and scrape the sides of the mixing bowl, as needed.
- Transfer Dough To Prepared Baking Dish. Coat the bottom of an 8×8 baking dish with 1 tablespoon of olive oil. Place the dough in the baking dish, and spread the dough to the edges.
- Chill Dough. Cover the baking dish with plastic wrap or a lid, and let the focaccia dough rise in a warm place for about 2 hours or in the refrigerator for 12-24 hours, until it rises to about double in size.
- Preheat Oven. Preheat the oven to 400℉. If you chose the overnight refrigerator rise option, remove the focaccia dough from the refrigerator, allowing it to come to room temperature while the oven preheats.
- Prepare Focaccia. Use your fingertips to dimple the top of the focaccia dough. Sprinkle the optional toppings or randomly create a design. Then drizzle the remaining tablespoon of olive oil over the top of the focaccia.
- Bake. Bake at 400℉ for approximately 35-40 minutes, until the focaccia is golden brown. Remove from the oven.
- Cool & Serve. Let the focaccia cool for about 15 minutes before slicing and serving warm.
