10 Minute Gluten Free Focaccia Recipe

10 Minute Gluten Free Focaccia Recipe

Of all the gluten free recipes, yeast bread seems to scare folks the most. Visions of long rise times, punching the dough and yeast collapse are enough to keep many from even attempting a sandwich bread recipe. While I have lots of tips to make gluten free bread making easier, there really is nothing easier than this 10 minute gluten free focaccia recipe.

Gluten Free Focaccia Bread Recipe gfJules.com

Choose your own liquid: gluten-free beer, sparkling water, gingerale, hard cider … whatever suits your fancy! (The bubbles in carbonated liquids tend to make the bread even lighter)

Use the scratch recipe below or try my handy bread mix if you want to save yourself a bit of shopping, measuring and mixing. Your home will be filled with the wonderful smells of yeast bread within the hour, with only a 1/2 hour rise, no punching anything (!) and a quick 10 minute bake in the oven!

You don’t even need a bread pan to make this yummy bread. A cookie sheet with sides or even a large brownie pan will do. The larger the pan, the thinner you can spread the dough to make the focaccia, but if you like yours a bit thicker, use a smaller pan and bake a few minutes longer. There’s really no wrong way to make this!

So if you’ve been afraid to try your hand at making gluten free bread, there’s no time like now and no recipe like this one! The sooner you try, the sooner you’ll be impressing your family and friends and enjoying delicious homemade gluten free bread! Serve this one as traditional focaccia, or with balsamic and olive oil, or slice it in half and use it for sandwich bread! What could be easier than that?


10 Minute Gluten Free Focaccia Recipe

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes


OR from-scratch dry mixture ingredients:

PLUS liquids + yeast:

  • 2 Tbs. honey, agave nectar or coconut palm nectar
  • 1 1/4 cup room temperature liquid: gluten-free beer, sparkling water, 7-up, hard cider …
  • 1 tsp. apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 2 large eggs (or 2 Tbs. flax seed meal steeped for 10 minutes in 6 Tbs. hot water)
  • 1 Tbs. rapid rise or bread machine yeast, gluten-free (Red Star Quick Rise®)
  • 1 Tbs. chopped, fresh rosemary (optional)
  • 1 Tbs. coarse sea salt (optional)


If baking with scratch recipe, whisk these dry ingredients together in a large bowl: flours, milk powder, baking soda, baking powder, salt and rosemary.

In the large mixing bowl of a stand mixer or a large mixing bowl by hand, stir together the liquid ingredients (honey, beer/ale, apple cider vinegar, oil and egg or flax seed and water mixture). Gradually add the whisked dry ingredients or bread mix in by pouring slowly into the bowl while mixing with the paddle attachment.

Once incorporated, add the yeast granules and beat well for 2 more minutes. (Note: Mixing may be done by hand but hand mixer not recommended.)

Prepare a cookie sheet or other pan with sides by lining with parchment and then oiling the parchment.

Spoon the dough onto prepared pan. Smooth the top with a rubber spatula, sprinkle with toppings, then cover with a piece of parchment sprayed with cooking oil. For focaccia as pictured, spread the dough to a thickness of 1/4-1/2 inch.

Place the covered pan in a warm spot like an oven preheated to 200° F then turned off. Allow to rise for 30 minutes, if possible. If baked right away without rising, the focaccia will rise and then fall a bit while cooling.

After rising, remove the cover from the raised dough and press into the focaccia every 2 inches or so with your thumb, to make dimples. Brush the top of the dough generously with olive oil and transfer to a preheated convection oven set to 325° F or a preheated static oven set to 350° F.

Cook for approximately 10 minutes, depending on the size of your pan. A toothpick inserted into the center of the focaccia should come out clean and it should be starting to lightly brown. Remove to a cooling rack. When cooled for 15 minutes, gently remove from the foil and serve.

For sandwich bread, cut squares of focaccia to the size sandwich you like, and then slice in half horizontally to make two pieces of sandwich bread.

Easy gluten free focaccia - gfJules



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11 thoughts on “10 Minute Gluten Free Focaccia Recipe

  1. I made this yesterday and it was terrific! In addition to the all purpose flour, I used ground flax, teff, buckwheat, almond meal, and sorghum. For liquid I used rice milk and yogurt. I pressed kalamata olives and bits of sun dried tomato (the dried kind) into the top after rising on half of it. That side turned out to be the favorite of the guests, but I would leave some plain for children. An excellent recipe, thank you for sharing.

      • We had the leftovers two days running and they were getting a little dry. We put some grated parmesan on top and put the pieces under the broiler, which was a great fix for the crumbly dryness. A great recipe!

    • Hi Mary Lynn, I use the coarse sea salt and rosemary on top of the foccacia, and yes, if you want to use them, you’d add those in even with the bread mix. Enjoy the recipe!

  2. hi jules!

    The ingredients etc look pretty straight forward, the problem that I find is that I can never make it look as beautiful as yours! Any tips? Or is it all in the construction?!


    • You’re sweet, Matt, but this one’s super easy, I promise! The dimples in the top I made with my thumbs and the fresh rosemary does wonders for making it look pretty! Hope you try it out!