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 most from even attempting a gluten free 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)

gluten free focaccia oh

Use the scratch recipe below or try my award-winning gfJules bread mix for an even easier gluten free bread baking experience: save yourself a bit of shopping, measuring and mixing, and rely on the results! 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!

gluten free focaccia sliced

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, with your favorite meats and cheeses, fruits, or a simple balsamic and olive dipo, or slice it in half and use it for sandwich bread! What could be easier than that?

gluten free focaccia with oil and figs

As my (non-gluten free) father puts it: “Why would anyone make any other gluten free bread when this one is delicious and so quick to make?” 

I can’t argue with that!

gluten free focaccia overhead

10 Minute Gluten Free Focaccia Recipe

10 Minute Gluten Free Focaccia Recipe

Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes
Total Time: 55 minutes


OR from-scratch dry mixture ingredients:

  • 3 1/2 cups gfJules™ All-Purpose Gluten Free Flour 
  • 1/4 cup dry milk powder, dairy or non-dairy (e.g. Coconut Milk Powder) OR almond meal
  • 1/2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. sea salt
  • 1-2 tsp. chopped, fresh rosemary, thyme or other herbs (optional)

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 or chia 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 herbs (optional)
  • 1 Tbs. coarse sea salt (optional)


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

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 gfJules 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 pan 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.

I know you’re going to love this gluten free bread!

Check out some other great bread recipes here at gfJules.com by typing in “bread” to the search bar or choosing the “bread” tab under Recipes. You’ll find everything from gluten free bread sticks to gluten free pull-apart rolls! I even have recipes for yeast-free breads!

Pin for next time you need a quick and easy gluten free bread recipe!

Easy 10 Minute Focaccia - Easiest homemade gluten free bread! gfJules

Easy gluten free focaccia - gfJules



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32 thoughts on “10 Minute Gluten Free Focaccia Recipe

    • Hi Kirk, it’s not so much the non-potato-containing flour issue, it’s what else is in the blend and what are the ratios? Have a look at this article on gluten free flours and see if you can find or make one that will be similar in structure to one you’d need for this recipe that would also suit your wife’s dietary needs.

  1. Fabulous! I had really been craving some foccacia! I didn’t have a stand mixer available, so instead of using a pretty light weight hand mixer, I used the bread blade in my trusty old food processor. Worked great for everything! This recipe actually makes a whole lot! I made 2 separate foccacias….one large, one medium! Added lots of herbs and some sea salt before cooking….Next time I might caramelize some onions to stir in! There will be a next time! Thank you!!!!

    • Hi Beverley, you definitely made the right choice with the food processor over the light weight hand mixer. I only bring out my hand mixer for frostings and meringues, anymore. 🙂 I’m so very happy to hear you enjoyed the delicious focaccia fruits of your (not so very difficult) fruits of your labor, and that there will be a next time! Happy baking to you!

  2. Can I use agave instead of the coconut palm nectar? I don’t have any coconut palm nectar and I am vegan so I don’t want to use honey.

    • Hi Marcy, the best idea I have for you for something you probably have on hand would be maple syrup. It’s a wonderful liquid sweetener that most folks have. It’s vegan and it would be used in the same proportions. It may lend a maple-y flavor, but probably not much, and I wouldn’t complain; I love maple! I hope that works for you!

  3. I have tried the very expensive jules flour and nothing has been edible. Weighing or measuring ingredients doesn’t seem to matter. It all comes out a terrible failure. She offers great diversity of reci9 but all with omly her flour so nthat doesn’t help me as I refuse to waste more money. I wish she would offer a recipe (or recipes) for a suitable replacement flour blend that you could make at home so it would be possible to utilize her recipes without being dependant upon buying her flour blend.

  4. Tried this recipe today using the “scratch” method and mixing by hand.It turned out really well though had to add a tablespoon extra Pellegrino water as the batter seemed really dry. Next time I will use fresh herbs and a bit more olive oil on the top, maybe a bit of minced garlic.

  5. Pinned and printed and once I hit the store I’m making this for the family (maybe along with tomorrow’s soup)! Looks delicious Jules and your Dad’s comment sold me!

  6. Big WINNER. This is delicious. Made this yesterday and my husband and I had several pieces before dinner with olive oil, too full to eat dinner, but well worth it. Thank you Jules. It was still fresh today, so made my very first sandwich since being diagnosed with Celiac 10 months ago. I will be trying more of your bread recipes. I made the Boson Cream cupcakes two days ago, also another winner. Are you considering selling any of your mixes in Canada any time soon? I always keep your flour on hand. Pricey in Canada but I won’t be without it.

    • Hi B J, I’m thrilled to hear you dove right in and baked my gluten free focaccia! It’s such a fun recipe to have on hand when you need or just crave great bread! My gfJules Flour also has a natural preservative in it so your baked goods will stay fresh a bit longer. Enjoy that sandwich!!!
      We offer my gfJules Flour through Amazon.ca but haven’t added the mixes yet because of the expense involved in re-labeling with bi-lingual labels and also shipping across the border. I know there are lots of folks like you who would like to have it available though. We’ll keep an eye on it and try to add mixes as we can. Thanks so much for your review and for sharing your excitement with me! I’m happy to know that at least we can make the flour available and affordable. Hoping for more soon!
      All the best,

  7. 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!

  8. 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!