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.
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 award-winning gfJules Bread Mix for an even easier, no-fail 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!
Yet another option is to use my gfJules Gluten Free Pizza Crust Mix! Follow the instructions on the mix to prepare the dough, then press it out as focaccia instead. Decorate or just sprinkle with herbs — there are already some savory herbs in the pizza crust mix! So good!
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. It’s so soft and irresistible to pull apart and dip in oil and vinegar or just eat as delicious bread!
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!
And speaking of impressive, have you ever tried your hand at Bread Art? Grab whatever herbs, olives, tomatoes, radishes … you get the idea … you have on hand, and design an edible masterpiece with your gluten free focaccia. It’s a canvas just begging to be utilized.
Using my gfJules Gluten Free Bread Mix, you’ll get two good sized focaccia or one large focaccia — either way.
Just lay your raw ingredients on top of the unrisen dough first …
Brush on olive oil (or spread the dough with well-oiled hands), rise, then bake!
Each one is beautiful, unique and so good!! These were inspired by one of my favorite local modern artists, Sheep Jones, and her root vegetable paintings. What will inspire yours?
Honestly, I open my fridge and see what I have on hand, cut into fun shapes and use the gluten free focaccia dough as the canvas. It’s beautiful every time.
Just spread out the dough with lots of olive oil on your palms to keep it from sticking. This step does double duty as it also applies oil to the top of the dough to seal in the moisture while baking and also help it to brown. Then lay out your herbs, veggies, mushrooms, sprouts, olives, capers, cracked pepper — whatever you have!
Then set it aside to rise for about 30 minutes. I like an oven preheated to 200F then turned off for this this purpose, but if your kitchen is already warm, just cover the gluten free focaccia with oiled parchment.
Then put it in a preheated oven to bake for only 10 minutes and out comes the most beautiful edible art you’ve ever enjoyed!
And if you use my all-in, award-winning gfJules Bread Mix, this truly is the EASIEST bread you’ve ever made!!! No special pans, no funky ingredients, no fancy techniques … just great bread and a super fun, tasty reward at the end!
But don’t take my word for it! Check out these gorgeous award winners in the gfJules Bread Art contest I recently hosted!
Of course, you can also follow my from-scratch recipe and add a few more ingredients using my gfJules Flour. It’s equally delicious!
Serve as traditional focaccia, with your favorite meats and cheeses, fruits, or a simple balsamic and olive dip, or slice it in half and use it for sandwich bread! What could be easier than that?
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!
So grab a gfJules Gluten Free Pizza Crust Mix, gfJules Gluten Free Bread Mix or bag of my gfJules Gluten Free All Purpose Flour and have fun!
I’d love to hear which you make this delicious gluten free focaccia recipe with, and if you love it, please leave a 5-star review!
10 Minute Gluten Free Focaccia Recipe
10 Minute Gluten Free Focaccia Recipe
This easy recipe for gluten free bread will become a staple when you see both how fast it is to make and how versatile it can be! Add herbs, cheese, olives ... or nothing at all! Wonderful bread is only a ten minute bake away!
Ingredients
OR FROM SCRATCH:
- 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)
- 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, etc. {with UPDATED bread mix may use water}
- 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 packet (2 1/4 tsp.) rapid rise or bread machine yeast, gluten-free (like Red Star Quick Rise®) -- yeast packet included with gfJules® Bread Mix
- 1 Tbs. chopped, fresh herbs (optional)
- 1 Tbs. coarse sea salt (optional)
Instructions
Preheat oven to 200° F.
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 at least 2-3 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, lay out herbs or 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.
Recommended Products
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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!
Here’s some more art for you! Delicious and so easy! Went dairy free and egg free and it turned out just great.
Oh wow!! That is a thing of beauty!!! I absolutely love it! Thank you so much for sharing your edible artwork — they’re almost hard to eat when they’re that pretty!!!!
~jules
Aquafaba for the win! This focaccia is incredible! I am so excited to have some bread that tastes like bread again! So easy too!
GORGEOUS gluten free focaccia, Shelley!!! So glad to hear the aquafaba egg sub worked for you!! I’ve really been loving it in all the recipes I’ve tried it in lately, so it’s great to know that it worked so beautifully for you in this recipe, too!!! Thanks so much for posting a picture — I love how creative you got with your edible design!!!
~jules
Has anyone tried this with JUST Egg or aquafaba? I’m allergic to eggs and flax. Focaccia looks fantastic, I’m drooling!😃
Hi Shelley – the focaccia is so worth making! I haven’t tried it with either of those egg subs yet since my go-to for this recipe has always been flax egg, but I’ve really been happy with aquafaba lately, so I’d suggest you go for it! Perhaps whip it a little first before adding. Let me know how it goes!
~jules
How can I make this using the pizza crust mix instead of the bread mix?
Hi Geri, great idea! Just make either 1/2 can of the gfJules Pizza Crust Mix or the whole can and spread it out on a pan as you would with the bread mix (described in the recipe), knowing it will rise. Be sure to keep it brushed with oil to keep it moist on top so it will rise without cracking. Cover with parchment or wax paper to rise and then bake as directed (total bake time really depends on the thickness, so just keep checking with a toothpick). The herbs in the pizza mix will be yummy!
~jules
My wife is nightshade free. Will this recipe work with a non-potato containing flour?
Thanks
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.
~jules
Jules, thanks for the information.
You are very welcome, Kirk!
~jules
I made this with the flour mix that we typically use and it was top notch. I cook a lot, and my result surprised even me. Mrs. was very excited and ate most of it herself. Definitely a big success and making again today.
Cheers.
Wonderful to hear, Kirk! Thanks so much for taking the time to let me know! Happy baking!
~jules
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!
~jules
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!
~jules
Can this be made with Active Dry Yeast since that’s all I have in my pantry right now?
Hi Erica, yes! You can absolutely use active dry yeast, but you’ll need to activate it first. Check out my article on yeast for more tips. Enjoy!
~jules
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.
If u don’t want to use Jules flour stop complaining. It’s the best flour out there for the gluten free world. I’ve tried them all. Now go somewhere else with ur unsolicited comments. Jules is a lovely person n does not deserve ur meanness.
Why would she have recipes on her website that are for her competitors flours? As long as the recipes offer the option to use either the pre-made blend or the plain flour I’m happy. I mean I’ve used her flour many, many times in traditional baked goods with no problems.
Maybe the four and recipes aren’t the issue here.
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.
MMMMmmm I can almost smell it from here, Lynn!
~jules
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!
Can’t wait to hear how you like it, Amy!!
~jules
It’s been way too long since I’ve had foccacia! I need to try this.
I hope you’ve tried it by now, Erin! Focaccia is one of life’s great pleasures!!!
~jules
Oh, this is right up my alley! I can’t wait to try this!!
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,
~jules
If you do not like the Rosemary as an herb in the focaccia, can you substitute Basil?
Absolutely, Joan. You can go without herbs altogether. Let us know how it turns out!
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.
Oh Laura, sounds yum! I love the idea of the Kalamata olives, too! Next time I make it like that!!!
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!
If using your bread mix do you add the salt and/or chopped rosemary that is listed in the dry ingredient list?
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!
oh I love Foccacia. Can’t wait to try this thank you.
I can’t wait to hear how you like it, Tabitha!
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?!
Matt
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!