Name: Easy Gluten-Free Focaccia Bread
Prep time: 20 min
Cook time: 40 min
Total time: PT-488178H12M1S
Cuisine: Italian
Ingredients: 7 g (2.5 tsp) active dry yeast; 100 g warm filtered water (100–110°F); 20 g maple syrup, honey, or cane sugar; 12 g whole psyllium husk; 275 g filtered water, room temperature; 80 g starch of your choice (potato, tapioca, or arrowroot); 220 g gluten-free whole grain flours (sorghum, brown rice, quinoa, buckwheat, millet, etc.); 10 g sea salt; Olive oil, for greasing and drizzling

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This Easy Gluten-Free Focaccia Bread is fluffy, golden, and packed with flavor—everything you love about traditional focaccia but made completely gluten-free. With a chewy texture, crisp edges, and customizable toppings, it’s the perfect bread to serve with soups, salads, pasta, or as a stand-alone snack. Thanks to psyllium husk, the dough has a satisfying bite while staying light and airy.

Why You’ll Love This Recipe

Completely gluten-free with a soft, chewy texture.
Simple ingredients you can adapt with your choice of flours.
Perfectly crisp on the outside, fluffy on the inside.
Great for topping with herbs, garlic, or olives.
Stores and freezes well, making it convenient for meal prep.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

To activate the yeast

7 g (2.5 tsp) active dry yeast
100 g warm filtered water (100–110°F)
20 g maple syrup, honey, or cane sugar

For the loaf

12 g whole psyllium husk
275 g filtered water, room temperature
80 g starch of your choice (potato starch, tapioca starch, or arrowroot starch)
220 g gluten-free whole grain flours (sorghum, brown rice, quinoa, buckwheat, millet, etc.)
10 g sea salt
Olive oil, for greasing and drizzling

Directions

Grease a 9×9-inch square baking pan generously with olive oil. Set aside.
In a small bowl, combine yeast, sweetener, and warm water. Let sit 10–15 minutes until foamy.
Mix psyllium husk with water in a separate bowl. Let sit 5 minutes until it thickens into a gel.
In a large mixing bowl, combine starch, flours, and salt. Add the activated yeast mixture and psyllium gel. Mix until smooth, making sure all flour is hydrated. Let rest a few minutes if sticky.
Press dough evenly into the prepared baking dish or shape on a baking sheet.
Cover and let rise at warm room temperature for 1 hour, until puffy. Preheat oven to 425°F during this time.
Once risen, drizzle with olive oil and use fingers to press dimples into the dough. Add desired toppings or sprinkle with flaky sea salt.
Bake for 35–40 minutes, until golden brown and cooked through.
Let cool in the pan for 30 minutes, then transfer to a wire rack to cool completely (this prevents sogginess). Serve warm or at room temperature.

Servings and timing

This recipe makes 9–12 squares of focaccia.

Prep time: 20 minutes
Rise time: 1 hour
Bake time: 35–40 minutes
Total time: About 2 hours

Variations

Add fresh rosemary, thyme, or oregano before baking for herb focaccia.
Top with sliced cherry tomatoes, olives, or caramelized onions for extra flavor.
Mix garlic into the olive oil drizzle for a garlicky version.
Use a blend of gluten-free flours to create different flavors and textures.
Add vegan cheese shreds for a dairy-free cheesy focaccia.

Storage/Reheating

Store at room temperature in an airtight container for 2–3 days.
Refrigerate for up to 1 week.
Freeze sliced focaccia in an airtight container for up to 6 months. Reheat from frozen in a 350°F oven until warmed through.
Best enjoyed warm with olive oil for dipping.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast works fine. You can skip the activation step and mix it directly with the dry ingredients.

What’s the purpose of psyllium husk?

Psyllium husk acts as a binder and adds structure, giving the bread a chewy, elastic texture similar to gluten.

Can I use just one type of gluten-free flour?

It’s best to use a blend of whole grain flours for flavor and structure, but you can experiment with a single flour if preferred.

How do I know when the bread is baked through?

The top should be golden and firm, and the edges should pull slightly away from the pan.

Can I make this vegan?

Yes, it’s already vegan as long as you use maple syrup or cane sugar instead of honey.

Can I make this in a round pan?

Yes, you can use any oven-safe pan, but baking times may vary slightly.

Does this bread taste like regular focaccia?

Yes, the texture and flavor are very close, thanks to psyllium husk and olive oil.

Can I make mini focaccia rolls with this dough?

Yes, divide into small rounds and bake for 20–25 minutes.

What toppings work best?

Sea salt, herbs, garlic, olives, tomatoes, caramelized onions, or roasted peppers.

Can I double the recipe?

Yes, use a larger pan or two pans and adjust baking time as needed.

Conclusion

Easy Gluten-Free Focaccia Bread is the perfect way to enjoy the classic Italian flatbread without gluten. With a fluffy inside, golden crust, and endless topping possibilities, it’s a versatile recipe you’ll make again and again. Whether served with pasta, soups, or as a snack, this bread is guaranteed to be a crowd-pleaser.

Maggie

Easy Gluten-Free Focaccia Bread

Why You’ll Love This Recipe