This gluten-free garlic butter focaccia is everything you want in a savory bread: soft and pillowy inside with golden, crispy edges, and absolutely loaded with buttery garlic flavor. Made with Caputo Fioreglut flour, fresh garlic, herbs, and plenty of parmesan, it’s rich, fragrant, and perfect for serving alongside pasta, soup, or just eating warm from the pan.
This recipe has been a huge hit on my TikTok with over 200,000 views… and for good reason! It’s one of my most requested recipes, and I’m finally bringing it to the blog with all the details, tips, and step-by-step guidance you need to make it perfectly at home.
No kneading required-just mix, rise, dimple, and bake.
Why You’ll Love this Recipe
Searching for more gluten-free bread recipes? gluten-free focaccia / gluten-free dinner rolls / gluten-free pumpkin focaccia
Ingredients
TIP
This dough feels different than wheat-based focaccia-and that’s okay. Gluten-free focaccia dough made with Caputo Fioreglut is sticky-more like thick cookie dough than traditional bread dough. You won’t get the usual stretchy, elastic feel. Resist the urge to add more flour. Just oil your hands, trust the process, and let it rise.
Ingredient Notes
- Caputo Fioreglut Gluten-Free Flour – This recipe was developed specifically for Caputo Fioreglut. It bakes up soft and pillowy with a golden crust. Other flour blends will not give the same texture, so I don’t recommend swapping here. Note: Caputo Fioreglut is celiac-safe but not suitable for those with a wheat allergy since it contains gluten-free wheat starch.
- Garlic – Fresh garlic is key here. Don’t skip sautéing it in the butter-it mellows the flavor and makes it fragrant without being harsh.
- Water – For best results, heat the water to 120–130°F. Any hotter, and it could kill your yeast.
- Instant Yeast – This recipe uses instant (a.k.a. rapid-rise or quick-rise) yeast, which doesn’t need to be proofed in warm water first, it can be mixed right into the dry ingredients. Typically instant yeast is gluten-free, but here are some brands that are not safe (Red Star Platinum contains gluten).
- Olive Oil – Adds richness to the dough and helps create that signature crispy, golden crust. Don’t skimp on the olive oil! It’s absolutely essential for that golden, crisp-edged focaccia.
- Salt: This recipe uses both kosher salt (in the dough) and flaky sea salt (on top). They’re not interchangeable. The kosher salt builds flavor in the dough, while the flaky salt gives those beautiful, salty pops on the surface.
Why Caputo Fioreglut is Essential for This Recipe
After years of testing gluten-free focaccia recipes, I can confidently say that Caputo Fioreglut is the only flour that consistently delivers authentic focaccia texture. Here’s why:
It contains gluten-free wheat starch. This might sound counterintuitive, but gluten-free wheat starch (processed to remove gluten to below 20 ppm) is what gives Caputo Fioreglut its unique ability to create an open, airy crumb structure. Rice-based and tapioca-based blends simply can’t replicate this.
The hydration works differently. Focaccia needs a very wet dough to create those characteristic air pockets. I tested this recipe at 92% hydration (the ratio of water to flour), which would be too wet for most gluten-free flour blends. But Caputo Fioreglut can handle it, absorbing the moisture while still maintaining structure during the rise.
It creates real stretch. When you dimple traditional focaccia, the dough stretches around your fingers. Most gluten-free doughs just tear or collapse. Caputo Fioreglut has enough elasticity to dimple properly, which is crucial for getting olive oil and garlic butter into all those pockets.
Testing notes: I developed this garlic butter version after perfecting my base focaccia recipe through 15+ rounds of testing. The challenge with adding garlic butter was finding the right balance – too much makes the dough greasy and prevents it from rising properly. I landed on brushing it on in two stages (before and after baking) to maximize flavor without compromising texture.
Recipe FAQs
For this recipe, yes. Caputo Fioreglut has a unique gluten-free wheat starch blend that gives focaccia its soft, chewy texture. Other gluten-free flours won’t rise or bake the same way. Keep in mind, this flour is safe for those with celiac disease but it is NOT safe for those with a wheat allergy.
This focaccia is best enjoyed the day it’s made, when the crumb is at its fluffiest and the edges are perfectly crisp. However, you can prepare the dough, let it rise, and refrigerate it overnight before dimpling and baking. Bring it to room temperature before baking.
Yes! Simply swap the butter in the garlic butter for plant-based butter. Everything else in the recipe is already dairy-free.
Expert Tips
Storage instructions
This focaccia is best on the day it’s baked-but you can absolutely store or freeze it.
Room Temperature: If you have leftovers, store in an airtight container or wrap tightly in foil for up to 1–2 days. The texture will soften after the first day.
Freezer: For longer storage, wrap cooled focaccia slices in plastic wrap and foil, or place in a freezer bag. Freezing in smaller portions makes it easy to reheat only what you need. Freeze for up to 2 months. Thaw at room temperature, then reheat in a 375°F oven for 5–10 minutes to revive the texture.
Reheating: Always reheat before serving to bring back some of that crisp exterior and soft, airy crumb.
Serving suggestions
This garlic butter focaccia is incredibly versatile. I love serving it alongside Italian dishes like gluten-free lasagna or gluten-free chicken parmesan – the garlicky, buttery flavor complements pasta perfectly. It’s also fantastic for dipping into soups. I’ve served it with everything from tomato soup to minestrone, and it never disappoints.
For entertaining, cut the focaccia into squares and arrange them on a board with burrata (maybe even my burrata caprese), olives, and cured meats for an easy appetizer. You can also slice it horizontally and use it for paninis or grilled sandwiches, the garlic butter adds so much flavor that you barely need any other condiments. And honestly? Sometimes the best way to enjoy it is straight from the pan, still warm, with a little extra olive oil or balsamic glaze for dipping.
More gluten-free breads to try
Did you make this recipe?
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Gluten-Free Garlic Butter Focaccia
Ingredients
For the Garlic Butter:
- 42 g (3 tablespoons) salted butter
- 4 cloves garlic - minced
- 42 g (3 tablespoons) olive oil
- 2 tablespoons chopped fresh parsley
For the Dough:
- 520 g (4 cups) Caputo Fioreglut Gluten-Free Flour - you must use this flour
- 12 g (about 4 teaspoons) instant yeast - be sure it's gluten-free
- 12.5 g (1 tablespoon) granulated sugar
- 12 g (2 teaspoons) kosher salt
- 480 g 2 cups) warm water - 120–130°F
- 42 g (3 tablespoons) extra-virgin olive oil - this goes in the dough! you'll use more later
For the Pan:
- 28 g (2 tablespoons) olive oil - for greasing the pan
For Topping:
- 40 g (about 1/2 cup) shredded parmesan cheese - divided
- 1 teaspoon flaky sea salt
**Use the toggle button above to turn the instruction photos on and off!
Instructions
Make the Garlic Butter:
- Melt the butter in a saucepan over medium-low heat. Add the garlic and sauté until fragrant, about 1 minute. Add in the olive oil and parsley and mix to combine. Set aside.
Make the Focaccia:
- In the bowl of a stand mixer fitted with the paddle attachment, combine 520g Caputo Fioreglut Gluten-Free Flour, 12g instant yeast, 12.5g sugar, and 12g kosher salt. Whisk together.
- Add 480g warm water and 42g olive oil. Mix on medium speed for 4 minutes until well combined. The dough will be sticky and thick.
- Grease a 9×13-inch baking pan with 28g (2 tablespoons) olive oil. Transfer the dough to the pan and use well-oiled hands to gently spread it into the corners.
- Cover the pan with plastic wrap or a clean kitchen towel and let the dough rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size.
- During the last 30 minutes of rising, preheat the oven to 425°F (220°C).
- Once risen, drizzle most of the garlic butter over the top of the dough (reserve 1-2 tablespoons for after baking). Use oiled fingers to gently dimple the dough all over to work the garlic butter into the surface.
- Sprinkle the flaky sea salt and half of the parmesan cheese over the focaccia dough before putting it in the oven.
- Bake for 23–26 minutes, or until the top is golden brown and the edges pull away from the pan.
- Brush the remaining garlic butter all over the surface of the focaccia. If your butter has hardened, you may need to warm it up quickly on the stovetop before this step.
- Top with the remaining parmesan cheese and then cool slightly before slicing and serving. Serve warm or at room temperature.
Notes
- Flour Note: Caputo Fioreglut Gluten-Free Flour contains gluten-free wheat starch and is tested to below 20 ppm gluten. It’s safe for most people with celiac disease, but not suitable for those with a wheat allergy.
- Bake by weight: I always recommend baking by weight, especially with gluten-free flours. But for convenience, I’ve included volume measurements too.
- Dough note: This dough is very sticky-more like cookie dough than traditional bread. Resist the urge to add more flour.
- Storage note: Focaccia is best the day it’s made, but leftovers can be stored in an airtight container for 2–3 days or frozen.
Nutrition
