Go Back Email Link
–+ servings
Extreme close-up of the dimpled top and open crumb structure of a slice of gluten-free focaccia with visible sea salt crystals.
4.88 from 8 votes

Gluten-Free Focaccia

Gluten-free focaccia made with Caputo Fioreglut Gluten-Free flour that delivers a tender, chewy crumb and crispy edges — no kneading required. Just mix, rise, dimple, and bake. Ideal for sandwiches, dipping, or serving with dinner.
Print Recipe Pin Recipe Rate this Recipe
Prep Time 15 minutes
Cook Time 26 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 11 minutes
Servings 18 servings

Ingredients

For the Dough:

  • 520 g Caputo Fioreglut Gluten-Free Flour - 4 cups
  • 12 g instant yeast - about 4 teaspoons
  • 12.5 g granulated sugar - 1 tablespoon
  • 12 g kosher salt - 2 teaspoons
  • 480 g warm water - 2 cups, 120–130°F
  • 42 g extra-virgin olive oil - 3 tablespoons, for in the dough

For the Pan and Topping:

  • 42 g extra-virgin olive oil - divided (3 tablespoons total - 1 tablespoon (14g) olive oil for greasing the pan and 2 tablespoons (28g) for drizzling on top)
  • 3 g flaky sea salt - 1 teaspoon, I used Maldon salt

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • In the bowl of a stand mixer fitted with the paddle attachment, combine 520g Caputo Fioreglut Gluten-Free Flour, 12 g instant yeast, 12.5g granulated sugar, and 12g kosher salt. Whisk together.
    Dry ingredients including gluten-free flour, salt, and instant yeast in a glass mixing bowl.
  • 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.
    Gluten-free focaccia dough after mixing, showing a thick and sticky consistency.
  • Oil a 9x13-inch baking pan with 14g/1 tablespoon olive oil. Transfer the dough to the pan and use well-oiled hands to gently spread it into the corners.
    Focaccia dough spread out evenly in the pan, ready to rise.
  • 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.
    Fully risen focaccia dough in the pan, soft and airy.
  • During the last 30 minutes of rising, preheat the oven to 425°F (220°C).
  • Once risen, drizzle the top of the dough with the remaining 21g/2 tablespoons olive oil. Use oiled fingers to gently dimple the dough all over. Sprinkle with flaky sea salt.
    Risen dough dimpled with fingers and drizzled with olive oil just before baking.
  • Bake for 23–26 minutes, or until golden on top and the edges have pulled away from the pan.
    Golden brown gluten-free focaccia fresh from the oven, with a crisp crust and flaky sea salt on top.
  • Let cool slightly before slicing. Serve warm or at room temperature.
    Close-up of golden-brown gluten-free focaccia showing a crispy, dimpled crust and sea salt flakes, with a small bowl of olive oil partially in frame.

Notes

  • 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.
  • I always recommend baking by weight, especially with gluten-free flours. But for convenience, I’ve included volume measurements too.
  • This dough is very sticky — more like cookie dough than traditional bread. Resist the urge to add more flour.
  • Focaccia is best the day it’s made, but leftovers can be stored in an airtight container for 2–3 days or frozen. 

Nutrition

Calories: 146kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 325mg | Potassium: 6mg | Fiber: 0.5g | Sugar: 1g | Vitamin C: 0.002mg | Calcium: 1mg | Iron: 0.04mg
QR Code linking back to recipe