If you have never tried peaches on focaccia, I highly recommend making this easy recipe for gluten-free focaccia pizza. Gluten-Free Peach Focaccia is a delicious twist on my gluten-free focaccia bread recipe everyone loves so much. Light, fluffy, and a chewy texture make it taste like the real deal.
This gluten-free bread can be served any time of the day. I especially love it topped with some queso fresco (a milk Mexican cheese similar to feta), thin slices of Proscuitto and fresh arugula tossed with some fresh lemon juice. The perfect appetizer when having friends over. Or drizzle this vegan focaccia bread with your favorite olive oil instead and serve it as is.
Disclaimer: I have tested this recipe with different gluten-free flour blends including my multi purpose flour blend. Caputo Fioreglut is the only gluten-free flour blend that gave me this light and airy gluten free focaccia pizza. I can not guarantee the same result if using a different flour in this recipe.
- Recipe Ingredient Notes
- Equipment Needed
- How to make Focaccia Pizza Dough
- How to bake Gluten Free Focaccia Pizza
- How to serve Gluten Free Peach Focaccia
- Gluten Free Traditional Pizza made with Focaccia Dough
- Gluten Free Sourdough Focaccia Pizza
- FAQ about Gluten Free Focaccia Pizza
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: The only flour that will get you the structure in this gluten free no knead focaccia is Caputo Fioreglut. This product is the secret to gluten-free pizzas and bread. The flour is imported directly from Italy and can be purchased on Amazon as well as in some local grocery stores. This flour is super fine, without any gritty texture. It also contains gluten-free wheat starch. If you are allergic to wheat, do NOT use this product. Please keep in mind gluten intolerance is NOT the same as being allergic to wheat.
Active Dry Yeast: I choose to use active dry yeast in my yeast bread recipes. It needs to be activated in warm water. This way I know for sure that the yeast will work and my recipe will turn out. If you prefer using Instant Yeast you can substitute it 1:1 in this recipe. This recipe is written for Active Dry Yeast.
Non Fat Milk Powder: While I don't add this to my original Gluten Free No Knead Focaccia recipe, I was curious how adding nonfat milk powder, would affect the dough. Mainly I wanted to see if this ingredient would help with the browning and it does. If you have nonfat milk powder in your pantry I recommend adding some. Nondairy milk powder will not work the same (does not contain milk sugar - lactose)
Olive Oil: I use extra virgin olive oil in this recipe but also tried it with grapeseed oil. I do not recommend using vegetable oil. I recommend using a high-quality oil since the dough will absorb most of the oil and it will contribute to the flavor of the bread.
Toppings: The toppings for my gluten-free peach focaccia clearly include fresh peaches, Proscuitto, Queso Fresco, and fresh arugula. If you have never tried peaches on a pizza before, I highly recommend it.
The beauty of this gluten-free focaccia pizza is the fact that you don't need to bust out your electric mixer or stand mixer. The dough simply gets mixed with a flexible spatula or wooden spoon. There are a few tools tough I recommend having
Digital Kitchen Scale: Baking by weight is the most accurate way to bake. So you will need a digital kitchen scale to make this recipe.
Mixing Bowls: I recently started using glass bowls when making yeast dough. This way I don't have to unwrap them when I want to see if the dough is rising.
Sheet Tray: I like to use a 9x13 sheet tray to bake this focaccia pizza. You can also use a 9x13 rectangular pan or a regular-sized baking sheet. These quarter sheet trays are also great to have on hand to bake just a few cookies.
Garlic Press: Even though I went to culinary school, sometimes I like to use shortcuts. A garlic press is handy to get garlic super fine in seconds (and no garlicy-smelling hands)
How to make Focaccia Pizza Dough
As mentioned before, this gluten-free focaccia pizza dough comes together in no time, You can make the dough ahead of time (and refrigerate it for up to 2 days) or use it right away. Before the focaccia pizza can be baked, it needs to rise a second time at room temperature. Please plan accordingly since it can take anywhere from 30-45 minutes depending on how warm your kitchen is.
Step 1: Warm 250 grams of water in a small bowl in the microwave for 30-60 seconds. The water should be around 110F (No hotter than 115F or you will kill your yeast). I recommend using a digital thermometer to check the temperature. Sprinkle the active dry yeast along with a pinch of sugar over the warmed water and allow for it to sit for 10 minutes. Your yeast will be ready when it looks bubbly and frothy. IF your yeast is not bubbly and frothy looking after 10 minutes, it most likely is dead and should not be used in any recipes.
Step 2: In a medium-sized bowl combine the gluten-free flour, sugar (light brown or granulated white sugar), dry milk powder (if using), and kosher salt.
Step 3: Add the warm water yeast mixture and oil to the dry ingredients, and with a spoon or spatula combine everything into a wet, slightly lumpy-looking mess of dough. It may seem wet in the beginning but the flour will absorb the liquid. Allow the dough to sit for 5 minutes.
Step 4: In the meantime add 10-15 grams of olive oil to a second bowl. Transfer your gluten-free focaccia pizza dough from the first bowl to the oiled bowl. Top with some additional olive oil. Cover the bowl with plastic wrap.
If you plan on using the dough right away, allow it to sit at room temperature in a warm place for 60 minutes or until doubled in size. If you making the dough ahead of time, place it in the refrigerator for at least 8hrs (up to 48hrs).
How to bake Gluten Free Focaccia Pizza
When ready to bake your gluten-free peach focaccia, lightly grease your baking sheet with some neutral oil. Greasing the pan ensures the baked focaccia won't be sticking to the pan.
Step 1: Transfer the gluten-free focaccia dough to the prepared sheet tray and with wet fingers gently stretch out the sticky dough. It should be around an 11 by 9-inch rectangle. You don’t want to rip the dough. Cover the pan with a clean towel and allow for it to rise in a warm space until it has doubled in size and looks puffy. This can take anywhere from 20-45 minutes.
Step 2: Once your focaccia is getting close to being fully proofed (yes, you are allowed to take a peek), preheat the oven to 450F and prepare the toppings. Finely chop or grate 2 cloves of garlic, remove the fresh thyme from the stems and combine them with 50 grams of olive oil. Wash and slice the peaches into segments.
Step 3: When the focaccia looks nice and puffy, top it with garlic thyme oil. Use your fingers to ‘dimple’ the bread. Be careful not to press out a lot of the air pockets that have developed during proofing.
Step 4: Evenly top the focaccia with the sliced peaches and lightly press them into the gluten-free focaccia dough. Season with some fresh ground black pepper and flaky sea salt.
Step 5: Bake at 450F for 18-21 minutes - until the focaccia is golden brown. The browning does depend on your oven and if you used the nonfat milk powder. Remove the fully baked gluten free peach focaccia from the oven and allow it to cool on a wire rack.
How to serve Gluten Free Peach Focaccia
While this peach focaccia is amazing as is, I love to turn it into a full meal with just a few additional toppings. The perfect summer appetizer or dinner.
Once you remove the peach focaccia from the oven, sprinkle it with a generous amount of queso fresco or your favorite cheese. Blue Cheese, Goat Cheese, and Burrata also pair wonderfully with the sweet, tangy peaches and would make a delicious topping.
Allow the focaccia to cool to room temperature and top with thinly sliced Proscuitto and fresh arugula. I love tossing the arugula in some olive oil, and fresh lemon juice and season it with salt and pepper.
Store any leftovers you may have in an airtight container for up to 2-3 days. Please be aware the arugula salad will get soggy.
Gluten Free Traditional Pizza made with Focaccia Dough
Do you want to turn this focaccia into a traditional pizza with red sauce, cheese, and whatever topping your heart desires? go for it! It will be thick and chewy and not like thin crust pizza but it will be SO good!
Just follow those few simple steps. Once the dough has doubled in size, transfer it to the prepared baking sheet. Carefully stretch it out just like the gluten-free peach focaccia and allow for it to rise a second time.
Once the gluten-free dough is fluffy and puffy looking, dimple it with your wet fingers. Top with your pizza sauce, cheese, and whatever toppings your heart desires. Bake at 450F for 17-20 minutes until the focaccia is golden brown and the cheese is melted. I love topping my fully baked gluten-free pizza with some additional grated parmesan. Once slightly cooled I top it with some fresh basil leaves and red pepper flakes.
Store any leftovers you may have in an airtight container for up to 2-3 days.
Gluten Free Sourdough Focaccia Pizza
DoDo you happen to have a gluten-free sourdough starter in your fridge and are not sure what to do with it? Add up to 30 grams of cold, straight from the fridge sourdough start to your gluten-free focaccia bread dough (along with the yeast, water and oil) to give them a unique, more flavorful taste. No need to activate the sourdough before using it. This will NOT replace the yeast in this focaccia recipe - it's just a fun way to incorporate your sourdough starter.
FAQ about Gluten Free Focaccia Pizza
The only flour I recommend using in this recipe is Caputo Fioreglut. You will not achieve the same result with other gluten free flour blends. I will not be able to troubleshoot or assist in recipes made with other flours. If you are allergic to wheat, DO NOT use Caputo Fioreglut. The gluten-free wheat starch IS gluten-free but NOT wheat free.
Yes! This recipe can easily be doubled and baked on a 13 x 18" full-sized baking sheet.
Make sure the peaches you use to make this gluten-free peach focaccia are ripe but firm. If the peaches are too soft, the pizza may turn out soggy.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and very affordable. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to baking. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
To Activate Yeast
- 250 grams water
- 5 grams Active Dry Yeast:
- pinch of sugar
Gluten Free Focaccia Pizza Dough
- 280 grams Caputo Fioreglut Flour
- 12 grams granulated white sugar
- 1 teaspoon (4 grams) kosher salt
- 2 teaspoons nonfat milk powder (if using)
- 12 grams high quality olive oil
- Additional oil for greasing the bowl and the sheet tray
- 1-2 peaches, ripe but firm
- a few springs of fresh thyme
- 2 cloves of garlic, finely chopped or grated
- 50 grams olive oil
- flaky sea salt
- fresh grated black pepper
- 50-75 grams queso fresco
- 5-6 thin sliced proscuitto
- ½ lemon
- kosher salt
- black pepper
How to make Gluten Free No Knead Focaccia Dough
- Warm the 250 grams of water in a small bowl to 110-114F. Add the active dry yeast and a pinch of sugar and allow to sit for 10 minutes. The yeast is ready to use when it looks bubbly and frothy.
- In a medium-sized bowl combine your gluten-free flour, sugar, and salt.
- Once your yeast is activated, add the yeast/water mixture and oil to your dry ingredients, and with a spoon or spatula combine everything. Your dough will be wet and slightly lumpy-looking.
- Allow the shaggy-looking dough to rest for 5 minutes in the bowl. In the meantime measure out 10 grams of oil and add it to the bottom of your second bowl.
- Transfer your gluten-free focaccia dough from the first bowl to the oiled bowl. Drizzle some additional oil on top (around 5 grams). This seems like a lot of oil but the dough will soak up most of this oil which will give the focaccia its traditional crust and flavor.
- If you plan on using the dough right away, allow it to sit at room temperature in a warm place for 60 minutes or until doubled in size. If you making the dough ahead of time, place it in the refrigerator for up to 48hrs.
How to bake Gluten Free No Knead Focaccia
Before the focaccia can be baked, it needs to rise a second time at room temperature which can take anywhere from 20-45 minutes depending on how warm your kitchen is.
- Gently oil the bottom of a 9×13 sheet tray or regular-sized baking tray with some oil. Transfer the dough to the pan and gently stretch it out until around 11x9' big. Cover the pan with a clean towel and allow for it to rise in a warm space until it has doubled in size.
- Once your focaccia is getting close to being fully proofed, preheat the oven to 450F and prepare the toppings.
- Finely chop or grate 2 cloves of garlic, remove the fresh thyme from the stems and combine them with 50 grams of olive oil. Wash and slice the peaches into segments.
- When you get ready to bake your focaccia, make sure to fully preheat your oven to 450F
- When the focaccia looks nice and puffy, top it with garlic thyme oil. Use your fingers to ‘dimple’ the bread.
- Evenly top the focaccia pizza with the sliced peaches and lightly press them into the gluten-free focaccia dough. Season with some fresh ground black pepper and flaky sea salt.
- Bake your gluten-free peach focaccia for 18-21 minutes at 450F until golden brown. Remove the fully baked gluten-free peach focaccia from the oven and allow it to cool on a wire rack.
- Once you remove the peach focaccia from the oven, sprinkle it with a generous amount of queso fresco.
- Allow the focaccia to cool to room temperature and top with thinly sliced Proscuitto and fresh arugula. I love tossing the arugula in some olive oil, and fresh lemon juice and season it with salt and pepper.
Store any leftovers you may have in an airtight container for up to 2-3 days. Please be aware the arugula salad will get soggy.
Disclaimer: I have tested this recipe with gluten free flour blends. Caputo Fioreglut is the only flour blend that worked in this recipe.
Browning Issues: The yeast eats the sugar and the sugar is what turns the focaccia brown. Since the dough rises overnight (or at least 8hrs), the longer the dough sits, the less brown the focaccia will be.
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Amount Per Serving: Calories: 400
Calories are a guestimate and randomly generated.