Thanks to my easy Gluten Free No-Knead Focaccia Bread recipe, you can now create this traditional Italian bread at home. It is light, fluffy, and perfect for sandwiches or as a side dish. This gluten free focaccia is also dairy-free. If you have never made bread before, this is gluten free focaccia recipe the perfect beginner recipe. All you have to do is mix the ingredients and allow the dough to rise overnight in your refrigerator. The result is flavorful vegan gluten-free bread with a crisp exterior and super fluffy tender, slightly chewy crumb.
Make sure to check out my other gluten-free bread recipes which also call for Caputo Fioreglut flour: Gluten Free Dinner Rolls and Gluten Free Focaccia Pizza
I have tested this recipe with different gluten-free flour blends including my multipurpose blend. Caputo Fioreglut is the only flour blend that gave me this light and airy focaccia. I can not guarantee the same result if using a different flour in this recipe.
Recipe Ingredient Notes
Gluten Free Flour: The only flour I recommend using in this gluten free no knead focaccia recipe is Caputo Fioreglut. This product is the secret to gluten free pizzas and bread. It comes directly from Italy and one can find it 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. I have also tested this gluten free focaccia bread recipe with Bob's Red Mill 1-1 and the result was a very sad looking focaccia.
Active Dry Yeast: I prefer active dry yeast which has to be activated in a warm liquid before adding it to the dough. If you prefer using Instant Yeast you can substitute it 1:1 in this recipe. One can add instant yeast directly to the dry ingredients without activating it.
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 will contribute to the flavor of the bread.
What is gluten free wheat starch?
Gluten Free wheat starch has been approved by the FDA, but still many celiacs are skeptical about enjoying products made with it.
Seeing “gluten free wheat starch” listed on a certified gluten free product may seem scary but this ingredient has been used for decades in certified gluten free products in Europe. As someone with celiac, I have never encountered issues eating products made with gluten free wheat starch. If you are allergic to wheat, do not eat products made with wheat starch.
Wheat starch is a processed substance made from the endosperm of wheat grain. It is mostly used to improve the texture of baked goods.
Making wheat starch is a very simple process. Wheat flour is turned into a simple dough (basically just flour and water) and then “washed”. Gradually the starch is washed out and dissolved in the water while the gluten sinks to the bottom of the container and remains solid. The starchy liquid is then further processed and all that’s left behind is wheat starch.
In certified gluten free wheat starch (or codex gluten-free wheat starch), the level of gluten must be within 20 parts per million (ppm). It is important to mention that everybody reacts differently to gluten – so it is a personal decision to use a product containing gluten-free wheat gluten.
Please be aware, that if a product lists “Wheat Starch” instead of “Gluten-Free Wheat Starch” (or Codex Gluten Free Wheat Starch) it most likely won’t be certified gluten-free.
If you would like to learn more about Gluten Free Wheat Starch, I recommend checking out this article from Schaer – What you should know about Gluten Free Wheat Starch.
Where to buy Caputo Fioreglut Flour?
Caputo Fioreglut Gluten Free Flour is available at several online stores like Amazon and BrickOvenBaker. I am a big fan of BrickOvenBaker, which normally has a better price than Amazon. PLUS if you use the discount code DANIELA, you get 10% off your order.
How to make Gluten Free No Knead Focaccia Dough
You will be surprised to learn No Knead Focaccia is made with simple ingredients and easy to make. What you do need is time. I recommend making the dough at least 8hrs ahead of time. So if you would like fresh-baked focaccia with dinner, I recommend making the dough first thing in the morning, allowing it to rise in the fridge for at least 8hrs before shaping, proofing, and baking it.
This Gluten Free No Knead Focaccia is made without a stand mixer. You only need two medium mixing bowls, and a spoon/spatula.
Gluten Free No-Knead Focaccia Dough is naturally wet and sticky!
- To activate your yeast, warm 250 grams of water in a small bowl in your 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 your yeast and a pinch of sugar over the warm water and allow it to sit for 10-15 minutes. The yeast will be ready when it looks bubbly and frothy. IF your yeast is not bubbly and frothy after 10 minutes, it is probably dead and should not be used in recipes.
- Whisk together the gluten-free flour blend, sugar, and salt in a medium-sized bowl.
- Add the yeast mixture, water, 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 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 mixing bowl.
- Transfer the 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.
- Cover the bowl with plastic wrap and place it in the refrigerator for at least 8hrs to receive the best results. During this time the dough will slowly rise which will improve texture and flavor.
How to bake Gluten Free Focaccia Bread
Before you can bake the gluten-free version of focaccia bread, it must rise again at room temperature. Please plan accordingly since it can take anywhere from 1hr to 1.5hrs depending on how warm your kitchen is.
Second Proof: When ready to bake, remove your focaccia dough from the refrigerator. Gently oil the bottom of an 8x8 pan with some oil. Only a little bit. This just helps the bread from sticking to the pan.
Should your baking pan be very well used already, I recommend lining it with parchment paper. Transfer the dough to the pan and gently stretch it out to fit it into the pan. You don't want to rip the dough. Cover the pan with a clean towel and allow the dough to rise in a warm place until it has doubled in size. (I like to use my microwave as a "proof box" by heating up a cup of water until it's boiling in the microwave and then placing the pan into the microwave. The heat and steam from the boiling water will help the dough to rise. DO NOT microwave your dough!)
Preheat oven: When you get ready to bake your focaccia, make sure to fully preheat your oven to 425F. This will take some time. You can tell your focaccia is ready to bake when it has doubled its size.
Preparing toppings: Once your focaccia is getting close to being fully proofed (yes, you can take a peek at it after an hour), you can prepare the toppings. I chose classic rosemary and garlic with some flaky sea salt and fresh ground pepper. Finely chop or grate 2 cloves of garlic and combine them with 2 tablespoons of oil. Remove some fresh rosemary from its stem and give it a rough chop and add to the garlic oil.
Top & Dimple the Gluten Free Focaccia: With a spoon generously top the fully proofed focaccia with the garlic rosemary oil. Use your clean fingers to ‘dimple’ the bread. Be careful not to press out a lot of the air pockets that have developed during proofing. The dimples are little pockets that fill with oil (think flavor!) during baking. They also give the bread structure and prevent it from rising too much. Top the focaccia with some flaky sea salt and fresh ground pepper.
Bake: Bake your gluten-free no-knead focaccia for 25-28 minutes at 425F. You know your focaccia is ready when it is golden brown, smells like heaven, and pulls away from the sides. (If you want to check its internal temperature - it should be above 205F)
Let's Eat: Once your focaccia has cooled for 5 minutes in the pan, remove it from the pan and allow it to cool on a wire rack completely. Or just take a bread knife and cut right into it. ENJOY!
Storage & Freezing
How should I store my baked Gluten Free Focaccia?
Wrap your focaccia in plastic wrap or place it in a ziplock bag and store it at room temperature. It is indeed the best the same day as baked. I recommend freezing it if you don't plan on eating everything within 2 days.
Can I freeze my No Knead Focaccia?
This bread freezes beautifully. Make sure to wrap it in plastic before putting it in a ziplock bag or airtight container. Freeze for up to 4 weeks.
Topping Ideas for No-Knead Focaccia Bread
There are no limits when it comes to topping ideas for focaccia bread. First and foremost make sure your toppings are gluten-free. Here are a few topping ideas. I love to bake the focaccia plain (just topped with some salt) and top it with fresh arugula, tomatoes, and mozzarella/burrata when ready to eat.
- Caramelized onions (pairs well with pears, blue cheese, and balsamic vinegar)
- Parmesan Cheese, grated
- Halved Cherry tomatoes
- Cooked crumbled bacon or pancetta
- Herbs such as dried oregano, Everything But the Bagel Spice, chili powder
- Halved Grapes (pairs well with some Italian Sausage)
- Thinly sliced pears
- Roasted red peppers
How to serve Gluten Free Focaccia Bread
Since this no-knead focaccia is thicker, you can also slice it in half and use it as sandwich bread. It makes a wonderful addition to bread baskets. Serve it along with soups, salads, or your main dish. Focaccias pairs best with white wines such as Gavi, Sauvignon Blanc, Chardonnay, and Champagne. Light Red Wines, such as Beaujolais, Pinot Noir, and Lambrusco work great as well. So any dishes you would serve with those wines would work with focaccia.
What to do with leftover Focaccia
Happen to have some leftover gluten-free focaccia am not sure what to do with it? Turn your leftover focaccia into croutons, use it to make Thanksgiving stuffing (think rosemary with pancetta), or turn it into bread crumbs.
FAQ for Gluten Free No Knead Focaccia Bread
The only flour I recommend using in this gluten free focaccia 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.
To make this recipe ahead of time, you can make the gluten-free focaccia dough up to 2 days ahead of time. When ready to bake, follow the proofing and baking instructions as written.
While I highly recommend allowing the focaccia dough to ferment for 8hrs or longer, I understand sometimes life happens. Instead of refrigerating allow your dough to rise in the bowl for 1.5 hrs at room temperature. Transfer it to the 8x8 baking pan, shape it and allow for it to rise an additional 30-45 minutes or until it has doubled its size. Dimple, top, and bake as directed in the recipe. Make sure to turn on the oven once you shaped your focaccia so it can fully preheat and is ready to go.
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Note about Salt in my Recipes
I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.
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 easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. 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. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
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. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since 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.
More Recipes to try
📖 Recipe
Gluten Free No Knead Focaccia
This Gluten Free No-Knead Focaccia Bread is light, fluffy, and perfect for sandwiches or as a side dish. All you have to do is mix the ingredients and allow the dough to rise overnight in your refrigerator. The result is flavor-packed bread with a crisp exterior and super fluffy tender, slightly chewy crumb
Ingredients
To Activate Yeast
- 250 grams water
- 5 grams Active Dry Yeast:
- pinch of sugar
For the Gluten Free No Knead Focaccia
- 280 grams Caputo Fioreglut Flour
- 12 grams granulated white sugar
- 1 teaspoon (4 grams) kosher salt
- 12 grams oil such as high quality olive oil
- Additional oil for greasing the bowl and the baking dish
Rosemary and Garlic Topping
- leaves from 1 spring of fresh rosemary, roughly chopped)
- 2 cloves of garlic, finely chopped or grated
- flaky sea salt
- fresh grated black pepper
Instructions
How to make Gluten Free No Knead Focaccia Dough
- Warm your 250 grams of water in a small bowl to 110-114F
- Add active dry yeast and pinch of sugar and allow to sit for 10 minutes. Your 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.
- Cover the bowl with plastic wrap and place it in the refrigerator for at least 8hrs (up to 48hrs). During this time the dough will slowly rise which will improve texture and flavor. This step is crucial and should not be skipped!
How to bake Gluten Free No Knead Focaccia
Before the focaccia can be baked, it needs to rise a second time at room temperature. Please plan accordingly since it can take anywhere from 1hr to 1.5hrs depending on how warm your apartment is.
- Gently oil the bottom of an 8×8 pan with some oil. Transfer the dough to the pan and gently stretch it out to fit it into the pan. 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 (yes, you are allowed to take a peek at it after an hour), you can prepare the toppings.
- Finely chop or grate 2 cloves of garlic and combine them with 2 tablespoons of oil. Remove some fresh rosemary from its stem and give it a rough chop. Set aside.
- When you get ready to bake your focaccia, make sure to fully preheat your oven to 425F
- Use your fingers to ‘dimple’ the bread. Be careful not to press out a lot of the air pockets that have developed during proofing. Don’t be afraid to press your fingers almost to the bottom of the pan.
- Once your bread has been dimpled, spoon some of the garlic oil over it and distribute evenly. Top with chopped rosemary, flaky salt, and fresh pepper.
- Bake your gluten free no-knead focaccia for 25-28 minutes at 425F
- You know your focaccia is ready when it is golden brown, smells like heaven, and pulls away from the sides. (If you want to check it’s internal temperature – it should be above 205F)
- Once your focaccia has cooled for 5 minutes in the pan, remove it from the pan and allow itto cool on a wire rack completely. Or just take a bread knife and cut right into it. ENJOY!
- Store any leftovers at room temperature for up to 2 days. Freeze if needed.
Notes
Disclaimer: I have tested this recipe with gluten free flour blends. Caputo Fioreglut is the only flour blend that worked in this recipe.
Where to buy Caputo Fioreglut Flour: Caputo Fioreglut Gluten Free Flour is available at several online stores like Amazon and BrickOvenBaker. I am a big fan of BrickOvenBaker, which normally has a better price than Amazon. PLUS if you use the discount code DANIELA, you get 10% off your order.
Dimpling the dough: If you like may also top the focaccia dough with the garlic oil first and then dimple the dough. Both ways work perfectly.
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), I am upping the sugar amount in the recipe from 7g to 12g. No, your focaccia won't taste sweet. But this should help with the color. We are basically just adding 1 teaspoon of sugar to the entire recipe.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 346
elizabeth a fraccaro says
Thank you for all the great info, not just the recipe. Not sure if wheat is a problem because they have always been linked together in this country. Will try it and see what happens. LOVE your recipes and hope this one works for me!!!
Daniela Weiner says
Thank you! The wheat in this flour is certified gluten free. Companies like Schär have been using it in their products for years. I was skeptical in the beginning but had no issues at all. I keep my fingers crossed this flour works for you
Saira says
It is only an issue for those who have a what allergy, but is safe for those with gluten sensitivity or celiacs
Daniela says
I am very sensitive to gluten and have not had any issues using Caputo Fioreglut flour.
Kasey says
Well celiacs is basically a wheat allergy; so this recipe seems to be for people who just want to eat gluten free, not for those who have to? And to clarify, you haven’t used any flours
Safe for celiacs for this recipe? Cuz I’m very confused by your comments and posts
Daniela says
Gluten Free Wheat Starch is certified gluten free but if you have a WHEAT allergy, this flour is not for you. You can read more about Gluten Free Wheat Starch here: What is Gluten Free Wheat Starch
Chloe says
Celiac disease is a malabsorption syndrome caused, autoimmune disease caused by a reaction only to gluten which is the protein portion of the grain. A wheat allergy is a histamine reaction to the entire grain.
Sean Cassidy says
Celiac disease is not basically a wheat allergy. It is an autoimmune reaction (not an allergy) to gluten. Some people with celiac disease also have a wheat intolerance (also not an allergy) but they are separate issues. I am not one of those people (I just have celiac disease) so I can eat wheat products with gluten removed. with no problems.
Sharon Wooden says
I was told about this flour several years ago. I've been using it since that time and have had no issue as well. I am gluten intolerant and don't know if it is appropriate for Celiac.
Arlene says
I am excited to try this recipe! I have been making breads and GF starters and Sourdough breads from several sites and cookbooks with disappointing results. Question: the link in the recipe takes me to this product on Amazon,
"Antimo Caputo Gluten Free Pizza Flour 2.2lb - All Natural Multi Purpose Flour & Starch Blend for Baking Pizza, Bread, & Pasta
Antimo Caputo
Gluten Free Pizza Flour 2.2lb - All Natural Multi Purpose Flour & Starch Blend for Baking Pizza,"
It is in a light brown bag and does not say "Fioreglut" on the package like the one in your ingredients photo and the information on the packaging is in English. Is it the same just with new Americanized packaging or is this an Amazon switch to a different product? I can't seem to find the exact packaging anywhere else either. Thanks in advance!
Daniela says
Apparently, there are two variations of packaging floating around. I always get the one that does say Fioreglut
Arlene says
Thank you! I will keep looking for it!
Ho says
I just made your recipe, super easy. So easy, that in 4 hours my bread is busting out of its bowl. Should I bake it early?
Daniela says
you can definitely bake it earlier. especially when it’s warm and humid outside yeast works very quickly
Chloe says
Gluten free has not meant wheat free since 2009. GF wheat starch used in Europe is called Codex.
Emma says
Hello, can I make this and prove for less than 8 hours.
Daniela says
yes you can
Katie says
I have tried so many different gluten free focaccia recipes, and this is THE ONE. Nothing else even comes close. So crispy on the outside, so fluffy on the inside... amazing. Thank you so much for this recipe!
Daniela Weiner says
This makes my heart so happy! Thank YOU!
Heidi says
Very pleased with how my bread turned out and excited to continue making this bread and other yummy things with this flour! Directions are very specific (which is important with baking, especially with yeast) and easy to follow. Loved the end result!!
Daniela Weiner says
Thank you so much, Heidi. I try to be as specific as possible because I am not in the kitchen with you baking (imagine I would be able to do this?) I am so glad the focaccia turned out. The pictures look amazing
Jeanne says
I have used a pinch of ground achiote powder mixed in the olive oil for the top of gf breads. You only need a little bit but what it does is it makes the crust a golden color.
Eloise says
This is the best gluten free focaccia recipe I’ve ever tried! always a hit at home and so easy to make 🙂 thank you so much for sharing!!
Randa says
I’m very happy that I had successful Focaccia after many fails. I will definitely try your other recipes with confidence.Thank you so much Daniela
Daniela Weiner says
Thank you, Randa! I love hearing this
Jenni Johnson says
THIS focaccia was AMAZING! Easy to make, straight forward instructions, and the end result was such a victory after several not-so-stellar GF baking attempts. My newly celiac son and non celiac daughters all thought it was awesome. A BIG WIN! THANK YOU!!!
Daniela Weiner says
This makes my heart so happy! I am so happy to hear this. Thank you!
Sydney says
Made the dough yesterday and baking today! Cannot wait! Focaccia is one of my most missed gluten foods.
Fingers crossed, I have a feeling I’ll be making another batch tonight for Thanksgiving!
Jen says
I have no words to describe this focaccia. Okay maybe four - best gluten-free focaccia EVER. It was chewy, airy and crispy in every single bite. My gluten eating daughter has all kinds of plans of what I can do with this focaccia.
Sybil says
This was so good. A lot of times gf breads have a weird texture and aftertaste but this is so good. And easy. I really appreciate the directions and explanations about gluten free baking- it helps so much. I’m gonna keep making this with different herbs etc.
Janet says
Love this recipe. The night before I wanted to read through the recipe to make sure I had it all. Then I realized I needed to leave it overnight. Perfect, was a quick 5 minutes. Did it put it in the cooler to rest overnight. Took it out in the morning to let it proof again. So easy. All of her recipes are so easy to do she walks you through every aspect.
Let it rise and baked it. It was total love. Bread girls dreams coming true. Although I made a 4 times batch due to the number of people I need it for. Not sure I will share all of it. It was and is amazing and the smell of my home is heaven.
Thank you so much Daniela
Elizabeth Taylor says
This focaccia is unbelievable. No one in my family believed it was gluten free. The crust was amazing and the instructions very easy to follow. Thank you, Daniela!
Grace says
I made this yesterday for a Christmas Eve Eve dinner with garlic white wine tossed pasta! This was a fairly easy recipe to make and now that I’ve made it once it will be even easier the next time. The fresh herbs are definitely the way to go and the whole house smelled absolutely amazing!
Daniela says
Oh Grace that sounds like a lovely meal. I bet your house smelled so good! Have a wonderful Holiday.
Kirsten says
Just wanted to double check baking times. When you say “turn the oven down for the last 5-8 minutes”, do you mean the total baking time is still 20 min and the oven is turned down between minutes 12-15?
Or do you want us to bake for 20 min at 450 then another 5-8 min at 425 with the total baking time between 25-28 min?
Thank you!!
Daniela says
Kirsten, bake the focaccia for 20 min at 450 then another 5-8 min at 425 with the total baking time between 25-28 min.
Heather says
This is the best thing I've baked in the 10 years I've been gluten free! Thank you!!
Steve says
Par bake option?
If I wanted to par bake this and use it as a pizza crust, should I just bake it for the first 20 minutes and then the 5-8 minutes with the pizza toppings?
Daniela says
I have not tried turning the focaccia into pizza crust but I could only imagine it would make an amazing thick crust pizza. I like your idea of baking it for 20 minutes and then finish baking it with the toppings. Please let us know how it works out
Steve says
It made an incredible pizza crust!! We make Detroit style pizza and our customers have been asking for GF for years now and we’re so happy to FINALLY have something amazing for them. Thank you so much!!
Daniela says
hooray!!!! Thank you so much for sharing!
Lauren says
I made this for my mom (who is gf) for her birthday and we were SHOCKED at how delicious it was! It was extremely easy to put together, don’t be scared by the way the dough looks if you make traditional bread, it will come together! The taste and the crumb was so fabulous, even my dad who usually snubs any gf products said it was delicious and that he couldn’t tell it was gf!
Kaitlin says
Light, crusty, and oh-so-delicious.
Followed the recipe as written and out came the dang BEST focaccia bread I have ever had- I think that this flour (and this recipe developer!) is perfection. Make sure to put enough oil on the bottom of the pan otherwise it'll stick a bit!
Any hope for a sweet recipe using this flour? It created such a beautiful rise in the bread!
Daniela says
Kaitlin, I tried using it in cinnamon rolls but I have not given up on it! We will see... maybe I find a sweet application that will actually work!
Darinka says
Thank you Daniela , perfect focaccia , perfect recipe. You are amazing chef 👌🏻
Cheers from Sydney
Charlene says
Hi,thanks for your recipe as it was delicious. Is it supposed to rise in the fridge because mine didn't rise a lot but it did rise when it was outside.
Thanks
Daniela says
Hello, I don't know how cold your fridge is. Yeast will slowly grow in a cold environment so if your fridge is very cold it will not rise a lot in the fridge.
Krista says
Hello! LOVE this recipe but the last time I made it the exterior was a bit leathery. I did switch pans for the first time - usually baking in ceramic and this last time in metal. It was not dark or overcooked until appearance. Has this happened to you? Was it just over baked? We still enjoyed it but I was missing the softer version! Thank you for all you do!!
Daniela says
Hello, I am not sure what you mean by leathery? I assume you use the flour recommended to make this gluten free no knead focaccia. I don't bake in ceramic or glass. I think you may overbaked it?
Becky says
Fabulous! Seriously amazing I’m not taste and texture. 100% worth investing in the pricey flour! Will make this over and over again.
Have you ever doubled the recipe and if so, what size pan?
Gudbjorg says
I’ve been gluten free for over 16 years and this is the best bread I’ve had since going GF. I’ve found a couple of options that give lighter texture (but never with this chewy consistency), or a denser consistency with a crispy crust. But never both. This ticks all the boxes. Spectacular!
(I did make a batch with dead yeast, and although very dense was so flavorful that it got gobbled up by myself and my family so I tried again. The second try was magnificent, and inhaled by all non GF family members. I can eat delicious bread again!!!)
Daniela says
This makes me so happy to hear! I am so glad you love this recipe for Gluten Free No Knead Focaccia
Danielle Heitmuller says
Ok, I think something went wrong. My focaccia browned very quickly and the garlic started to burn, so I reduced the heat after 15 minutes, then the bread stuck so hard to the pan. I put a fair amount of oil in it, so there was a comfortable amount in the bottom. It was totally covered, but not too deep. It has a beautiful crumb on the inside, but sadly the crispy bottom completely detached from the rest of the bread in my struggles to get it out of the pan. It was a glass 8x8. Any ideas? I’d like to try again since the bread itself has such a beautiful texture and flavor! Maybe a metal pan or cast iron skillet? Thanks for any advice Daniela, your recipes rock!
Daniela says
Hello, I am very sorry this happened to you but I do not bake with glass bakeware since it transfers heat differently than metal pans. Coming from professional kitchens, glass bakeware is too dangerous since it can break very easily in the oven. I recommend using an 8x8 pan from USA Pan Bakeware or even Wilton.
Danielle Heitmuller says
Thanks Daniela! I will try metal when I bake it again tomorrow!
Diana says
Wow! This came out amazing, thank you. Panicked a little when getting the dough out of the fridge as the texture was very strange (hard in the middle as though I needed to mix it more and separating very easily) however leaving it out to rise before cooking totally changed it and it came out beautifully. I use this flour to make the best gf pizzas so quite used to it, will def use this recipe for my future focaccia's. Thank you.
Sarah says
Hi, I'd like to make this for Thanksgiving dinner.. Wondering if I can double it and put it in a 9x13 or on a large jelly roll pan? Also, would I have to adjust the time? Thanks so much!!
Daniela says
Sarah, you can totally double this recipe. As for the baking time, I would start it at 425F instead of 450F for 20 minutes and then finish it at 400F for 10-12 minutes. It's hard to give you a correct baking time since it has been forever since I baked a double batch
Rachel says
I made this focaccia tonight and it turned out AMAZING!! It feels like a pretty fool proof recipe, I don’t have a kitchen scale so I just looked up the conversions and I’m sure some of them were at least a little off, and I also like at about 6300ft elevation, and it turned out absolutely outstanding. Thanks for introducing me to this flour blend!
Daniela says
I am glad it worked out regardless of living at 6300ft. I highly recommend investing in a digital kitchen scale since the online conversions are far from accurate 😉
Elaine says
Rachel,
Great to know that this bread turns out great at high altitudes. I live at 6000 feet and so often it takes 2-3 failed bakes before I get the right adjustments! I have noticed that Caputo Fioreglut flour is easy to work with and the results are amazing!
Kathy Howes says
I made this focaccia bread. Absolutely love the end product. Thank you for your website and easy to make recipes. This focaccia bread is definitely a game changer. Thank you again.
Kathy Howes
Chemainus BC
Lindsay Sears says
Hi! I made the dough at noon and it’s currently 7:30 pm and it doesn’t look like it’s gotten bigger or risen at all. Is this normal?
Daniela says
Hello, I wonder if your yeast was activated? Was is bubbly in the water? This sounds like a bad yeast issue to me
Isabel says
Hi!
If i have a gf sourdough starter can i use that instead of dry yeast? Do you have a recommendation of how much I should use? Thanks!
Daniela says
Since I have not tried this, I can't give you an exact number. I am currently "refreshing" my sour dough starter and will get back in the gluten free sourdough game soon. I do love adding 30 grams of COLD sourdough starter straight from the fridge to my bread recipes along with the yeast.
Shannon says
This is outstanding!
Thank you for an absolutely delicious focaccia. It tastes like the real thing! Very crunchy and easy to make. We just devoured the whole pan! This will be a staple in my house.
Shannon says
Made this again, but doubled it. Came out amazing again! I used it as a pizza crust and covered it with Pepperoni, cheese, olives, Artichokes, Sundried Tomatoes. This is my new GF pizza crust. 😊My kids loved it as well.
Daniela says
oh this sounds like my kind of dinner! that pizza sounds amazing 😍
Shannon says
Just made this again for Christmas Eve appie. Before I was diagnosed, I used to eat a pear/Pepper artisan bread. So, I made that into the focaccia! Lots of pepper in the dough, let it rise, when ready to bake, I put slices of pear, chunks of Mozzarella, more pepper and 1 cup of Parmesan. OMG divine! Ate it mushrooms baked with Brie. Such a delicious appetizer. Thank you AGAIN for this amazing recipe! Merry Christmas!
Daniela says
Anything with cheese gets my attention. And Pears! This sound heavenly. Thank you so much for sharing. Happy Holidays ❤️
Louise says
I recently discovered this flour and made your focaccia today. It was awesome. Thank you so much for sharing the recipe.
Jill says
This is a great recipe! Mine didn’t turn out as browned on top as yours. Wonder why? I did follow instructions, just wonder if there is a way to get more browning with this flour? Also, if anyone out there has a good pizza dough recipe using the Caputo flour, please share! Thank you!
Daniela says
You could always use my Gluten Free Focaccia Pizza Recipe.
Jill says
Yes! I’m planning to. ; )
Heidi Hurst says
If I ordered this at a restaurant, I would make the server double check with the kitchen that it’s actually gluten free because it’s that good. 😭 I baked this to have with dinner but ate half the loaf straight out of the oven in sheer bliss. Truly incredible. Can’t wait to try more toppings. Absolutely worth the wait to special order the flour.
Daniela says
🤣🤣🤣 I made this last week for my Mom in Austria and she was like “are you sure this is gluten free???”
Steve says
Made this over Easter - double batch, used it as the crust for a Detroit style pizza. Was requested by the family, and they LOVED IT! (So did I). Thank you!
Laura P says
I used this recipe for a quick pizza. The flavor and texture is perfect. Simple, and light.
Thank you, Daniela for all your hard work!
Phil says
This sounds fantastic and I'd love to make it for my wife. Probably a silly question, but do I knock the dough back betw the fridge proving and the room temperature proving?
Daniela says
Not really. I just let it "blob" in the pan from the bowl. That will take out some of the bubbles 🙂
Jen M says
I have made this focaccia many many times and always wow all of my gluten eating guests with it. I made it this past weekend for a weekend away. I mixed up the dough right before leaving and put in a glass storage container and let it proof in the cooler for eight hours. I was a little worried that it might escape the container but it was good. It paired perfectly with some pasta on a cold and rainy night. Normally I do like to let it proof in the fridge for at least 24 hours when I plan far enough in advance.
Bette Roth says
As a newcomer to the tricky world of GF, I carefully followed this recipe (letting it proof in the fridge for 24 hours) and the focaccia is delicious and has a perfect texture. Thank you so much Daniela!
Holly says
As good as any focaccia made with gluten! Amazing! When is your cookbook coming out?:)
Daniela says
Ha! I don't know if there will be a cookbook. I had some ideas but sadly at the end of the day, a cookbook is a passion project and won't pay the bills *unless you are a NYT bestseller*
Teresa says
Have you tried this with the King Arthur GF bread flour? The ingredients state Gluten Free Wheat Starch.
Thank you!
Daniela says
I recently experimented with their flour and I do not recommend it. It does not brown, has zero taste and the focaccia looked like a "blob"
Teresa says
Thanks so much for your response! I will definitely get the brand you recommend and try the recipe. I travel to Germany occasionally and stay with relatives who also have celiac disease. It amazes me the assortment of delicious gf breads and cookies they have there in the stores. Even the Aldi bread is decent.
Daniela says
I know! This is why I always love visiting my family in Austria
Mike says
In the recipe notes you say you can swap instant yeast for active dry yeast 1:1. In conventional baking (i.e. non gluten free) I've always been told to reduce to reduce the amount of instant yeast by 25% which in this case would be 3.75 grams of instant yeast. Do I swap 1:1 in this recipe because the gluten free flour needs more yeast. Just curious.
Thank you.
Daniela says
I think gluten free flour needs more yeast than regular flour. I also don’t bake with instant yeast since I prefer to activate my yeast in warm liquid to ensure it’s good to go.
Dee says
I was about to order the flour and then saw that it had WHEAT in it. I can have gluten, but can't have wheat. Do you have a recommendation for a wheat free flour that doesn't require a bunch of "add this and that" to the base?
Daniela says
Hello, if you read the blog post above the recipe there is a detailed explanation of the GLUTEN FREE wheat starch. It is a very common ingredient in Europe and now also in the US. It's totally safe for celiacs to eat. Clearly if you have a WHEAT ALLERGY (which is different than celiac disease), then don't use this flour blend.
Liz says
I forgot to thank you for all the education in your blog post! It was wonderful! Thank you so much!
Olga says
I ordered Fioreglut just for this recipe and it was worth it. The focaccia turned out fantastic and the recipe was easy to follow. I put cherry tomatoes on top before baking and they add a great pop to the bread.
Daniela says
Olga, this makes me so happy to read. Love the addition of cherry tomatoes. Thank you for your positive review
Janine Marshall says
Amazing recipe! Thank you so much for your simple and precise recipe.
Daniela says
You are so welcome! so glad you loved it
Lola Van Doosselaere says
Hi! I just put my dough in the fridge for the first rise, but I'm not sure if I made a mistake already. When I combined the dry ingredients with the yeast and water, the dough seized up into a gummy ball and was pretty impossible to mix. I did the best I could, and there's no dry flour, but unless it softens, it won't make for very good focaccia. Any advice would be appreciated— maybe this is normal, but I am new to gluten-free baking, so my only frame of reference is from making gluten-full focaccia.
Daniela says
Are you using caputo fioreglut flour? GF Baking can’t be compared to baking with “regular” flour.
Tammi says
This was amazing and so fool proof to make. Any suggestions on the next bread recipe that you would suggest to try?
Daniela says
Hi Tammi! Have you tried the Gluten Free Soft Dinner Rolls yet?
Tammi says
No I have not! I will give those a try. My granddaughter and my daughter are celiac and I love surprising them with things that do not seem gluten free! Thanks!
Karen says
During Covid we had a “British bake-off technical challenge” over zoom with our adult kids and their partners. The challenge was to make gluten free focaccia bread. We had A LOT of laughs and not very good bread BUT soon after that I discovered Caputo flour and your recipe! I sent a bag to each of the bake-off participants and we ALL rave about this amazing recipe. (Even gluten eaters LOVE it!) Thank you!
Daniela says
You don’t know how much this comment made me smile today ❤️❤️❤️
Karen Shorr says
❤️😊
Lily Doherty says
Hi Daniela,
Been searching all over the web and just stumbled upon you! I am soo very excited. I wonder if I can use the Instant type yeast like SAF or Dove quick yeast etc. instead of the traditional Active Dry yeast please. Truly cant wait to try...just waiting for the Caputo flour to come in. Also re the kosher salt can I use the Diamond coarser ground vs. the diamond fine ground in this recipe? Many many thanks! Will let you know how it goes!!
All the best, Lily
Daniela says
Hi Lily, I haven't baked with SAF in so long but I don't see why it wouldn't work. As for Diamond Kosher salt -I use the food service kind which I believe is more coarse than their new "baking salt". I haven't tried their baking salt yet because I am so old school and can't seem to part with the red container of Diamond 😉
Nat says
I usually never comment on blogs but gf-girlies have to stick together <3. This recipe truly was extremely easy.
I only had dry yeast that needs no activating at hand and mixed it together with the flour, skipping that very first step of yours. The focaccia turned out very well (for gf) and I will defo make this again. It was in the oven for 28 minutes.
Thank you for sharing the recipe, Daniela, and the pictures, I found those in particular very helpful! Greetings from Germany!
Lily Doherty says
Hi Daniela,
Just wanted to say your recipe just turned out Fine on my second try! Crisp and fluffy and tasty as promised. I did not rush and followed your good instructions to the letter this time. Thanks for your recipe and its a great addition to my other gluten free recipes. Thanks again for your understanding and patience in me finding the correct space to communicate more efficiently with you too as well! (Please let me know for the next time where I might include photos of my baking successes!)
Daniela says
Hi Lily! So happy to hear you had a successful bake. While photos can't be shared on my website directly, many of my readers show photos in my private facebook group: The Gluten Free Austrian Facebook Group. It's a wonderful group and everyone loves sharing their bakes
Kayla says
Is it possible to make this recipe with no sugar or a sugar alternative?
Daniela says
If you must leave out the sugar, it wouldn't be a problem. If you can do honey or maple syrup, I would add a little bit of that. It helps to balance flavors and helps with browning.
Fran Marinuzzi says
I tried the focaccia recipe and it was fantastic and so easy. My daughter and grandson are in heaven and are asking me to make it for them often. In addition to having celiac, my grandson is also allergic to dairy, eggs, and all nuts. He's asking me for bread so he can make sandwiches. All the recipes I looked at have either eggs, dairy or nuts. I would like to accommodate him, and I'm hoping you have a recipe or suggestions .
angela says
I do have some leftover focaccia and I like the idea of turning into croutons but I've never made croutons. Could you tell me how to bake these as croutons? Do I need to put anything on the dry bread before baking, what temp, how long, do they need to be flipped? Sorry, I just have no idea and I really think the flavor of these would be very good as croutons.
Daniela says
To make croutons cut the leftover focaccia into small cubes (around 1” cubes or smaller), then drizzle them with some olive oil and toss them with some kosher salt, maybe even a little dried oregano or basil (or both), then spread them out on a baking sheet and bake them at 350F for maybe 10-15 minutes until they look golden brown. I would probably give them a stir halfway through so they brown evenly.
Angela says
Thank you! I can't wait to try
Robin says
Could this dough be used for a pan bread? Cooked in a skillet with a cover rather than baked? We love your recipes!
Daniela says
I have never even thought of this but I don't think it would work as a stove top recipe... I will have to look into this. Now I am intrigued
Amanda says
Hi! This recipe looks great.
Is it normal for the dough to have a slight sour smell when taking it out of the fridge? It was in the fridge for about 24 hours. I don’t make bread often so I didn’t know if this was normal.
It doesn’t smell overly noticeable or look strange, so I’m hoping that it’s just a good amount of fermentation?
Daniela says
The sour smell is from the fermentation 🙂 It's totally normal.
Susan says
Hi Daniela,
I’m hoping to make this recipe over Christmas for my family. I’m going to double it up and was wondering if I should use a larger tin or 2 tins that are 8x8?
Thanks so much!
Susan
Daniela says
I think you will be fine doubling the dough and bake it in an 9x13 pan but I don’t have the baking times for you 🙂
Shirley says
Hello, I have a 9x9" USA bake pan, or an 8x8" glass pan. I read your comments on using glass. Can you recommend how long to bake this in a 9x9" USA pan? Many thanks for your wonderful recipes.
Daniela says
I would probably reduce the baking time by 5-7 minutes since it will be thinner. But every oven is different so I recommend keeping an eye on it.
Erin says
This was one of my favorite gluten free dairy free breads! The 8 hours rising seemed intimidating at first, but really wasn't that big of a deal if you plan ahead. Flavor-wise, I'd love to use this as a pizza crust or a crispy bruschetta bread. Not sure if it work because of size and texture. Thoughts on how to do that?
Daniela says
Hi Erin! Guess what, I actually have a recipe for Gluten Free Focaccia Pizza on the website. It is SO good! I haven't tried bruschetta but that sounds delicious.
Nadine says
My celiac daughters almost cried tears of actual joy when I made this. They’ve only been diagnosed for around 18mo and still grieving a number of favourites. They said “It tastes like real bread”. We are certainly trying new recipes of yours on the regular now!
Karisa says
Didn’t work. Left in fridge six hours and it stunk up the fridge so bad I had to toss. It smelled like fermented bad beer. Not sure what went wrong when I followed the process.
Daniela says
Since no one ever left a comment like this, I am not sure what to tell you here? Did you use caputo fioreglut? what kind of yeast did you use? something sounds very off here since this recipe is LOVED by so many and I make it myself on a regular basis.