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. 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.
Disclaimer: 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 those light and airy dinner rolls. I can not guarantee the same result if using a different flour in this recipe.
- Recipe Ingredient Notes
- What is gluten free wheat starch?
- How to make Gluten Free No Knead Focaccia Dough
- How to bake Gluten Free Focaccia Bread
- Storage & Freezing
- Topping Ideas for No-Knead Focaccia Bread
- How to serve Gluten Free Focaccia Bread
- What to do with leftover Focaccia
- FAQ for Gluten Free No Knead Focaccia Bread
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- More Recipes to try
- 📖 Recipe
- 💬 Comments
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.
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.
To make Gluten Free No Knead Focaccia you do not need a mixer, two medium mixing bowls, and a spoon/spatula.
Gluten free no-knead focaccia dough is naturally wet and sticky!
Step 1: 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 warmed 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 looking after 10 minutes, it most likely is dead and should not be used in any recipes.
Step 2: In a medium-sized bowl whisk together the gluten-free flour blend, sugar, and salt.
Step 3: 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.
Step 4: 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.
Step 5: 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.
Step 6: 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 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 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. If you don't plan on eating everything within 2 days, I recommend freezing it.
Can I freeze my No Knead Focaccia?
This bread freezes beautifully. Make sure to wrap it in plastic wrap before putting it in a ziplock bag or airtight container. Freeze 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 on the thicker side, you can also slice it in half and use it for making sandwiches. 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.
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.
More Recipes to try
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
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 it to 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.
Disclaimer: I have tested this recipe with gluten free flour blends. Caputo Fioreglut is the only flour blend that worked in this recipe.
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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Amount Per Serving: Calories: 346