Gluten Free Pesto Focaccia

Nothing says peak summer like an abundance of homegrown basil and sun-ripened tomatoes - and this Gluten Free Pesto Focaccia is one of the most delicious ways to put them to use. It’s perfect with salads, soups, or simply torn apart and enjoyed warm straight from the pan.

Recipe Ingredient Notes

Caputo Fioreglut Gluten Free Flour: This gluten free pesto focaccia was specifically developed to be made with Caputo Fioreglut. This Italian-imported flour is the secret to creating incredible gluten-free pizzas and breads. Its ultra-fine texture eliminates any grittiness or grainy aftertaste, resulting in a smooth, well-structured dough that bakes up beautifully and doesn’t taste “gluten-free.”

Brown Rice Flour: Baked goods made with Caputo Fioreglut can taste very bland, especially when they don't contain any eggs or dairy. This is why I love adding some super fine brown rice flour to this gluten free pesto focaccia. It not only helps with a better structure and crumb but also helps with flavor. Sorghum Flour works here as well.

Instant Yeast: While I usually prefer Active Dry Yeast, I use Instant Yeast to keep things simple. It can be mixed directly into the dry ingredients - no need to activate it in warm water first. If you prefer using Active Dry Yeast, just be sure to activate it in warm water (no hotter than 114°F) before adding it to the dough.

Milk Powder: This ingredient is optional, but a bit of milk powder helps give the pesto focaccia a beautiful golden brown color. If you prefer to keep it dairy-free, simply leave it out. (Just a heads-up - non-dairy milk powder won’t have the same effect.)

Pesto: Homemade pesto or store-bought, either works perfectly fine for my pesto focaccia recipe. I use a traditional basil pesto (Pesto alla Genovese) in this recipe, but I also tested it with sundried tomato pesto (Pesto Rosso), which pairs very well with the tomatoes and fresh mozzarella. If you are nut and/or dairy free, make sure to choose a pesto that does not contain nuts or dairy.

Tomatoes: I like using cocktail or cherry tomatoes for topping the focaccia. They are sweet, small, and low in moisture and won't cause the focaccia to be soggy.

Fresh Mozzarella: Cherry-sized mozzarella balls (bocconcini) are perfect for focaccia. For best results, pat them dry and add them after baking to keep their creamy texture intact and prevent excess moisture from softening the crust. If Mozzarella is not your thing, feel free to substitute it with some fresh goat cheese, queso fresco or some feta crumbles.

Italian Seasoning: I use a classic Italian seasoning, but to kick it up a notch, I add some dried garlic and red pepper flakes to the mix. It's one of those things I eyeball since everyone's preference for heat is different. (Classic Italian seasoning without garlic or red pepper flakes works just as well).

Olive Oil: The best oil to use is olive oil. Focaccia is an Italian bread, after all - so it only makes sense to use a good Italian oil.

Pesto Focaccia Testing Notes

I’ve been tinkering with the idea of a gluten free pesto focaccia for a few years now. While my classic Gluten Free Focaccia is delicious on its own, I love experimenting with new flavors. Like my Gluten Free Cinnamon Roll Focaccia and Gluten Free Focaccia Pizza - and of course this pesto variation.

During one of my first test bakes I quickly realized I was not a fan of topping the unbaked focaccia dough with pesto and then baking it. It lost its vibrant color in the oven, and the flavor faded more than I expected.

So it was back to the drawing board. For my next bake, I topped the focaccia with cherry tomatoes - because pesto and tomatoes? That’s always a win. To preserve the full flavor of the pesto, I skipped baking it and instead brushed it onto the focaccia after it came out of the oven. Turns out, that was a genius move.

For the final bake, I kept the pesto and tomato topping as before but added one more layer of flavor: fresh mozzarella. Once the focaccia came out of the oven, I tore a few cherry-sized mozzarella balls in half, patted them dry, and scattered them over the warm bread. The residual heat softened the cheese just enough, giving each bite a creamy, melty finish without making the focaccia soggy. It was the perfect final touch.

Gluten Free Focaccia Dough

This focaccia dough couldn’t be easier—no stand mixer required. Just stir it together with a Danish dough whisk or wooden spoon. Make sure you have two mixing bowls on hand - it will make your life so much easier to allow the gluten free focaccia dough to rise in an oiled bowl.

1. Step 1: Combine the gluten free flour, super fine brown rice flour, milk powder (if using), sugar, kosher salt and Instant Yeast in a large bowl.

2. Step 2: Using a dough whisk or a regular whisk, mix the dry ingredients together until fully combined.

3. Step 3: Next add the warm water (around 120-130F) and olive oil to the dry ingredients.

4. Step 4: Using a Danish dough whisk or a wooden spoon, mix everything until a wet, slightly lumpy dough forms. It may seem too loose at first, but as you stir, the flour will absorb the liquid. Continue mixing until the dough becomes smooth and starts to thicken.

5. Step 5: Using a flexible spatula, scrape down the sides of the mixing bowl and shape the dough into a loose ball. It doesn’t have to be perfect; this just makes it easier to transfer. Let the dough rest in the bowl for a few minutes to allow the flour to fully hydrate.

6. Step 6: Measure about 15 grams of oil and add it to the bottom of a second mixing bowl. Transfer the pesto focaccia dough to the oiled bowl.

7. Step 7: Using the spatula, turn the dough a few times to coat it fully in oil, shaping it into a smoother ball.

8. Step 8: Cover the bowl with plastic wrap or a clean towel and refrigerate for at least an hour or until doubled in size. This slow rise enhances both the dough’s texture and flavor.

Shaping the Gluten Free Pesto Focaccia

Before you can bake the glute free pesto focaccia bread, it must rise again at room temperature. Please plan accordingly since it can take anywhere from 1 hour to 1.5 hours, depending on how warm your kitchen is. (On a warm and humid day, this may take less time).

1. Step 1: When ready to bake, remove the gluten free pesto focaccia dough from the refrigerator. It should have doubled in size and look puffy.

2. Step 2: Lightly oil the bottom of an 8x8-inch pan - just a small amount to keep the bread from sticking. With a flexible spatula transfer the focaccia dough to the prepared pan.

3. Step 3: Lightly grease your fingers with some additional olive oil and gently spread out the dough so it will fill the baking dish. Be careful not to tear it.

4. Step 4: Cover the pan loosely with a clean towel or a piece of plastic wrap. Allow the dough to rise in a warm spot until it has doubled in size.  This depends on how warm your kitchen is. You can also place the gluten free pesto focaccia in the fridge and allow it to rise slowly in the fridge overnight.

Baking Instructions

Once your focaccia is getting close to being fully proofed (yes, you are allowed to take a peek), preheat the oven to 415F and prepare the toppings. The pesto focaccia dough should look noticeably puffier, like a soft pillow.

1. Step 1: Start by slicing the cocktail tomatoes in half. Combine them in a small bowl with the seasonings, a little kosher salt and olive oil.

2. Step 2: Retrieve the fully proofed gluten free focaccia dough. It should look should look noticeably puffier, like a soft pillow.

3. Step 3: Spoon the seasoned tomatoes (along with the oil used to season them) over the focaccia dough. Make sure they are evenly distributed. If you like, gently ‘dimple’ the bread. Be careful not to press out a lot of the air pockets that have developed during proofing. (I don't go overboard here. I do press the tomatoes lightly into the dough to make sure they stick to it.)

4. Step 4: Place the pesto focaccia in the fully preheated oven and bake at 415F for 25-28 minutes. 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). The cherry tomatoes should be wrinkled, soft, and slightly caramelized.

5. Step 5: Remove the baked focaccia from the oven and right away top it with pesto. I use a pastry brush to spread it out. If your pesto is on the thicker side, thin it out a bit with additional olive oil.

6. Step 6: Tear the small mozzarella balls in half and scatter them over the warm pesto focaccia. The residual heat should start to melt them slightly. If needed, place the focaccia back into the still-warm (but turned off) oven for a minute or two to help the cheese melt. Finish with some fresh basil and serve.

Serving & Storage

Gluten Free Pesto Focaccia is best the day it has been baked. I love serving it still warm or at room temperature. It makes a flavorful addition to any brunch or lunch spread and pairs beautifully with salads, soups, or a glass of wine.

IF you happen to have some leftovers, just store them in an airtight container in your fridge for 1-2 days. I don't even bother warming it up and eat it just like cold pizza straight from the fridge. If you want to reheat it, I recommend wrapping it in some foil and placing it in a 350°F oven for 5-8 minutes. I don't recommend using the microwave since it will turn the gluten free focaccia soggy.

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.