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Easy Gluten-Free Focaccia

Easy Gluten-Free Focaccia

This gluten-free focaccia bakes up soft and airy with a crisp, golden crust and the signature dimpled top. A generous pour of Olivea extra virgin olive oil flavors the dough and finishes the bread, so every bite is rich and tender. No gluten, no fuss, all the focaccia joy.

By Olivea Kitchen | Published June 17, 2026

Jump to Recipe
Prep 20 min
Cook 25 min
Total 105 min
Intermediate

Why We Love This Recipe

Real focaccia is defined by olive oil, and this gluten-free version leans into that fully. Extra virgin olive oil works in the dough and over the dimpled top, carrying flavor into every pocket and giving the crust its glossy, golden crispness. Because the oil is the star, the quality of what you pour matters, which is why we reach for Olivea High Phenolic Extra Virgin Olive Oil.

Olive oil delivers heart-friendly monounsaturated fats and polyphenols, the antioxidant compounds olive oil is celebrated for. The most studied of these is hydroxytyrosol, a polyphenol linked to cardiovascular and cellular health. A blend of gluten-free flours and a touch of almond flour adds vitamin E and magnesium, while fresh rosemary brings aromatic, herbaceous brightness.

This is comfort baking that happens to be naturally vegan and dairy-free, the kind of bread that makes a Sunday table feel generous. For an effortless daily dose of olive polyphenols without turning on the oven, the Olivea Hydroxytyrosol Supplement is a simple addition.

View Nutrition Facts

Recipe Success Tips

Choose a gluten-free flour blend that already contains xanthan gum.

A quality 1-to-1 baking blend with xanthan gum gives the dough the stretch and structure it needs to trap air. If your blend has no gum, whisk in 1 teaspoon of xanthan gum so the focaccia rises tall instead of crumbling.

Be generous with the olive oil, both in and on the dough.

Olive oil is the flavor of focaccia, so do not hold back. Coat the pan well, work oil into the sticky batter-like dough, and pour more over the top before dimpling so it pools in every dent and crisps the crust to a deep gold.

Use Olivea extra virgin olive oil for a fruity, peppery finish.

Since the oil is poured raw over the top and tasted directly, its character defines the bread. A fresh, high-quality extra virgin olive oil brings grassy, peppery notes that make this simple loaf taste like a bakery focaccia.

Let the dough proof until visibly puffy.

Gluten-free doughs rise more slowly and only once, so give it a warm spot and wait until it looks domed and airy, usually 45 to 60 minutes. Rushing the rise is the difference between fluffy focaccia and a dense flatbread.

Dimple with oiled fingertips, not a fork.

Coat your fingertips in olive oil and press straight down to the pan to create deep wells. These dimples hold the oil and flaky salt, giving you the classic look and those rich, savory pockets in the finished bread.

Bake hot for a crisp crust and tender crumb.

A 425F oven sets the crust quickly while keeping the inside soft. Pull the focaccia when the top is golden and the edges have pulled away slightly from the pan for the best crisp-outside, tender-inside texture.

Ingredients

9
servings
  • 1/2 cup Olivea Extra Virgin Olive Oil, divided
  • 2 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1/2 cup almond flour
  • 2 1/4 tsp instant yeast
  • 1 tbsp honey or maple syrup
  • 1 1/2 tsp fine sea salt
  • 1 3/4 cups warm water (about 110F)
  • 2 tbsp fresh rosemary, leaves picked
  • 1 tsp flaky finishing salt

Kitchen Tools You'll Need

9x9 Baking Pan
Large Mixing Bowl
Whisk
Silicone Spatula
Kitchen Scale

How to Cook Easy Gluten-Free Focaccia

MIX

1
In a large bowl, whisk together the gluten-free flour blend, almond flour, instant yeast, and fine sea salt until evenly combined.
2
Stir the honey into the warm water until dissolved, then pour into the dry ingredients along with 3 tablespoons of Olivea extra virgin olive oil. Mix with a spatula for 1 to 2 minutes until you have a thick, smooth, batter-like dough with no dry pockets.

PROOF

3
Pour 2 tablespoons of Olivea extra virgin olive oil into a 9x9 baking pan and brush it up the sides. Scrape the dough into the pan and spread it gently with an oiled spatula to reach the corners.
4
Cover loosely and let proof in a warm spot until visibly puffy and domed, about 45 to 60 minutes. The dough will not double like wheat bread, but it should look airy and risen.

DIMPLE

5
Heat the oven to 425F. Pour the remaining 3 tablespoons of Olivea extra virgin olive oil evenly over the surface of the dough.
6
Coat your fingertips with oil and press straight down to the bottom of the pan all over the surface, creating deep dimples. Scatter the rosemary leaves and flaky salt across the top.

BAKE

7
Bake for 23 to 27 minutes, until the top is deeply golden and the edges have pulled slightly away from the pan. The olive oil in the dimples will sizzle and crisp the surface.
8
Let the focaccia rest in the pan for 10 minutes, then lift out and cool on a rack. Serve warm or at room temperature, cut into squares.

Recipe Notes

Serve squares warm with a small dish of Olivea extra virgin olive oil for dipping, or alongside a bright sauce like our lemon basil pesto. It is also a wonderful base for sopping up the saucy, vegetable-forward goodness of a classic ratatouille.
Swap the rosemary for thyme, oregano, or thin slices of garlic, or press in cherry tomatoes and olives before baking. If you eat gluten, our easy rosemary focaccia and tangy sourdough focaccia bread use the same olive-oil-rich approach with traditional flour.
Because the olive oil is poured raw over the top and tasted directly, choose a fresh extra virgin oil with real fruity, peppery character. A 1-to-1 gluten-free flour blend that already contains xanthan gum gives the most reliable rise and crumb.
Store cooled focaccia in an airtight container at room temperature for up to 2 days. Refresh slices in a 350F oven for 5 minutes to bring back the crisp crust. It keeps best when not refrigerated, which can dry out gluten-free bread.
Bake fully, cool completely, then wrap tightly and freeze for up to 2 months. Reheat from frozen in a 350F oven for 10 to 12 minutes, finishing with a fresh drizzle of olive oil.

Nutrition Facts per Serving

Nutrition Facts
Serving size 1 square (1/9 of recipe)
Calories 250
% Daily Value*
Total Fat 14g18%
Saturated Fat 2g10%
Trans Fat 0g
Unsaturated Fat 11.5g
Monounsaturated Fat 9g
Polyunsaturated Fat 1.8g
Cholesterol 0mg0%
Sodium 400mg17%
Total Carbohydrate 27g10%
Dietary Fiber 2g7%
Total Sugars 2g
Includes 2g Added Sugars 4%
Protein 4g8%
Vitamin D 0mcg0%
Calcium 28mg2%
Iron 1.2mg7%
Potassium 70mg1%
Vitamin E 2.5mg17%
* Percent Daily Values are based on a 2,000 calorie diet.

The Best No-Cook Way to Get Olive Oil Benefits

This focaccia delivers the rich, peppery flavor of extra virgin olive oil baked right into every dimpled bite. To enjoy olive polyphenols every single day without turning on the oven, the Olivea Hydroxytyrosol Supplement is an easy, no-cook way to add them to your routine.

Olivea Hydroxytyrosol Supplement
Olivea Hydroxytyrosol Supplement
$40.00
Add to Cart

Frequently Asked Questions

A 1-to-1 gluten-free all-purpose blend that already contains xanthan gum works best, because the gum provides the structure that gluten normally would. Adding a little almond flour brings extra tenderness and a subtly nutty flavor.
Olive oil is the defining flavor of focaccia and it does the heavy lifting here, enriching the dough and crisping the dimpled top. A fresh extra virgin olive oil like Olivea adds fruity, peppery character you taste in every bite.
Yes, some binder is needed. Most quality gluten-free blends already include xanthan gum, so check the label. If yours does not, whisk in 1 teaspoon so the focaccia holds together and rises well.
It is naturally dairy-free and egg-free. To make it fully vegan, use maple syrup instead of honey to feed the yeast. Everything else stays the same.
This usually comes from under-proofing or a flour blend that is too starchy. Give the dough a full warm rise until it looks puffy, and choose a balanced blend rather than a pure-starch one for an airy crumb.
It is best the day it is baked, but keeps in an airtight container at room temperature for up to 2 days. Warm slices in the oven to revive the crisp crust, and avoid the fridge, which dries out gluten-free bread.
Yes. Cool it completely, wrap tightly, and freeze for up to 2 months. Reheat from frozen in a 350F oven for 10 to 12 minutes and finish with a fresh drizzle of olive oil.
Rosemary and flaky salt are classic, but cherry tomatoes, thinly sliced garlic, olives, or caramelized onions all work beautifully. Add them just before baking, pressing lightly into the dimples.
You can bake it earlier in the day and refresh it in a warm oven before serving, or freeze it for longer storage. A fresh drizzle of extra virgin olive oil right before serving brings it back to life.

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