Easy Fioreglut Gluten Free Focaccia Recipe

Hey there, gluten free foodies! Here's a Focaccia recipe that’s so good, it'll bring tears to your eyes. It might even be better than sex, depending on how long it's been since you ate real bread (or had sex for that matter). We're talking about our Gluten Free Focaccia made with Fioreglut flour from Italy- yes, that magical gluten-removed wheat starch flour that’s certified gluten-free and has been certified celiac-safe in the EU. It's a little costly but worth it, I swear!

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This easy Gluten Free Focaccia recipe has a crisp crust and a springy, fluffy texture that’ll make you wonder if you accidentally baked regular bread. I like to give it a generous shake of green za'atar before baking to add a zesty, herby kick and serve it at parties with a selection of oils and vinegars for dipping.

Want to take it to even greater heights? Pair this with a hefty helping of our Gluten Free Shakshuka or our delicious Trader Joe's Lentil Bruschetta Dip or White Bean dips. Let’s get baking!

Why this Gluten Free Focaccia Recipe Will Be Your Go-To Recipe

1. Fluffy, Chewy, and Utterly Irresistible – Our gluten-free focaccia has that perfect pillowy texture and golden crust, proving you can have bakery-quality bread without the gluten. It’s so good, you’ll forget it’s gluten-free—and so will everyone else!

2. Easy as Pie (but Way Tastier) – This recipe is foolproof, even for those who think yeast is a mythical creature. With simple steps and no fancy techniques, you’ll be serving up focaccia like an Italian nonna in no time.

3. Topping Heaven – From a drizzle of olive oil and a sprinkle of sea salt to rosemary, garlic, or even sundried tomatoes, this focaccia is a blank canvas for all your foodie dreams. Gluten-free bread just got a serious upgrade!

How to Make this Easy Gluten Free Focaccia Recipe

Yield: 8 Servings Prep Time: 20 minutes Cook Time: 40 minutes

Ingredients:

• 500 g (about 3 ½ cups) Fioreglut flour – because we’re going gluten-free and fabulous.( Fioreglut is denser than regular flour, so 1 cup ≈ 140 g)

• 475 ml (about 2 cups) warm water – like a nice bath temperature, nothing too hot.

• 10 g (about 1 tablespoon or 2 ½ tsp) dry yeast – let’s get this bread rising!(

• 15 ml (about 1 tablespoon) olive oil – and don’t be shy about extra for drizzling.

• 15 g (about 2 ½ tsp) salt – because flavor is everything.

• 2 tablespoons green za’atar, rosemary or other dried herbs – time to get fancy.(

• Coarse sea salt – for sprinkling on top. It’s like jewelry for your bread.

Instructions:

1. Mix the Dough: Toss everything into your stand mixer – yes, all at once. Let it mix until you’ve got a nice, smooth, sticky dough. No need for any wild kneading action here; just mix until everything is happily combined and sticking together.

2. Prep the Pan: Line a baking tray with parchment paper so your focaccia doesn’t stick. Pour that beautiful blob of dough into the tray, and smooth it out a little with a spatula (or your hands, if you’re feeling bold).

3. Stretch and Dimple: Now’s your time to shine. Coat your hands in plenty of olive oil – we’re talking more oil than a bachelor party dancer. Gently stretch the dough out to fill the pan, pressing it down a bit to make it even. Then, go to town making those classic focaccia dimples by poking all over the dough with your fingers. Take out any frustration you might have; the focaccia can handle it!

4. Second Rise: Cover the dough and let it rise for about 40 minutes. Use this time for something fun, like scrolling through some memes, planning your next food conquest, or just imagining the glorious focaccia-to-be.

5. Preheat and Top: Crank your oven up to 220°C (425°F) and let it preheat. Meanwhile, drizzle more olive oil on top of the dough (yes, we’re keeping it luxurious), sprinkle on the herbs like they're fairy dust, and finish with a nice pinch of coarse sea salt. It’s like getting your focaccia dressed for a party!

6. Bake: Slide the focaccia into the preheated oven and bake for 35-40 minutes. Wait until the crust turns golden and crisp and your kitchen smells like an Italian dream. It’ll drive you wild, but hang tight until it’s done.

7. Cool and Enjoy: Let the focaccia cool just a bit before you dive in—if you can wait! Then slice it up and revel in that chewy, herby, slightly salty perfection that might just bring a tear to your eye.

   
   

Pro Tips to Help You Master This Gluten Free Focaccia Recipe

• Don’t Skimp on the Olive Oil – A generous glug of good-quality olive oil is the secret to focaccia’s signature golden crust and rich flavor. Grease your pan well, drizzle the top liberally, and don’t be shy—it’s what gives it that gorgeous, indulgent vibe.

• Let It Rise Like a Star – Gluten-free dough doesn’t rise quite like regular dough, so be patient and give it a warm, cozy spot to do its thing. Pop it near a sunny window or in the oven with the light on (but no heat!) to help it puff up beautifully.

• Create the Perfect Dimples – Before baking, press your fingers into the dough to create those iconic focaccia dimples. Not only does it look stunning, but it also lets the olive oil and toppings seep into the dough, making every bite packed with flavor. Dimpling = winning!

• Serve it up with soup, slice it for sandwiches, or eat it straight off the tray, this gluten free wonder will make you forget you ever had to give up bread.

  
  

So there you have it— an easy gluten free focaccia recipe that’s so good, it might just be better than, well, you know. Try it out, and if you’ve got a lover who can’t quite compare, have another helping. Focaccia - where the magic happens!

Gluten Free Focaccia Recipe FAQs

Is this focaccia really gluten-free…and vegan?

Yes and yes. Fioreglut flour is gluten-free, and the base dough here is naturally dairy-free/egg-free. Check your za’atar blend for allergens (some brands include sesame).

Can I use a different gluten-free flour blend?

You can, we are not the boss of you, but results vary. This recipe is formulated for Caputo Fioreglut (it hydrates and stretches differently). If you swap, start with 15–20% less water, then add as needed until you get a smooth, sticky batter-dough.

Why is the dough so sticky? Did I do it wrong?

Sticky is correct. Fioreglut focaccia is a high-hydration dough; that’s what gives you the springy, open crumb. Oil your hands and tools, don’t add extra flour.

What pan should I use?

A 9×13-inch (23×33 cm) metal pan or a quarter-sheet pan works great. For extra edge crisp, preheat the pan for 5 minutes with a tablespoon of oil before spreading the dough.

How do I get a crisp bottom and a golden top?

Generous olive oil under and over the dough, a hot oven (220°C / 425°F), and bake on a lower-middle rack. If you want more color, finish with 2–3 minutes of broil—watch it like a hawk.

Can I cold-proof the dough overnight?

Absolutely. After mixing, cover and refrigerate 8–24 hours. Bring to room temp, dimple, top, and bake. Cold proofing deepens flavor and makes scheduling easier.

What toppings work besides green za’atar?

Classic: rosemary + flaky salt. Fancy: cherry tomatoes, olives, caramelized onions, or garlic confit. Keep add-ins light so you don’t weigh down the rise.

How do I store and reheat leftovers?

Cool completely. Store airtight at room temp up to 24 hours or refrigerate 2–3 days. Reheat at 200°C / 400°F for 6–8 minutes directly on the rack. It also freezes well—slice, wrap, and reheat from frozen 10–12 minutes.

High altitude tips?

Reduce yeast by 10–15% and water by 1–2 tablespoons; watch the rise rather than the clock.