Focaccia is a classic Italian flatbread known for its airy interior and golden, slightly crisp crust. This gluten- and dairy-free vegan focaccia is straightforward to make and delivers a satisfying contrast: a crunchy olive oil base, a crisp golden top, and a soft, tender center. The method is intentionally simple—there’s no kneading or complicated technique. The only patience required is waiting for the dough to rise for about an hour.
This recipe is a versatile basic gluten-free focaccia that works beautifully as a base for many toppings. Try rosemary with olives for a traditional pairing, cherry tomatoes and chorizo for a bolder option, or caramelized onions with a soft cheese substitute for a richer finish. Treat the focaccia like a pizza base and experiment with flavors you enjoy.
To help guarantee great results, follow these practical notes before you begin:
- The choice of gluten-free flour matters. I used Mulino Caputo Gluten Free Flour, which includes gluten-free wheat starch that helps produce a stickier, more elastic dough ideal for bread and pizza-style baking. If you can’t find this brand locally, look for a high-quality flour blend formulated for bread.
- Use lukewarm water to activate the yeast. Water that’s too cool won’t allow the yeast to bloom, while water that’s too hot can kill it. Aim for a pleasantly warm temperature to the touch.
- Generously oil your baking tray with extra virgin olive oil to achieve the signature oily, blistered focaccia crust. After the dough has risen, drizzle more oil over the surface and finish with a scattering of sea salt flakes before baking.
- Gluten-free focaccia batter will be much wetter than traditional dough—think cake-like batter rather than a kneadable dough. Use a spatula to spread the batter evenly into the prepared tray, pushing it into the corners as needed.
- Use a tray close to the recommended size to achieve a neat rectangular shape. A 30 x 23 cm tray produces a pleasing thickness; if your tray is larger or smaller, baking time and thickness may vary slightly.
Follow the steps below and you’ll have a fragrant, golden focaccia perfect for sharing. Store any leftover bread in an airtight container for up to three days. For longer storage, freeze slices for up to one month and reheat in a toaster or oven for a quick breakfast or snack.
- 500 g Mulino Caputo Gluten Free Flour (or a similar high-quality gluten-free bread flour)
- 1 x 7 g packet dried instant yeast
- 3 teaspoons sea salt flakes
- 450 mL warm water
- 3 tablespoons extra virgin olive oil, plus extra for the tray and topping
- To garnish: extra sea salt flakes and additional olive oil
- In a mixing bowl combine the gluten-free flour, dried instant yeast and 3 teaspoons of sea salt. Mix briefly on low speed or stir to combine.
- Add the warm water and 3 tablespoons of olive oil. Mix until you form a wet, batter-like dough—this will be much looser than traditional focaccia dough.
- Brush a 30 x 23 cm baking tray generously with olive oil. Spoon the wet batter into the tray and use a spatula to spread it evenly into the corners.
- Cover the tray with cling wrap and let the dough rest in a warm place for 1 hour, until it has puffed up.
- Remove the cling wrap, drizzle additional olive oil over the top and sprinkle with sea salt flakes. Add any toppings you prefer.
- Bake in a preheated 220°C fan-forced oven for 30–35 minutes, or until the top is golden and crisp. Allow the focaccia to cool slightly before slicing and serving.