Gluten-Free Authentic Italian Focaccia
Simple, Easy, and Straight from My Grandmother’s Kitchen
There’s something magical about bread baking — that cozy, rustic aroma that fills your kitchen and somehow takes you back in time. For me, this focaccia isn’t just a recipe. It’s a memory.
My grandmother used to make this bread every single week at our family’s ranch in Gilroy, California. I can still remember her hands gently pressing dimples into the dough, the scent of rosemary wafting through the air, and the laughter echoing through the kitchen. When I bake it today, it’s as though I’m right back there — barefoot on the cool tile floor, waiting impatiently for the golden loaf to come out of the oven.
Food has this incredible ability to connect us to our roots and remind us of where we came from. And while my version swaps out traditional flour for gluten-free flour, the result tastes nearly identical to my grandmother’s original recipe — proof that nostalgia and simplicity can absolutely coexist in a gluten-free world.
Why You’ll Love This Focaccia
This gluten-free focaccia is the perfect balance of crispy edges, pillowy softness, and olive-oil richness. The secret? A long, gentle rise that allows the yeast to work its magic and the dough to develop depth and flavor.
It’s also made with ingredients that support your body, not just your taste buds. Olive oil adds heart-healthy monounsaturated fats, while gluten-free flour makes this recipe accessible to anyone avoiding gluten without sacrificing texture or flavor.
Serve it warm alongside soup, use it for sandwiches, or tear off pieces to dip into good olive oil and balsamic vinegar — truly heaven in every bite.
Gluten Free Authentic Italian Focaccia
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Equipment
- large bowl
- dough whisk or wooden ppoon
- Tea towel or plastic wrap
- 13 inch baking dish or focaccia baking pan
Ingredients
- 4 cups gluten free flour plus one extra cup on the side
- 2 tsp instant yeast 1 packet
- ½ tsp sugar
- ½ tsp sea salt
- 2 cups warm water about 110℉
- ¼ cup olive oil
My Favorite Toppings - Option #1
- fresh rosemary
- sea salt
- fresh cracked pepper
My Favorite Toppings - Option #2
- 14 oz San Marzano tomatoes crushed
- 1 cup black olives
- ½ med red onion thinly sliced
- dried oregano
Instructions
- In a large bowl, add flour, salt, sugar, and instant active dry yeast and mix using a dough whisk.4 cups gluten free flour, ½ tsp sugar, ½ tsp sea salt, 2 tsp instant yeast
- Slowly, pour in warm water and stir with a dough whisk or wooden spoon.2 cups warm water
- Next slowly add ¼ cup of olive oil, and continue to stir. The dough will be sticky, but it will not be watery. If it appears watery, add more flour.¼ cup olive oil
- Cover the bowl with a clean tea towel or plastic wrap and let the dough rise for a minimum of two hours at room temperature. Take note the dough will do best in a warm environment. If it is not a warm environment, place it in your oven with the oven light on.
- Using a 13 inch baking dish or focaccia baking pan, coat the pan with olive oil. Note-alternatively you can use a large baking sheet, the focaccia will not be as tall but still amazing!
- After the focaccia dough has risen, place the dough gently into the greased baking dish. Coat your hands with olive oil, so they will not stick to the dough and pat and push the dough gently until it fills the entire baking dish evenly.
- When finished, let the dough rise for another 30 minutes.
- Preheat your oven to 400℉
- After the focaccia dough has risen a second time in the baking pan, press your fingers over the dough to make indentations.
- Sprinkle the top with fresh rosemary, sea salt and fresh cracked pepper.fresh rosemary, sea salt, fresh cracked pepper
- Bake in the lower section of your oven for 20 to 25 minutes.
- This last step is optional… I like to turn my boiler on and place the pan on the top shelf of my oven and broil it for one minute, to get the crust very golden brown.
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More About This Recipe
Kitchen Tools You’ll Need
- Large mixing bowl
- Dough whisk or sturdy wooden spoon
- Clean tea towel or plastic wrap
- 13-inch baking dish or focaccia pan (or large baking sheet)
- Measuring cups and spoons
- Olive oil brush (optional but handy)
- Spatula or bench scraper
Cooking Tips
- Let it rise — Patience pays off! A two-hour rise (plus 30 minutes more in the pan) helps the yeast develop that signature airy texture.
- Keep your hands oily — Gluten-free dough can be sticky; coating your hands with olive oil makes spreading and patting a breeze.
- Don’t panic about graininess — Gluten-free flour behaves differently, but once baked, the texture transforms beautifully.
- Broil for extra crunch — That one-minute broil at the end? Game changer for a perfectly golden crust.
- Use quality ingredients — I love using the Cup4Cup gluten-free flour endorsed by Chef Thomas Keller — it’s a perfect 1:1 swap and gives a gorgeous, bakery-quality result.
NOTES:
I have tried to make this recipe several different ways, and I highly recommend letting the yeast rise for two hours or more for the first rise, and 30 minutes or more for the second rise. It will give you the most beautiful focaccia you have ever seen. When using this gluten-free flour, do not be alarmed when the dough feels grainy after the second rise, just pat it down and smooth it out with your hands, covered in olive oil and proceed as normal. Trust the process! After it bakes for 20 to 25 minutes it comes out spectacular! I used the gluten-free flour that is endorsed by Chef Thomas Keller-because it’s a one-for-one substitution ratio which makes gluten-free baking, very simple! And we all want simple!
Health Benefits
- Olive Oil: Supports heart health and provides antioxidants.
- Gluten-Free Flour: Great for sensitive digestion or gluten-free diets.
- Yeast Fermentation: Adds flavor and can help improve the bread’s nutritional profile by making some nutrients easier to digest.
My Favorite Topping Combos
Option 1: Classic
Fresh rosemary, sea salt, and cracked black pepper.
Simple. Fragrant. Timeless.
Option 2: Savory & Rustic
Crushed San Marzano tomatoes, black olives, red onions, and a sprinkle of dried oregano.
Perfect for when you want a touch of southern Italian flair.
Final Thoughts
Every time I make this focaccia, I’m reminded that cooking is about more than just feeding ourselves — it’s about feeding our memories. Whether you go with the classic rosemary version or the tomato and olive variation, this recipe is simple, satisfying, and soul-soothing.
Try it out, share it with someone you love, and let the aroma fill your kitchen with joy.
And when you do, I’d love to know — what family recipe brings you back home?
Thank you