Garden Gluten-Free Focaccia

Recipe by Jonathan Brasil

It can be very difficult to come up with a recipe for gluten-free bread or pizza that’s as good as “the real thing.” But leave it to the King Arthur test kitchen to do just that! This focaccia, made with our Gluten-Free Pizza Flour, is delightfully light and chewy with a super-crispy bottom crust. Enjoy it unadorned, or top with sea salt, herbs, and/or a scattering of diced fresh vegetables — tomatoes are particularly tasty. 

25 mins
35 to 40 mins
2 hrs 15 mins
one 9”x13” focaccia
Gluten-Free Focaccia - select to zoom
Gluten-Free Focaccia - select to zoom
Gluten-Free Focaccia - select to zoom


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  1. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. 

  2. In a large bowl or the bowl of your stand mixer, combine the flour, sugar, yeast, salt, water, and 2 tablespoons (25g) of the olive oil. 

  3. Beat everything together to make a soft, smooth, sticky dough.

  4. Cover the bowl and allow the batter to rest for 10 minutes. 

  5. Grease a 9” x 13” pan with the remaining 2 tablespoons (25g) of olive oil.  

  6. To shape the focaccia: Scrape the batter into the pan. Using your very well-greased hands, gently smooth the dough to the edges of the pan, dimpling it with your fingertips as you go. 

  7. Cover the pan and let the focaccia rise until puffy, about 1 hour. 

  8. Toward the end of the rise time, preheat your oven to 400°F. 

  9. To bake the focaccia: Sprinkle the top of the focaccia with the herbs, salt, seasonings, and/or diced tomato or other vegetables. Bake until golden brown, about 35 to 40 minutes.  

  10. Remove the focaccia from the oven and transfer it to a rack. Let it cool slightly before slicing and serving slightly warm.

  11. Storage information: Store leftover focaccia, well wrapped, at room temperature for a day or two (though it's best the same day it's made). To serve leftovers, reheat slices in the toaster or in a preheated 350°F oven just until warmed through. 

Tips from our Bakers

  • Says King Arthur Senior Recipe Developer Molly Marzalek-Kelly, “The trickiest part of this recipe is spreading the dough/batter to the edges of the pan; but so long as your hands are well-greased, you’ll be fine.” 

  • Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.

  • To use your bread machine to prepare the dough, add all of the ingredients to the bucket of your machine and then allow it to go through the mixing, kneading, and rising cycles in the machine. Remove the dough after the first rise, and then proceed with the recipe as written, shaping by hand and baking in the oven.