Fluffy Gluten-Free Focaccia Recipe That Guarantees Successful Baking Today!

This fluffy gluten-free focaccia is a reliable, oven-to-table bread that stays light and airy — gluten-free and full of olive oil flavor. I’ve baked multiple batches, tuning the hydration and proofing so it never feels gummy or dense. For a quick primer on techniques that help gluten-free dough behave, check this baking basics resource: https://www.noglubread.com/category/gluten-free-bread-recipes/baking-basics-techniques/.

Why Make This Recipe

• It produces a soft, open crumb that mimics classic focaccia without gluten-driven chew.
• Quick to mix and forgiving: no intense kneading, just proper hydration and rest.
• Great for weeknight dinners, sandwich bases, or party platters — it holds up well to toppings.
• Uses simple pantry ingredients like olive oil, yeast, and a good gluten-free flour blend.
• Personal insight: I love this recipe because the crust crisps beautifully at 425°F while the interior stays pillowy, a balance I tested repeatedly.
  For more gluten-free bread ideas, see this recipe collection: https://www.noglubread.com/category/gluten-free-bread-recipes/.

Recipe Overview

Prep time: 20 minutes active, plus 1–2 hours proofing.
Cook time: 20–30 minutes at 425°F (220°C).
Total time: 1.5–2.5 hours depending on proof.
Servings: Makes one 9×13-inch focaccia (8–10 slices).
Difficulty: Easy — technique-focused, not ingredient-heavy.
Method: Mix a high-hydration dough with a stand mixer or whisk, bulk rise at room temp, press into an oiled pan, dimple, top with olive oil and herbs, then bake on a hot rack. Learn how ovens affect gluten-free bread for best results: https://www.noglubread.com/baking-gluten-free-bread-different-ovens/.

My Experience Making This Recipe

I tested this focaccia over several weeks, adjusting water weight and resting times until it rose well without collapsing. The biggest discovery was that a slightly wetter dough (about 85–90% hydration with a starch-forward blend) gives the best open crumb. Using a sheet pan lined with parchment and plenty of olive oil creates a crisp, golden bottom.

How to Make Fluffy Gluten-Free Focaccia

Start by activating 2 1/4 teaspoons (one packet) instant yeast in 1 1/4 cups (300 ml) warm water at 100–110°F (38–43°C) with a teaspoon of sugar. Whisk in 2 cups (240 g) gluten-free all-purpose flour (blend with xanthan gum included), 1 cup (120 g) white rice flour, 1 teaspoon salt, and 3 tablespoons olive oil. Mix until sticky and smooth — use a stand mixer with a paddle at low speed for 2–3 minutes if you have one. Cover and let rise 45–60 minutes at room temperature until puffy. Oil a 9×13-inch pan, transfer the dough, use oiled fingers to stretch and dimple, drizzle 2 tablespoons olive oil and sprinkle flaky salt and rosemary. Proof another 20–30 minutes, then bake at 425°F (220°C) for 20–30 minutes until golden and crisp. Cool slightly on a wire rack before slicing.

Expert Tips for Success

• Use a scale for accuracy: grams produce consistent hydration and rise. For this dough aim for roughly 380–420 g total flour weight with 85–90% hydration.
• Warm liquid to 100–110°F (38–43°C) to activate yeast fast without killing it. A thermometer helps.
• Don’t skimp on olive oil: it helps browning and gives the classic focaccia texture and flavor. Apply it to the pan and dimpled surface generously.
• Avoid overproofing; the dough should be puffy but not collapsing. If it starts to deflate, shape and bake immediately. For more texture tips, see this quick biscuit method that highlights handling sticky, high-hydration doughs: https://www.noglubread.com/fluffy-gluten-free-biscuits-5-ingredient-recipe/.
• Use a baking stone or place the pan on the lower oven rack for a better bottom crust if your oven runs cool.

How to Serve Fluffy Gluten-Free Focaccia

• Serve warm with extra virgin olive oil and balsamic vinegar for dipping.
• Top slices with fresh mozzarella, tomatoes, and basil for an instant bruschetta-style snack.
• Use thick slices as sandwich bread for roasted vegetables or porchetta.
• For gatherings, cut into small squares and serve on a wooden board with herb-infused olive oil and olives for a rustic presentation.

Storage and Reheating Guide

Cool completely before storing to prevent sogginess. Keep at room temperature in a breathable container or wrapped in foil for up to 2 days. For longer storage, slice and freeze sealed in a freezer bag for up to 3 months. Reheat from frozen at 350°F (175°C) for 8–12 minutes or toast individual slices in a skillet with a little olive oil until warmed and crisped. Avoid microwaving (it makes gluten-free bread gummy).

Recipe Variations

• Dairy-free: This recipe is naturally dairy-free — use plant-based olive oil and toppings.
• Herb and garlic: Mix 2 teaspoons minced garlic and 1 tablespoon chopped rosemary into the dough for extra aroma.
• Olive and sun-dried tomato: Press chopped kalamata olives and rehydrated sun-dried tomatoes into the dough before baking.
• Lower-carb option: Replace part of the rice flour with a higher-protein almond flour (up to 25% substitution) and reduce hydration accordingly; expect a slightly denser crumb. For an unrelated gluten-free dessert technique that helps with texture in other recipes, see this cheesecake guide: https://www.noglubread.com/amazing-gluten-free-cheesecake-creamy-crack-free-recipe/.

Nutritional Highlights

• Good source of quick energy from carbohydrates; olive oil adds heart-healthy monounsaturated fats.
• Can be high in sodium if you add a lot of flaky salt — adjust to taste for health considerations.
• Allergen info: gluten-free (verify cross-contamination-free flours), contains oil and may contain tree nuts if you use almond flour variation. Serve standard portion sizes (1–2 slices) to balance caloric intake.

Troubleshooting Common Issues

• Problem: Dense, gummy interior. Solution: Increase hydration slightly and check your flour blend — starch-heavy blends need more water and adequate yeast. Also make sure yeast is fresh and water temp is correct (100–110°F).
• Problem: Collapsed bread after baking. Solution: Avoid overproofing; proof until visibly puffy but still holds structure when gently poked. Also reduce filling-heavy toppings that weigh the dough down.
• Problem: Pale crust. Solution: Bake at 425°F and brush the top with olive oil before baking; finish with a minute under broil if needed (watch carefully).

Frequently Asked Questions

Q: Can I make this focaccia without xanthan gum?
A: You can, but xanthan gum (or psyllium husk) helps mimic the gluten network. If your gluten-free mix already contains a binder, skip adding more. For mixes without binders, use 1 teaspoon xanthan gum per cup of flour or 1 tablespoon psyllium husk powder for better structure.

Q: How do I know when the dough has proofed enough?
A: The dough should be visibly puffy and slightly domed, but not doubled to the point of collapse. A gentle finger poke should leave an indentation that slowly springs back; if it never springs back, it’s overproofed.

Q: Can I make this in advance?
A: Yes — after the first rise, you can refrigerate the dough in an oiled, covered bowl for up to 24 hours to develop flavor. Bring it to room temperature and finish shaping and proofing before baking.

Q: What’s the best oven temperature and position?
A: Bake at 425°F (220°C) on the lower-middle rack for a balanced crust and crisp bottom. If your oven has a convection setting, reduce temperature by 25°F (about 15°C) and check earlier.

Conclusion

If you want another tested approach or different ingredient proportions, this external guide for a light and fluffy gluten-free focaccia is a helpful reference: Gluten Free Focaccia Bread Recipe – Light & Fluffy (https://iowagirleats.com/gluten-free-focaccia/).

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