gluten-free dairy-free focaccia

Gluten-free focaccia bread, bite-sized


I truly think gluten-free FOCACCIA is one of my favorite bread to bake. Soft, oily and with that amazing taste, perfect to make sandwiches with or to eat as it is.

In this recipe I’m making it bite-sized, which is ideal for picnics, party buffet or to freeze and then thaw quickly in the oven to complete an office/school lunch. You can top it with your favorite herbs, or even with a pitted olive or half a cherry tomato.

What is focaccia bread?

Focaccia is a type of Italian bread that is known for its distinctive flat and dimpled shape. It originates from the Liguria region of Italy but has gained popularity worldwide. Focaccia is similar to pizza dough in terms of ingredients and preparation, but it is typically thicker and softer.

Traditionally, focaccia is made from a simple dough consisting of flour, water, yeast, salt, and olive oil. The dough is kneaded and then left to rise, allowing it to develop a light and airy texture. Before baking, the dough is flattened onto a baking sheet or a shallow pan, creating a rectangular or round shape. The surface of the dough is then dimpled with fingertips, creating small pockets.

Focaccia often has additional ingredients to enhance its taste and texture. Common toppings include olive oil, fresh or dried herbs such as rosemary or thyme, garlic, and coarse salt. Some variations may also incorporate ingredients like olives, onions, cherry tomatoes, or cheese.

Once the dough is topped and seasoned, it is baked in the oven until golden brown and fragrant. The result is a wonderfully aromatic and flavorful bread with a slightly crispy crust and a soft and chewy interior. Focaccia is typically served as an appetizer, alongside meals, or used as a base for sandwiches.

Its versatility and delicious taste have made focaccia a beloved bread option, both as a standalone snack and as a complement to various dishes.

Does focaccia contains gluten?

Yes, “traditional” focaccia is very high in gluten. But it is possible to make gluten-free focaccia by using alternative flours and ingredients that are free from gluten. While the traditional focaccia recipe calls for wheat flour, there are gluten-free flours available that can be used as substitutes.

Gluten-free focaccia can be made using a combination of gluten-free flours such as rice flour, tapioca flour, almond flour, or a gluten-free flour blend. These flours can be used in place of wheat flour in similar proportions.

To ensure the dough has the right texture and rise, gluten-free baking often requires the addition of binding agents such as xanthan gum or psyllium husk powder. These ingredients help provide structure to the dough and compensate for the absence of gluten. I never use xanthin or other gums, but I do use psyllium which is way more natural.

The process of making gluten-free focaccia is generally similar to that of traditional focaccia, involving mixing the ingredients, allowing the dough to rise, shaping it, and adding toppings before baking.

It’s important to note that when making gluten-free focaccia, the texture and taste may differ slightly from traditional wheat-based focaccia. However, with my combination of gluten-free flours and flavorsome toppings, you will achieve a delicious and satisfying gluten-free version of this Italian bread.

If you’re looking for a vegan, gluten-free focaccia recipe without gums, you are in the right place!

How to make gluten-free focaccia, step by step:

Gluten-free focaccia bread, bite-sized

5 from 2 votes
Course: SidesCuisine: ItalianDifficulty: Easy


Prep time


Resting Time


Baking time




  • ½ cup ½ rice flour (85 g)

  • ¼ cup ¼ cassava flour or tapioca starch (30 g)

  • 3 tsp 3 olive oil (30 g)

  • 1 tsp 1 psyllium powder (4 g)

  • 1 tsp 1 salt (6g)

  • 1 tsp 1 dry yeast (4 g)

  • 1 tsp 1 sugar (4 g)

  • 1 cup 1 water (200 g)

How to

  • In a small bowl, dissolve the dry yeast with sugar and a small portion of the water, possibly lukewarm. Let aside for 5 minutes.
  • In a bigger bowl, mix all flours together, with salt and psyllium powder. Mix well before adding the leftover water and the yeast mixture.
  • At last, add the olive oil and mix again. Let the bowl sit covered in a warm place for 2 hours.
  • After this resting time, line a baking sheet with parchment paper and grease with more olive oil. Take a small spoon of dough and place it on the baking sheet. Repeat until no dough is left. Grease slightly your hands with olive oil, then gently shape the focaccia bites in a round shape. Poke some holes with a toothpick or a small ice pick. Optionally, place herbs on top or sprinkle with salt flakes.
  • Bake at 90°F/190°C for 20 min, or until well golden. Let them cool for 5-10 then eat right away.

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Other gluten-free focaccia recipes on the blog

Yes, focaccia bread is definitely one of my best thing in the world. So, I came up several recipes to eat it (all of these are vegan, too):

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  1. Hello! Just tried to make these, but I’m wondering if the liquid ratio is off? I measured everything in grams on my kitchen scale, but the dough was very very liquid-y (not like the picture). I was unable to shape them into balls and the dough has spread on the baking sheet. These look very tasty otherwise!

    • Hello Christen,
      Did you use psyllium husks or powder? Did you wait the resting time before shaping? If you followed every step correctly, the easiest way to troubleshoot is to increase a bit the amount of psyllium (1,5 tsp if you are using powder). I hope you will succeed because these focaccia bites are so good!

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