Baking a naturally gluten-free focaccia bread is not an easy thing. Italian focaccia is one of my favorite things in the world. After going gluten-free, I missed so much that little slice of heaven I used to have as breakfast, lunch, and sometimes also midnight snack. It took me almost a year of attempts to get the right texture that remains soft, oily and tasty for two or three days (but will definitely ends before).

Focaccia is a type of Italian bread that is known for its distinctive flat and dimpled shape. It 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.

Is focaccia bread gluten-free?

While most (if not 100%) of the focaccia bread available in stores contains a high amount of gluten, 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.

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 the right combination of gluten-free flours and flavorsome toppings, it is still possible to achieve a delicious and satisfying gluten-free version of this Italian bread.

What ingredients are in gluten-free focaccia?

In this gums-free and vegan recipe of gluten-free focaccia, we will use:

• White rice flour
• Chickpea flour
• Corn starch

You can replace chickpea flour with soy or lentils flour (see pics just below for results). Likewise, corn starch can be sub with potato starch or rice starch.

The recipe is both gluten-free and dairy-free, as well as vegan and egg-free.

Tips & Troubleshooting

Since I want your gluten-free focaccia to be perfect and not disappoint you, here are some common problems you may have encountered with previous recipes and how to avoid them.

Why is my gluten-free focaccia gummy?

A gummy texture in gluten-free focaccia is a common issue and usually arises from one or a combination of the following factors:

Underbaking

• Cause: If the focaccia isn’t baked long enough, the center remains gummy and undercooked.
• Fix: Bake at the specified temperature, but allow extra time if necessary. Use a thermometer to ensure the internal temperature of the bread reaches 200–210°F (93–99°C).

Improper Flour Blend

• Cause: A flour blend with too much starch (e.g., tapioca or potato starch) can result in a gummy texture, especially when overhydrated.
• Fix: Use a the exact mix of flours mentioned below.

Too much weight on top

• Cause: A gluten-free dough is weak and can’t sustain too heavy toppings.
• Fix: Use a only rosemary leaves, small olives or sliced cherry tomatoes.

Why is my gluten free focaccia dense?

A dense gluten-free focaccia can result from several common issues related to the unique properties of gluten-free baking. Here are some factors to consider and potential remedies:

Insufficient Hydration

• Cause: Gluten-free flours absorb more liquid than wheat flour. If your dough is too dry, it won’t rise well, leading to a dense texture.
• Fix: The dough should be wetter and stickier than traditional wheat-based dough.

Lack of Leavening Power

• Cause: Not using enough yeast or not activating it properly can limit the rise.
• Fix: Ensure your yeast is fresh and properly activated.

Skipping Rest Periods

• Cause: Gluten-free flours need time to hydrate fully before baking.
• Fix: Allow the dough to rest for the mentioned delays, in a dry and warm place. I usually use the oven turned off, just with the light on.

How to make a gluten-free focaccia without any gums, step by step:

Focaccia is a real pillar of Italian street food. It changes so much from North to South. It can be thin and crusty, or tall and soft. This recipe in particular is the Italian flatbread focaccia you can find in every bakery.

It’s often filled with Italian prosciutto or mozzarella and tomatoes. With this basic gluten free and vegan recipe you can have fun and come up with your own version. I strongly suggest to top it with cherry tomatoes and olives, like they use to do in Southern Italy. Using only naturally gluten free flours, no commercial mix nor gums in the ingredients, this focaccia recipe will be a no brainer for all your weekend baking projects.

Make sure to check out my gluten-free pizza crust recipe, too: the perfect chewy and crispy recipe for a real Italian pizza.

And to remain updated on my latest experiments and tests, follow me on my Instagram page!