Naturally gluten free focaccia

Naturally gluten free focaccia bread

Baking a naturally gluten free focaccia bread is not an easy thing, I can’t tell you. 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 3 years of attempts to get the right texture that remains soft, oily and tasty for two or three days (but will definitely ends before).

Naturally gluten free Italian focaccia

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Course: SnacksCuisine: ItalianDifficulty: Medium


Prep time


Cooking time


Resting Time




  • 200 gr 200 / 1,5 cup rice flour

  • 100 gr 100 / 3/4 cup chickpeas flour

  • 100 gr 100 / 3/4 cup corn starch

  • 10 gr 10 psyllium husk

  • 5 gr 5 / half a tsp dry yeast

  • 400 ml 400 of warm water

  • 20 ml 20 extra virgin olive oil

  • fresh or dry rosemary

  • salt

How to

  • Melt the yeast in warm water and let it rest aside.
  • Mix the flours in a large bowl with 5 grams (half a tsp) of salt and psyllium husk.
  • Add all the water and whisk well to get a smooth dough. It will be quite liquid and that’s right!
  • Let the loaf rest in its bowl for 3 hours at a warm temperature, around 30°C/90°F.
  • After this first rising, transfer the dough in a 33 x 23 cm pan covered in parchment paper slightly oiled. Leave it here for 1 hour at warm temperature.
  • Preheat the oven at 220°C / 430°F.
  • Once the focaccia has doubled in size, prepare a mix in a little bowl with 20 ml of extra virgin olive oil, 20 ml of water and 5 grams of salt.
  • Grease your fingers with some of the oily mix and punch several little holes in your focaccia dough. Then pour the remaining oil imixture n the holes. Add extra salt on top if you like it salty.
  • Sparkle rosemary on top and bake at 220°C / 430°F for 30 minutes.

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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 Apulia. Using only naturally gluten free flours, no commercial mix nor gum in the ingredients, this focaccia recipe will be a no brainer for all your weekend baking wish.

Naturally gluten free focaccia
Fill your focaccia with your preferred meats or cheese.

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!