Gluten-Free No-Knead Focaccia Recipe for Crispy, Airy Bread

With this easy Gluten Free No-Knead Focaccia Bread recipe you can make classic Italian focaccia at home—light, airy, and perfect for sandwiches or as an accompaniment to a meal. This version is both gluten free and dairy free. It’s an excellent beginner bread: simply mix the ingredients, let the dough rest in the refrigerator overnight, and bake the next day. The result is flavorful bread with a crisp crust and a tender, slightly chewy crumb.

Try other gluten-free bread recipes using Caputo Fioreglut flour: Gluten Free Dinner Rolls and Gluten Free Focaccia Pizza.

Recipe Ingredient Notes

Gluten Free Flour: I recommend Caputo Fioreglut for this focaccia. It’s a finely milled blend from Italy that delivers the best texture for this recipe. It contains gluten-free wheat starch; do not use it if you have a wheat allergy. Other blends tested, such as Bob’s Red Mill 1-to-1, produced inferior results.

Active Dry Yeast: I prefer active dry yeast, which should be activated in warm water before use. Instant yeast can be substituted 1:1 and added directly to the dry ingredients if you prefer.

Olive Oil: Use a good-quality extra virgin olive oil for flavor. Grapeseed oil can work, but avoid generic vegetable oil. The dough absorbs a fair amount of oil, which contributes to the focaccia’s crust and taste.

What is gluten free wheat starch?

Gluten-free wheat starch is a processed ingredient derived from the endosperm of wheat. In certified gluten-free products, the starch is processed to reduce gluten to 20 parts per million (ppm) or less, meeting regulatory thresholds. Many people with celiac disease tolerate products made with codex gluten-free wheat starch, but if you are allergic to wheat, do not consume products containing wheat starch.

The starch is produced by washing a simple dough (flour and water) so the starch dissolves and the gluten separates out. The remaining liquid is processed to leave purified wheat starch. If a product lists “wheat starch” without the “gluten-free” designation, it is likely not certified gluten-free.

Where to buy Caputo Fioreglut Flour?

Caputo Fioreglut Gluten Free Flour is available from multiple online retailers. Prices and availability vary by seller.

How to make Gluten Free No Knead Focaccia Dough

No-knead focaccia uses simple ingredients and relies on time rather than effort. I recommend making the dough at least 8 hours before baking—ideally the morning before you plan to bake that evening. This recipe doesn’t require a stand mixer—two bowls and a spatula are enough.

1. Warm 250 grams of water to about 110–114°F (43–46°C). Use a thermometer if possible.
2. Sprinkle 5 grams active dry yeast and a pinch of sugar into the warm water. Let sit 10–15 minutes until bubbly and frothy. If it doesn’t foam, the yeast is likely inactive.
3. In a medium bowl, whisk together 280 grams Caputo Fioreglut flour, 12 grams granulated sugar, and 1 teaspoon (4 grams) kosher salt.
4. Add the activated yeast mixture and 12 grams oil to the dry ingredients. Stir with a spoon or spatula until a wet, slightly lumpy dough forms.
5. Let the shaggy dough rest 5 minutes. Oil the bottom of a second bowl with about 10 grams of oil, then transfer the dough into it and drizzle another ~5 grams on top. The oil helps create a tender crust and flavor.
6. Cover the bowl tightly and refrigerate for at least 8 hours (up to 48 hours) so the dough can slowly ferment and develop flavor.

How to bake Gluten Free Focaccia Bread

When you’re ready to bake, remove the dough from the refrigerator and allow it to proof at room temperature until it has doubled in size—this can take 1 to 1.5 hours depending on ambient temperature.

Second Proof: Lightly oil the bottom of an 8×8 pan (or line with parchment if the pan is well-used). Transfer the dough to the pan and gently stretch it to fit without tearing. Cover with a clean towel and place somewhere warm to rise until doubled.

Preheat oven: Preheat the oven to 425°F (220°C) so it’s fully hot when the focaccia is ready to bake.

Prepare toppings: For a classic topping, combine 2 cloves minced or grated garlic with about 2 tablespoons olive oil and roughly chopped fresh rosemary. Reserve flaky sea salt and freshly ground pepper.

Top & dimple: Spoon the garlic-rosemary oil over the risen dough. Use clean fingers to dimple the dough, pressing almost to the pan but taking care not to deflate it. The dimples create pockets that hold oil and flavor. Sprinkle flaky sea salt and pepper.

Bake: Bake for 25–28 minutes at 425°F, until the focaccia is golden brown and pulls away slightly from the pan. The internal temperature, if checked, should be above 205°F (96°C).

Cool & serve: Let the focaccia cool 5 minutes in the pan, then transfer to a wire rack to finish cooling, or slice and serve warm. Enjoy!

Storage & Freezing

Storage: Wrap focaccia in plastic wrap or store in a zip-top bag at room temperature. It’s best the day it’s baked; refrigerating can dry it out.

Freezing: Focaccia freezes well. Wrap tightly in plastic and place in an airtight container or freezer bag for up to 4 weeks.

Topping Ideas for No-Knead Focaccia Bread

Focaccia accepts many toppings—just ensure they are gluten free. Here are some favorites:

• Caramelized onions (great with pears, blue cheese, and balsamic)
• Grated Parmesan
• Halved cherry tomatoes
• Cooked crumbled bacon or pancetta
• Herbs and spices: oregano, Everything Bagel seasoning, chili flakes
• Halved grapes (pairs well with Italian sausage)
• Thinly sliced pears
• Roasted red peppers

How to serve Gluten Free Focaccia Bread

Slice the thicker focaccia in half for sandwiches, serve it in bread baskets, or pair it with soups and salads. It pairs well with a variety of wines and works wherever you’d serve a rustic Italian bread.

What to do with leftover Focaccia

Leftover focaccia is versatile: make croutons, use it for stuffing (try rosemary and pancetta), or turn it into breadcrumbs.

FAQ for Gluten Free No Knead Focaccia Bread

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in most recipes. Different salts vary in granule size and salinity—adjust amounts if you use a different brand. Morton’s Kosher salt, for example, is finer and saltier and requires reduced quantities.

Baking in grams

I list ingredients by weight because baking by weight is far more accurate. A digital kitchen scale is inexpensive and recommended for reliable results when baking, especially with gluten-free flours that vary in density compared to wheat flour.

Note about Ovens and Oven Temperatures

These recipes are developed using a conventional oven with the rack in the middle. If using convection, reduce temperature or watch for faster browning; convection can dry baked goods if not adjusted. An oven thermometer is a helpful tool to ensure accurate baking temperatures.

Substitutions and Modifications

Ingredient substitutions may change the outcome. This recipe was tested as written; altering key ingredients or techniques may affect texture and flavor.