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Gluten-Free FocacciaRecipe

High-hydration pan focaccia with a tender, open crumb — no kneading needed.

gluten freeveganno kneadhigh hydrationpan bread

Last updated

About this ratio

Focaccia is the GF-friendliest format in the wheat-bread world: it's already a no-knead, batter-thick, pan-baked bread that doesn't need to support its own structure. Translation to gluten-free is mostly about pushing the hydration even higher (~95%) and adding so the dough holds gas. The step is essential — GF focaccia bubbles unevenly without it.

At a glance

At its default setting, this Gluten-Free Focaccia recipe makes a 9×13-inch pan — about 819g of dough in total. In baker's percentage that breaks down to 380g GF flour blend (100%), 361g Warm water (95%), 38g Olive oil (10%), 7.6g Salt (2%), 5.7g Instant yeast (1.5%), 3.8g Sugar (1%), and 23g Psyllium husk (ground) (6%). Change the pan size or enter a target dough weight in the calculator and every amount rescales to match, in grams or ounces.

Recommended hydration

85–105%

Calorie-conscious

Switch to scale a leaner version of this recipe — the same bread with fats and sugar pulled to their lowest sensible amounts. The calculator, ingredients, and nutrition all update to the lean formula.

Make

Pan dimensions (in)

Pan dough weight scales by area. Pick a preset or punch in custom dimensions; the total dough weight updates instantly.

Display unit

Total dough

819g

  • 380gGF flour blend100% baker's
  • 361gWarm water95% baker's
  • 38gOlive oil10% baker's
  • 7.6gSalt2% baker's
  • 5.7gInstant yeast1.5% baker's
  • 3.8gSugar1% baker's
  • 23gPsyllium husk (ground)6% baker's

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Step-by-step method

How to bake this Gluten-Free Focaccia

Stir, rest, scrape into a pan, dimple, bake. There's no kneading, no shaping, and no second rise. GF focaccia is forgiving — the wet batter doesn't punish you for mis-measurements the way a baguette would.

01

Mix

5 minutesroom temperature
  1. 1.Whisk dry ingredients together in a large bowl: , salt, sugar, instant yeast, and .
  2. 2.Pour in the warm water and olive oil. Stir vigorously with a spatula for 2–3 minutes until smooth — no dry pockets, no flour streaks. The batter is loose, almost pourable.
02

Rest

15 minutesroom temperature
  1. 1.Cover the bowl and let it rest. The hydrates and the batter firms up noticeably — from pancake-batter loose to thick muffin-batter consistency.
03

Final proof

60–90 minutes75°F / 24°C
  1. 1.Generously oil a 9×13" sheet pan — at least 2 tablespoons of olive oil spread across the bottom and into the corners.
  2. 2.Scrape the dough into the pan. Wet your fingers and gently press it toward the corners — it won't reach the edges yet; that's OK, it spreads during the proof.
  3. 3.Cover loosely with oiled plastic or a damp towel. Proof at room temperature until the dough has spread to fill the pan and looks puffy, 60–90 minutes.
04

Bake

25–30 minutes425°F / 220°C
  1. 1.Preheat the oven to 425°F / 220°C with a rack in the middle.
  2. 2.Drizzle 1–2 tablespoons more olive oil over the top. the dough deeply with oiled fingertips — push almost to the pan bottom in spots. Sprinkle generously with flaky salt and any toppings (rosemary, olives, cherry tomatoes).
  3. 3.Bake 25–30 minutes until golden on top and the bottom (peek with a spatula) is deep brown and crisp.
  4. 4.Cool in the pan 5 minutes, then turn out onto a rack. Best eaten the same day; store leftovers wrapped and re-crisp in a 350°F oven for 5 minutes.

Frequently asked

Questions about this recipe.

  • How do I scale this Gluten-Free Focaccia recipe to make more or fewer loaves?

    Use the calculator on this page. Adjust the output count or per-loaf weight; every ingredient amount updates automatically. You can also enter a total dough weight and the calculator works backwards. The Gluten-Free Focaccia recipe is written in baker's percentages, so it scales proportionally without changing the bread's character.

  • Can Gluten-Free Focaccia be made gluten-free?

    Gluten-Free Focaccia is naturally gluten-free. The recipe uses a gluten-free flour blend (rice, tapioca, sorghum) and psyllium husk as the binder in place of wheat gluten.

More general questions about ratios, hydration, and the calculator on the FAQ page.

Background concepts

More Flatbread breads