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Gluten-Free Focaccia Bread

Prep time
5 mins
Food Allergies
Recipe reprinted with permission from Gluten-Free 101 by Carol Fenster (Savory Palate, 2008)


Focaccia is a cross between pizza and Italian flatbread. The author says, "This is undoubtedly one of my most popular recipes!"


1 1⁄2 tactive dry yeast
1 1⁄2 cgluten free flour blend, commercial mix or see below
1 1⁄2 txanthan gum
1 tdried rosemary
1⁄2 tonion powder
3⁄4 tsalt
3⁄4 cwarm milk or non-dairy milk (110f)
1 tsugar
2 large eggs at room temperature
3 Tolive oil, divided use
1 tcider vinegar
1 1⁄4 titalian seasoning herbs
1⁄4 tcoarse or kosher salt
  parmesan cheese, optional


Combine first 11 ingredients plus 2 tablespoons olive oil in mixing bowl. Beat dough with mixer (regular beaters, not dough hooks) for 2 minutes. Dough will be soft and sticky. Transfer dough to greased 11 x 7-inch nonstick pan. Cover with aluminum foil tent and let rise in warm place (75 to 80ºF) for 35 to 50 minutes or until desired height. Preheat oven to 400ºF. Sprinkle dough with 1 tablespoon olive oil, Italian seasoning, and coarse or kosher salt. Bake 20 to 25 minutes or until top is golden brown and firm. Dust with Parmesan cheese, if using.


Carol Fenster’s Gluten-Free Flour Blend 1-½ cups sorghum flour 1-½ cups potato starch 1-cup tapioca flour