Gluten-Free Focaccia That Actually Tastes Amazing
Learn how to make gluten-free focaccia using with this easy recipe. Enjoy a chewy, airy texture topped with marinated olives, citrus zest, and fresh herbs. This delicious gluten-free bread recipe is perfect for beginners and experienced gluten-free bakers!
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Let’s be real for a second. Gluten-free bread can sometimes feel like the culinary equivalent of playing Jenga with wet spaghetti. Things fall apart. Your hopes rise, just like the yeast (or not), and then—poof—disaster strikes. But when I started playing around with recipes for gluten-free focaccia using Caputo gluten-free flour, I was hopeful.
For those of you who might be unfamiliar with Caputo’s gluten-free flour, it’s one of those gluten free flour blends that boldly claims to deliver the same results as gluten-filled flours. But here’s the kicker: Caputo contains wheat starch—and I can hear the collective gasps from all my gluten-free buddies. So, is it actually gluten-free?
The Caputo Controversy: What’s the Deal with Wheat Starch?
This is the part where we get a little technical. You’re thinking, “Wheat? In my gluten-free flour? That can’t be right.” But it turns out that wheat starch can indeed be gluten-free if processed to remove the gluten proteins, specifically gliadin and glutenin. Caputo Gluten-Free Flour is labeled as gluten-free, and it passes rigorous testing in Europe. So, for most people with celiac disease or gluten sensitivity, it’s deemed safe. If you are gluten free because of a wheat allergy, this flour is not for you. However, always trust your gut—literally—and consult with your doctor if you’re unsure. Not all bodies react the same, so tread lightly if you’re hyper-sensitive.
Alright, enough with the flour science. Let’s get down to the good stuff—focaccia. And let me tell you, once you make this, you might find yourself questioning why we ever allowed gluten to hog the bread spotlight.
The Texture and Flavor of Gluten-Free Focaccia
Let’s talk texture—because, honestly, this is where most gluten-free breads crash and burn. Traditional focaccia has that perfect balance between crispy, golden edges and a soft, chewy interior. With this gluten-free version, we’ve hit pretty darn close to perfection.
The crust on this focaccia is delightfully crisp, thanks to the generous glug of olive oil that coats both the pan and the dough. It’s golden and just thick enough to give you a satisfying bite. The inside, though—that’s where the magic happens. It’s got a spongy, airy quality that’s often elusive in gluten-free bread. When you pull it apart, there’s that light resistance from the crumb that makes you feel like you’ve won some sort of gluten-free lottery. The dimples from your finger-poking ritual fill with olive oil, creating little pockets of crispy, rich goodness that crunch in the most delightful way when baked.
Flavor-wise, this focaccia is a love letter to olive oil. The dough itself is mildly savory, with a subtle yeastiness that balances out the salt. Because of the simplicity of the dough, the toppings take center stage. If you’re using the marinated olive topping with citrus zest, fresh herbs, and chiles, expect a burst of briny, zesty goodness with every bite. The citrus zest brings a brightness that cuts through the richness of the bread and olive oil, while the chiles offer just a hint of heat. The rosemary infuses everything with an herby, piney aroma that transports you directly to a Tuscan villa—if only for the duration of your lunch.
There’s also a buttery smoothness from the olive oil, which feels like it’s woven into every part of the bread, giving it a richness that’s both indulgent and comforting. Even without toppings, this bread is flavorful enough to stand on its own, though I’d recommend at least a sprinkle of flaky salt to elevate things.
In short, this focaccia manages to do what most gluten-free breads can’t: be something you crave, not something you settle for.
How to Make This Easy Gluten-Free Focaccia with Caputo Flour
This gluten-free focaccia is a game-changer for those of us who’ve struggled through the desert of crumbly, dense gluten-free breads. Using Caputo gluten-free flour, the dough rises beautifully, creating a chewy, airy texture that feels shockingly close to traditional focaccia. Topped with marinated olives, fresh herbs, and a drizzle of olive oil, this bread delivers on flavor and comfort. Whether you’re new to gluten-free baking or a seasoned pro, this focaccia will have you questioning everything you thought you knew about gluten-free bread (and possibly your life choices). It’s also the perfect canvas for creative toppings, so don’t be shy—pile on those extras!
Ingredients:
- 500g Caputo gluten-free flour (about 4 cups)
- 450ml warm water (105°F) (1 ¾ cups)
- 10g instant yeast (2 ¼ teaspoons)*
- 1 teaspoon sugar
- 25ml olive oil (1 ½ tablespoons)
- 12g kosher salt (2 teaspoons)
Step-by-Step Instructions:
1. Mix and Mingle
Grab a large mixing bowl and throw in your Caputo flour, yeast, sugar, and salt. Give it a quick stir with a wooden spoon like you’re trying to impress someone with your impeccable flour-mixing technique.
2. Add the Liquids
Next, slowly pour in the warm water and olive oil while stirring. The goal here is to get everything combined into a shaggy, sticky dough. And when I say sticky, I mean it. It’ll feel like a mess, and you’ll question everything, but just roll with it.
3. Oil Up and Spread the Love
Before you question whether this sticky dough is ever going to become bread, take a deep breath and grease up a quarter sheet pan (that’s the 9×13-inch one, folks). Trust me, this focaccia dough loves olive oil like you love carbs, so don’t skimp on it. Generously oil your hands (like, we’re talking spa day for your fingers) and gently press the dough into the pan until it’s evenly spread out.
4. Let It Rise
Cover the pan with a clean dish towel or some plastic wrap. This is where you get to sit back and relax—or clean up the small flour disaster on your counter. Let the dough rise until it’s puffed up to the top of the pan. This will take about 45 minutes to an hour, depending on how warm your kitchen is. You want the dough to look happy and plump.
5. The Finger-Poke Ritual
Once your dough has risen to its full glory, drizzle the top with a little more olive oil. Using your fingers, press dimples into the dough—think of it as poking a very soft, very forgiving pillow. This is the classic focaccia look. Now you’re ready for toppings!
*If you don’t have instant yeast and are using active dry yeast instead, here’s how to proof it:
- In a small bowl, combine the 450ml of warm water (around 105°F, or comfortably warm to the touch) with the 1 teaspoon of sugar.
- Sprinkle the 10g of active dry yeast (about 2 ¼ teaspoons) over the water, but don’t stir just yet.
- Let the mixture sit for 5-10 minutes until the yeast becomes foamy and bubbly. This means the yeast is active and ready to go.
- Once proofed, add the yeast mixture to the flour and proceed with the recipe as directed.
This proofing step ensures that your yeast is alive and will give your dough the rise it needs!
Toppings: Let’s Get Fancy
Sure, you could stop here and just sprinkle some flaky sea salt and call it a day. But let’s live a little, shall we? My latest obsession has been marinated olives, and they are truly the crown jewels of this focaccia. Here’s what you need:
- Marinated California Ripe Olives (because local olives deserve a spotlight)
- Fresh rosemary (there’s just something about rosemary and focaccia that feels like a match made in herby heaven)
- Flaky sea salt (don’t you dare use table salt here)
Once your focaccia is ready for its finishing touches, scatter these glorious marinated olives on top, maybe add a sprig of rosemary here and there, and drizzle a little extra olive oil for good measure.
6. Bake It Up
Pop your creation into a preheated oven at 425°F and bake for 35-40 minutes. Your focaccia should emerge golden brown, crispy on the edges, and soft in the center—basically the gluten-free bread of your dreams.
7. Cool (But Not Too Much)
As tempting as it is to dive face-first into this carb wonderland, let the focaccia cool for a few minutes before slicing. I mean, I’m not responsible if you burn your mouth on molten olives.
The Verdict
If you’re still nervous about using Caputo gluten-free flour because of the wheat starch, remember that it’s tested and considered safe by gluten-free standards. But if you’re highly sensitive or uncomfortable, there are other gluten-free flours out there you could try, though results might vary. For me, this flour gave the focaccia a chewy, airy texture that’s hard to achieve with most gluten-free blends.
And as for those marinated olives? They take this focaccia from “Wow, I made gluten-free bread” to “I am a focaccia goddess, kneel before me.” Fresh citrus zest and rosemary bring that punch of freshness, and the olives add the right amount of salty tang.
Other Topping Ideas:
- Caramelized onions and goat cheese.
- Cherry tomatoes and basil for a summery vibe.
- Sautéed mushrooms with a drizzle of truffle oil (fancy, right?).
There are endless possibilities, but I’ll leave that to your imagination and what’s sitting in your fridge.
So there you have it—gluten-free focaccia that even your gluten-eating friends will fight over. And while gluten-free bread can sometimes be a fickle friend, this recipe is one you’ll want to keep close. Just don’t forget the extra olive oil—it’s practically a love language in this recipe.
Other Gluten Free Bread Recipes to Try
- Gluten-Free Irish Soda Bread for St. Paddy’s Day (or Any Day)
- Mom’s Southern Cornbread Recipe – Gluten Free
- Walnut Raisin Gluten Free Bread Recipe
Did you make this gluten free focaccia recipe? Be sure to leave a comment and star rating below (⭐⭐⭐⭐⭐) and post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes! Thank you!
Gluten-Free Focaccia That Actually Tastes Amazing
Equipment
- Quarter Sheet Pan 9×13 inches
Ingredients
- 4 cups Caputo gluten-free flour about 500g
- 1 3/4 cups warm water 105°F 450mls
- 2 1/4 teaspoons instant yeast 10g
- 1 teaspoon sugar
- 1 1/2 tablespoons olive oil 25mls
- 2 teaspoons kosher salt 12g
Toppings
Instructions
- Grab a large mixing bowl and throw in your Caputo flour, yeast, sugar, and salt. Give it a quick stir with a wooden spoon like you’re trying to impress someone with your impeccable flour-mixing technique.
- Next, slowly pour in the warm water and olive oil while stirring. The goal here is to get everything combined into a shaggy, sticky dough. And when I say sticky, I mean it. It’ll feel like a mess, and you’ll question everything, but just roll with it.
- Before you question whether this sticky dough is ever going to become bread, take a deep breath and grease up a quarter sheet pan (that’s the 9×13-inch one, folks). Generously oil your hands and gently press the dough into the pan until it’s evenly spread out.
- Cover the pan with a clean dish towel or some plastic wrap. Let the dough rise until it’s puffed up to the top of the pan. This will take about 45 minutes to an hour, depending on how warm your kitchen is. You want the dough to look happy and plump.
- Once your dough has risen, drizzle the top with a little more olive oil. Using your fingers, press dimples into the dough. This is the classic focaccia look. Now you’re ready for toppings!
Video
Notes
Nutrition
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This focaccia is amazing! It’s great for snacking and sandwiches. Thank you! 🙌