Focaccia is one of those breads that feels impossible to give up — golden crust, dimpled top, herbs pooling in olive oil. The great news? You do not need wheat, and you do not need yeast either. This gluten free focaccia recipe delivers everything you love about the original: a crispy base, a pillowy interior, and that signature olive oil richness. Whether you follow a gluten free diet by necessity or choice, this wheat free focaccia bread recipe belongs in your weekly rotation.

Active Time: 15 minutes
Total Time: 55 minutes
Servings: 9 squares

Ingredients

Every ingredient in this gluten free focaccia bread serves a purpose. Do not skip the psyllium husk — it acts as the binder that replaces gluten and gives the bread its satisfying chew.

• 2 cups (240g) gluten free 1:1 baking flour (with xanthan gum)
• 1 tbsp psyllium husk powder
• 1½ tsp baking powder (this is your leavener — no yeast needed)
• ½ tsp baking soda
• 1 tsp fine sea salt
• 1 cup (240ml) warm water
• 3 tbsp apple cider vinegar
• 4 tbsp extra virgin olive oil, divided (2 for batter, 2 for pan)
• 2 tsp fresh rosemary, roughly chopped
• ½ tsp flaky sea salt, for topping
• Optional: sliced olives, cherry tomatoes, or caramelized onions for toppings

Instructions

Preparation

Preheat your oven to 425°F (220°C). Pour 2 tablespoons of olive oil into an 8×8-inch baking pan and tilt to coat the base completely. Line a separate bowl with the gluten free flour, psyllium husk, baking powder, baking soda, and fine sea salt. Whisk everything together until fully combined — no lumps.

Next, pour in the warm water, apple cider vinegar, and 2 tablespoons of olive oil. Stir vigorously with a spatula for about 60 seconds. The batter thickens quickly as the psyllium husk hydrates. Let it rest for 5 minutes so the batter firms up to a scoopable consistency.

• Spoon the batter into the oiled pan and spread it evenly to the edges.
• Wet your fingers slightly, then press deep dimples across the entire surface.
• Drizzle the remaining olive oil over the top, making sure it pools into the dimples.

Scatter the rosemary and flaky salt across the top. Add any optional toppings now, pressing them gently into the surface.

Cooking

Place the pan on the middle rack and bake for 28–32 minutes. The focaccia bread with no yeast rises entirely from the baking powder reaction, so resist opening the oven before the 25-minute mark. Look for a deep golden crust on the edges and a set, lightly browned top.

Remove the pan from the oven. Run a thin spatula around the edges immediately — this prevents sticking and keeps the crispy base intact. Let it cool in the pan for 10 minutes before transferring.

Serving

Slice the gluten free focaccia bread into 9 squares while still slightly warm. Serve it alongside soups, use it as a sandwich base, or simply tear pieces off and dip them in good olive oil. Leftovers store well in an airtight container at room temperature for up to 2 days. Reheat individual squares in a dry skillet over medium heat for 3 minutes to restore the crispy base.

Nutritional Value Per One Serving

Nutrition Facts

One serving (1 square, approximately 65g)

Values are estimates based on the listed ingredients and vary with toppings.

Tips and Variations

The two biggest factors are olive oil and resting time. Generous oil in the pan creates that signature fried-bottom crunch. Letting the batter rest for a full 5 minutes allows the psyllium husk to bind everything, which prevents a gummy center after baking.

Common fixes for texture issues:

• Gummy center: The oven temperature was too low, or the focaccia came out too early. Bake until the top feels firm when you press the center lightly.
• Flat result: Check your baking powder — it loses potency after six months. Fresh baking powder makes a real difference in this focaccia bread no yeast formula.
• Edges too hard: The pan was too dark or too thin. A light-colored, heavy aluminum pan distributes heat evenly.

Flavor variations worth trying:

• Garlic and herb: Mix 2 minced garlic cloves into the batter before spreading.
• Sun-dried tomato and basil: Press chopped sun-dried tomatoes into the dimples with fresh basil leaves added in the final 5 minutes of baking.
• Everything bagel: Swap the rosemary and flaky salt topping for everything bagel seasoning.

Conclusion

A great gluten free focaccia recipe does not ask you to compromise. This wheat free focaccia bread recipe gives you all the texture and flavor of classic focaccia using simple pantry ingredients — no yeast, no complicated techniques, no specialty equipment. The no-yeast approach makes it genuinely fast, too: from bowl to table in under an hour. Make it once, and it becomes the recipe you reach for every time you want bread on the table without the wait.

Browse our gluten free recipes for simple, satisfying meals without the gluten.