Gluten-Free No-Yeast Focaccia Recipe is such a game-changer when you’re craving that classic Italian bread — but without gluten or the wait for yeast to rise. It comes together quickly with simple pantry staples, delivering a warm, tender crumb edged with crispy golden crusts. Whether you have gluten sensitivities, are avoiding yeast, or just want an easier bread fix, this focaccia is sure to satisfy with its rustic charm and cozy aroma. I love making it for weeknight dinners, easy lunches, or even casual entertaining, and I bet you’ll enjoy seeing just how approachable gluten-free baking can be.
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What Makes This So Good
This Gluten-Free No-Yeast Focaccia Recipe nails that perfect bread texture and flavor without any rising time or yeast hassles. The result is a tender-but-firm crumb with delightfully crispy edges and an herby, savory aroma that fills your kitchen. It’s a winning bread substitute that pairs beautifully with almost anything.
- Big Flavor, Minimal Fuss: No yeast means no waiting around; it uses baking powder for lift—easy and quick!
- Family-Friendly: This bread’s mild, herb-kissed taste wins over kids and grown-ups alike.
- Simple Ingredients: Pantry staples that you likely have on hand—gluten-free flour, olive oil, and herbs.
- Works Any Night: Perfect for last-minute dinners, sandwiches, or a cozy snack.
Ingredient Guide
Choosing the right ingredients not only guarantees great flavor but also ensures your Gluten-Free No-Yeast Focaccia Recipe bakes up with the best texture. Let’s walk through what I use and a few handy swaps if you need them.
- Gluten-Free Flour Blend: I recommend a 1:1 blend with rice flour, potato starch, and tapioca starch—this combo creates a light, tender crumb that holds together well.
- Double-Acting Baking Powder: This is your secret to rise without yeast. Make sure it’s fresh, so your bread gets that lovely lift.
- Xanthan Gum: Acts like gluten’s glue—important for structure and chewiness. Don’t skip this, or your focaccia may crumble.
- Egg or Flaxseed: Eggs add richness and help bind, but flaxseed mixed with water is an excellent vegan alternative that I’ve tested and love.
- Extra Virgin Olive Oil: The real hero for flavor and moistness. Plus, drizzling some on top adds that irresistible golden sheen and crunch.
- Apple Cider Vinegar: A small splash enhances tenderness and gives a subtle depth of flavor that balances the flour’s earthiness.
- Warm Water: Helps activate the baking powder and combines everything just right.
- Coarse Sea Salt and Fresh Rosemary: Don’t skip these—they create that classic focaccia finishing touch with bursts of herbaceous, salty delight.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Gluten-Free No-Yeast Focaccia Recipe
Step 1 — Prep & Ready
First things first, set your oven to 425°F (220°C) so it’s nice and hot when the dough is ready to go in. Meanwhile, gather all your ingredients—it helps to whisk together the dry ingredients (gluten-free flour blend, baking powder, xanthan gum, and a pinch of salt) in a large bowl. In a separate bowl, mix the wet ones: egg or flax mixture, olive oil, apple cider vinegar, and the warm water. You’ll notice the batter is a bit sticky but soft, almost like a thick batter rather than traditional bread dough—that’s exactly right.
Step 2 — Cook with Confidence
Now, combine your wet and dry ingredients gently until just mixed—don’t overwork it! Pour the dough into a lightly greased baking pan and spread it out evenly with your fingers. Press gentle dimples all over the surface—it’s the classic focaccia look and helps trap those lovely pockets of olive oil and herbs. Drizzle an extra splash of olive oil infused with fresh rosemary or other herbs over the top, then sprinkle with coarse sea salt. Pop it into your preheated oven. You'll know it's ready when the top turns a gorgeous golden brown, about 25 to 30 minutes. The cozy aroma from the oven will make waiting hard, but trust me—it’s worth it!
Step 3 — Finish & Serve
Once golden and baked through (checking for an internal temp near 200°F is a great way to be sure), take your focaccia out and let it cool on a wire rack. This cooling is key—it lets the crumb set perfectly while keeping the crust crispy. When you slice it, you’ll notice tender pockets, crispy edges, and the glistening olive oil up top. Serve warm or at room temperature alongside soups, salads, or your favorite dips. It’s just as delicious the next day, too!
Extra Helpful Tips
I’ve learned a few tricks to make this Gluten-Free No-Yeast Focaccia Recipe foolproof, so you get the best flavor and texture every time without stress.
- Watch for This Sign: The dough should be spreadable but not too runny—if it’s too wet, the bread won’t hold its shape.
- Temperature Trick: Using warm water around 100°F helps activate the baking powder and soften ingredients, making the dough more cohesive.
- Prep-Ahead Option: You can mix the dough in advance and refrigerate it covered overnight; just bring it to room temp before baking.
- Avoid This Common Mistake: Do not skip coarse sea salt on top—it’s essential for that perfect savory crunch and flavor burst.
Serve & Enjoy
Easy Enhancements
To punch up your Gluten-Free No-Yeast Focaccia Recipe, consider sprinkling chopped olives, sun-dried tomatoes, or caramelized onions before baking. A sprinkle of garlic powder or chili flakes adds warmth and zing. Fresh herbs like thyme or oregano mix well with rosemary, making every bite memorable. Drizzle a little balsamic glaze right before serving for a sweet-tart contrast that your taste buds will adore.
Tasty Pairings
This focaccia shines alongside a bowl of hearty soup like tomato basil or butternut squash, or with a fresh garden salad drizzled with lemon vinaigrette. For drinks, a light white wine, sparkling water with citrus, or a warm cup of herbal tea complement the bread’s savory richness perfectly.
Quick Plating Tips
Slice the focaccia into rustic squares or long strips, arrange on a wooden board, and garnish with a sprig of rosemary or a little bowl of dipping olive oil. A scattering of flaked sea salt on top right before serving amps up the texture and visual appeal. For cozy presentation, wrap a few pieces in reusable parchment paper tied with kitchen twine—it looks effortlessly charming!
Store, Freeze & Reheat
Fridge Storage
This focaccia keeps beautifully in an airtight container or wrapped tightly in the fridge for up to 3 days. You’ll notice the crust softens a bit, but the crumb stays tender. A quick reheat will bring back that fresh-baked feel.
Freezer Friendly?
Yes! Wrap it tightly in plastic wrap and then foil, or place in a freezer bag. Freeze for up to 2 months. Thaw slowly in the fridge overnight or at room temperature, then re-crisp in a 350°F oven for 10 minutes to avoid soggy bread.
Reheat Like New
To revive your Gluten-Free No-Yeast Focaccia Recipe after storing, I recommend reheating in a toaster oven or skillet to preserve crispness. Avoid the microwave unless you cover it with a damp paper towel, as it can dry out the bread quickly. A few minutes under the broiler also works beautifully for that fresh-from-the-oven crunch.
Gluten-Free No-Yeast Focaccia Recipe FAQs
This recipe is designed specifically without yeast to save time. Using yeast would require rising time and change the dough consistency. For quick focaccia, baking powder works best.
Absolutely! Just substitute the egg with a flaxseed "egg" (1 tablespoon ground flaxseed mixed with 3 tablespoon water) to keep it vegan-friendly without sacrificing texture.
Dough texture might vary slightly by brand of gluten-free flour. If it's too dry, add a splash more warm water; if too wet, sprinkle a bit more flour. The final batter should be spreadable but hold shape.
Yes! Experiment with herbs like thyme or oregano, olives, sun-dried tomatoes, or even caramelized onions. Just sprinkle them on top before baking.
Final Flavor Thoughts
I hope this Gluten-Free No-Yeast Focaccia Recipe becomes one of your go-to breads—it’s cozy, reliable, and bursting with flavor without fuss. If you try it, I’d love to hear how it goes or what fun variations you create next time. Don’t hesitate to give it a star rating and share your favorite toppings below—happy baking, friend!
Print📖 Recipe
Gluten-Free No-Yeast Focaccia Recipe
This Gluten-Free No-Yeast Focaccia is a quick and easy bread recipe that produces a soft, fluffy, and flavorful focaccia without the need for yeast or long rising times. Perfect for those following a gluten-free diet, this focaccia uses a blend of gluten-free flours and a combination of baking powder and xanthan gum for a lovely texture. Topped with aromatic fresh rosemary and coarse sea salt, it’s an ideal bread for serving alongside soups, salads, or as a savory snack.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 2½ cups gluten-free flour blend (1:1 blend with rice flour, potato starch, and tapioca starch)
- 2 teaspoons double-acting baking powder
- 1 teaspoon xanthan gum
- Coarse sea salt for topping
Wet Ingredients
- 1 large egg (or 1 tablespoon ground flaxseed mixed with 3 tablespoons water for vegan option)
- ⅓ cup extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 cup warm water (about 100°F)
Toppings
- Fresh rosemary and other herbs for flavor
- Herb-infused olive oil (for drizzling)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to ensure it’s at the right temperature for baking once your dough is ready.
- Mix dry ingredients: In a large bowl, combine the gluten-free flour blend, double-acting baking powder, xanthan gum, and a pinch of salt. Stir well to ensure all dry ingredients are evenly distributed.
- Prepare wet ingredients: In a separate bowl, whisk together the egg (or flaxseed mixture if vegan), extra virgin olive oil, apple cider vinegar, and warm water until fully combined.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients bowl and mix until just combined to form a sticky dough. Avoid overmixing to keep the focaccia light.
- Shape the dough: Lightly grease a baking pan and spread the dough evenly. Use your fingers to dimple the surface, creating the classic focaccia look.
- Add toppings: Drizzle herb-infused olive oil over the dough and sprinkle with fresh rosemary and coarse sea salt to enhance flavor and texture.
- Bake the focaccia: Place the pan in the preheated oven and bake for 25-30 minutes or until the focaccia turns golden brown and reaches an internal temperature of 200°F.
- Cool and serve: Remove the focaccia from the oven and allow it to cool on a wire rack. Slice and serve warm or at room temperature.
Notes
- For a vegan option, substitute the egg with a flaxseed mixture (1 tablespoon ground flaxseed + 3 tablespoons water), allowing it to gel before mixing.
- Double-acting baking powder ensures the bread rises well without yeast.
- The herb-infused olive oil used for drizzling can be made by gently warming olive oil with fresh herbs like rosemary, thyme, or oregano.
- Ensure the warm water is not too hot to avoid killing the leavening action of baking powder.
- This focaccia is best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.
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