Introducing an easy gluten free focaccia recipe that’s quick, vegan and foolproof. This no-knead focaccia takes around 30 minutes from start to finish and delivers a soft, flavourful bread that won’t turn into a heavy brick. It’s ideal for weeknight meals, entertaining or serving alongside salads and pasta.
Recipe Difficulty – Very Easy
If you love focaccia but avoid gluten, this recipe was developed to solve a common problem: many gluten free focaccias bake up dense and heavy. This version uses simple ingredients and a straightforward method to create a light, tender focaccia without any kneading or long proofing times. It’s versatile, reliable and great for sharing.
Table of Contents
- Ingredients to make Easy Gluten Free Focaccia
- Substitutions
- Variations
- How to make Easy Gluten Free Focaccia
- Equipment
- Leftovers
- FAQ’s
- You Might Also Like…
- Easy Gluten Free Focaccia Recipe
Ingredients to make Easy Gluten Free Focaccia
- Gluten Free Self Raising Flour – the base of the dough. If you don’t need gluten free, standard self-raising flour works well.
- Coconut Yoghurt – gives moisture and binds the dough. Use a runny-style yoghurt for best texture.
- Olive Oil – keeps the bread moist and adds classic focaccia flavour.
- Toppings – olives, rosemary, sun-dried tomatoes and red onion are the favourites here, but toppings are optional and easy to swap to suit your taste.
See the recipe card below for exact quantities.
Substitutions
Simple swaps let you adapt this focaccia to different diets or preferences:
- Coconut yoghurt – swap for standard Greek or natural yoghurt if dairy is fine for you.
- Flour – use regular self-raising flour if you don’t need a gluten free option.
- Toppings – switch or combine toppings: rosemary and garlic, sun-dried tomatoes, olives, caramelised onions or vegan cheese all work well.
Variations
- Spicy – add fresh chopped chillies or serve with a spicy dip for heat.
- Deluxe – for entertaining, add garlic or cheese (vegan if preferred) for a more indulgent focaccia.
- Kid friendly – let children choose toppings or make mini focaccias together to get them involved.
How to make Easy Gluten Free Focaccia
Preheat the oven to 200°C (≈390°F). In a large bowl combine the gluten free self-raising flour, runny coconut yoghurt, olive oil and a large pinch of salt. Mix with your hands until a cohesive dough ball forms. Because this version contains no gluten, there is no need for a long proofing time.
Line a 9×9 inch (square) baking tin with parchment paper. Press the dough evenly into the tin, dimple the surface slightly with your fingers and scatter your chosen toppings. Drizzle a little extra olive oil over the top and bake for about 25 minutes at 200°C (390°F), or until the surface is golden and set.
Tips: olive, sun-dried tomatoes, rosemary and red onion are classic choices, but feel free to adapt. A final sprinkle of flaky salt after baking brightens the flavour.
Equipment
- Mixing bowl
- Baking tin – a square 9×9 inch tin works well
- Parchment (baking) paper
Leftovers
Store cooled focaccia at room temperature in an airtight container for 1–2 days. Because there are no preservatives, it won’t keep as long as store-bought bread. For longer storage, slice and freeze portions; reheat in the oven to refresh the texture.
FAQ’s
Focaccia is a flat, oven-baked Italian bread. It’s similar to a thicker pizza base with a soft crumb and a slightly crisp, olive oil–rich crust.
For this gluten free version, mix flour, olive oil and runny yoghurt until a dough forms, press into a lined tray, add toppings and bake until golden.
Focaccia is very versatile: serve it with salads, soups, pasta or a hearty main. It’s a great side for both summer and winter dishes.
Top with rosemary and garlic for a classic flavour, or try sun-dried tomatoes, olives, caramelised onions or vegan cheese for variety.
Tried this Gluten-Free Focaccia recipe? Please leave a star rating and a short review to let me know how it turned out — I love hearing feedback from readers!
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Easy Gluten Free Focaccia
Equipment
-
large mixing bowl
-
baking tin I use square 9×9
-
Parchment paper
Ingredients
- 450 g gluten free self-raising flour
- 350 g runny yoghurt, I use coconut
- 3 tbsp olive oil
- Large pinch salt
Toppings
- Handful chopped olives, optional
- ½ red onion, finely diced, optional
- Sprig rosemary, optional
- drizzle olive oil, optional
- salt, optional
Instructions
-
Preheat your oven to 200°C (390°F).
-
In a large bowl, add the flour, runny yoghurt, 3 tbsp olive oil and a large pinch of salt. Combine with your hands until a dough ball forms. No proofing is needed.
-
Line a 9×9 inch baking tin with parchment paper and press the dough evenly into the tray.
-
Top with your chosen toppings, drizzle with a little olive oil and bake for 25 minutes at 200°C (390°F), or until golden on top.
Notes
Focaccia is a flat, oven-baked Italian bread similar to a thicker pizza base with a soft interior and an olive oil–rich crust.
How to make focaccia?
This gluten free version is made by mixing flour, olive oil and runny yoghurt until a dough forms, pressing into a tray and baking until golden.
What is the best thing to eat focaccia with?
Focaccia pairs well with many dishes — try it with lasagne, salads, soups or pasta as a versatile side.
What to serve on focaccia?
Toppings are flexible: rosemary and garlic, sun-dried tomatoes and olives, caramelised onions or vegan cheese are all excellent choices.
Nutrition
