Excited to introduce this Easy Gluten Free Focaccia. This recipe is seriously simple to make, doesn’t require kneading and even more simple than you may realise. This delicious vegan focaccia takes just 30 minutes to make from start to finish and will have your friends and family desperate for the recipe.
Recipe Difficulty – Very Easy
I love bread, especially focaccia however when searching for a recipe for focaccia bread, it seemed almost impossible to find a gluten free focaccia recipe that didn’t end up looking like a solid brick once baked. I then made it my mission to create a delicious, simple, fuss free gluten free focaccia recipe. And thus, this recipe for focaccia bread was born.
The best thing about this no knead focaccia recipe is that it can be the best accompaniment for pretty much any meal. Especially if you are entertaining. I personally love to serve it in the summer alongside my Mixed Bean Salad, however it is equally as delicious in the winter alongside my Warming Pasta recipe.
Trust me, this is a recipe you are truly going to love and one you’ll be making time and time again!
Ingredients to make Easy Gluten Free Focaccia
- Gluten Free Self Raising Flour – this is the main ingredient in the gluten free focaccia. If you aren’t gluten free standard self raising flour would also work.
- Coconut Yoghurt – this helps to bind all of the ingredients together, it essentially acts as the glue for this delicious vegan focaccia.
- Olive Oil – Although not pictured above, this is a staple ingredient in focaccia bread as it helps to keep the dough nice and moist.
- Toppings – for this easy focaccia recipe, I have chosen to use olives, rosemary, sun-dried tomatoes and onion as my toppings. However, these are completely optional and you can change them depending on your personal preferences.
See recipe card at the bottom of this page for quantities.
How to make Easy Gluten Free Focaccia
Firstly, pre-heat your oven to 200C/390F. Then, in a large mixing bowl add the flour, yoghurt, olive oil and large pinch of salt and being to combine using your hands.
Continue to combine with your hands until a large dough ball forms. Hint: there is no need to let the dough for this focaccia bread here proof as there isn’t any gluten inside.
Once a dough ball has formed, line a 9×9 square baking tin with parchment paper and press the focaccia dough mixture into the baking tray. Simply top with any toppings of your choice and place in the oven for 25 minutes at 200C / 390F
Hint: I have chosen to use olive, sun-dried tomatoes, rosemary and onion but this is optional and you can vary these depending on your personal preferences.
If you know how to make the recipe fit a certain diet, let the reader know here. Don’t fake it – only provide guidance on topics you have actual experience with.
- Coconut Yoghurt – if you aren’t diary free, you can substitute the coconut yoghurt for standard greek or natural yoghurt.
- Flour – I have used gluten free self raising flour, but if you are not gluten free, feel free to use standard self raising flour
- Toppings – the best part about this if how versatile it is. You could add sun-dried tomatoes for a sun dried tomato focaccia, or rosemary for rosemary focaccia or olives for a simple olive focaccia. I love to use a combination of all of these ingredients to make a garden focaccia.
- Spicy – This recipe is mild so that all the family can enjoy this gluten free focaccia. However, if you wanted to add some spice, you could top with freshly chopped chillies or even create a spicy dipping sauce. This could be done adding some hot sauce e.g. tabasco to this delicious and easy Homemade Mayo
- Deluxe – This is the best recipe to make if you are entertaining or have dinner guests because not only is it delicious, but it is also incredibly quick and simple to make. If you wanted to take it to the next level you could make a cheese focaccia or a garlic focaccia by adding garlic or cheese as a topping.
- Kid friendly – kids will love this recipe! Get them involved by letting them top the focaccia bread with what they choose. Alternatively, if you are cooking with children definitely check out my Gluten Free & Vegan Banana Bread
- Mixing bowl
- Baking tin – I use a square 9x9inch baking tin
- Parchment paper / baking paper
Store this gluten free focaccia at room temperature in an airtight container for 1-2 days. As this recipe doesn’t contain any preservatives, it won’t last as long as shop bought focaccia. However, you could freeze it if you wished.
Focaccia is a flat, oven baked, Italian bread. Some people would describe it as a bread similar to a pizza base, however slightly thicker.
Focaccia is really simple to make, especially when making a gluten free focaccia. Simply combine flour, olive oil and coconut yoghurt in a bowl with and mix with your hands until a dough has formed. Then place it in a baking tray until it is cooked and the top has turned a lovely golden colour!
The best thing about focaccia is that it is so versatile. You can have it with pretty much any meal as a side dish. I personally love it with my Vegan Lasagne, however it’s also really nice alongside my Creamy Courgetti Salad
Literally anything! I love to top my gluten free focaccia with rosemary and garlic, but equally if I want to up my game a bit, I’ll add sun-dried tomatoes and olive too. You could also add some caramelised onions and vegan cheese to make it seriously mouth-wateringly good!
Are you ready to try this delicious recipe?! I am so excited to hear what you think.
Tried this recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!
P.S Never miss a new recipe! Get more healthy recipes sent straight to your inbox weekly – Subscribe and receive a free recipe eBook!
YOU MIGHT ALSO LIKE…
Easy Gluten Free Focaccia
- large mixing bowl
- baking tin I use square 9×9
- Parchment paper
- 450 g gluten free self-raising flour
- 350 g runny yoghurt I use coconut
- 3 tablespoon olive oil
- Large pinch salt
- Handful chopped olives optional
- ½ red onion, finely diced optional
- Sprig rosemary optional
- drizzle olive oil optional
- salt optional
- Pre-heat your oven to 200C / 390F
- In a large mixing bowl add the flour, yoghurt, 3 tablespoon olive oil and a large pinch of salt and combine with your hands until a large ball forms. There is no need to let this proof as there isn't any gluten inside
- Line a baking tray (I use a square 9X9) with baking paper and press the dough mixture into the tray
- Simply top with any toppings of your choice and place in the oven for 25 minutes at 200C / 390F
Please note that Nutrition information is a rough estimate