Gluten-Free No-Knead Focaccia Recipe: Crispy, Airy Loaf

With this easy Gluten Free No-Knead Focaccia Bread recipe you can make traditional Italian focaccia at home. The bread turns out light and airy with a crisp exterior and a tender, slightly chewy crumb—perfect for sandwiches or as a side. This version is gluten free and dairy free. It’s an ideal beginner loaf: mix the ingredients, let the dough rest overnight in the refrigerator, and bake the next day for flavorful, bakery-style focaccia.

For more gluten-free baking ideas that use Caputo Fioreglut flour, try my other recipes: Gluten Free Dinner Rolls and Gluten Free Focaccia Pizza.

Recipe ingredient notes

Gluten free flour: I recommend Caputo Fioreglut for this focaccia. It’s finely milled, produces an airy texture, and includes gluten-free wheat starch—so it is suitable for people with celiac disease when labeled “gluten-free.” If you have a wheat allergy, do not use this product. I tested other blends such as Bob’s Red Mill 1-to-1 and they did not produce the same result.

Yeast: I use active dry yeast activated in warm water for this recipe. If you prefer instant yeast, you can substitute it 1:1 and add it directly to dry ingredients without proofing.

Olive oil: Use a high-quality extra virgin olive oil for best flavor. The dough absorbs much of the oil and it contributes to the focaccia’s crust and taste. Grapeseed oil works in a pinch; avoid generic vegetable oil for optimal flavor.

What is gluten-free wheat starch?

Gluten-free wheat starch is a processed ingredient made from the endosperm of wheat that improves texture in baked goods. In certified gluten-free products this starch is processed so the final gluten level is within 20 parts per million (ppm), meeting regulatory standards. Many people with celiac disease tolerate products made with certified gluten-free wheat starch, but reactions vary—if you have a wheat allergy, avoid it entirely.

The manufacturing process removes the gluten proteins from wheat flour by washing the dough so the gluten separates and the starch remains. When a product specifically lists “Gluten-Free Wheat Starch” or “Codex Gluten Free Wheat Starch,” it indicates certification; a label that simply says “wheat starch” likely is not certified gluten-free.

If you’d like more background on gluten-free wheat starch, reputable manufacturers publish information explaining their processes and testing standards.

Where to buy Caputo Fioreglut flour

Caputo Fioreglut is sold by several online retailers and specialty baking shops. Prices and availability vary, so shop around. Some suppliers offer occasional discounts or promo codes that reduce cost.

How to make gluten free no-knead focaccia dough

No-knead focaccia uses simple ingredients and minimal equipment, but it needs time. Prepare the dough at least 8 hours before baking—overnight refrigeration develops flavor and texture. You’ll only need two mixing bowls and a spoon or spatula; no stand mixer is required.

1. Warm 250 grams of water to about 110–114°F (43–46°C). Do not exceed 115°F or you may kill the yeast. A digital thermometer is helpful.
2. Sprinkle 5 grams active dry yeast and a pinch of sugar over the warm water. Let sit 10–15 minutes until bubbly and frothy. If it doesn’t foam, the yeast is inactive and should be discarded.
3. Whisk together 280 grams Caputo Fioreglut flour, 12 grams granulated sugar, and 1 teaspoon (4 grams) kosher salt in a medium bowl.
4. Add the activated yeast mixture and 12 grams oil to the dry ingredients. Stir with a spoon or spatula until you have a wet, slightly lumpy dough. It will appear very wet at first, but the flour continues to hydrate.

5. Let the dough rest 5 minutes. Meanwhile, pour about 10 grams oil into a second bowl.
6. Transfer the dough into the oiled bowl and drizzle an additional ~5 grams oil on top. Though it seems like a lot, the dough absorbs most of the oil and it creates the classic focaccia crust and flavor.
7. Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours and up to 48 hours. The slow, cool rise improves flavor and structure.

How to bake gluten free focaccia bread

When ready to bake, allow the chilled dough to come to room temperature and proof a second time. This can take 1 to 1.5 hours depending on kitchen temperature.

Second proof: Lightly oil an 8×8 pan (or line with parchment if your pan is well used). Transfer the dough to the pan and gently stretch it to fit without tearing. Cover with a clean towel and let it rise in a warm spot until roughly doubled. A steamy proof environment helps—placing the pan near a bowl of hot water or in a microwave with a cup of recently boiled water works well (do not microwave the dough).

Preheat oven: Preheat the oven to 425°F so it’s fully hot when you bake. The focaccia is ready for the oven when it has doubled in size.

Preparing toppings: Classic toppings are rosemary, garlic, flaky sea salt, and fresh ground pepper. Finely chop or grate two garlic cloves and mix with 2 tablespoons oil. Roughly chop rosemary and set aside.

Top and dimple: Use your fingers to press dimples into the dough—don’t deflate the air pockets. Spoon the garlic-rosemary oil over the surface so the dimples fill with oil. Sprinkle flaky salt and pepper.

Bake: Bake at 425°F for 25–28 minutes until golden brown, aromatic, and pulling away from the pan sides. Internal temperature, if measured, should be above 205°F.

Rest & serve: Let the focaccia cool 5 minutes in the pan, then transfer to a wire rack to cool further. Serve warm or slice for sandwiches—enjoy.

Storage & freezing

Storing: Wrap the focaccia in plastic wrap or place in a zip-top bag and keep at room temperature. It’s best the day it’s baked; if you won’t finish it within two days, freeze it.

Freezing: Wrap tightly in plastic and place in an airtight container or freezer bag for up to four weeks. Thaw at room temperature and refresh in the oven if desired.

Topping ideas for no-knead focaccia

Focaccia accepts a wide range of toppings—ensure any additions are gluten-free. Popular ideas:

• Caramelized onions (try with pears, blue cheese, or balsamic)
• Grated Parmesan
• Halved cherry tomatoes
• Cooked crumbled bacon or pancetta
• Herbs and spice blends like oregano, Everything Bagel seasoning, or chili flakes
• Halved grapes (good with Italian sausage)
• Thinly sliced pears
• Roasted red peppers

How to serve gluten free focaccia

This thicker no-knead focaccia slices well for sandwiches or bread baskets and pairs nicely with soups, salads, and main dishes. It complements white wines such as Gavi, Sauvignon Blanc, Chardonnay, and sparkling wines; lighter reds like Beaujolais or Pinot Noir also work well.

What to do with leftover focaccia

Leftover focaccia makes excellent croutons, breadcrumbs, or a flavorful base for stuffing—think rosemary and pancetta for a savory option.

FAQ for gluten free no-knead focaccia

Note about salt in my recipes

I use Diamond Kosher Crystal salt in recipes unless stated otherwise. Different salts vary in salinity and volume—if you use Morton’s Kosher Salt or a different brand, adjust amounts accordingly because some salts can be significantly saltier by volume.

Baking in grams

I provide weights because baking by weight is the most accurate method. Digital kitchen scales are affordable and improve consistency, especially for gluten-free baking where flours vary in density. I recommend using a scale rather than measuring cups for reliable results.

Note about ovens and temperatures

These recipes are developed for conventional ovens with the rack in the middle position. Convection ovens can bake faster and may dry baked goods, so reduce temperature or time accordingly. An oven thermometer helps ensure accurate baking temperatures.

Substitutions and modifications

Ingredient changes may affect the final texture and flavor. This recipe was tested with the listed ingredients; altering flours or major components can change the outcome.