Name: Gluten Free No Knead Focaccia That's Effortless and Delicious
Prep time: 15 min
Cook time: 28 min
Total time: 523 min
Ingredients: 1 cup Warm Water (110-114°F) (Used to activate yeast); 2 teaspoons Active Dry Yeast (Can substitute with Instant Yeast at a 1:1 ratio); 3 cups Caputo Fioreglut Flour (Main gluten-free flour); 1 tablespoon Granulated White Sugar (Adds sweetness and helps with browning); 1 teaspoon Kosher Salt (Enhances flavor); 1 quarter cup Olive Oil (Extra virgin preferred for best taste); 2 tablespoons Fresh Rosemary (Can substitute with other fresh herbs); 2 cloves Garlic (Finely chopped or grated); 1 teaspoon Flaky Sea Salt (For topping); 1 teaspoon Fresh Ground Pepper (For additional flavor)

As I stood in my kitchen, the delightful aroma of fresh bread wafted in the air, instantly transporting me to a quaint Italian café. This Gluten Free No Knead Focaccia is an absolute game-changer, perfect for those seeking a warm, homemade loaf without the fuss of traditional kneading. With its light and fluffy texture, it’s not only an incredible side dish but also a fantastic foundation for sandwiches. The ease of preparation makes it ideal for both novice bakers and seasoned home chefs, allowing you to spend more time savoring delicious bites instead of being stuck in the kitchen. Just mix, let it rise overnight, and you’ll be rewarded with a crispy exterior and a tender crumb that everyone will love. Curious how to create this fabulous treat? Let’s dive into the recipe!

Why is this Focaccia So Special?

Simplicity at its Core: There’s no need for laborious kneading; just mix and let it rise overnight for a delightful bread experience.

Irresistible Flavors: The infusion of fresh rosemary and garlic creates a fragrant aroma that fills your kitchen, tantalizing everyone’s taste buds.

Perfect for Everyone: This gluten-free, vegan recipe ensures that no one misses out on enjoying fabulous focaccia, making it a hit for gatherings.

Versatile Delight: Use it as a sandwich base, serve with olive oil for dipping, or enjoy it standalone—this focaccia adapts to each occasion.

Quick Prep Time: Spend less time in the kitchen with this efficient recipe, leaving more room to enjoy chatting with friends or family while it bakes.

Gluten Free No Knead Focaccia Ingredients

For the Dough

Water – Provides moisture and activates the yeast; use warm water (110-114°F) for best results.
Active Dry Yeast – Essential for leavening the dough; can substitute with Instant Yeast at a 1:1 ratio.
Caputo Fioreglut Flour – This main gluten-free flour gives structure; avoid other blends for optimal texture.
Granulated White Sugar – Adds sweetness and helps with browning during baking; honey or maple syrup are good alternatives.
Kosher Salt – Enhances flavor and helps strengthen the dough; feel free to adjust based on your salt brand.
Olive Oil – Rich and flavorful; high-quality extra virgin gives the best taste, though grapeseed oil can work too.

For the Toppings

Fresh Rosemary – Brings aromatic flavor to your focaccia; feel free to substitute with other fresh herbs.
Garlic – Adds savory depth to the bread; finely chopped or grated options help release more flavor.
Flaky Sea Salt & Fresh Ground Pepper – Perfect for topping, giving additional texture and flavor after baking.

Embrace the joy of baking with this scrumptious Gluten Free No Knead Focaccia and experience a heavenly aroma and taste that everyone will adore!

Step‑by‑Step Instructions for Gluten Free No Knead Focaccia

Step 1: Activate Yeast
Begin by heating water to 110-114°F, which is the ideal temperature to activate your yeast. In a small bowl, mix the warm water with active dry yeast and granulated white sugar. Let this mixture sit for about 10 minutes, or until it becomes bubbly and frothy, indicating that the yeast is ready to work its magic in the gluten-free no knead focaccia.

Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the Caputo Fioreglut flour, remaining granulated sugar, and kosher salt. Make sure the ingredients are thoroughly combined to ensure even distribution of flavors. This step is crucial for the texture of the bread, setting a solid foundation for your no knead focaccia.

Step 3: Mix Wet and Dry
Once the yeast is activated, pour the yeast mixture into the bowl with the dry ingredients. Add in a generous splash of olive oil. Using a spatula or wooden spoon, gently mix until the dough is combined and appears wet and slightly lumpy. This blending will create the unique texture that characterizes your gluten-free no knead focaccia.

Step 4: Rest Dough
Allow the mixed dough to rest in the bowl for about 5 minutes. This brief pause helps the flour absorb the liquid, making it easier to work with as you move forward. You’ll notice the dough becoming slightly puffed—it’s a sign that the gluten-free flour is beginning to hydrate.

Step 5: Refrigerate Dough
Transfer the dough to a lightly oiled bowl, cover it with plastic wrap or a clean kitchen towel, and refrigerate it overnight, or for a minimum of 8 hours. This slow rise develops the flavor and texture of your gluten-free no knead focaccia, allowing it to deepen in richness while you sleep.

Step 6: Prepare for Baking
The next day, take the dough out of the refrigerator and gently grease an 8×8 baking pan with olive oil. Carefully stretch the chilled dough with your fingers, working it into the corners of the pan. Cover it again, allowing the dough to rise at room temperature until it doubles in size, which should take approximately 1 to 1.5 hours.

Step 7: Preheat Oven
As the dough undergoes its final rise, preheat your oven to 425°F. The heat will be essential for creating that perfect crispy exterior while maintaining a soft interior when your gluten-free no knead focaccia is finally baked to haughty perfection.

Step 8: Prepare Toppings
While the oven heats, zestily combine the chopped garlic with a drizzle of olive oil in a small bowl. Have your fresh rosemary on hand, as well. This mixture will lend aromatic flavors to your focaccia and will be perfect once you prepare it for baking.

Step 9: Dimple Dough
Once the dough has risen beautifully, it’s time to dimple it! Use your fingers to gently poke dimples all over the surface of the dough. Drizzle the garlic oil mixture generously over the top, and sprinkle flaky sea salt and fresh ground pepper to enhance the flavors of your gluten-free no knead focaccia.

Step 10: Bake Focaccia
Place the pan in your preheated oven and bake for about 25-28 minutes. You’ll know it’s done when the top is golden brown and the edges have started to pull away from the sides. To ensure perfection, check that the internal temperature exceeds 205°F for that ideal bread texture.

Step 11: Cool and Serve
After baking, let your focaccia cool in the pan for about 5 minutes. Then, carefully transfer it to a wire rack to cool completely or cut right away for wonderful warmth. Whether served alongside dipping oils or used as a sandwich base, this gluten-free no knead focaccia is ready to delight your taste buds!

What to Serve with Gluten Free No Knead Focaccia

Imagine a warm, inviting table filled with delicious accompaniments that elevate your focaccia experience to new heights.

Zesty Olive Oil: Drizzle high-quality olive oil for dipping, enhancing the focaccia’s rich flavor with each bite.
Roasted Vegetables: Serve a medley of vibrant, roasted vegetables for a colorful, healthy addition to your meal. They provide a lovely contrast in texture and taste.
Savory Tomato Bruschetta: Top your focaccia with a fresh tomato bruschetta; the bright acidity complements the bread’s fluffy richness deliciously.
Creamy Hummus: Pair with a generous bowl of creamy hummus for a delightful spread that’s perfect for scooping up pieces of focaccia.
Fresh Green Salad: A crisp salad with a light vinaigrette can balance the warm, hearty bread, bringing freshness to every bite.
Electrifying Rosemary Infused Grilled Chicken: Serve alongside rosemary-infused grilled chicken, mirroring the herby flavors within the focaccia while adding protein to your meal.
Sparkling Lemonade: Enjoy a refreshing glass of sparkling lemonade; its bright citrus notes perfectly offset the rich, savory tastes of your bread.
Chocolate Mousse: End your meal on a sweet note with a silky chocolate mousse; the richness serves as a decadent contrast to the focaccia.

Gluten Free No Knead Focaccia Variations

Feel free to get creative with this recipe and customize it to match your taste preferences!

Topping Twist: Add cherry tomatoes or olives for a burst of flavor on top, enhancing both appearance and taste.
Herb Infusion: Swap fresh rosemary with other herbs like thyme or basil for a unique aromatic impact that will elevate your focaccia experience.
Savory Addition: Mix in grated cheese like mozzarella or vegan cheese for a delicious cheesy focaccia twist. The gooey goodness pairs perfectly with the bread’s fluffy texture.
Flavor Boost: Incorporate garlic powder or onion powder into the dough for deeper flavor throughout instead of just on top.
Spicy Kick: Sprinkle some red pepper flakes before baking to add a little heat to your focaccia, pleasing those with a love for spice.

For more delicious options, consider trying this alongside some freshly made Dipping Oils or showcasing it as a substantial base for bruschetta. Experimenting not only makes cooking fun but also ensures each bite is a delightful surprise!

Expert Tips for Gluten Free No Knead Focaccia

Yeast Activation: Ensure your yeast is bubbly before mixing. If it doesn’t foam, the water may be too hot or cold, affecting your gluten free no knead focaccia.
Flour Choice: Stick with Caputo Fioreglut flour for the best texture. Other gluten-free flours may not yield the same airy result.
Refrigeration Time: Allow at least 8 hours for rising in the fridge; longer (up to 48 hours) enhances flavor. Don’t rush this step!
Checking Doneness: Always confirm your focaccia reaches an internal temperature above 205°F for a good texture. Adjust baking time as needed.
Keep It Greased: Grease not just the pan but also your hands when handling the dough to prevent sticking and ensure a smooth finish.
Creative Toppings: Don’t hesitate to experiment with various toppings. Consider olives or cherry tomatoes for a tasty twist on this classic gluten free no knead focaccia!

Make Ahead Options

This Gluten Free No Knead Focaccia is a fantastic choice for meal prep, allowing you to enjoy fresh bread with minimal last-minute effort! You can prepare the dough up to 48 hours in advance by mixing the ingredients and letting it rise slowly in the refrigerator. Just activate the yeast, combine with dry ingredients, and refrigerate in an oiled bowl covered with plastic wrap. When you’re ready to bake, simply remove the dough, stretch it into your greased baking pan, and let it rise at room temperature for 1 to 1.5 hours. With this prep method, you’ll enjoy restaurant-quality focaccia—just as delicious and airy—without the fuss on busy weeknights!

How to Store and Freeze Gluten Free No Knead Focaccia

Fridge: Store the focaccia in an airtight container or wrap it tightly in plastic wrap. It will stay fresh for up to 2 days, keeping its delightful flavor and texture.

Freezer: For longer storage, freeze the gluten free no knead focaccia wrapped in plastic wrap and then placed in a freezer bag. It keeps well for up to 4 weeks, making it perfect for meal prep.

Reheating: When ready to enjoy, thaw it in the fridge overnight if frozen. Reheat in a preheated oven at 350°F for about 10-15 minutes, until warmed through and crispy on the outside.

Gluten Free No Knead Focaccia Recipe FAQs

How do I choose the right flour for gluten-free focaccia?
Absolutely! For the best results, I highly recommend using Caputo Fioreglut flour, as it provides the perfect structure and lightness in your Gluten Free No Knead Focaccia. Other gluten-free flour blends might not yield the same fluffy texture, so it’s worth investing in this specific flour for optimal results. Avoid all-purpose blends, as they can lead to denser, less airy bread.

What should I do if my yeast doesn’t activate?
Very easily, if your yeast mixture doesn’t become bubbly and frothy after resting for 10 minutes, it could be due to water temperatures being too hot or too cold. If this happens, discard the mixture and try again with water heated specifically to 110-114°F to ensure the yeast is optimally activated. Also, ensure your yeast is fresh; expired yeast won’t rise!

How should I store leftover focaccia?
For storing, wrap the focaccia tightly in plastic wrap or place it in an airtight container. It will stay fresh in the fridge for up to 2 days. If you want to keep it longer, freeze it! Simply wrap it again in plastic and place in a freezer bag; it can last for up to 4 weeks.

Can I freeze Gluten Free No Knead Focaccia?
Certainly! To freeze your focaccia, first, let it cool completely after baking. Wrap it tightly in plastic wrap and place it inside a freezer bag. When you’re ready to enjoy it, thaw in the fridge overnight. To reheat, preheat your oven to 350°F and warm it for about 10-15 minutes, so it becomes crispy on the outside again.

Are there any dietary considerations I should keep in mind?
Yes! This Gluten Free No Knead Focaccia is naturally vegan and dairy-free, making it great for those with dietary restrictions. However, always double-check the labels on your ingredients to ensure that they’re free from allergens if you have any specific allergy concerns. Also, if you have pets, please keep garlic in mind, as it can be harmful to dogs and cats.