Go Back
–+ servings
Gluten Free No Knead Focaccia

Gluten Free No Knead Focaccia That's Effortless and Delicious

This Gluten Free No Knead Focaccia is a delightful bread experience without the fuss of traditional kneading.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 28 minutes
Refrigeration Time 8 hours
Total Time 8 hours 43 minutes
Servings: 8 slices
Course: Cakes
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 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
For the Toppings
  • 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

Equipment

  • Mixing Bowl
  • Spatula
  • Baking pan
  • Oven

Method
 

Step-by-Step Instructions for Gluten Free No Knead Focaccia
  1. Activate Yeast: Heat water to 110-114°F, mix with active dry yeast and sugar. Let sit for 10 minutes until bubbly.
  2. Combine Dry Ingredients: Whisk together flour, remaining sugar, and salt in a bowl.
  3. Mix Wet and Dry: Add yeast mixture to dry ingredients with a splash of olive oil. Mix gently until combined.
  4. Rest Dough: Let the mixed dough rest for about 5 minutes.
  5. Refrigerate Dough: Transfer to an oiled bowl, cover, and refrigerate overnight or for at least 8 hours.
  6. Prepare for Baking: Grease an 8x8 pan, stretch dough into corners, cover, and let rise until doubled (1 to 1.5 hours).
  7. Preheat Oven: Set oven to 425°F while dough rises.
  8. Prepare Toppings: Mix chopped garlic with olive oil and have rosemary ready.
  9. Dimple Dough: Poke dimples in dough, drizzle garlic oil, and sprinkle salt and pepper.
  10. Bake Focaccia: Bake in preheated oven for 25-28 minutes until golden brown.
  11. Cool and Serve: Let cool for 5 minutes in the pan, then transfer to a rack or serve warm.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 5gSaturated Fat: 1gMonounsaturated Fat: 3gSodium: 200mgPotassium: 130mgFiber: 1gSugar: 1gCalcium: 2mgIron: 6mg

Notes

Store in an airtight container in the fridge for up to 2 days or freeze for up to 4 weeks. Reheat in a preheated oven at 350°F for 10-15 minutes.

Tried this recipe?

Let us know how it was!