Gluten Free No Knead Focaccia
This gluten-free no-knead focaccia delivers a crisp, olive-oil-brushed exterior and tender, chewy crumb through an overnight cold fermentation—no kneading or special skills required.
This gluten-free no-knead focaccia delivers a crisp, olive-oil-brushed exterior and tender, chewy crumb through an overnight cold fermentation—no kneading or special skills required.
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Warm your 250 grams of water in a small bowl to 110-114F
Add active dry yeast and pinch of sugar and allow to sit for 10 minutes. Your yeast is ready to use when it looks bubbly and frothy.
In a medium-sized bowl combine your gluten free flour, sugar, and salt.
Once your yeast is activated, add the yeast/water mixture and oil to your dry ingredients, and with a spoon or spatula combine everything. Your dough will be wet and slightly lumpy-looking.
Allow the shaggy-looking dough to rest for 5 minutes in the bowl. In the meantime measure out 10 grams of oil and add it to the bottom of your second bowl.
Transfer your gluten free focaccia dough from the first bowl to the oiled bowl. Drizzle some additional oil on top (around 5 grams). This seems like a lot of oil but the dough will soak up most of this oil which will give the focaccia its traditional crust and flavor.
Cover the bowl with plastic wrap and place it in the refrigerator for at least 8hrs (up to 48hrs). During this time the dough will slowly rise which will improve texture and flavor. This step is crucial and should not be skipped!
Gently oil the bottom of an 8×8 pan with some oil. Transfer the dough to the pan and gently stretch it out to fit it into the pan. Cover the pan with a clean towel and allow for it to rise in a warm space until it has doubled in size.
Once your focaccia is getting close to being fully proofed (yes, you are allowed to take a peek at it after an hour), you can prepare the toppings.
Finely chop or grate 2 cloves of garlic and combine them with 2 tablespoons of oil. Remove some fresh rosemary from its stem and give it a rough chop. Set aside.
When you get ready to bake your focaccia, make sure to fully preheat your oven to 425F
Use your fingers to ‘dimple’ the bread. Be careful not to press out a lot of the air pockets that have developed during proofing. Don’t be afraid to press your fingers almost to the bottom of the pan.
Once your bread has been dimpled, spoon some of the garlic oil over it and distribute evenly. Top with chopped rosemary, flaky salt, and fresh pepper.
Bake your gluten free no-knead focaccia for 25-28 minutes at 425F
You know your focaccia is ready when it is golden brown, smells like heaven, and pulls away from the sides. (If you want to check it’s internal temperature – it should be above 205F)
Once your focaccia has cooled for 5 minutes in the pan, remove it from the pan and allow itto cool on a wire rack completely. Or just take a bread knife and cut right into it. ENJOY!
Store any leftovers at room temperature for up to 2 days. Freeze if needed.
Cool completely, wrap in parchment, and store in an airtight container up to 3 days at room temperature. Reheat wrapped in foil at 350°F for 10 minutes.
No; Caputo Fioreglut is a gluten-free blend engineered for this bread's structure. Substituting all-purpose flour eliminates the gluten-free attribute and will change hydration and rise.
Up to 48 hours. Cold fermentation deepens flavor; longer rests may over-proof. Bake directly from cold, adding 5–10 minutes to oven time if needed.
Most likely underbaked or yeast was inactive. Ensure yeast is fresh, water temperature is 75–80°F when mixing, and bake until golden and hollow-sounding when tapped.
Yes. Freeze dough up to 2 weeks in an oiled container; thaw overnight in the fridge before baking. Baked focaccia freezes up to 3 months; reheat wrapped in foil at 350°F for 10–15 minutes.
No. Mix by hand in a bowl for 2–3 minutes until shaggy. The overnight rest develops gluten structure without kneading.
