Can I use regular all-purpose flour instead of Caputo Fioreglut?

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.

How long can I refrigerate the dough before baking?

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.

What if my focaccia is dense instead of fluffy?

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.

Can I freeze the dough or baked focaccia?

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.

Do I need a stand mixer for this recipe?

No. Mix by hand in a bowl for 2–3 minutes until shaggy. The overnight rest develops gluten structure without kneading.

Gluten Free No Knead Focaccia Bread

Name: Gluten Free No Knead Focaccia Bread
Prep time: 30 min
Cook time: 30 min
Total time: 13 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 250 grams water; 5 grams Active Dry Yeast:; pinch of sugar; 280 grams Caputo Fioreglut Flour; 12 grams granulated white sugar; 1 teaspoon (4 grams) kosher salt; 12 grams oil such as high quality olive oil; Additional oil for greasing the bowl and the baking dish; leaves from 1 spring of fresh rosemary, roughly chopped); 2 cloves of garlic, finely chopped or grated; flaky sea salt; fresh grated black pepper

CookOSBeta

Gluten Free No Knead Focaccia Bread | CookOS

Ingredients

250 grams water
5 grams Active Dry Yeast:
pinch of sugar
280 grams Caputo Fioreglut Flour
12 grams granulated white sugar
1 teaspoon (4 grams) kosher salt
12 grams oil such as high quality olive oil
Additional oil for greasing the bowl and the baking dish
leaves from 1 spring of fresh rosemary, roughly chopped)
2 cloves of garlic, finely chopped or grated
flaky sea salt
fresh grated black pepper

12 Ingredients

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Instructions

1
Warm your 250 grams of water in a small bowl to 110-114F
2
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.
3
In a medium-sized bowl combine your gluten free flour, sugar, and salt.
4
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.
5
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.
6
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.
7
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!
8
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.
9
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.
10
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.
11
When you get ready to bake your focaccia, make sure to fully preheat your oven to 425F
12
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.
13
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.
14
Bake your gluten free no-knead focaccia for 25-28 minutes at 425F
15
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)
16
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!
17
Store any leftovers at room temperature for up to 2 days. Freeze if needed.