Gluten-Free Garlic Butter Focaccia

This gluten-free garlic butter focaccia is everything you want in a savory bread: soft and pillowy inside with golden, crispy edges, and absolutely loaded with buttery garlic flavor. Made with Caputo Fioreglut flour, fresh garlic, herbs, and plenty of parmesan, it’s rich, fragrant, and perfect for serving alongside pasta, soup, or just eating warm from the pan.

This recipe has been a huge hit on my TikTok with over 200,000 views… and for good reason! It’s one of my most requested recipes, and I’m finally bringing it to the blog with all the details, tips, and step-by-step guidance you need to make it perfectly at home.

No kneading required-just mix, rise, dimple, and bake.

Why You’ll Love this Recipe

• Packed with flavor. Garlic butter brushed on before and after baking, plus fresh parsley and parmesan for maximum savory goodness.
• No kneading required. Just mix, spread into the pan, let it rise once, and bake.
• Incredible texture. Thanks to Caputo Fioreglut, the crumb is light and airy-not dense or gummy.
• Perfect for sharing. This focaccia is a crowd-pleaser at dinner parties, holiday meals, or alongside your favorite Italian dishes.

Searching for more gluten-free bread recipes? gluten-free focaccia / gluten-free dinner r o lls / gluten-free pumpkin focaccia

Ingredients

TIP

This dough feels different than wheat-based focaccia-and that’s okay. Gluten-free focaccia dough made with Caputo Fioreglut is sticky-more like thick cookie dough than traditional bread dough. You won’t get the usual stretchy, elastic feel. Resist the urge to add more flour. Just oil your hands, trust the process, and let it rise.

Ingredient Notes

• Caputo Fioreglut Gluten-Free Flour – This recipe was developed specifically for Caputo Fioreglut. It bakes up soft and pillowy with a golden crust. Other flour blends will not give the same texture, so I don’t recommend swapping here. Note: Caputo Fioreglut is celiac-safe but not suitable for those with a wheat allergy since it contains gluten-free wheat starch.
• Garlic – Fresh garlic is key here. Don’t skip sautéing it in the butter-it mellows the flavor and makes it fragrant without being harsh.
• Water – For best results, heat the water to 120–130°F. Any hotter, and it could kill your yeast.
• Instant Yeast – This recipe uses instant (a.k.a. rapid-rise or quick-rise) yeast, which doesn’t need to be proofed in warm water first, it can be mixed right into the dry ingredients. Typically instant yeast is gluten-free, but here are some brands that are not safe (Red Star Platinum contains gluten).
• Olive Oil – Adds richness to the dough and helps create that signature crispy, golden crust. Don’t skimp on the olive oil! It’s absolutely essential for that golden, crisp-edged focaccia.
• Salt: This recipe uses both kosher salt (in the dough) and flaky sea salt (on top). They’re not interchangeable. The kosher salt builds flavor in the dough, while the flaky salt gives those beautiful, salty pops on the surface.
  

Why Caputo Fioreglut is Essential for This Recipe

After years of testing gluten-free focaccia recipes, I can confidently say that Caputo Fioreglut is the only flour that consistently delivers authentic focaccia texture. Here’s why:

It contains gluten-free wheat starch. This might sound counterintuitive, but gluten-free wheat starch (processed to remove gluten to below 20 ppm) is what gives Caputo Fioreglut its unique ability to create an open, airy crumb structure. Rice-based and tapioca-based blends simply can’t replicate this.

The hydration works differently. Focaccia needs a very wet dough to create those characteristic air pockets. I tested this recipe at 92% hydration (the ratio of water to flour), which would be too wet for most gluten-free flour blends. But Caputo Fioreglut can handle it, absorbing the moisture while still maintaining structure during the rise.

It creates real stretch. When you dimple traditional focaccia, the dough stretches around your fingers. Most gluten-free doughs just tear or collapse. Caputo Fioreglut has enough elasticity to dimple properly, which is crucial for getting olive oil and garlic butter into all those pockets.

Testing notes: I developed this garlic butter version after perfecting my base focaccia recipe through 15+ rounds of testing. The challenge with adding garlic butter was finding the right balance – too much makes the dough greasy and prevents it from rising properly. I landed on brushing it on in two stages (before and after baking) to maximize flavor without compromising texture.

Recipe FAQs

For this recipe, yes. Caputo Fioreglut has a unique gluten-free wheat starch blend that gives focaccia its soft, chewy texture. Other gluten-free flours won’t rise or bake the same way. Keep in mind, this flour is safe for those with celiac disease but it is NOT safe for those with a wheat allergy.

This focaccia is best enjoyed the day it’s made, when the crumb is at its fluffiest and the edges are perfectly crisp. However, you can prepare the dough, let it rise, and refrigerate it overnight before dimpling and baking. Bring it to room temperature before baking.

Yes! Simply swap the butter in the garlic butter for plant-based butter. Everything else in the recipe is already dairy-free.

Expert Tips

• Weigh your ingredients. Especially with gluten-free flour, weight matters more than volume.
• Don’t skip the garlic butter after baking. Brushing it on after the focaccia comes out of the oven adds an extra layer of flavor and keeps the top moist and glossy.
• Slice with a serrated knife. A bread knife will cut cleanly through the crisp crust without squishing the soft crumb.

Storage instructions

This focaccia is best on the day it’s baked-but you can absolutely store or freeze it.

Room Temperature: If you have leftovers, store in an airtight container or wrap tightly in foil for up to 1–2 days. The texture will soften after the first day.

Freezer: For longer storage, wrap cooled focaccia slices in plastic wrap and foil, or place in a freezer bag. Freezing in smaller portions makes it easy to reheat only what you need. Freeze for up to 2 months. Thaw at room temperature, then reheat in a 375°F oven for 5–10 minutes to revive the texture.

Reheating: Always reheat before serving to bring back some of that crisp exterior and soft, airy crumb.

Serving suggestions

This garlic butter focaccia is incredibly versatile. I love serving it alongside Italian dishes like gluten-free lasagna or gluten-free chicken parmesan – the garlicky, buttery flavor complements pasta perfectly. It’s also fantastic for dipping into soups. I’ve served it with everything from tomato soup to minestrone, and it never disappoints.

For entertaining, cut the focaccia into squares and arrange them on a board with burrata (maybe even my burrata caprese ), olives, and cured meats for an easy appetizer. You can also slice it horizontally and use it for paninis or grilled sandwiches, the garlic butter adds so much flavor that you barely need any other condiments. And honestly? Sometimes the best way to enjoy it is straight from the pan, still warm, with a little extra olive oil or balsamic glaze for dipping.

More gluten-free breads to try

• 

  Gluten-Free Cinnamon Pull Apart Bread

• 

  Gluten-Free Bagels

• 

  Gluten-Free Pumpkin Focaccia

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.