admin1 Soft, fluffy, and infused with the vibrant flavors of basil pesto, this Gluten-Free Pesto Focaccia is a delicious twist on the classic Italian bread. Featuring a tender crumb, crispy golden edges, and aromatic pesto swirled throughout, this homemade focaccia is perfect as an appetizer, side dish, sandwich bread, or snack. Even those who don’t follow a gluten-free diet will be impressed by its bakery-quality texture and rich flavor.
Traditional focaccia relies on gluten to create its signature structure, but this recipe uses a quality gluten-free flour blend along with a few simple techniques to achieve a soft and airy loaf. The addition of pesto brings herbaceous flavor, while olive oil creates the crisp, golden crust that makes focaccia so irresistible.
Whether you’re serving it alongside soup, pasta, salads, or a charcuterie board, this Gluten-Free Pesto Focaccia is sure to become a favorite addition to your baking repertoire.
Why You’ll Love This Recipe
- Completely gluten-free
- Soft and fluffy interior
- Crispy, golden crust
- Packed with fresh pesto flavor
- Easy to customize
- Perfect for sandwiches and appetizers
- Great for meal prep
- Freezer-friendly
Recipe Information
- Prep Time: 20 minutes
- Rise Time: 45 minutes
- Bake Time: 30–35 minutes
- Total Time: 1 hour 40 minutes
- Temperature: 425°F (220°C)
- Yield: 12 servings
Ingredients
For the Focaccia Dough
- 3 cups gluten-free all-purpose flour blend (with xanthan gum)
- 2 teaspoons instant yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1½ cups warm water (105–110°F / 40–43°C)
- 3 tablespoons olive oil
- 2 large eggs, room temperature
- 1 teaspoon apple cider vinegar
For the Pesto Topping
- â…“ cup basil pesto
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
Optional Toppings
- Cherry tomatoes, halved
- Fresh rosemary
- Parmesan cheese
- Flaky sea salt
- Sliced olives
Equipment Needed
- Large mixing bowl
- Electric mixer or wooden spoon
- 9×13-inch baking pan
- Measuring cups and spoons
- Plastic wrap or kitchen towel
How to Make Gluten-Free Pesto Focaccia
Step 1: Activate the Yeast
In a large bowl, combine:
- Warm water
- Sugar
- Instant yeast
Let stand for 5 minutes until slightly foamy.
If using instant yeast, this step is optional but helps confirm yeast activity.
Step 2: Mix the Dough
Add:
- Gluten-free flour
- Salt
- Olive oil
- Eggs
- Apple cider vinegar
Mix for 3–4 minutes until a thick batter-like dough forms.
Unlike traditional bread dough, gluten-free focaccia dough will be softer and stickier.
Step 3: Prepare the Pan
Grease a 9×13-inch baking pan generously with olive oil.
Transfer the dough into the pan.
Use lightly oiled hands or a spatula to spread the dough evenly.
Step 4: First Rise
Cover the pan with plastic wrap or a clean towel.
Allow the dough to rise in a warm place for 45 minutes.
The dough should become noticeably puffier.
Step 5: Preheat the Oven
Preheat the oven to 425°F (220°C).
Step 6: Create the Signature Focaccia Dimples
Drizzle 2 tablespoons olive oil over the dough.
Using your fingertips, gently press dimples across the surface.
These indentations help hold the pesto and olive oil.
Step 7: Add the Pesto
Spoon small dollops of pesto across the dough.
Use a knife or skewer to swirl the pesto lightly into the surface.
Avoid mixing it too deeply.
Sprinkle with:
- Italian seasoning
- Parmesan cheese (optional)
- Sea salt
- Additional toppings if desired
Step 8: Bake
Bake at 425°F (220°C) for 30–35 minutes.
The focaccia is done when:
- The top is golden brown
- The edges are crisp
- The center reaches an internal temperature of 200°F (93°C)
Step 9: Cool
Allow the focaccia to cool in the pan for 10 minutes.
Transfer to a cooling rack.
Let cool for an additional 15 minutes before slicing.
Step 10: Serve
Slice into squares or rectangles.
Serve warm or at room temperature.
Tips for Perfect Gluten-Free Focaccia
Use a Quality Gluten-Free Flour Blend
A blend containing xanthan gum provides the best structure.
Don’t Add Extra Flour
The dough should resemble thick batter rather than traditional bread dough.
Oil Generously
Olive oil contributes significantly to the flavor and texture.
Create Deep Dimples
The classic focaccia appearance and texture come from well-defined dimples.
Bake Until Golden
Proper browning improves flavor and prevents a gummy center.
Homemade Basil Pesto
If making pesto from scratch, combine:
- 2 cups fresh basil leaves
- â…“ cup Parmesan cheese
- ¼ cup pine nuts
- 2 garlic cloves
- â…“ cup olive oil
- Salt and pepper to taste
Blend until smooth.
Delicious Variations
Sun-Dried Tomato Pesto Focaccia
Replace basil pesto with sun-dried tomato pesto.
Garlic Parmesan Focaccia
Add:
- Extra garlic
- More Parmesan cheese
For bold savory flavor.
Mediterranean Focaccia
Top with:
- Olives
- Cherry tomatoes
- Feta cheese
Rosemary Pesto Focaccia
Add fresh rosemary for an aromatic touch.
Three-Cheese Focaccia
Top with:
- Mozzarella
- Parmesan
- Asiago
For extra richness.
Serving Suggestions
This focaccia pairs beautifully with:
Soups
- Tomato soup
- Minestrone
- Chicken soup
Salads
- Caesar salad
- Greek salad
- Garden salad
Main Courses
- Pasta dishes
- Roasted chicken
- Grilled vegetables
Appetizers
- Olive tapenade
- Hummus
- Cheese boards
Storage Instructions
Room Temperature
Store in an airtight container for up to 2 days.
Refrigerator
Store for up to 5 days.
Warm before serving for best texture.
Freezer
Wrap tightly and freeze for up to 3 months.
Thaw at room temperature.
Reheating
Oven
Heat at 350°F (175°C) for 5–8 minutes.
Air Fryer
Heat at 325°F (160°C) for 3–4 minutes.
Microwave
Warm for 15–20 seconds.
Common Mistakes to Avoid
Using Cold Water
Warm water helps activate yeast and promote rising.
Overloading with Pesto
Too much pesto can weigh down the dough.
Underbaking
Gluten-free breads need sufficient baking time to avoid gumminess.
Skipping the Rise
Proper rising improves texture and flavor.
Using a Dry Dough
Gluten-free focaccia requires a wetter dough than traditional bread.
Frequently Asked Questions
Can I make this dairy-free?
Yes. Use dairy-free pesto and omit Parmesan cheese.
Which gluten-free flour works best?
A high-quality 1-to-1 baking flour blend with xanthan gum is recommended.
Can I use store-bought pesto?
Absolutely. Store-bought pesto works wonderfully and saves time.
Why is my focaccia dense?
Possible causes include expired yeast, insufficient rise time, or overloading with toppings.
Can I make it ahead?
Yes. Bake a day ahead and reheat before serving.
Can I use dried basil instead of pesto?
Pesto provides moisture and flavor, so dried basil alone will not produce the same results.
Nutritional Information
Per Serving (Based on 12 Servings)
- Calories: 220
- Protein: 5g
- Carbohydrates: 28g
- Fat: 10g
- Saturated Fat: 1.5g
- Cholesterol: 30mg
- Sodium: 280mg
- Fiber: 2g
- Sugar: 2g
- Calcium: 45mg
- Iron: 1mg
Nutritional values are approximate and may vary depending on ingredients used.
