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Gluten Free Focaccia with Rosemary (with Video!)

Gluten Free Focaccia – This gluten free rosemary focaccia is made entirely gluten free and vegan-friendly! It’s easier than you think and has the perfect crispy crust and tender, light center. Yum!

Slices of Gluten Free Rosemary Focaccia on White Parchment

I’m pretty sure my kids could live on carbs alone, if I let them. I don’t blame them. Other than avocados (my first and forever love), carbs are basically my second love language. So even though we eat fewer grains these days than we used to a few years ago, I always hold space for some of my favorites.

After a recent Raddish Kids box (see why we love it here), we played around a bit with gluten free focaccia recipes till we got this one right where we like it. The end result is perfect for satisfying a carby craving. This gluten free rosemary focaccia has a crisp, golden top and bottom, a soft & pillowy center, and just the right seasonings. It’s enough to send me into a swoon!

If you’re new to gluten free baking or haven’t made gluten free breads before, I *highly* recommend you read through the notes below to help you along the way. This is a relatively easy recipe to follow, but it IS different than baking with traditional flour.

Lets jump in, yes? The carbs are calling!

Gluten free focaccia dough rising in a bowl A sliced loaf of gluten free rosemary focaccia TIPS FOR THE BEST GLUTEN-FREE FOCACCIA:

USE FRESH INGREDIENTS. It might seem silly, but if you’re using really old baking powder or a packet of yeast you don’t *exactly* remember buying because it’s been so long, you might want to swap them out for fresh.

WATCH YOUR WATER TEMPERATURE. The water should ideally be between 120-130 degrees F before you add your yeast. I almost never use a thermometer for this. I use the touch test–if the water is too warm to put your finger in comfortably for several seconds, it’s too hot. You need the warmth to help activate it, but you don’t want it so hot it kills the yeast. If it’s too hot, wait a few minutes for it to cool down, or pour out half and cool it down by adding some room temperature water.

KNOW THAT GLUTEN FREE FOCACCIA DOUGH IS MORE LIKE BATTER. If you’ve ever baked with wheat-based flours (white all-purpose, wheat, bread flour, etc.) you’ll be able to tell right away that gluten-free focaccia “dough” is really more like batter. It’s not pliable (there are no gluten or wheat proteins to give it that structure!), and you won’t knead it–you can’t! It’ll be a rather sticky, wet batter instead of a cohesive, stretchy dough.

USE PARCHMENT PAPER ON YOUR PAN. Your gluten-free focaccia batter will be sticky, and it can stick to the baking sheet if you don’t prep it. A surefire way to keep your dough from sticking to the pan is to use parchment paper, then drizzle the olive oil on top of it, as directed. I highly recommend you don’t skip the parchment. If you don’t like using parchment paper, at least use a reusable silicone baking mat to help prevent sticking.

DON’T SKIMP ON THE OLIVE OIL. SERIOUSLY. Don’t do it! I know it’ll feel like a lot (especially on the sheet pan), but I promise the olive oil is essential for the texture of the interior and exterior of gluten-free focaccia. Olive oil helps give that gorgeous crispy crust on the exterior and keeps things light on the interior. I promise your results will not be as good if you try to skimp on the olive oil. It’ll be more dry and spongy. And it won’t get the same gorgeous color. Trust me!

GET BETTER DIMPLES. Great for smiles, yes, but they’re also a characteristic of focaccia. In gluten-free focaccia, your “dough” is really more like batter, so it won’t hold the dimples as well in its uncooked state. If you want clearly defined dimples in your batter, I recommend doing them in the uncooked batter (as shown in the video), then pulling the focaccia out 5-10 minutes into baking to carefully reinforce the dimples a second time. (Since the dough will be hot, you may have better luck with using the back of a small measuring spoon (like 1/4 tsp or 1/2 tsp) than your fingers.

Olive oil being poured over fresh herbs and garlic
Dipping gluten free focaccia into olive oil and fresh herbs
A piece of gluten free focaccia dipped into olive oil and herbs

MY FAVORITE OLIVE OIL DIPPING BLEND FOR GLUTEN-FREE FOCACCIA

Dipping your gluten-free focaccia in a little herby olive oil feels so fancy and fun. Here’s our go-to combination. (The amounts are totally variable. I’ll give suggestions, but usually, I just eyeball this and do a pinch of this and that till it feels right.)

  • GOOD QUALITY OLIVE OIL. (1/3 cup) I love this one. (Use code LOVELY for 10% off your first order!)
  • FRESH ROSEMARY. If you’ve got fresh rosemary for this recipe, I recommend using an additional 1/2 tsp or so for the dipping oil. (Or, you can use a small pinch of dried rosemary)
  • DRIED GARLIC FLAKES. (1/4 tsp) This is more coarse garlic and tastes amazing here. You could certainly use fresh. This just has a little less bite and I prefer it.
  • COARSE SEA SALT. (1/4-1/2 tsp) The nice, big flakes are SO GOOD here. We also use this to sprinkle on our gluten free focaccia before baking.
  • DRIED OREGANO. A little pinch (1/8-1/4 tsp) does the trick. This is in a lot of restaurant dipping oil blends and it’s lovely.
  • RED PEPPER FLAKES. A little pinch (1/8-1/4 tsp) is perfect. It warms up the other flavors and won’t have time to get too spicy. If you *do* want it spicy, mix up your oil and herbs ahead of time and let them sit together to infuse a bit.

PS – Sometimes, we like to add a splash of aged balsamic vinegar to the mix, too. It’s so yummy!

Close up view of gluten free focaccia

FAQ + MORE IDEAS FOR THIS GLUTEN-FREE FOCACCIA

WHAT KIND OF GLUTEN-FREE FLOUR CAN I USE? I’ve only tested this with one-to-one or cup-for-cup gluten-free substitutes. My favorite for this recipe is King Arthur Flour Measure for Measure gluten free flour blend because it gets nice and golden on top. It’s my top choice for this recipe and produces the best results. I have also tried it with Bob’s Red Mill 1-to-1 gluten free baking flour with decent results. The Bob’s Red Mill blend usually doesn’t get quite as crisp or “done” as the King Arthur Blend, and some readers report their focaccia stays wet or gummy in the center when they use the Bob’s Red Mill blend. I haven’t tested it with a homemade blend or any other brands yet. You cannot substitute almond or coconut flour in this recipe.

HOW TO SERVE FOCACCIA – I’ve got to say it: my favorite way is when it’s burn-your-mouth hot from the oven. But. After it’s had enough time to actually cool down somewhat, my favorite way to enjoy gluten free focaccia is dipped in olive oil. This family-owned company makes my favorite olive oil ever. They have a specific dipping oil blend that comes with herbs already inside, or you can get a classic balanced olive oil, or one of their flavored oils, like Rosemary, Fresh Crush Basil, Meyer Lemon, or even something with some kick. Use code ONELOVELYLIFE for 10% off your first order!

HOW TO STORE FOCACCIA – Like most gluten free baked goods, this gluten free focaccia is best enjoyed in 1-2 days. I store mine wrapped tightly or in an airtight bag with extra air pressed out in the refrigerator, then heat it up in the oven (you can use the microwave or a toaster oven) before serving again.

WHERE DO YOU FIND VEGAN PARMESAN? I actually make this one and keep it in my fridge. It’s great for things like this. It doesn’t melt, but it gives a cheesy feel which is so nice here. If you tolerate dairy, feel free to use the real stuff!

Slices of gluten free rosemary focaccia stacked
Slices of gluten free rosemary focaccia

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Close up view of gluten free focaccia

Gluten Free Focaccia with Rosemary


  • Author: One Lovely Life
  • Total Time: 45 minutes + 1 hour rise time
  • Yield: 12 slices 1x

Description

This gluten free rosemary focaccia is made entirely gluten free and vegan-friendly! It’s easier than you think and has the perfect crispy crust and tender, light center. Yum!

NOTE: I *highly* recommend King Arthur Flour Measure-for-Measure flour for this recipe. Bob’s Red Mill 1:1 flour is my other favorite, but will not get as light, as browned, or as “done” in the center as King Arthur Flour. Some readers report their focaccia stays wet or gummy in the center with Bob’s.


Ingredients

Scale

For Gluten Free Focaccia:

  • 2 1/4 cups gluten free 1:1 flour (I highly recommend King Arthur Flour Measure-for Measure flour), about 300g
  • 2 tsp baking powder
  • 1 1/2 cups warm water
  • 1 pkg. (1/4 oz.) instant or rapid rise yeast
  • 1 Tbsp honey (or agave, or sugar)
  • 1 tsp salt
  • 4 Tbsp olive oil, divided

For Topping:

  • 1 Tbsp fresh rosemary
  • 12 Tbsp vegan parmesan or Parmesan cheese
  • 1/2 tsp coarse salt (like Maldon)
  • 1/4 pepper

Instructions

  1. In a large bowl, whisk together flour, salt, and baking powder. Set aside.
  2. Warm your water in the microwave or on the stovetop until it’s warm but not hot. (Ideally, the temperature should be between 120-130 degrees F, but you can use the touch test to tell if it’s ok. If the water is too warm to put your finger in comfortably for several seconds, it’s too hot)
  3. Add yeast, honey, and 2 Tbsp olive oil to the warm water. Stir to combine, then let it bloom by setting it aside to rest for for 3-5 minutes. (It’ll start to look foamy on top)
  4. Pour the water/yeast mixture over the dry ingredients and stir to combine. Note that the dough will actually be more like batter than dough. You will not knead it.
  5. Cover the bowl with plastic wrap or a clean dish towel and set it to rise in a warm place for at least 30 minutes if using rapid rise yeast and about an hour if you use regular yeast. The batter/dough will be roughly double in size.
  6. During the last few minutes of the rise time, preheat the oven to 400 degrees F.
  7. Line a baking sheet with parchment paper and drizzle with remaining 2 Tbsp of olive oil.
  8. Pour the batter out onto the prepared baking sheet and gently press out using your fingers or the back of a spatula into a rectangle shape (roughly 8×10″ or so) about 3/4 of an inch thick.
  9. Use your finger to poke several holes in the dough all the way to the bottom of the pan to form the characteristic “dimples” of focaccia.**
  10. Sprinkle the surface of the dough with fresh rosemary, vegan parmesan (if using), coarse sea salt and pepper.
  11. Bake at 400 degrees 25-30 minutes, or until golden brown. Remove from oven and let cool at least 10-12 minutes before slicing and eating.

Notes

**FOR MORE DEFINED DIMPLES, remove focaccia from oven after about 5 minutes of bake time and use the back of a small measuring spoon to reinforce the dimples before returning to the oven.

FOR A YUMMY DIPPING SAUCE: Pour 1/3 cup olive oil over granulated garlic, coarse salt, pepper, red pepper flakes, and rosemary, oregano, and/or basil. I usually use 1/4 tsp dried flaked garlic, 1/2 tsp fresh rosemary, 1/4 tsp oregano, 1/4 tsp coarse salt, 1/4 tsp pepper, and 1/4 tsp red pepper flakes

  • Prep Time: 15 minutes + 1 hour rise time
  • Cook Time: 30 minutes
  • Category: Side dish, bread
  • Method: Baking
  • Cuisine: Italian American, Mediterranean

Keywords: gluten free focaccia, gluten free rosemary focaccia, gluten free bread

 

124 Comments

  1. OMG!!! Thank you so much for this recipe. This is CRAZY delicious with all the tenderness and crispiness of focaccia, really easy, and is gluten free! My family demolished this in one sitting and were fighting over it and wanted more soon, LOL. And thank you for letting us know this is very “batter” like and sticky and even tho you mentioned it I was surprised that it was so batter like and thought I had done something wrong, but I tossed it in the oven anyway and it came out incredibly. Also I used the 1/4 tsp of Xantham gum with my Bob’s 1:1, divided the dough thinly and into 2 servings and it was perfect! Thanks again, amazing recipe, and this is going to be a staple for sure.

  2. Great recipe – made it before with a lot of success. Wondering if it will work making the dough the night before and keeping it in the refrigerator overnight, then baking in the morning? Any suggestions?

    1. Susan – I have done that, and it worked for me! I usually pop it in an 8×8 or 9×9″ baking pan if I’m going to proof it overnight. It’ll end up thicker but will hold its shape like a dream!

  3. After several tries with this recipe, success! I did add a quarter teaspoon of xanthan gum to the flour mixture. However, instead of having it rise in a bowl and then try to put it on parchment paper, I used an 8 inch cake pan with a circle of parchment paper in the bottom. I drizzled the olive oil on top of it, then took the bowl of batter and poured it into the pan. I let it rise on a heating pad, covered with a towel, and it rose up evenly. It baked for about 27 minutes at 400.

    1. Rena – I’m sorry it wasn’t a win for you. I’ve never had that feedback about this recipe before, so I wonder if there may have been an accidental mix-up somewhere along the way. Either way, I hope you’re able to adjust it for your tastes for next time!

  4. I made this bread last night with Bob’s Red Mill 1-1 (the blue bag, not the red), and even though it came out a little gummy in the middle I would still say it was a hit!!! I think the key things that gave me a successful/edible bake with this flour blend was really mixing the dough for a good while when combining the wet ingredients and also doing a double rise like recommended in a few comments below. I let it rise for about an hour (used regular active dry yeast, not rapid rise) on top of my oven set to 300 degrees to give it a warm spot, then dumped it into my 12” cast iron skillet lined with parchment paper and gave it another hour. Believe it or not, it completely expanded to fill the whole skillet! It did take around 30-ish minutes longer to bake at 400 than the recommended time, but I think next time I might set my oven to 375 for a more even bake — the crust, while beautiful, definitely formed faster than the insides cooked. I’ve also heard that getting the internal temp up to 210 is a good indicator of doneness for GF goods. Would highly recommend adding some dried herbs/spices to the batter itself bc I find that the Bob’s Red Mill has a very strong “flour” taste on its own. I did garlic powder and Italian seasoning and it was delicious. Thanks for the recipe!!!

  5. I haven’t made focaccia since going Gluten Free and I miss it. OMG this was so good. Yes it looks more like the consistency of brownie batter when you put it on the cookie sheet, but then it bakes up just like focaccia. I used Krusteaz 1 to 1 blend as that is my go to and it was great. I used fresh rosemary from my garden and used shredded Asiago instead of Parm and it was so yummy.

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