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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


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


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


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.



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


  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.


**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



  1. Hi- We made this for our Sunday lunch. It our second recipe we attempted with the San proportion of water to flour. The first recipe was just a soupy slurry. So we reduced the water to 1-1/4 cup and the dough looked a little thicker than yours on the video but more like “normal” biscuit dough. Also we use a mix of 1-1/2 cup rice flour, 1/2 cup potato starch, 1/4 cup tapioca and 1-1/2 tsp of xandamum gum. It came out well! We even topped it with roasted garlic and fresh grape tomatoes.

    Thanks for sharing the recipe

  2. Emily, THANK YOU. This recipe was such a hit, my family has been dying for some good bread to snack on with dinner, I tried making gluten free bread 7 times with no success. For the first time I made something gluten free and delicious that my whole family enjoyed.
    Also, I’d like to add that this recipe was amazing as someone with gluten, dairy, soy, nuts, AND egg allergies.

    Thank you so so so much for sharing I cannot wait to bring this to potluck dinners.

  3. Seriously so good. Used bobs 1-1 was a little gummy, but not bad. I think lowering the temperature and letting it bake a couple minutes longer and it would be perfect. I cut the rest of the bread into breadstick and toasted them in the oven for five minutes and holy cow. So good. Taste like Pizza Hut crust/breadsticks but yummier. Recipe was super easy to follow too. Definitely going to be a staple in my house. Thank you for this recipe!

  4. I never bother to comment on food blogs but after tonight I felt compelled to do so.

    Holy moley, this is hands-down the best gluten-free bread I have ever made (or eaten!). Soft, fluffy, flavorful, crispy on the edges. I made two pans this evening and between four people there are just a few crumbs left. It was so easy, too! We topped it with some fresh herbs, brushed it with olive oil, and devoured. I have more than my fair share of Pinterest fails so I was just delighted at how well this turned out!

    Quick question: I have some garlic lovers in my house; I’m wondering how best to incorporate garlic flavor into the bread. Do you think it would be better to sprinkle fresh garlic on top before baking, or maybe using garlic powder in the dry mix?

    Thank you so much for this amazing recipe!

    1. That’s SO NICE of you to say!

      For your garlic lovers, you could totally add some garlic powder on the topping or mixed in with the dry ingredients, or you could fold in roasted garlic cloves into the batter before it rises. (Or you can use roasted garlic oil as part of the olive oil in the dough!)

  5. This Gluten free Focaccia was so very good, that I made a second one RIGHT after tasting the first one!
    Thank you so much. I didn’t use parchment, but did use olive oil on a GreenPan non-stick pizza tray/cookie sheet. I drizzled olive oil on top of the dough, and found it was easy to spread with my fingers that way. They did not stick to the dough. The focaccia did not stick to the pan either and I had a lovely crisp brown bottom crust. I look forward to trying so many other recipes! Can some one do my laundry, while I stay in the kitchen?

      1. I made another one today!!! This is getting pretty obsessive with me. But I wonder if your website has an easier way to search for recipes…I forgot to put that recipe in my Favourites. I love your website and plan to work my way so many recipes of yours. But, scrolling through the Categories is a little time consuming. However, then I see something else I want to make…and so on, and so on.,,,

        1. Marisa – I’m so glad you’re enjoying it all over again! I’m SO SORRY the current search function is so difficult to navigate. I’m actually in the middle of a redesign that should make this MUCH easier in the future. I hope you’ll stick with me till it’s done! 😉

  6. This was the best gluten free crust ever!! I used Bob’s 1-1 flour but added 1/4 tsp. xanthan gum just for good luck since someone else found it was too gummy, and all the rest as written. Instead of your topping (which we will try later) we used carmelized onion, a ripe pear and stilton cheese since we had six ripe pears on hand. My husband says we should use this recipe from now on. It came out crispy on the outside, tender on the inside, perfectly done and soooo good! Thank you!!

    1. Pam – Thank you so much for taking the time to leave a review! I’m so glad you liked it. Your pear + cheese + caramelized onion topping sounds AMAZINGLY good. Yum!

  7. This is the best gluten free bread I’ve had in a long time!! I added a garlic herb seasoning on the top and brushed it with olive oil & added the “dimples” with the back of a tsp measuring spoon about 10 min before taking it out. Thanks for a great recipe!

    1. Oh, I’m SO GLAD to hear it! Your garlic herb seasoning sounds delicious–yum!

      Thank you for taking the time to leave a review! It’s so helpful!

  8. I suggest splitting the dough into two different pans, because the bottom crust is perfect, and it’ll save you the effort of trying to cut that chewy inside part without tearing it up.

  9. This is SUCH a great recipe! My husband loved it (and normally hates all GF things). It doesn’t taste gluten free!

  10. 👀 omg. Finally a gluten-free recipe that produces good bread. This came out so soft and springy that I ate half of the focaccia bread and I now have a stomach ache because I ate too much. 🥰

  11. I used bob’s red mill without any problems. It’s what I had on hand. I sifted all dry ingredients and I think that’s an important step with any baked goods.

    Made it just as instructed with the only variation being sifting the dry ingredients and then also sprinkling garlic powder on top with the rosemary and Parmesan. It came out perfectly and will definitely be making it again and again!

  12. My GF husband loves this so much that we want to use it as our pizza crust. Do you think we should bake 5-10 minutes first, then add toppings? My concern is that interrupting the baking process may stop it from rising in the oven.

    1. Marci – I haven’t tried this, but it sounds delicious. If you’re using it as pizza crust, I think pre-baking it is a great idea! (That way it can really hold the toppings.) I’d love to know how it goes if you give it a try!

      1. Have made this as pizza crust several times, and pre-baking for 15 minutes seems to be the best. Then add toppings and back in the oven. Also, slightly pre-cooking the veggie toppings also helps, so the crust doesn’t get dried out while you wait for the veggies to cook enough. Best pizza: pesto sauce with fresh sliced mozzarella! My GF husband loves this crust above all others we’ve tried to make or buy!

  13. I made a half recipe with the Simple Truth gluten free flour for a friend and he liked the results a lot! I tried a little piece myself first and it had a crispy bottom and spongy middle which was really tasty! I make foccacia with regular flour a lot and found it to be impressively close.

  14. This was a winner. So moist with a nice crust. Definitely will cook again. I’ve been looking for a good GF Rosemary Focaccia bread and this is it!

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