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Gluten-Free Focaccia with Rosemary

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Our easy gluten-free focaccia recipe has a perfect crispy crust & tender, fluffy center. It’s the easiest gluten-free bread around! (Vegan-Friendly!)

slices of gluten-free focaccia bread

This gluten-free rosemary focaccia has been one of our top posts for the last several years, and it’s better than ever, thanks to updated, more thorough directions & helpful tips!

Before we went gluten-free a decade ago, I used to bake bread all the time. But gluten-free bread is a totally different ballgame! Since there’s no gluten, gluten-free bread dough can be trickier to work with and takes a little extra skill & know-how to get just right.

But do you know what’s probably the easiest gluten-free bread recipe around? Focaccia! This gluten-free focaccia bread recipe 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 bread recipes before, don’t worry! We’ve got everything you need to be successful. You’ll be baking loaf after loaf of this delicious Italian bread in no-time!

Lets jump in, yes? The carbs are calling!

Ingredients for gluten-free focaccia bread

Simple Ingredients For Gluten-Free Focaccia:

  • Gluten-Free Flour. You’ll keep things simple with a 1:1 gluten-free flour blend. We HIGHLY RECOMMEND King Arthur Measure For Measure Baking Flour with xanthan gum because it gets nice and golden on top and has the best texture inside. I have also tried it with Bob’s Red Mill 1-to-1 gluten free baking flour with decent results, though 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.
  • Baking Powder & Salt. Using baking powder with the yeast gives this focaccia a little extra lift and really improves the texture. Then, salt comes in to make the flavor amazing!
  • Warm Water. Ideally, the water will be between 120-130 degrees to help activate the yeast. I recommend an instant read thermometer for best results, but you can use the touch test, too. If the water is too warm to comfortably keep your finger in it for a few seconds, it’s too hot!
  • Honey or Sugar. Adding a little honey or sugar not only helps with the flavor of this bread, but it also helps activate the yeast. Don’t skip it!
  • Active Dry Yeast. We’ve made this with instant yeast and regular yeast. Instant yeast will bloom and rise faster (great when you’re short on time!), and regular dry yeast works well, too. 
  • Olive Oil. You’ll need plenty of extra virgin olive oil for this focaccia recipe! You’ll use some in the dough, some on the pan, some on top, and some to dip!
  • A Few Toppings. Then, you’ll top the focaccia with a few little extras before baking. I like a mix of fresh rosemary, parmesan cheese (or vegan parmesan cheese), flaky salt, and black pepper.
making gluten-free focaccia step by step
gluten-free focaccia sliced into squares

How To Make Gluten-Free Focaccia Step By Step:

  1. Combine Dry Ingredients. In a large mixing bowl, whisk together flour, salt, and baking powder. Set aside.
  2. Warm The Water. 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. Bloom The Yeast. Add yeast and honey or sugar 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. Combine Wet Ingredients & Dry Ingredients. Pour 2 Tablespoons olive oil and the the water/yeast mixture over the flour mixture and stir to combine. Note that the dough will actually be more like batter than dough. You will not knead it.
  5. Transfer To The Pan. Line an 8×8 or 9×9 metal baking pan with parchment paper. Drizzle 2-3 Tablespoons of olive oil onto the parchment. Gently transfer the focaccia dough to the pan and pat it out or spread it with a spatula. (I usually find it easiest to dip my fingertips into the oil and pat it out by hand). Drizzle the top of the dough with 1 more Tablespoon of olive oil.
  6. Let The Dough Rise. Cover the pan 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.
  7. Preheat The Oven. During the last 20 minutes of the rise time, preheat the oven to 400 degrees F.
  8. Dimple The Dough. Coat your fingertips with olive oil and use greased fingers to poke several holes in the dough to form the characteristic “dimples” of focaccia. I find this easiest if I drizzle the surface of the dough with a little olive oil first, then use my fingertips to gently spread the oil before making the dimples. (Try not to smash the dough down) 
  9. Add Toppings. Sprinkle the surface of the dough with fresh rosemary, parmesan or vegan parmesan (if using), coarse sea salt and pepper.
  10. 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. Store leftover focaccia in an airtight container at room temperature 2-3 days, or store in the freezer and freeze up to 2 months.

ANOTHER OPTION FOR SHAPING: We used to make this rosemary focaccia free-form, by letting the dough rise in a bowl, then pouring it out onto a parchment lined baking sheet on top of 2 Tablespoons of olive oil. I’d shape the dough into roughly an 8×10 shape, then top and bake as directed. This will give you a more organic look, but the focaccia will be much thinner. In the last few years, I’ve exclusively made it in a square pan for a higher rise.

Gluten-free focaccia bread being dipped into herbed olive oil

A Few Tips To get This recipe Just Right:

Use Fresh Ingredients

It might seem silly, but it’s important to know you’re using fresh ingredients. If you’re using old baking powder or old yeast, this bread WILL NOT rise no matter what you do. Use this quick test to check your baking powder to see if it’s still active, and watch for the foaming, bubbling reaction in the recipe instructions to make sure your yeast is still active.

Know How To Handle The Dough

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. Don’t panic, and DON’T add extra flour!

Use Parchment 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 Olive Oil. Seriously.

Don’t do it! I know it’ll feel like a lot (especially on the baking pan), but I promise the olive oil is essential for the texture of the interior and exterior of gluten-free focaccia bread. 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!

slices of gluten-free focaccia bread

FAQ + MORE IDEAS FOR THIS GLUTEN-FREE FOCACCIA

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. We love to make a seasoned dipping oil to serve with it! (It’s also great with marinara sauce!)

HOW TO STORE FOCACCIA – Like most gluten free baked goods, this gluten-free focaccia bread 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.

MORE FOCACCIA TOPPINGS TO TRY. Part of what’s so fun about making this focaccia is choosing the toppings! Since this recipe was originally published in 2019, I’ve had dozens and dozens of readers send me their focaccia photos! Play around with the toppings! Readers have tried:

  • Sun-Dried Tomatoes
  • Caramelized Onions
  • Roasted Garlic
  • Olives – black, green, Kalamata, Castelvetrano, etc. 
  • Edible Flowers
  • Fresh Herbs – sage, basil, rosemary, dill, parsley, thyme, etc.
  • Dried Herbs & Spices – dried oregano, Italian seasoning, dried basil, red pepper flakes, etc.
  • Different cheeses – asiago, parmesan, aged white cheddar, and more!

⭐ Don’t forget to leave a star review and comment below when you make our Gluten-Free Focaccia recipe. I can’t wait to hear how it goes!

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slices of gluten-free focaccia bread

Gluten-Free Focaccia with Rosemary


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 47 reviews

  • Author: Emily Dixon, One Lovely Life
  • Total Time: 1 hour 40 minutes
  • Yield: 912 slices 1x
  • Diet: Gluten Free

Description

Our easy gluten-free focaccia recipe has a perfect crispy crust & tender, fluffy center. It’s the easiest gluten-free bread around! (Vegan-Friendly!)


Ingredients

Scale

For Gluten Free Focaccia:

  • 2 1/2 cups (300 grams) gluten free 1:1 flour (I highly recommend King Arthur Flour Measure-for Measure flour)*
  • 2 teaspoons baking powder
  • 1 1/2 cups warm water (ideally 120130 degrees F.)
  • 1 (1/4 oz.) package instant or rapid rise yeast (2 1/4 teaspoons)
  • 1 Tablespoon sugar, honey, or agave
  • 1 teaspoon kosher salt
  • 4 Tablespoons olive oil, divided

For Topping:

  • 1 Tablespoon fresh rosemary
  • 12 Tablespoons vegan parmesan or Parmesan cheese
  • 1/2 teaspoon flaky sea salt (like Maldon)
  • 1/4 teaspoon black pepper

Instructions

  1. Combine Dry Ingredients. In a large mixing bowl, whisk together flour, salt, and baking powder. Set aside.

  2. Warm The Water. 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. Bloom The Yeast. Add yeast and honey or sugar 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. Combine Wet Ingredients & Dry Ingredients. Pour 2 Tablespoons olive oil and the the water/yeast mixture over the flour mixture and stir to combine. Note that the dough will actually be more like batter than dough. You will not knead it.

  5. Transfer To The Pan. Line an 8×8 or 9×9 metal baking pan with parchment paper. Drizzle 2-3 Tablespoons of olive oil onto the parchment. Gently transfer the focaccia dough to the pan and pat it out or spread it with a spatula. (I usually find it easiest to dip my fingertips into the oil and pat it out by hand). Drizzle the top of the dough with 1 more Tablespoon of olive oil.

  6. Let The Dough Rise. Cover the pan 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.

  7. Preheat The Oven. During the last 20 minutes of the rise time, preheat the oven to 400 degrees F.

  8. Dimple The Dough. Coat your fingertips with olive oil and use greased fingers to poke several holes in the dough to form the characteristic “dimples” of focaccia. I find this easiest if I drizzle the surface of the dough with a little olive oil first, then use my fingertips to gently spread the oil before making the dimples. (Try not to smash the dough down)

  9. Add Toppings. Sprinkle the surface of the dough with fresh rosemary, parmesan or vegan parmesan (if using), coarse sea salt and pepper.

  10. 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. Store leftover focaccia in an airtight container at room temperature 2-3 days, or store in the freezer and freeze up to 2 months.

Our original instructions called for making this focaccia free-form on a baking sheet. This produces a more organic shape, but a thinner dough. If you prefer to follow the old instructions, mix up the dough as directed, but let the dough rise in the mixing bowl covered with plastic wrap. Pour 2 Tablespoons of olive oil on a baking sheet lined with parchment and shape the dough into an 8×10 rectangle. Top & bake the bread as directed. 

Notes

CHOOSE THE RIGHT FLOUR. 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 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
  • Rise time: 1 hour
  • Cook Time: 25 minutes
  • Category: Side dish
  • Method: Baking
  • Cuisine: Italian

 Originally posted June 2019. Fully updated with video, photos, and updated instructions Aug 2023.

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167 Comments

    1. I just made this bread and it’s amazing. It has a fluffy and soft inside with a crunchy outside, perfection! I read the other reviews and agree that you should add some seasoning to the flour mix. I added 2tsp of Italian seasoning and 1tsp of garlic powder but for next time I’ll do 1tsp of Italian seasoning and 1tsp garlic powder. It came out a tad salty probably because I used table salt on the top along with melted butter which I brushed on. So I will omit the salt next time if I decide to use butter. I will definitely make this again though. Thank you for making gluten free items delicious!






  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.

    1. Hi, Kate! Try refreshing your page. You may have accidentally closed the window. It’ll pop up and play right away (at the top of your screen on mobile, or it’ll follow you as you scroll on desktop.)

  6. I’ve made this 4 times this week. Once was spread out on the pan a little thin, baked for 15 minutes, pulled it out and tossed on pizza toppings, then baked another 10 minutes. Pizza Perfection!

  7. Delicious! Like another reviewer I added some garlic powder and Italian seasoning in the flour mix. Focaccia was soft on the inside crispy on the top. Will definitely make again. Non gf friends who ate it said how delicious it was too.






  8. Wow. I honestly haven’t been so happy since having to go gluten-free. This is the BEST bread I have tasted. It’s moist, not too oily, great flavour and crunch! Also, super affordable. I’ll be making this a staple and I’m excited to test different toppings 🙂 thank you!!!

  9. OMG thank you!!! This was amazing! Not dry or gritty, perfect texture and flavor!
    My body just decided it wasn’t going to tolerate gluten and it’s been a sad existence until today!!!






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