Gluten-Free Focaccia with Rosemary

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

This delicious 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!

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.

How To Make Gluten-Free Focaccia Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below!

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 prepared 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.

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!

What To Serve With This Yummy Bread

Restaurant-Style Bread Dipping Oil

Gluten-Free Spaghetti With Homemade Sauce

The BEST Gluten-Free Tomato Soup

Cheesy Gluten-Free Baked Ziti

Or, try it with: Autumn Squash Soup, Gluten-Free Caesar Salad, or Italian Chopped Salad!

Did You Make This Recipe?

Tell me all about it! Leave a star rating below when you try our Gluten-Free Focaccia recipe. I can’t wait to hear how it goes!

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Gluten-Free Focaccia with Rosemary

4.81 from 88 votes

Emily Dixon, One Lovely Life

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

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Print Pin Rate

Servings: 9 -12 slices

Calories: 156kcal

Ingredients

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 120-130 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
• 1-2 Tablespoons vegan parmesan or Parmesan cheese
• 1/2 teaspoon flaky sea salt like Maldon
• 1/4 teaspoon black pepper

Instructions

• Combine Dry Ingredients. In a large mixing bowl, whisk together flour, salt, and baking powder. Set aside.
• 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)
• 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)
• 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.
• 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.
• 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.
• Preheat The Oven. During the last 20 minutes of the rise time, preheat the oven to 400 degrees F.
• 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)
• Add Toppings. Sprinkle the surface of the dough with fresh rosemary, parmesan or vegan parmesan (if using), coarse sea salt and pepper.
• 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

Video

Course: Side Dish

Cuisine: Italian

Keyword: gluten free bread, gluten free focaccia, gluten free rosemary focaccia

Nutrition

Serving: 1Slice (1/12 recipe) | Calories: 156kcal | Carbohydrates: 25.9g | Protein: 2.6g | Fat: 5.1g | Saturated Fat: 0.7g | Sodium: 269.4mg | Fiber: 1.5g | Sugar: 1.5g

Nutrition facts are an estimate only and will vary based on brands and amounts used.

Find it Online:

https://www.onelovelylife.com/gluten-free-focaccia-with-rosemary/

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