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slices of gluten-free focaccia bread

Gluten-Free Focaccia with Rosemary

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4.8 from 48 reviews

  • Author: Emily Dixon, One Lovely Life
  • Total Time: 1 hour 40 minutes
  • Yield: 9-12 slices 1x
  • Diet: Gluten Free


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



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


  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. 


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