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gluten free focaccia rosemary recipe

Gluten-Free Rosemary Focaccia

A simple, gluten-free focaccia made with fresh rosemary, quality olive oil, and flaky sea salt. This recipe offers an authentic Italian flavor, with minimal effort, no kneading, and only about an hour to bake. Perfect for serving as a side, making sandwiches, or dipping in olive oil.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 people
Course: Appetizer, Side Dish
Cuisine: Italian, Gluten-Free
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 teaspoons instant yeast
  • 1 teaspoon sugar or honey
  • 1 ½ cups warm water 105-130°F
  • 2 ½ cups gluten-free all-purpose flour blend e.g., King Arthur Measure for Measure
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons olive oil plus extra for greasing and drizzling
  • 2 teaspoons fresh rosemary chopped (or ½ teaspoon dried rosemary)
  • ½ teaspoon flaky sea salt

Method
 

Activate Yeast: In a large bowl, combine the instant yeast, sugar (or honey), and warm water. Stir well and let it sit for about 5 minutes until it becomes foamy.
    Mix Dry Ingredients: In another bowl, whisk together the gluten-free flour, baking powder, and salt.
      Combine Wet and Dry Ingredients: Gradually mix the wet yeast mixture with the dry ingredients until combined. The dough will be very wet and sticky, like a thick batter.
        Mix Dough: Use a stand mixer or handheld mixer on medium speed to beat the batter for 3-5 minutes.
          Prepare Pan: Grease your pan (8x8-inch square, 12-inch round, or a baking sheet) with olive oil. If using a baking sheet, line it with parchment paper for easy removal.
            Shape Dough: Pour the dough into the prepared pan. Drizzle more olive oil over the top and gently spread it toward the edges using your oil-coated fingers. Create dimples in the dough by pressing your fingers lightly into it.
              Rise: Cover the pan and let the dough rise in a warm place for about 20-30 minutes. It should puff up, but it won't double in size.
                Add Rosemary and Salt: Sprinkle fresh rosemary and flaky sea salt over the dough.
                  Bake: Preheat the oven to 400°F. Bake for about 25-30 minutes or until the top is golden brown and the edges are crispy.
                    Cool and Serve: Allow the focaccia to cool for 10-12 minutes before slicing. Serve warm for the best flavor.

                      Notes

                      • You can use any good gluten-free flour blend with xanthan gum already mixed in for the best texture.
                      • If using dried rosemary, reduce the amount to one-third of the fresh measurement.
                      • You can also make this dough ahead of time and refrigerate it for up to a week for a deeper flavor.