Name: Gluten Free Rosemary Focaccia
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 3/4 cup warm water (105 - 110 degrees Fahrenheit); 1 tablespoon sugar; 1 tablespoon active dry yeast; 1 1/2 cups gluten-free flour blend; 1 teaspoon xanthan gum; 1 tablespoon fresh rosemary (or 1 teaspoon dried); 1 teaspoon sea salt; 1 egg (room temperature); 7 tablespoons extra virgin olive oil (divided); For topping: Fresh or dried rosemary, (flaky salt, fresh ground black pepper)

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This Gluten-Free Rosemary Focaccia bread has golden edges a tender middle, and will make you forget you are eating gluten-free! You only need about 20 minutes of hands-on time. It is an easy addition to soup night, and perfect for serving with a pan of lasagna.This Gluten-Free Rosemary Focaccia bread has golden edges a tender middle, and will make you forget you are eating gluten-free! You only need about 20 minutes of hands-on time. It is an easy addition to soup night, and perfect for serving with a pan of lasagna.

Photo of Gluten Free Rosemary Focaccia Bread on a cutting board garnished with basil and surrounded by olive oil, parmesan cheese, and marinara.

This Gluten-Free Rosemary Focaccia Bread is sheer perfection in my book!

In just about 20 minutes of hands-on time, I've got a delicious side that the whole family is going to love!

Serve with dishes like my Gluten Free Vegetarian Lasagna, Zucchini Ravioli Recipe, and my favorite Best Ever Slow Cooker Marinara!

Ingredient Notes

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Active Dry Yeast — I prefer this over fast-acting, but you can use whichever you have on-hand or can find at the store. If you like, you can use instant yeast.
Gluten-Free Flour Blend — I like this brand that you can buy off Amazon, but you can use whichever you have handy. I typically use Bob’s Red Mill, but King Arthur is also a good brand.
Xanthan Gum — This is another key ingredient to ensure that the dough proofs properly and rises like we need it to. The blend has it, but I add more.
Egg — Make sure it's at room temperature. If you need to de-chill an egg quickly right out of the fridge, place it gently into a tall glass of warm water for a few minutes.
Extra Virgin Olive Oil — This not only helps the dough to keep from sticking to the bowl while it rises (it will be very sticky), but it offers flavor to the bread that works well for this Italian-inspired recipe.

Let's Talk About The Dough

Gluten-free dough is different than regular dough. It is wet and sticky, and that is how it's supposed to be. It's going to look more like a stiff batter than bread. You'll want to add flour. But don't do it, or your dough will get dense.

Things to remember.

The egg is here as a binder. It's not a traditional ingredient in focaccia, and it is here as a binder.
Parchment is your friend. The dough sticks without it.
Flour your hands before pressing out the dough. If you skip this, the dough will stick to your hands.
This isn't the time to skimp on oil. It adds flavor and helps the bottom and edges turn golden.

The rise time can vary depending on your conditions. You’re looking for it to puff up and roughly double in size.

Give It Time to Cool

This is something it took me a long time to learn. Mostly because I am not the most patient of people. The cooling time is part of the process. Slice it while it’s piping hot, and it can seem gummy even when it’s baked through.

Topping Variations

Toss a small, thinly sliced red onion, 2 medium cloves of garlic (grated), and a teaspoon of thyme leaves in a small bowl with a tablespoon of extra virgin olive oil. Scatter on top of the dough, and bake as directed.
Top with sliced Kalamata olives and sun-dried tomatoes.
Top with ¼ cup diced red onion and ½ cup halved cherry tomatoes.
Brush with homemade garlic herb butter — two grated cloves of garlic (depending on taste), half a stick of butter (melted), and sea salt — and bake as directed.

Tips & Tricks

I recommend getting a freestanding oven thermometer. Just because you set your oven to 350 degrees doesn't mean that it's what it is! Most ovens are off by 25 to 30 degrees, and I once had one that was off by a whopping 50 degrees. Once you learn where your oven is, you can set the temperature so that it reaches the temperature called for in the recipe.
Make sure you watch your water temperature! Years ago when I was first learning to bake bread, I can't tell you how many times I killed my yeast by using water that was too hot! I like to use a small instant-read thermometer to make sure my water is between 105 and 110 degrees. I've also used a kettle that allows you to set the exact temperature that it brings the water to.

Tools Needed to Make Gluten Free Focaccia Bread

Small and Medium Bowls
Instant Read Thermometer (to make sure your water isn't too hot)
Oven Thermometer
Stand Mixer or Hand Mixer
9-inch Cake Pan
Parchment Paper
Cooling Rack

How to Make Gluten Free Rosemary Focaccia

First, place the water in a small dish. I like to use an instant-read thermometer to make sure the temperature is perfect - you want it to be between 105° F and 110° F.

Stir in the sugar and yeast and allow to sit for five or so minutes, until the yeast is foamy.

While the yeast is resting, add the flour, xanthan gum, rosemary, and salt to the bowl of your stand mixer.

If you don’t have a stand mixer just place it in a large bowl.

Dry ingredients for Rosemary Focaccia Bread in the bowl to a stand mixture.

Next, in a separate bowl, beat the egg with 6 tablespoons of olive oil. Add the yeast to this mixture and mix well.

Beaten eggs in a red bowl with proofed yeast being poured in.

After that, add the liquid to the flour mixture and beat for 3 to 4 minutes. Your dough will come together but it will be sticky.

Wet ingredients being added to dry ingredients for Rosemary Focaccia Bread.

Line a 9-inch cake pan with parchment paper and transfer the dough to the pan. Coat your hands with flour and press down the dough.

(If you want a more free form bread, you can use a baking sheet.)

Brush the dough with the remaining tablespoon of olive oil and sprinkle with rosemary, flaky salt, and pepper.

Cover with a clean dishcloth or plastic wrap and allow to rise for 35 minutes. It should approximately double in size.

Preheat your oven to 400 degrees and bake this wheat free focaccia bread recipe for 25 to 30 minutes, until golden brown.

Cool and cut into wedges.