Gluten Free Focaccia with Rosemary

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Adding homemade bread is the best way I know to elevate family meals, and it doesn’t get much better than this Gluten Free Focaccia with Rosemary. When you start with deliciously tender bread and top it off with herbaceous rosemary and flaky sea salt, you’ve got a treat the whole crowd will love.

Elevate Your Family Dinners with Gluten Free Rosemary Focaccia

Sundays are always a casual day around our house.

Since hubby and I both work from home and control our schedules, we try to get most of the errands run during the week.

Saturdays are usually filled with kids activities, catching up on work (especially if we’ve taken a day off during the week to visit a park or enjoy another adventure with the kids), and getting the house in order.

But Sunday. Ahh. Sunday is my chill day.

I typically spend much of the day playing with the kids and reading. Sometimes there is a little golf on TV.

And I almost always make something delicious for dinner.

I like to make things special without spending all day in the kitchen, and one way to do that is to make bread. This Gluten-Free Rosemary Focaccia Bread is sheer perfection in my book! In just about twenty minutes of hands-on time, I’ve got a delicious side that the whole family is going to adore.

How to Make Gluten Free Rosemary Focaccia

1 First, place the water in a small dish. I like to use an instant-read thermometer to make sure the temperature is perfect. 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.

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

3 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.

4 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. Brush the dough with the remaining tablespoon of olive oil and sprinkle with rosemary, flaky salt, and pepper. Cover with a clean dishcloth and allow to rise for 35 minutes.

5 Preheat your oven to 400 degrees and bake for 25 to 30 minutes, until golden brown. Cool and cut into wedges.

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Tips for Making Gluten Free Focaccia Bread

• I recommend getting a freestanding oven thermometer. Just because you set your oven to 350 degrees doesn’t mean that its 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.
• Don’t skip the parchment paper! There is nothing worse than going to all of the trouble to bake bread and then having it stick to the bottom of the pan.
• Don’t skimp on the olive oil. I know some of you will be tempted to try to lower the fat content here. Trust me – you need the olive oil here.

Frequently Asked Questions

Can I use cold water?

You can, but it will take much longer – HOURS longer – for your dough to rise.

How do you store gluten-free focaccia?

Gluten-free bread is best the day it is cooked, but you can keep it for up to three days at room temperature. I don’t recommend putting it in the refrigerator, because this makes it get dry and crumbly.

Can you freeze this recipe?

Yes! Freezing is best for storage more than a few days. Wrap the bread in parchment paper and place it in a zip-top bag or freezer safe container. It will keep for two to three months.

How do I know if my yeast has proofed?

The best way to tell is by how it looks!  In the photo below, the yeast on the left is not active.  This can happen for several reasons, including that the yeast is old.  In this case, it is because it was added to water that was too hot.  On the right, you see the foaming yeast.  This is how you know that it is active.

Tools for Making Rosemary 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

Focaccia Bread 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 olive oil. Scatter on top of the dough and bake as directed.
• Top with sliced Kalamata olives and sun-dried tomatoes.
• Top with 1/4 cup diced red onion and 1/2 cup halved cherry tomatoes.

You May Also Like:

• This Quinoa Bread Recipe is quite simply the best gluten-free sandwich bread I’ve ever made! This is one you will turn to again and again.
• Healthy Gluten Free Banana Bread makes a delicious breakfast that everyone – even those who aren’t gluten free LOVE!

Print Recipe

5 from 9 votes

Gluten Free Rosemary Focaccia

Few foods comfort like bread, and this Gluten Free Rosemary Focaccia is one you will turn to again and again. With just 20 minutes of hands-on time, this is an easy recipe that the whole family will love.

Prep Time20 mins

Cook Time25 mins

Rising Time25 mins

Total Time45 mins

Course: bread

Cuisine: American

Keyword: Gluten Free Focaccia Bread, Rosemary Focaccia

Servings: 10

Calories: 160kcal

Author: Wendy Polisi

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

US Customary – Metric

Instructions

• Place the water in a small dish or measuring cup and stir in sugar and yeast. Allow to sit for 5 to 10 minutes, until the mixture is foamy.
• While the yeast is resting, mix together flour, xanthan gum, rosemary, and salt in the bowl of a stand mixer.
• In a separate bowl, beat the egg and add 6 tablespoons of olive oil. Add the yeast mixture and mix well.
• Add the liquid to the flour mixture, and beat well in a stand mixer for 3 to 4 minutes. The dough should come together, but will remain sticky.
• Line a 9-inch cake pan with parchment paper, and transfer the dough to the pan. Using flour coated hands, carefully press the dough down into the pan.
• Brush with the remaining tablespoon of olive oil and sprinkle with rosemary, salt and pepper.
• Cover and allow to rise in a warm place for 35 minutes.
• Meanwhile, preheat your oven to 400 degrees Fahrenheit.
• Bake for 25 to 30 minutes, until golden brown.
• Allow to cool on a wire rack. Cut into wedges and serve.
• This bread is best served fresh, but may be frozen and reheated.

Notes

Focaccia Bread 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 olive oil. Scatter on top of the dough and bake as directed.
• Top with sliced Kalamata olives and sun-dried tomatoes.
• Top with 1/4 cup diced red onion and 1/2 cup halved cherry tomatoes.

Nutrition

Calories: 160kcal | Carbohydrates: 14g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 248mg | Potassium: 9mg | Fiber: 2g | Sugar: 1g | Vitamin A: 30IU | Calcium: 14mg | Iron: 0.8mg