This homemade Gluten-Free Focaccia Bread with Rosemary recipe is the best way to elevate any family meal! You can't go wrong when you start with a course of deliciously tender bread and top it off with herbaceous rosemary and flaky sea salt. It's a guaranteed crowd-pleaser.

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!
Ingredients for Making Gluten Free Rosemary Bread
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- Warm Water — To help the yeast proof and consume the sugar. This ensures those air pockets we're looking for on the fluffy interior of the focaccia.
- Sugar — Yeast is a living organism, and it needs to eat like you and me! This white granulated sugar, along with the warm water and gluten-free flour, activates that yeast to create a tender, airy dough.
- 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. I would not omit this key ingredient.
- Rosemary — I prefer to use fresh chopped rosemary because I almost always have it on-hand, but you can use dried if you're in a pinch. The ratio is 1 tablespoon fresh to 1 teaspoon dried, or more to taste.
- Sea Salt — I love using sea salt in this recipe because it enhances the simple, yet delicious, flavor of this homemade focaccia and the other ingredients, especially the olive oil and rosemary.
- 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.
- Garnish — While the bread is still warm from the oven, top with more rosemary, flakey sea salt, and some freshly cracked black pepper. Perfection!
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.
- 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. Complete and utter heartbreak!
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
You can, but it will take much longer — HOURS longer — for your dough to rise.
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.
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.
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.
The yeast mixture to the left did not proof because the water was too warm, and it killed the yeast. The mixture to the right is what you want before proceeding.
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.
Next, in a separate bowl, beat the egg with 6 tablespoons of olive oil. Add the yeast to this mixture and mix well.
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.
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.
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!
- You are going to love this Gluten Free Apple Bread recipe! It is moist and nutty, with just the right amount of swoon-worthy sweetness.
- These Gluten Free Corn Muffins are a delicious addition to your table. With the addition of quinoa, this is a muffin you can feel good about serving.
Gluten Free Rosemary Focaccia
Ingredients
- ¾ cup warm water 105 - 110 degrees Fahrenheit
- 1 tablespoon sugar
- 1 tablespoon active dry yeast
- 1 ½ 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
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 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.
Alexandra
Delicious! I love a food focaccia- and rosemary is one of my favourite herbs!
I love adding olives to mine also.
Thanks for sharing your recipe.
Alex / itsnotcomplicatedrecipes.com
kumamonjeng
I like ROSEMARY FOCACCIA as it is gluten free and dont look hard to make. Since I love garlic, I would add in more grated garlic for the topping.
Monidipa Dutta
I like it because it is very simple to make and it is glutten free. However, rosemary is one of my favourite herbs of all time.
Nessa
Seriously you have the best recipes and pictures !! I love that you use olive oil cause it's almost the only one I use myself eheh
Thank you for sharing !! it's a 5 stars !
Yeah Lifestyle
Oh wow this looks absolutely delicious! We love foccacia bread in our house but never make it, we really should give it a try!
Christina
What is this gluten free goodness!? THANK YOU for sharing! I am totally going to try this as I'm always looking for new GF bread recipes that don't taste like cardboard.
Jasmine Hewitt
i've never tried this myself. but i will have to attempt your recipe
Kiwi
I never heard of rosemary focaccia before. Looks delish and not hard to make.
Tonya Morris
Nothing beats Bertolli olive oil! And rosemary focaccia is my favorite. I am jealous of your Sunday routine!
Daphne D Adams
Say yes to bread and cards of any kind. The rosemary makes it even better.
Shannon Gurnee
I've never made Focaccia bread before, but I would love to try to make it sometime. Sounds like a yummy recipe.
Nati
I love Rosemary focaccia! This is such a staple in Italian cuisine (we are Italian LOL) I do a very similar version but we don't put eggs into it 😉
Sincerely Miss J
Looks absolutely delicious and the fact that it seems easy to make, makes me want to try it out.
Elizabeth
MMm I do love a good homemade rosemary focaccia and yours looks amazing! Good olive oil is an important component, for sure.
Paula - bell'alimento
I haven't made focaccia in forever. I need to get on this before my rosemary plant is gone for the winter.
Anamika @ Supplement Crunch
This looks wonderfully delicious, Thank to share your recipe with me...
Judy
Hi Wendy, thank you for this recipe. I modified it to be Vegan. No Eggs in our diet. AgagAgar flakes (Eden brand) instead of xantham gum, and EnerG egg replacement. Agar agar is a terrific binder, ! T- to 1/8 cup warm water, allow to sit a few minutes. I Used Millet flour, Bob’sRedMill all purpose and Quinoa flours, This bread is light airy and packed with flavor, my herbs are homegrown rosemary, thyme, marjoram and sage, finished with smoky sea salt and porcini sea salt, topped with cherry tomatoes halved and green peppercorns in brine. Baked in a 12 inch cast iron skillet ! I’ve been making it every week for the past month. Husband Loves it! Your wonderful , I sent your blog to my sister who’s on a Keto diet, and my niece who is celiac. Thank you for all that you do.
Tina Dutra (Portugal)
I just love rosemary focaccia and I've been looking for a gluten-free version for a while :).
Can I use psyllium husk instead of xanthan gum?
Tks
Wendy Polisi
I have not tried it like that, so it is something you would need to test. If you do try it, let me know how it goes.
Mimi
I have been making this for several years for all occassions, even when I don't have to bake a gluten free version. It's delicious, especially when served warm with homemade honey butter. I know you said that it can be frozen, but does it dry out at all? How do you reheat? I'm hoping to make 3-4 for Thanksgiving and would love to make it earlier but don't want to compromise it's great taste and texture. Thank you for your great recipes!
Wendy Polisi
I am so glad you enjoy it! It is a favorite at our house too. I would say as long as you freeze it right away, it doesn't dry out too much. Bread dries out much quicker in the fridge than the freezer. I recommend thawing it at room temperature overnight and reheating in the oven. I often will add a brush of oil or butter when reheating.
Mimi
Great. Thank you for your reply!
Off to start baking!
Wendy Polisi
My pleasure - Happy Thanksgiving to you and your family!
Mindy
This is one of the best gluten free bread recipes. Everyone loves it and really can't tell that it is gf! I use a combination of powdered rosemary and fresh to really get the herb flavor. I usually serve it with homemade honey butter!
I'd like to prepare this in the morning and serve it hot out of the oven for a dinner party. Is there a way to do that? Could you let it rise it in the refrigerator? If so, for how long? Or, any other suggestions?
Thank you!
Mindy
I wanted to share a "hack" for making this excellent recipe. I was looking for a way to make the dough in the morning and bake right before eating. I followed the recipe exactly as written early in the day. However, there were a few small changes in the procedure (thank you to the King Arthur's Baking Hotline for their help with this).
- I put the tightly covered dough in the refrigerator instead of having it rise in a "warm place".
-You can brush the dough with olive oil before refrigerating, but I'd add the rosemary, flake salt and pepper right before baking. I lost the "crunch" of the salt by adding it before refrigerating.
- Take the breads out of the refrigerator about 1 hour before baking. That should bring it to room temperature and also give it time to rise.
Hot bread with honey butter...Delicious! I made 2 breads for 8 adults. I should have made a third one!!