Gluten-Free Focaccia with Rosemary

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)

5 from 18 votes

Posted September 9, 2021 (last updated April 1, 2022) by Wendy Polisi

This post may contain affiliate links. All opinions are my own.

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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.

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!

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

Can I Use Cold Water Rather Than Warm Water?

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

How Do You Store This Gluten Free Focaccia Recipe?

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 Gluten Free Focaccia Bread 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.

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.

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.

Rosemary Focaccia in a cake pan after it has risen.

Gluten Free Rosemary Focaccia

Few foods are as comforting as homemade bread, and this Gluten Free Rosemary Focaccia Bread recipe 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

Cook Time25

Rising Time25

Total Time45

Course: bread

Cuisine: American

Keyword: Gluten Free Focaccia Bread, Rosemary Focaccia

Servings:

Calories: 160kcal

Author: Wendy Polisi

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

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 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.

Nutrition

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About Wendy Polisi

Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.