
Gluten-Free Lemon & Rosemary Focaccia
Okay, let's do this! I'm excited to share one of my go-to recipes for a truly special occasion: Gluten-Free Lemon & Rosemary Focaccia. This isn't just any bread, my friend. It's an aromatic, cloud-like delight that's perfect for sharing, whether it's a Sunday brunch, a summer picnic, or just a craving for something seriously comforting.
This recipe actually came about from a bit of a baking mishap, if you can believe it! I was attempting a regular focaccia years ago and totally bungled the ingredients mix. Instead of throwing it away, I was determined to try to salvage it. I ended up adding extra olive oil, a generous squeeze of lemon, and sprigs of rosemary from my garden. The result? A beautifully fragrant, unexpectedly light, and absolutely delicious creation! Since then, I've perfected it by swapping out regular flour for a gluten-free blend. It became a staple in my kitchen— a testament to how sometimes our biggest kitchen flops lead to our greatest culinary triumphs.
So, if you've been looking for an impressive yet straightforward gluten-free dish that's bursting with flavor, look no further. Let's get baking!
Ingredients You'll Need:
- 3 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum)
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 1/2 cups warm water (about 105-115°F)
- 1/4 cup olive oil, plus more for drizzling
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon lemon zest
- Flaky sea salt, for sprinkling
Let's Get Baking: Step-by-Step Instructions
- Activating the Yeast: In a large bowl, combine the warm water, sugar, and yeast. Give it a gentle stir, and then let it sit for about 5-10 minutes, or until it gets lovely and foamy. This step is crucial. It lets you know that your yeast is alive and ready to make magic! If it doesn't foam up, your yeast might be too old, and you'll need to start over with fresh yeast.
- Mixing the Dough: Add the gluten-free flour and salt to the bowl with the activated yeast. Using a spatula or a dough hook on a stand mixer, combine the ingredients until a shaggy dough forms. At first, it will seem kind of dry but go slowly until a dough starts to come together. Then, start to add the 1/4 cup of olive oil. Mix or knead for about 3-5 minutes until the dough is smooth and elastic. Don't over-mix though or your gluten-free dough will become gummy. You are looking for a tacky feel not sticky. If I feel the dough is a bit dry more, I add more warm water 1 teaspoon at a time.
- The First Rise: Lightly grease another bowl with olive oil. Place the dough in the bowl, turning it once to coat all sides with oil. Cover the bowl with plastic wrap, or a damp tea towel. Now, let it rise in a warm, draft-free place for about 1-1.5 hours, or until it has doubled in size. I usually put mine near a sunny window or in the oven with only the light on. This is a good time to do some light tidying up or to get the other parts of your meal ready before the second rise.
- Prepare the Flavor Infusions: While your dough is resting nicely, in a small bowl, mix together the lemon zest, rosemary, and lemon juice. This mixture is going to create the amazing flavour profile for this focaccia. Prepare a baking sheet by lining it with parchment paper. I recommend a rimmed baking sheet since the focaccia is going to be covered with olive oil and this help to prevent spillover.
- Shaping the Focaccia: Once the dough has doubled, turn it out onto the prepared baking sheet. Gently press the dough down with your fingers to spread it out to about a 1/2inch thickness and the desired size. You dont have to be particularly precise with the shape; rustic styles are what we are going for! Use your fingers to dimple the dough. This will help those delicious flavors to soak in.
- Flavoring and Second Rise: Drizzle the dough generously with olive oil. Then pour the lemon and rosemary mixture over the surface making sure to get in-between your dimples. Cover the baking sheet lightly with plastic wrap or a kitchen towel making sure it does not touch the surface of the dough. Let it rise again at room temperature for about 30 minutes while your oven preheats.
- Baking Time: Preheat your oven to 400°F (200°C), now is the time to take off the cover. Sprinkle with flaky sea salt. Then, bake it in the preheated oven for 20-25 minutes, or until it's golden brown and the bottom sounds hollow when tapped. Your kitchen will smell absolutely delightful by the way.
- Cooling and Serving: Once baked, remove the focaccia from the oven and let it cool on the baking sheet for a few minutes before transferring it to a wire rack to cool completely. This allows the focaccia to continue to bake from the heat and will be easier to slice. Serve warm or at room temperature. Serve slices on their own or with your favorite dishes. This focaccia tastes divine with soups, salads, or a delicious charcuterie board.
Tips & Tricks to Elevate Your Focaccia
- Herbal Variations: If you're not a rosemary fan (although I highly recommend giving it a try!), feel free to experiment with other herbs like thyme, oregano, or even a touch of dried chili flakes for a kick!
- Cheese Indulgence: For an even more decadent twist, sprinkle some crumbled feta cheese or shaved Parmesan over the surface before baking. The salty, savory cheese works perfectly with the lemon and herbs.
- Garlic Zing: Infuse your olive oil with some minced garlic by heating it gently in a small saucepan. Allow it to cool before drizzling the infused oil over the dough.
- Make Ahead: You can prepare the dough up to the first rise, then store it in the refrigerator overnight. On the next day, bring the dough to room temperature before continuing with the recipe.
- Serving Suggestions: I love serving this focaccia with a simple Caprese salad or creamy dips. It's also fantastic as a base for gourmet sandwiches or alongside your favorite pasta dish.

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Gluten-Free Lemon & Rosemary Focaccia
Prep Time: 30 minutes
Rise Time: 1.5 hours + 30 minutes
Bake Time: 20-25 minutes
Total Time: Approximately 2 hours 25 minutes
Yields: 8-12 servings
Ingredients:
- 3 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water (105-115°F)
- 1/4 cup olive oil, plus more for drizzling
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon lemon zest
- Flaky sea salt, for sprinkling
Instructions:
- Combine warm water, sugar, and yeast; let sit for 5-10 minutes until foamy.
- Add flour and salt; mix then add 1/4 cup of olive oil to form dough. Knead for 3-5 minutes. Dough will be tacky not sticky. Add more warm water 1 teaspoon at a time if needed.
- Grease bowl; place dough, turning to coat. Cover and let rise in warm place until doubled, about 1-1.5 hours.
- Prepare lemon rosemary mixture by combining the lemon zest, rosemary, and lemon juice;
- Turn dough out onto baking sheet. Press and dimple dough.
- Drizzle with olive oil. Pour lemon rosemary mixture over and inbetween the dimples.
- Cover and let dough rise at room temperature for 30 minutes.
- Preheat oven to 400°F (200°C).
- Sprinkle with sea salt and bake for 20-25 minutes, until golden brown.
- Cool on a wire rack. Serve warm or at room temperature.
Recommended Products For Maximum Flavor and Ease:
For baking this delicious Focaccia I'd highly recommend having a good stand mixer. This is especially helpful for gluten-free doughs, it saves time and energy! Also be sure to have a high-quality baking sheet with parchment paper, as well. Using a parchment paper, will prevent the dough from sticking and make cleaning a breeze. Lastly this amazing focaccia always tastes even better when it sits on a wire rack while it cools.

I hope you give this recipe a try! Trust me, the simple joy of a freshly baked, aromatic focaccia, especially a gluten-free one, is one of life's little luxuries. Let me know in the comments how yours turns out, and if you've made any substitutions or fun additions to make it your own! Happy baking!
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