
Gluten-Free Lemon & Rosemary Focaccia
Okay, let's get cooking! I'm so excited to share this recipe with you – it's not just any recipe; it's my go-to for special occasions. It's for a Lemon & Rosemary Focaccia that's not only incredibly delicious but also completely gluten-free. It feels like such a treat to share something that makes everyone at the table feel included, regardless of dietary needs. You know that feeling when a dish is so good, it just brings a smile to everyone's face? That's what this focaccia does for me, and I truly hope it has the same effect on you too! It all started when my friend, Sarah, was diagnosed with a gluten intolerance right before our annual summer picnic. I wanted to make sure she didn't miss out on our traditional focaccia, so I dove headfirst into the world of gluten-free baking. This recipe is a result of much experimentation and a whole lot of love, and I can't wait for you to try it!
Ingredients
- 1 ½ cups warm water (around 105°F-110°F)
- 2 teaspoons active dry yeast
- 1 teaspoon honey or agave nectar
- 3 cups gluten-free all-purpose flour blend (make sure that contains xanthan gum for structure, if not add about 1 teaspoon of it)
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 cup olive oil, plus more for drizzling
- Zest of 1 lemon (about 1 tablespoon)
- 2 tablespoons fresh rosemary, finely chopped
- Flaky sea salt for finishing
Note: For best results, use a gluten-free flour blend that contains xanthan gum. If your blend doesn't, add about 1 teaspoon of xanthan gum to the dry ingredients to help bind the dough. You can also substitute agave with maple syrup, or skip the sweetener entirely if you prefer.
Instructions
- Activate the Yeast: In a large mixing bowl, combine the warm water, yeast, and honey or agave. Give it a gentle stir and let it sit for about 5-10 minutes, or until the mixture becomes foamy. This is how you know the yeast is alive and ready to work its magic. If it doesn't get foamy, your yeast might be too old, and you'll need to start fresh with a new batch.
- Mix the Dry Ingredients: In a separate bowl, whisk together the gluten-free flour blend, salt, garlic powder, onion powder and black pepper . This ensures all the dry ingredients are evenly distributed.
- Combine Wet and Dry: Pour the dry ingredients into the bowl with the yeast mixture. Add the ¼ cup of olive oil. Using a stand mixer with a dough hook or a sturdy spatula, mix everything until a shaggy dough forms. Don't worry if it looks a little sticky – that's normal for gluten-free dough. You can use a stand mixer [like this one on Amazon] to really streamline this process.
- First Rise (Proofing): Cover the bowl with plastic wrap or a damp towel and let the dough rise in a warm place for about an hour, or until it has doubled in size. This step is crucial for achieving that airy and light texture of great focaccia.
- Prepare the Baking Pan: While the dough is rising, lightly grease a 9x13 inch baking pan with olive oil. You can also use a [parchment paper] for this, it will make lifting the focaccia out of the pan much easier after baking.
- Shape the Dough: Once the dough has doubled, gently punch it down to release any air pockets. Transfer the dough to the prepared baking pan. Using your fingertips, gently press and stretch the dough to cover the entire pan. Don't worry about it being perfectly even.
- Dimple and Flavor: Using a dowel pin or your finger tips, create little dimples all over the surface of the dough. Next, drizzle the entire surface generously with more olive oil. Sprinkle the lemon zest evenly over the dough, followed by the chopped fresh rosemary. Be generous!
- Second Rise: Cover the pan with plastic wrap again lightly and let it sit in a warm place for another 20-30 minutes. This second rise helps to get that extra bit of fluffiness.
- Preheat the Oven: While the dough is rising for the second time, preheat your oven to 400°F (200°C). This ensures the oven is nice and hot when you pop it in. A good oven thermometer, [like this one], can be really helpful to ensure that temperature is accurate.
- Bake: Place the tray in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown and sounds hollow when tapped. The edges should be nice and crispy and the center should be cooked through.
- Cool and Finish: Once it's out of the oven, let the focaccia cool in the pan for a few minutes before cutting into squares or rectangles. This allows it to firm up a bit, making it easier to handle. Finish with a sprinkle of flaky sea salt.
Tips & Tricks
- Herb Variations: Feel free to get creative with the herbs! Thyme, oregano, or a mix of Mediterranean herbs work wonderfully. You could even add chopped sun-dried tomatoes for extra flavor.
- Garlic Lovers: If you're a fan of garlic, you can drizzle some roasted garlic oil over the focaccia along with the lemon zest and rosemary.
- Cheese Please: Add some crumbled feta or goat cheese over the top for a tangy kick before baking. Or sprinkle some parmesan cheese.
- Make Ahead: The dough can be made a day in advance and kept in the fridge overnight, covered, in the baking dish. Take it out an hour and half prior to baking, to rise before preheating.

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Recipe Card: Gluten-Free Lemon & Rosemary Focaccia
Prep time: 25 minutes + 1.5 hours for rising.
Cook time: 20-25 minutes.
Serves: 10-12
Ingredients:
- 1 ½ cups warm water
- 2 teaspoons active dry yeast
- 1 teaspoon honey or agave nectar
- 3 cups gluten-free all-purpose flour blend
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 cup olive oil, plus more for drizzling
- Zest of 1 lemon
- 2 tablespoons fresh rosemary, chopped
- Flaky sea salt
Instructions:
- In a bowl, activate yeast with warm water and sweetener.
- In a separate bowl, whisk together flour, salt,onion, garlic powder and pepper.
- Combine wet and dry ingredients, along with olive oil,mix with stand mixer or hand for short time.
- Rise for 1 hour in a warm place.
- Grease pan and stretch the dough in.
- Dimple the dough, drizzle with olive oil, sprinkle lemon zest and rosemary.
- Rise again for 20-30 min.
- Preheat oven to 400F.
- Bake for 20 to 25 minutes, or until golden brown.
- Let cool, sprinkle with sea salt, cut and serve.
Product Recommendations
As I mentioned earlier, using a good stand mixer [like this one on Amazon] can speed up the kneading process. And when it comes to baking, having good [parchment sheets], makes removal effortless.

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