
Gluten-Free Rosemary & Garlic Focaccia
Okay, let's get baking! Or… well, not *exactly* baking. But something wonderfully close to it. Today, my friends, we're diving headfirst into the world of… Gluten-Free Rosemary & Garlic Focaccia! Yes, you heard right. Focaccia. That pillowy, herby, delightfully salty bread that, until recently, I thought was completely off-limits thanks to my pesky gluten intolerance. But let me tell you, after much experimenting (and a few slightly sad, brick-like attempts), I've cracked the code, and I am bursting to share the results with you.
This recipe isn't just about being gluten-free; it's about that warm, comforting feeling of freshly baked bread, that fragrant kitchen filled with rosemary and garlic, and the joy of sharing something delicious with loved ones – all without the tummy troubles! It's my go-to for special occasions, potlucks, or frankly, just a satisfying weeknight treat. I even snuck a loaf into a friend's birthday picnic last week, and she declared it "addictively good." I consider that a win! So, are you ready to join me on this gluten-free focaccia adventure? Let's do this!
Ingredients: Gather Your Goodies
Okay, so here's what you'll need to create this glorious gluten-free focaccia. Don't worry if you don't have absolutely *every* item on the list; I'll be sure to include some options and substitutions where we can.
- Flour Power:
- 2 cups (240g) gluten-free all-purpose flour blend (one that contains xanthan gum is best.) If yours doesn't, add 1 tsp xanthan gum to the mixture.
- The Liquid Lovers:
- 1 1/2 cups (360ml) lukewarm water
- 2 tablespoons olive oil, plus extra for drizzling
- Yeast is the Beast (but the good kind!):
- 1 packet (about 2 1/4 teaspoons) active dry yeast
- 1 teaspoon sugar (for activating the yeast)
- Flavor Bomb:
- 2 cloves garlic, minced
- 2 tablespoons finely chopped fresh rosemary (go for dried if you need to, but fresh is heavenly)
- 1 teaspoon sea salt, plus extra for sprinkling
- For Finishing Touches
- Flaky sea salt, for topping
- Optional: A few extra sprigs of fresh rosemary for a beautiful appearance
Instructions: Step-by-Step to Focaccia Heaven
Alright, let's get into the nitty-gritty! Don't be intimidated by the steps; I've made it as straightforward as possible, and I promise, the result is worth every bit of effort.
- Wake Up the Yeast: In a large bowl, whisk together the lukewarm water and sugar. Sprinkle the yeast over the surface and let it sit for about 5-10 minutes, until it gets bubbly and foamy. This magical phase ensures your dough will rise beautifully! If it doesn't bubble, your yeast may be old, and you'd need a fresh batch.
- Mix the Dry Goods: While the yeast is doing its thing, whisk together your gluten-free flour and 1 teaspoon of the sea salt in a separate bowl. If your flour doesn't contain xanthan gum, add that 1 teaspoon of xanthan gum into this mix.
- Combine and Conquer: Pour the bubbly yeast mixture and the 2 tablespoons of olive oil into the bowl with the flour and salt. Mix well with a wooden spoon or a sturdy spatula until a shaggy dough forms. It will be sticky, and that's perfectly fine! Don't overmix. Getting in there with clean hands can help.
- First Rise: Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size. This stage is crucial for that airy focaccia texture, so be patient!
- Prep the Pan: While the dough is rising, lightly grease a 9x13 inch baking pan with olive oil. Using a baking pan with high sides will help the dough rise well.
- Spread the Love: Once the dough has doubled, gently scrape it into the prepared baking pan. Using lightly oiled hands, stretch or gently pat the dough to fill the pan. Don't press the air out too hard! It's okay if it doesn't reach the edges.
- Make Those Dents: Now comes the fun part! Use your fingers or the back of a spoon to create indentations all over the surface of the dough. These little dimples are what provide those delightful nooks and crannies for the olive oil to pool and flavor to seep into.
- Flavor Time: Drizzle generously with additional olive oil (don't be shy!), then sprinkle the minced garlic, chopped rosemary, and a good pinch of flaky sea salt over the top. If you are not using a fresh rosemary, now is the time to add the dried Rosemary.
- Second Rise (A Little One): Cover the pan loosely and let the dough rest for another 30 minutes at room temperature if the room is warm or longer if it is on the cooler side. This will make sure it is even more airy and fluffy inside.
- Bake It 'Til Golden: Preheat your oven to 400°F (200°C). Once preheated, bake the focaccia for 20-25 minutes, or until it is golden brown and cooked through. Keep an eye on it; oven temperatures can vary. You might need to bake it for a tad longer if it's not quite brown in certain spots.
- Cool and Enjoy: Let the focaccia cool in the pan for a few minutes before carefully transferring it to a wire rack to cool completely. The hardest part of this entire recipe is waiting for it to cool before diving in, I promise! But patience will be rewarded with the perfect focaccia texture. Slice it up and serve, maybe with a nice soup, salad, or a platter of antipasto!
Tips & Tricks: Elevate Your Focaccia Game
- Cheese Lover Alert: If you're a cheese fan, sprinkle some grated Parmesan or a handful of crumbled feta cheese over the focaccia before baking. Trust me; you will not regret this!
- Garlic Variation: For an even stronger garlic flavor, you can roast the garlic cloves before mincing them. The softer the garlic gets, the sweeter it will become.
- Herb Garden Adventure: Feel free to experiment with other herbs such as thyme, oregano, or even a dash of red pepper flakes for a bit of a kick.
- Olive Oil Upgrade: Use a high-quality extra virgin olive oil for the best flavor. The quality of olive oil truly makes a difference in this recipe.
- Make-Ahead Magic: You can make the dough ahead and let it rise in the refrigerator overnight for baking the next day. Just remember to let it come to room temperature before continuing with step 6. This is a lifesaver when you're preparing for a gathering!
- Grill It: For a smoky touch, grill slices of focaccia instead of baking them in the oven for a fun variation during a BBQ.
- Dips and Dressings: Serve with a balsamic glaze, pesto, or a simple garlic aioli.
- Pizza Time: Use this focaccia recipe as a base for a gluten-free pizza. Just add your sauce and toppings!
- The Magic of Seeds: Add some toasted sesame, fennel, or poppy seeds on top of the dough before baking for added flavor and a pleasing aesthetic.

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Recipe Card
Gluten-Free Rosemary & Garlic Focaccia
Prep Time: 20 minutes
Rising Time: 1 hour 30 mins average total rise time, 30 minutes final rise time
Cook Time: 20-25 minutes
Serves: 10 -12
Ingredients:
- 2 cups (240g) gluten-free all-purpose flour blend (with xanthan gum; add 1 tsp if needed)
- 1 1/2 cups (360ml) lukewarm water
- 2 tablespoons olive oil, plus extra for drizzling
- 1 packet (2 1/4 tsp) active dry yeast
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (or 1 tbsp dried)
- 1 teaspoon sea salt, plus extra for sprinkling
- Flaky sea salt, for topping
- Optional: Extra fresh rosemary for garnish
Instructions:
- In a large bowl, whisk water and sugar. Add yeast and let foam (5-10 min).
- In a separate bowl, whisk gluten-free flour and 1 teaspoon of salt (and xanthan if needed).
- Add the yeast mixture and 2 tablespoons of olive oil to the flour and mix.
- Cover, let rise in a warm place (1-1.5 hours, until doubled).
- Grease a 9x13 baking pan with olive oil.
- Gently scrape the dough into the pan and spread/pat it.
- Make indentations over the dough with your fingers or a spoon.
- Drizzle with olive oil and sprinkle minced garlic, rosemary, and flaky salt.
- Cover loosely and let rest for 30 minutes.
- Preheat oven to 400°F (200°C).
- Bake for 20-25 minutes, until golden brown.
- Let cool before slicing, serving.
Product Recommendations for the Aspiring Focaccia Chef:
- A trusty 9x13 inch baking pan is a must for this recipe.
- If you find yourself making bread frequently, a high-quality stand mixer can be a game-changer in your kitchen.

And there you have it, my friend! A fail-proof recipe for the most amazingly tender, flavorful gluten-free focaccia that will make everyone forget it is gluten-free. I hope you enjoy making (and devouring!) this recipe as much as I do. Let me know how it turns out! I love hearing from you, please leave a comment below!
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