Easy & Irresistible Gluten-Free Focaccia Bread with Rosemary & Garlic
This gluten-free focaccia is an absolute revelation, boasting a perfect texture and a taste so authentic, you’ll genuinely forget it’s entirely wheat-free. Prepare to impress yourself and everyone you share it with!
As a true focaccia aficionado, I’ve always cherished its distinctive chewy interior and crisp, olive-oil-infused crust. My go-to source was always our local bakery, but those delicious purchases quickly added up. Driven by a desire for a more accessible (and affordable!) indulgence, I embarked on a mission to create my own gluten-free focaccia at home. The result? A complete game-changer!
What truly astonished me was how surprisingly simple focaccia is to make, especially this gluten-free version. Unlike other baking projects, such as crafting a good gluten-free sandwich bread, which often involves meticulous kneading and handling delicate dough, this focaccia recipe is wonderfully straightforward. Forget complex techniques or endless hours in the kitchen; this is an easy-peasy recipe you can whip up while enjoying your favorite TV show. It’s perfect for both novice bakers and seasoned pros looking for a stress-free gluten-free bread option.
Why You’ll Adore This Gluten-Free Focaccia Recipe
- Effortlessly Easy: This recipe takes approximately 15 minutes of active preparation time, followed by a hands-off hour for the dough to rise, and then a quick bake. It’s designed for minimal fuss and maximum enjoyment, proving that delicious gluten-free baking doesn’t have to be complicated.
- Unforgettably Delicious: Every bite of this focaccia is a symphony of flavors and textures. The finely minced garlic embedded in the dough roasts to a sweet, mellow perfection during baking, while the cherry tomatoes burst and caramelize, adding pockets of juicy sweetness. Fresh rosemary infuses the entire house with an intoxicating aroma, making the anticipation almost as good as the first taste. A finishing sprinkle of flaky sea salt provides that irresistible salty crunch and elevates all the other flavors. You’ll be amazed at the delicate crispness of the crust and the soft, airy interior.
- Infinitely Customizable: While the base recipe is a guaranteed winner, it serves as a fantastic canvas for your culinary creativity. Feel free to adapt the add-ins and toppings to suit your personal preferences or whatever fresh ingredients you happen to have in your kitchen. I’ve included a variety of inspiring ideas below to get you started!
Essential Notes on Ingredients
To achieve the best possible results with your homemade gluten-free focaccia, paying attention to your ingredients is key. Here’s a deeper dive into what you’ll need and why it matters. For precise quantities and step-by-step instructions, please scroll down to the full recipe card.
- Gluten-Free Flour Blend – I highly recommend using a high-quality 1-to-1 gluten-free all-purpose flour blend for this focaccia. My personal favorite is Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, as it consistently delivers excellent results, mimicking the texture of traditional wheat flour beautifully. These blends typically contain a mix of rice flours, starches (like tapioca or potato), and a binder (like xanthan gum), which are crucial for gluten-free baking success. Ensure your blend specifically states it’s a 1-to-1 ratio for best consistency.
- Sea Salt – You’ll need two types of salt for this recipe: fine sea salt for incorporating into the dough to enhance its overall flavor, and coarse, flaky sea salt (such as Maldon or fleur de sel) for sprinkling on top just before serving. The flaky salt adds a wonderful textural contrast and a pop of briny flavor that is essential for authentic focaccia.
- Instant Yeast – This recipe calls for instant yeast because it can be mixed directly with dry ingredients, streamlining the process. This differs from active dry yeast, which requires proofing in warm liquid first. For more on yeast, you can read: Is Yeast Vegan?
- Organic Cane or Coconut Sugar – A small amount of sugar is vital for two reasons: it acts as food for the yeast, helping it activate and produce carbon dioxide, which makes the bread rise, and it also contributes to the beautiful golden-brown crust and subtle sweetness of the focaccia.
- Cherry Tomatoes – These small, sweet tomatoes are perfect for focaccia as they burst and caramelize during baking, releasing their juicy flavor. Grape tomatoes work equally well. For an extra visually stunning loaf, consider using a mix of red, yellow, and orange varieties.
- Garlic – Fresh garlic is a must! Finely minced garlic pieces are pressed into the dough, infusing the focaccia with a rich, savory aroma that mellows and sweetens as it bakes.
- Rosemary – Fresh rosemary is the quintessential herb for focaccia. Its fragrant, piney notes pair perfectly with olive oil and garlic. Be sure to finely mince the leaves and remove any tough stems.
- Warm Water – The temperature of your water is critical for yeast activation. It should be between 110°F and 120°F (43°C-49°C). Water that’s too hot will kill the yeast, preventing your dough from rising, while water that’s too cold won’t activate it effectively. A kitchen thermometer is highly recommended for accuracy.
- Extra-Virgin Olive Oil – Don’t skimp on good quality extra-virgin olive oil! It’s fundamental to focaccia, contributing to its rich flavor, moist texture, and signature crispy crust. You’ll use it in the dough, for greasing, and for drizzling over the top before baking.
Instant vs. Active Dry Yeast: What’s the Difference?
It’s important to understand that instant yeast and active dry yeast are not interchangeable without slight adjustments. Instant yeast (also known as “quick-rise” or “rapid-rise”) has finer granules and doesn’t require proofing; you can mix it directly into your dry ingredients. Active dry yeast, on the other hand, needs to be dissolved in warm liquid first to activate before being added to your recipe. This recipe utilizes instant yeast for its convenience and reliability, ensuring an easy baking experience.
Crafting Your Perfect Gluten-Free Focaccia: A Step-by-Step Guide
Making this incredible gluten-free focaccia is simpler than you might imagine. Just follow these easy steps for a bakery-quality result right in your own kitchen.
- Combine Dry Ingredients: In a large bowl or the bowl of a stand mixer, measure out all but 1/4 cup of your gluten-free flour blend. Add the fine sea salt, instant yeast, and your chosen sugar (cane or coconut). Whisk them together thoroughly until well combined. This ensures even distribution of the leavening agent and flavors.
- Form the Dough: Gradually add the warm water (remembering the crucial temperature range of 110°F to 120°F) and 2 tablespoons of extra-virgin olive oil to the dry mixture. Using a dough hook on your stand mixer or a sturdy spoon and your hands, mix until all ingredients are just combined. The dough will be noticeably wet and sticky—this is exactly how gluten-free focaccia dough should be, so don’t be tempted to add too much extra flour. If it seems excessively wet, incorporate the reserved 1/4 cup of flour, one tablespoon at a time, until it reaches a manageable sticky consistency.
- First Rise: Lightly oil the mixing bowl to prevent sticking. Gently lift the dough and place it back into the oiled bowl, turning it once to coat. Cover the bowl snugly with a clean kitchen cloth or plastic wrap. Allow the dough to rise in a warm, draft-free spot for approximately 1 hour, or until it has visibly doubled in size and appears airy. A slightly warmed, turned-off oven can be an ideal environment for rising.
- Shape and Dimple: Once risen, gently transfer the dough onto a well-greased baking sheet (approximately 9×11 inches or similar). Use lightly oiled fingers to carefully press and spread the dough evenly into a rectangle of the desired thickness. Now, for the signature focaccia dimples: lightly oil your fingertips again and gently poke holes about an inch apart across the entire surface of the dough, making sure to press almost to the bottom. This creates those characteristic airy pockets and allows the toppings to nestle in. Push a few pieces of your minced garlic into each hole, then artfully arrange the sliced cherry tomatoes over the dough.
- Second Rest & Preheat: Drizzle the remaining olive oil generously over the entire surface of the dough, ensuring every part gets a glossy coating. Evenly sprinkle the finely chopped rosemary on top. Let the focaccia rest for another 30 minutes while your oven preheats to a hot 425°F (220°C). This brief rest allows the dough to relax and develop even more flavor before baking.
- Bake to Perfection: Carefully transfer the baking pan into the preheated oven. Bake for 25 to 30 minutes, or until the focaccia is beautifully golden brown on top and cooked through. The exact baking time may vary slightly depending on your oven, so keep an eye on it!
- Cool and Serve: Immediately after removing from the oven, generously sprinkle the coarse flaky sea salt over the hot focaccia. This allows the salt to adhere and melt slightly into the crust. Transfer the focaccia from the pan to a wire rack to cool completely. Cooling fully ensures the internal structure sets, leading to that perfect chewy-yet-airy texture. Once cooled, slice into squares or rectangles and enjoy your magnificent homemade gluten-free focaccia!
Essential Tips for Gluten-Free Focaccia Success
Achieving a perfect gluten-free focaccia is easy when you keep a few key tips in mind. These simple guidelines will help ensure your bread turns out fluffy, flavorful, and perfectly risen every time.
- Verify Your Yeast Activity: Old or inactive yeast is the quickest way to a flat focaccia. If your yeast has been sitting in the fridge for a while, it’s always wise to test its vitality before you begin. You can learn how to test yeast with a quick method using a little warm water and sugar. Active yeast should become foamy and bubbly within 5-10 minutes. If it doesn’t, your yeast is likely expired, and it’s best to get a fresh batch.
- Water Temperature is Crucial: This cannot be stressed enough – the water for your dough must be warm, not hot. The ideal temperature range is between 110°F and 120°F (43°C-49°C). Water that is too hot will kill the delicate yeast organisms, preventing any rise. Conversely, water that is too cold won’t activate the yeast efficiently, leading to a sluggish or non-existent rise. Use a thermometer for precision, or test it against your wrist; it should feel pleasantly warm, like a baby’s bath, but not uncomfortably hot.
- Trust the Dough, Not the Clock: While the rising times provided in the recipe are good estimates, environmental factors like room temperature and humidity can significantly affect how quickly your dough rises. Instead of strictly adhering to the clock, observe the dough’s appearance. It should visually double in size and appear light and airy. If your kitchen is cooler, the rise might take a little longer. On warmer days, it could be faster. Be patient and let the dough guide you.
- Avoid Over-mixing: Unlike wheat-based doughs that benefit from extensive kneading to develop gluten, gluten-free doughs require minimal mixing. Over-mixing can make the final product tough or crumbly. Mix just until the ingredients are combined and no dry streaks of flour remain.
- Generous Oiling is Key: Focaccia is known for its rich olive oil flavor and crispy crust. Don’t be shy with the oil! Ensure your baking sheet is thoroughly greased, and liberally drizzle olive oil over the top of the dough before baking. This contributes immensely to both flavor and texture.
Exciting Focaccia Variations and Topping Ideas
While the base recipe for this gluten-free focaccia is perfect as is, it’s also incredibly versatile. You can easily switch up the toppings to create a whole new flavor experience. Here are some fantastic ideas to inspire your culinary creativity, but remember, the core dough recipe should remain consistent for the best gluten-free results:
- Caramelized Red Onion & Thyme: Thinly slice red onion into rings or petals and gently sauté them until softened and lightly caramelized before topping the dough. Pair this with fresh thyme sprigs instead of rosemary for a sweet and savory delight.
- Briny Olive Focaccia: For lovers of savory and salty flavors, scatter pitted Kalamata or green olives (sliced or whole) over the dough. The briny olives add a wonderful depth of flavor and texture.
- Sweet & Savory Grape & Rosemary: An unexpectedly delicious combination! Halved red grapes, when baked, become juicy and concentrated in sweetness. They pair beautifully with fresh rosemary and a generous sprinkle of flaky sea salt for a balanced sweet-savory profile.
- Herby Mushroom Medley: Sauté a mix of sliced mushrooms (cremini, shiitake, oyster) with a touch of garlic and your favorite herbs (like oregano or marjoram) until softened. Drain any excess liquid, then spread them over the dough before baking.
- Cheesy Focaccia: For an extra indulgent treat, sprinkle your favorite grated vegan cheese (or dairy cheese, if not vegan) over the focaccia during the last 10-15 minutes of baking. It will melt into a gooey, savory topping.
- Sun-Dried Tomato & Basil: Chop sun-dried tomatoes (oil-packed or rehydrated) and scatter them over the dough. After baking, adorn your focaccia with fresh basil leaves for a burst of vibrant color and fresh, peppery flavor.
- Spicy Calabrian Chili: If you enjoy a bit of heat, finely chop some Calabrian chilies in oil and dot them sparingly over the focaccia before baking. This adds a fantastic spicy kick that complements the olive oil.
Delightful Serving Suggestions for Focaccia
The beauty of this gluten-free focaccia lies in its incredible versatility. It’s perfect as a standalone snack, but it also shines as an accompaniment to a wide array of dishes. Here are some of my favorite ways to enjoy it:
- With Soup or Stew: My ultimate pairing is serving this focaccia alongside a hearty bowl of soup, like this comforting Butternut Squash Soup. The soft, absorbent bread is perfect for soaking up every last drop of flavorful broth. It also complements rich stews beautifully.
- Alongside Pasta Dishes: Instead of traditional garlic bread, offer slices of warm focaccia with your favorite pasta, such as Pesto Zucchini Noodles with Burst Cherry Tomatoes. It’s fantastic for scooping up sauces.
- For Sandwiches: Once cooled, slice the focaccia horizontally to create delectable sandwich bread. Fill it with your favorite vegan deli slices, roasted vegetables, or a creamy hummus spread for a truly gourmet sandwich experience.
- As an Appetizer: Serve warm focaccia with a small bowl of high-quality extra-virgin olive oil for dipping, perhaps with a sprinkle of balsamic glaze. It’s a simple yet elegant starter for any meal.
- Bruschetta Base: Cut the focaccia into smaller squares, lightly toast them, and top with fresh bruschetta ingredients like diced tomatoes, basil, garlic, and a drizzle of olive oil.
- With Salads: A crusty piece of focaccia is the perfect counterpoint to a crisp, fresh salad, providing substance and savory flavor to your meal.
Storing Your Homemade Gluten-Free Focaccia
To keep your delicious gluten-free focaccia fresh, store it at room temperature in an airtight container or tightly wrapped in plastic wrap. It will maintain its best quality for up to 2 days. Beyond that, the texture might start to change, and it’s best to consider freezing.
Freezing Gluten-Free Focaccia for Later Enjoyment
Absolutely, this gluten-free focaccia freezes exceptionally well! Freezing is a fantastic way to preserve its freshness and enjoy homemade bread whenever a craving strikes. I highly recommend slicing the focaccia into individual portions before freezing. This makes it incredibly convenient to pull out just what you need.
To reheat, simply place the frozen slices directly into your toaster oven, conventional oven, or even a pan on the stovetop until warmed through and slightly crisp again. This method yields deliciously fresh-tasting results, almost like it was just baked! When stored properly in an airtight freezer bag or container, this bread will remain fresh in the freezer for up to 3 months. If you live in a particularly humid climate, freezing after the first day might be a good proactive measure to maintain optimal texture.
Explore More Delicious Gluten-Free Recipes
If you loved this gluten-free focaccia, be sure to explore more of our delightful gluten-free creations:
- Strawberry Banana Bread (Gluten Free + Vegan)
- Gluten Free Brownies (Vegan)
- Vegan Gluten Free Chocolate Cake Recipe
- Gluten Free White Chocolate Cranberry Pistachio Cookies
- Easy Vegan Almond Flour Pizza Crust (Gluten Free & Low Carb)
Enjoy, friends! I truly hope this gluten-free focaccia becomes a new favorite in your kitchen. If you give this recipe a try, please don’t forget to snap a photo and tag #jessicainthekitchen on Instagram! We absolutely love seeing your culinary masterpieces. Also, please consider leaving a comment below and giving the recipe a rating. Your feedback is incredibly valuable to us!
Gluten-Free Focaccia
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Ingredients
- 2 ¼ cups all purpose gluten free flour mix, (333g)
- 1 teaspoon sea salt
- 2 ¼ teaspoons instant yeast
- 1 tablespoon organic cane or coconut sugar
- 1 ½ cups 110°F-120°F water
- ¼ cup extra virgin olive oil
- ¼ cup cherry tomatoes, cut into small pieces, (41.5g)
- 3 cloves garlic, finely minced
- 2 sprigs rosemary, chopped and stems removed
- large sea salt pieces, for topping
Instructions
- In the bowl of a stand mixer or any large bowl, combine all the flour, salt, yeast and sugar in a large mixing bowl and stir until blended.
- Add in the warm water (ensure it’s still warmed to the necessary temperature) and two tablespoons of the oil. Stir with a dough hook or your hands until just completely combined. Add up to ¼ cup more flour is the dough feels way too sticky. The dough will be wet, not like regular dough – you haven’t done anything wrong!
If you don’t have a thermometer – the water should be warm enough that you feel that “sting” of warm water but you can still keep your hand under the water. Water for tea is far too hot and will kill your yeast!
- Lift the dough out, grease the bowl slightly with a little oil from the remaining 2 tablespoons, and then place the dough back in. Cover with a cloth of towel and allow to rise/rest in a warm place (like an off, closed oven) for about 1 hour.
- Remove towel and gently spread the dough onto a greased baking sheet and into a rectangle shape until its even throughout, into a 11 x 9 shape (you can also use a baking sheet that is this exact size). Lightly oil your fingers a little from the remaining oil and gently poke holes about every inch in the dough going nearly to the bottom of the dough. You can also use the back of a wooden spoon or spatula. Into each hole, push a few pieces of garlic, using an equal amount in each hole for the entire bread. Then add the tomato slices equally around the wholes.
- Drizzle the bread with what’s left of the remaining olive oil, and sprinkle the rosemary on top of the bread. Allow it to rest for a 30 minutes at least on the sheet while the oven preheats to 425°F/220°C.
- Bake for 25 to 30 minutes or until golden brown. Top with handful of coarse sea salt.
Remove the bread from the pan and transfer to a wire rack. Allow to cool fully. Cut into squares or rectangles and serve. Enjoy!
Notes
There is a difference between active dry yeast and instant yeast. You can mix instant yeast directly into recipes, but you need to dissolve active dry yeast into liquid first. I use Bob’s Red Mill Gluten Free Active Dry Yeast when using active dry yeast, and it lasts a long time!
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