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Gluten-Free Rosemary Focaccia

Close-up of a slice of golden-brown gluten free focaccia, topped with rosemary and sea salt.
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An easy gluten-free focaccia recipe with an airy crumb and crisp crust, perfect for serving with soups and salads.

Ingredients

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  • 1 ½ cups warm water (105-115°F)
  • 2 ¼ teaspoons active dry yeast
  • 1 teaspoon sugar
  • 3 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon salt
  • ½ cup olive oil, plus more for greasing
  • 2 tablespoons fresh rosemary, chopped
  • Flaky sea salt, for topping

Instructions

  1. In a large bowl, combine warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy.
  2. Add the gluten-free flour blend and salt to the yeast mixture.
  3. Mix with a spoon or stand mixer until a shaggy dough forms.
  4. Gradually add ½ cup olive oil while mixing, until the dough is smooth and elastic.
  5. Grease a 9×13 inch baking pan with olive oil.
  6. Transfer the dough to the prepared pan, spreading it evenly.
  7. Cover the pan with plastic wrap and let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.
  8. Preheat your oven to 425°F (220°C).
  9. Drizzle the top of the dough with more olive oil.
  10. Using oiled fingertips, dimple the dough all over.
  11. Sprinkle with chopped rosemary and flaky sea salt.
  12. Bake for 20-25 minutes, or until golden brown and crisp.
  13. Let cool slightly before slicing and serving.

Notes

  • For a dairy-free option, ensure your gluten-free flour blend does not contain dairy.
  • This recipe is naturally vegan.
  • Serve warm with your favorite soups and salads.

Nutrition

Find it online: https://delicerecipe.com/gluten-free-focaccia-recipe/