Description
This gluten free rosemary focaccia is soft in the center, crisp around the edges, and full of savory olive oil flavor with fresh rosemary baked right in. Perfect for pasta night, sandwiches, or dipping into soup. Made with simple pantry ingredients and fresh herbs, this recipe uses store-bought gluten free flour and delivers real focaccia texture — no kneading or fancy equipment needed.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Warm water | 1 ¾ cups | Not hot, not cold. |
| Sugar | 1 tbsp | For the yeast. |
| Instant yeast | 2 ¼ tsp | About 1 packet. |
| Gluten Free flour blend | 2 ½ cups | With xanthan gum. |
| Salt | 1 tsp | Regular fine salt for the dough. |
| Olive oil | 6 tbsp | Divided. You’ll need it everywhere. |
| Fresh rosemary | 2 tbsp | Minced, plus extra for topping. |
| Flaky salt | To taste | Maldon is king but any will do. |
Instructions
In a big bowl, stir the warm water, sugar, and yeast together. Let it hang out for 5-10 minutes. It should get foamy like the top of a fancy coffee. If nothing happens… your yeast is dead. Grab new yeast.
Add the flour blend, salt, 2 tablespoons of olive oil, and chopped rosemary. Stir it all together. The dough should look like thick pancake batter. Very sticky.
Cover the bowl with plastic wrap or a clean towel. Let it rise for 1 hour in a warm-ish spot. If your kitchen is freezing, let the oven light warm it up — just don’t turn the oven on.
Grease a 9×13 metal pan or baking sheet with 2 tablespoons of olive oil. Pour the sticky dough in (yes, pour). Use oiled hands or a spatula to gently spread it to the edges.
Cover again. Let it rise another 30 minutes. This makes it pillowy.
Preheat your oven to 425°F.
Drizzle 2 more tablespoons of olive oil over the dough. Use your fingers to poke little dimples all over — go deep but don’t tear through. This is what focaccia dreams are made of.
Sprinkle with flaky salt and extra rosemary like you mean it.
Bake for 20-25 minutes or until golden and crispy on top.
→ As soon as it comes out, drizzle with a little more olive oil. → Let it cool slightly before slicing… if you can wait. → Serve with more olive oil + balsamic for dipping or slice for sandwiches.
Notes
Don’t skip the second rise. I know you’re tempted. Don’t do it.
Fresh rosemary only. Dried makes it taste like sad stuffing.
Metal pan > glass dish. You want that crispy bottom.
Stores well covered at room temp for 2 days or fridge for 5 days.
Reheat slices in a hot oven to bring back that magic.
- Prep Time: 1 hour 45 minutes (includes rising time)
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice (based on 12 slices)
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg