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Freshly baked gluten free focaccia bread topped with herbs and olive oil

Gluten Free Focaccia Bread

This delightful gluten-free focaccia bread is a warm, fluffy treat that is perfect for sandwiches, snacking, or as a side dish, with a golden-brown crust and fragrant rosemary aroma.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 8 slices
Course: Bread, Snack
Cuisine: Gluten Free, Italian
Calories: 120
Ingredients Method Notes

Ingredients
  

For the dough
  • 2 cups gluten free flour Ensure a good quality gluten-free flour blend.
  • 1 cup warm water Should be warm but not boiling.
  • 2 teaspoons active dry yeast
  • 1 teaspoon sugar Helps activate the yeast.
  • 2 tablespoons olive oil Plus more for greasing and drizzling.
  • 1 teaspoon salt
  • 2 tablespoons fresh rosemary Can add more if desired.
  • Sea salt for topping

Method
 

Preparation
  1. In a small bowl, combine warm water, yeast, and sugar. Let it sit for 5-10 minutes until it gets frothy.
  2. In a large bowl, mix gluten free flour and salt together.
  3. Add the yeast mixture and olive oil to the flour. Mix until combined into a dough.
  4. Fold in the fresh rosemary.
  5. Cover the dough and let it rise in a warm place for about 30-45 minutes.
Baking
  1. Preheat the oven to 425°F (220°C).
  2. Grease a baking pan with olive oil and spread the dough into it, dimpling the surface with your fingers.
  3. Drizzle more olive oil on top and sprinkle with sea salt.
  4. Bake for 20-25 minutes, or until golden brown.
  5. Allow it to cool slightly before slicing and serving.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days. It can be frozen for up to 3 months and reheated.