Gluten-Free Rosemary Focaccia

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free instant yeast 1 tsp certified gluten-free instant yeast
• 0.5 tsp salt 0.5 tsp salt
• 1 cup warm water (about 105-115°F) 1 cup warm water (about 105-115°F)
• 2 large eggs 2 large eggs
• 3 tbsp extra virgin olive oil, plus more for drizzling 3 tbsp extra virgin olive oil, plus more for drizzling
• 1 tbsp fresh rosemary, finely chopped 1 tbsp fresh rosemary, finely chopped

Instructions

1. 1

   In a large mixing bowl, whisk together the certified gluten-free flour blend, xanthan gum (if using), certified gluten-free instant yeast, and salt. Ensure all the dry ingredients are thoroughly combined for even distribution.

2. 2

   In a separate medium bowl, whisk together the warm water, large eggs, and 3 tablespoons of extra virgin olive oil until well incorporated. The mixture should be smooth and homogenous.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Using a sturdy spoon or a stand mixer with a paddle attachment, mix on low speed until a thick, sticky dough forms, about 2-3 minutes. Gluten-free dough will be much wetter and stickier than traditional doughs made with gluten-containing grains.

4. 4

   Lightly grease a 9x13 inch baking pan with olive oil or line it with parchment paper. Transfer the sticky dough into the prepared pan, using oiled hands or a spatula to spread it evenly. Dimple the surface of the dough generously with your fingertips, creating little wells for the olive oil and rosemary. Sprinkle the chopped fresh rosemary evenly over the dough. Let the dough rest in a warm place for about 10 minutes while the oven preheats.

5. 5

   Preheat your oven to 400°F (200°C). Drizzle a generous amount of extra virgin olive oil over the dimpled focaccia, ensuring it pools slightly in the indentations. Bake for 20-25 minutes, or until the focaccia is golden brown on top and sounds hollow when tapped. Allow the focaccia to cool in the pan for a few minutes before transferring it to a wire rack to cool completely before slicing and serving.

Nutrition (per serving)

Tips & Notes

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
• Proof your yeast first: combine with warm water (105–115°F) and a pinch of sugar and wait 5–10 minutes until foamy before adding to the dough.