Gluten-Free Rosemary Focaccia

Ingredients

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

Weighing instead of using cups, or swapping a flour or binder? Use the gluten-free flour substitution calculator.

Instructions

1. 1 In a large mixing bowl, whisk together the gluten-free flour blend, xanthan gum (if using), 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

• Dimple the dough deeply with oiled fingertips, almost to the pan. The wells catch olive oil and give focaccia its texture.
• Sprinkle flaky salt over the top with the rosemary just before baking.
• Bake the focaccia in a metal pan rather than glass. Metal gives a crisper, golden bottom.

Common questions