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Gluten-Free Rosemary Focaccia Recipe

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4.3 from 2 reviews

  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 9 servings
  • Diet: Gluten Free

Description

This gluten-free focaccia with rosemary is a wonderfully aromatic and fluffy bread perfect for those avoiding gluten. Featuring a light and airy texture, this focaccia is enhanced with fresh rosemary, olive oil, and a sprinkle of parmesan or vegan parmesan cheese, providing a deliciously savory experience. The recipe uses gluten-free flour and rapid rise yeast for a quick and easy baking process, producing a golden-brown, flavorful bread perfect as a side dish or snack.

Ingredients

Dry Ingredients

  • 2 1/2 cups (300 grams) gluten free 1:1 flour (recommended: King Arthur Flour Measure-for-Measure flour)
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt

Wet Ingredients

  • 1 1/2 cups warm water (120-130°F)
  • 1 1/4 oz. package instant or rapid rise yeast (2 1/4 teaspoons)
  • 1 tablespoon sugar (or honey or agave)
  • 4 tablespoons olive oil, divided

Toppings

  • 1 tablespoon fresh rosemary
  • 1-2 tablespoons vegan parmesan or Parmesan cheese
  • 1/2 teaspoon flaky sea salt (such as Maldon)
  • 1/4 teaspoon black pepper

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the gluten-free flour, kosher salt, and baking powder. Set this mixture aside for now.
  2. Warm The Water: Heat the water until warm but not hot, ideally between 120-130°F, using a microwave or stovetop. You can do a touch test to ensure it’s comfortable to hold your finger in the water for several seconds without burning.
  3. Bloom The Yeast: Add the instant yeast and sugar (or honey/agave) to the warm water. Stir to combine and let it rest for 3-5 minutes until it becomes foamy on the surface.
  4. Combine Wet & Dry Ingredients: Pour 2 tablespoons of olive oil and the yeast mixture into the bowl with the dry ingredients. Stir thoroughly to combine. The mixture will be more of a batter than a traditional dough and does not require kneading.
  5. Transfer To The Pan: Prepare an 8×8 or 9×9 metal baking pan by lining it with parchment paper. Drizzle 2-3 tablespoons of olive oil over the parchment. Transfer the batter to the pan and spread it out evenly, using your oiled fingertips or a spatula. Drizzle 1 more tablespoon of olive oil on top.
  6. Let The Dough Rise: Cover the pan with plastic wrap or a clean towel and let the dough rise in a warm place. If using rapid rise yeast, rise for at least 30 minutes; regular yeast requires about an hour. The dough should double in size.
  7. Preheat The Oven: About 20 minutes before the dough finishes rising, preheat your oven to 400°F (205°C).
  8. Dimple The Dough: Lightly coat your fingertips with olive oil and gently press dimples into the dough surface, creating the classic focaccia texture. You can drizzle some olive oil on top before dimpling to make this easier.
  9. Add Toppings: Sprinkle fresh rosemary, your choice of parmesan or vegan parmesan, flaky sea salt, and black pepper evenly over the dough.
  10. Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until the focaccia is golden brown on top.
  11. Cool & Store: Remove from oven and allow the focaccia to cool for at least 10-12 minutes before slicing and serving. Store leftovers in an airtight container at room temperature for 2-3 days, or freeze for up to 2 months.
  12. Optional Free-Form Method: You may also let the dough rise in the mixing bowl covered with plastic wrap, then transfer to a parchment-lined baking sheet oiled with 2 tablespoons olive oil and shape into an 8×10 inch rectangle. Top and bake as directed for a thinner, more rustic focaccia.

Notes

  • Make sure the water temperature is correct to properly activate the yeast; too hot will kill it.
  • The dough/batter is wetter and thinner than traditional wheat focaccia dough and should not be kneaded.
  • The rise time varies depending on the yeast used; rapid rise yeast takes about 30 minutes, while regular yeast takes about an hour.
  • Use parchment paper to prevent sticking and make cleanup easier.
  • The addition of vegan parmesan or Parmesan is optional but adds great flavor and texture.
  • Olive oil is added at multiple steps to keep the focaccia moist and create a beautiful golden crust.
  • If you prefer a thinner focaccia, try the free-form baking method on a baking sheet.
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

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