The Ultimate Easy Gluten-Free Rosemary Focaccia Bread (Vegan & Dairy-Free!)

Crispy on the outside, unbelievably fluffy on the inside, this exquisite gluten-free focaccia bread is surprisingly easy to make and utterly delicious. Infused with aromatic rosemary, this Italian-inspired focaccia is the quintessential table bread, perfect for dipping into a flavorful carrot turmeric soup or a rich creamy pumpkin soup. Beyond soups, it shines as a delightful appetizer, served alongside our renowned easy creamy hummus, or simply enjoyed with a generous drizzle of premium extra virgin olive oil. This recipe proudly caters to various dietary needs, being completely gluten-free, dairy-free, and vegan, making it a joy for everyone at your table.

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My Journey: Gluten-Free Bread Baking Adventures

Embarking on the rewarding journey of bread baking once again has been a true adventure, particularly in the realm of gluten-free creations. The challenge of achieving the perfect texture and flavor without traditional wheat flour is one I’ve eagerly embraced. My kitchen has become a testing ground for countless experiments, resulting in some incredibly successful savory delights. Among my personal favorites are this exceptionally gorgeous gluten-free no-knead bread, which proves that delicious bread doesn’t always require extensive effort. I’ve also perfected an easy gluten-free no-yeast naan bread, a quick and versatile flatbread, and an amazing gluten-free pizza crust that truly holds its own.

My exploration hasn’t stopped there. I’ve delved into yeast-based gluten-free bread recipes, pushing the boundaries of what’s possible. This includes the crazy popular soft and fluffy buckwheat bread, a wonderfully tender gluten-free white bread, wholesome brown rice bread, nutrient-rich quinoa bread, and the delightfully delicate sorghum bread.

For quite some time, one particular bread lingered at the top of my “to-bake” list: a perfectly textured gluten-free focaccia. The vision of a dimpled, olive oil-infused crust with an airy interior was a persistent culinary dream. Last week, I finally dedicated myself to testing this easy focaccia recipe, and the results were beyond my expectations. We absolutely adored its authentic taste and texture, confirming that a truly exceptional gluten-free focaccia is not just possible but incredibly rewarding to create at home.

What is Focaccia Bread? A Taste of Italian Tradition

If you’re new to the wonderful world of focaccia bread, or perhaps attempting to bake it for the first time, let’s delve into its origins and defining characteristics. Focaccia is a cherished flat, oven-baked Italian bread, often compared to pizza dough in its general form, yet distinct in its rich texture and versatility. While primarily associated with Ligurian cuisine, focaccia boasts a myriad of regional variations across Italy, sometimes appearing sweet, but most commonly served as a savory delight.

A hallmark of authentic focaccia is the distinctive dimpled surface, created by gently pressing fingers into the dough before baking. These indentations not only add to its rustic charm but also serve a practical purpose, holding puddles of olive oil and seasonings that infuse the bread with incredible flavor. One of the most beloved and widely recognized types of focaccia is rosemary focaccia, or “focaccia al rosmarino” in Italian. This fragrant version is frequently served as an antipasto (starter), a delightful table bread to accompany meals, or a standalone appetizer in traditional Italian dining.

Is Focaccia Gluten-Free? Understanding the Difference

Traditionally, focaccia is crafted using wheat flour, which contains gluten – the protein responsible for the elasticity and structure in many conventional breads. Therefore, standard focaccia is not suitable for individuals with celiac disease or gluten sensitivity. However, this doesn’t mean you have to miss out on this delightful Italian staple! I’ve dedicated time and effort to develop this fantastic gluten-free focaccia recipe, ensuring that everyone can savor its unique taste and texture without any concerns about gluten. This recipe offers all the deliciousness of traditional focaccia, reimagined for a gluten-free lifestyle.

Essential Ingredients for Your Gluten-Free Focaccia

Here’s a helpful visual overview of the key ingredients you’ll need to gather to create this delightful gluten-free focaccia recipe. These components work in harmony to deliver that perfect crispy-on-the-outside, fluffy-on-the-inside texture and incredible flavor.

(For precise quantities and measurements, please refer to the detailed recipe card conveniently located at the bottom of this post.)

Ingredient Notes and Helpful Substitutions

Understanding the role of each ingredient can greatly enhance your baking success. Here are some important notes and potential substitutions for this gluten-free focaccia recipe:

• Sugar: This isn’t for sweetness! The small amount of sugar acts as “food” for the yeast, helping to activate it and encourage a good rise. It is crucial for the recipe and cannot be omitted. If you prefer not to use granulated sugar, you can substitute it with an equal amount of coconut sugar, or use half the amount if opting for liquid sweeteners like maple syrup or honey. Rest assured, the bread will not taste sweet after baking; the yeast consumes the sugar, and the added salt balances any residual sweetness.
• Instant Yeast: I highly recommend using instant yeast because it is quick-acting and doesn’t require proofing beforehand (though we still activate it with warm water for reassurance). Active dry yeast can also be used, but may require a slightly longer activation time.
• Olive Oil: The quality of your olive oil significantly impacts the flavor and crust of your focaccia. I strongly advocate for using a good quality extra virgin olive oil. It imparts a beautiful, rich flavor and contributes to that desirable golden-brown, crispy crust. If extra virgin olive oil is not available, or you prefer a milder taste, alternatives such as sunflower oil or avocado oil can be used.
• Apple Cider Vinegar: Don’t skip this! Adding apple cider vinegar creates a slightly acidic environment in the dough. This acidity not only helps to tenderize gluten-free flours but also gives the yeast an extra boost, leading to an even better rise and a lighter, fluffier texture.
• Gluten-Free All-Purpose Flour: The type of gluten-free flour blend you choose is critical for the success of this focaccia. I recommend using a high-quality gluten-free all-purpose flour blend that incorporates lighter flours and starches. Look for blends containing ingredients like rice flour (white or brown), corn starch, tapioca starch, or potato starch. These lighter components contribute to a more delicate, airy, and fluffy texture. Conversely, I advise against flour blends that primarily use heavier, denser flours such as garbanzo bean flour (chickpea flour), as these can result in a focaccia with a much denser, harder, and sometimes gritty texture.
• Xanthan Gum: Xanthan gum is an essential ingredient in most gluten-free baking, acting as a substitute for gluten. It helps to bind the ingredients together, providing structure, elasticity, and preventing the bread from crumbling. If your chosen gluten-free flour blend already lists xanthan gum as an ingredient, you can omit the additional amount specified in the recipe. However, if it’s not included, adding it as directed is crucial for achieving the best results.
• Tapioca Starch: Also known as tapioca flour, tapioca starch contributes to the focaccia’s chewy texture and helps create that desirable crispy crust. If you don’t have tapioca starch on hand, you can easily substitute it with an equal amount of arrowroot starch or corn starch (corn flour in some regions).
• Rosemary: Fresh rosemary leaves are used in this recipe as a classic topping, offering a fragrant aroma and beautiful color. While highly recommended for that authentic rosemary focaccia flavor, feel free to get creative with other fresh herbs like oregano or thyme. You can also incorporate other delicious toppings such as thinly sliced garlic, pitted olives (kalamata or green), or even sun-dried tomatoes. The possibilities are endless, allowing you to customize your focaccia to your personal taste.

How to Make Gluten-Free Focaccia Bread (Step by Step Guide)

Baking this gluten-free focaccia is a straightforward process. Follow these detailed steps to achieve perfect results every time:

1. Activate the Yeast

In a medium-sized bowl, combine the instant yeast, sugar, and warm water. Make sure the water temperature is between 105°F and 115°F (40°C-46°C) – too cold and the yeast won’t activate, too hot and it will kill the yeast. Mix these ingredients gently and then set the bowl aside for about 5 minutes. The mixture should become foamy and bubbly, indicating that the yeast is active and alive. If, after 5 minutes, the mixture doesn’t foam, it means your yeast has expired and is no longer viable. In this case, discard the mixture and start again with a fresh packet of yeast. Remember, the sugar is essential here; it provides food for the yeast and won’t make your savory focaccia sweet.

2. Combine Liquid Ingredients with Yeast Mixture

Once your yeast mixture is beautifully foamy, signaling its activity, transfer it to a large mixing bowl. Add 1/4 cup of the extra virgin olive oil and the apple cider vinegar to the bowl. Whisk everything together thoroughly until all the liquid ingredients are well combined. This liquid base will ensure a smooth and even distribution of flavors throughout your focaccia dough.

3. Whisk Dry Ingredients Separately

In a separate large bowl, combine all the dry ingredients: the gluten-free all-purpose flour blend, xanthan gum (if your flour blend doesn’t already contain it), tapioca starch, and sea salt. Use a whisk to thoroughly combine these ingredients. This step is crucial to ensure that the xanthan gum and leavening agents are evenly distributed throughout the flour, preventing pockets of unmixed ingredients and promoting a consistent texture in the final bread.

4. Combine Wet and Dry to Form Dough

Now, gradually add the whisked dry ingredients to the bowl containing the wet ingredients and the activated yeast. Mix everything together well, either with a sturdy spoon or a stand mixer with a paddle attachment, until you achieve a homogeneous and sticky dough. It’s absolutely normal for gluten-free bread dough to be noticeably wetter and stickier than traditional wheat dough due to the absence of gluten. Resist the urge to add more flour, as this will lead to a dense, hard, and dry focaccia. Embrace the stickiness – it’s a sign of a perfectly hydrated gluten-free dough!

5. Transfer Dough to Prepared Pan

Prepare your baking pan by lining it with parchment paper. This crucial step prevents sticking and makes for easy removal later. Lightly grease the parchment paper with a little bit of oil. Carefully transfer the sticky focaccia dough onto the prepared baking sheet. Using wet fingers (this prevents sticking to your hands), gently spread the dough out into a round disc, aiming for a thickness of about 1.5 inches. Ensure an even thickness for uniform baking.

6. Allow the Dough to Rise

Once the dough is shaped in the pan, place it in a warm, draft-free spot. Let it rise for approximately 45 minutes. While gluten-free doughs don’t typically double in size like their gluten-containing counterparts, you will notice a significant increase in volume, and the dough will appear noticeably fluffier than before rising. This rise is essential for developing a light and airy internal structure.

7. Preheat Your Oven

During the last 10 minutes of the dough’s rising time, preheat your oven to 400°F (200°C). Ensuring the oven is fully preheated before the focaccia goes in is vital for a good initial rise and even baking, contributing to that desirable crispy crust.

8. Create Characteristic Dimples

After the gluten-free focaccia dough has completed its rise, dip your pinky finger into a small bowl of water. Use your wet finger to gently poke evenly-spaced dimples across the entire surface of the bread dough. These “craters” are not just for aesthetics; they are a defining characteristic of traditional Italian focaccia bread, allowing the olive oil and seasonings to pool and infuse deeply into the bread, enhancing both flavor and texture.

9. Brush with Oil and Season Generously

Take the remaining 2 tablespoons of olive oil and generously brush it over the entire surface of the dimpled dough. Make sure every part of the surface is coated; this olive oil bath is key to achieving that wonderfully crusty, golden-brown exterior once baked. Immediately after brushing, sprinkle the surface liberally with fresh rosemary leaves and a good pinch of sea salt. This final seasoning adds depth of flavor and a beautiful aromatic finish.

10. Bake to Golden Perfection

Carefully transfer the prepared focaccia dough to the middle rack of your preheated oven. Bake for approximately 45 to 55 minutes. The baking time may vary slightly depending on your oven, so keep an eye on it. The focaccia is ready when its top has turned a beautiful golden-brown color and the crust feels firm and crispy to the touch.

11. Cool Before Slicing and Serving

Once baked, remove the gluten-free rosemary focaccia from the oven. Resist the temptation to slice into it immediately! Allow it to cool slightly at room temperature on a wire rack. Cooling allows the internal structure to set properly and prevents the bread from becoming gummy. After a brief cooling period, slice and serve your warm, homemade focaccia. Enjoy the incredible aroma and taste!

Frequently Asked Questions About Gluten-Free Focaccia

More Gluten-Free Bread Recipes You’ll Adore!

If you loved making this focaccia, you’ll be thrilled to discover other delicious gluten-free bread recipes from my kitchen:

• Easy Gluten-Free Naan Bread (Dairy-Free)
• Easy Gluten-Free No-Knead Bread (Dairy-Free)
• Easy Gluten-Free Sandwich Bread (Vegan)
• Gluten-Free Honey Oat Quick Bread
• Gluten-Free Skillet Cornbread
• 10 Easy Gluten-Free Bread Recipes to Make on Repeat

Delicious Appetizers to Pair With Your Focaccia

Beyond dipping, focaccia is a fantastic foundation for a variety of appetizers. Here are some of our top picks that would beautifully complement a slice of your homemade gluten-free focaccia:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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