If you think good focaccia is off the table when you go gluten free, think again. This gluten free rosemary and sea salt focaccia is soft, fluffy, and has that classic olive oil crust that makes focaccia so good.

I spent a while testing this recipe to get the texture just right. Gluten free bread can sometimes turn out dense or gummy, but this one actually comes out light and airy with a nice chew to it.

The topping is simple – fresh rosemary and coarse sea salt pressed into the dough with a generous drizzle of olive oil. It looks beautiful and tastes even better.

You only need a handful of ingredients to make this, and the process is pretty straightforward. No complicated steps, no hard to find items.

Whether you eat it on its own, dip it in oil, or serve it alongside soup or pasta, this focaccia holds its own. It’s one of those recipes you’ll come back to again and again.

Why You’ll Love This Recipe

It’s Real Focaccia Without the Gluten – If you’ve been missing soft, pillowy focaccia since going gluten free, this recipe brings it back to your table. It has that classic olive oil richness and herb-topped look that makes focaccia so special.

No Fancy Equipment Needed – You don’t need a bread machine or a stand mixer for this one. A bowl, a spoon, and a baking pan are really all it takes to pull this off.

The Rosemary and Sea Salt Combo Is Perfection – Fresh rosemary and coarse sea salt on top of warm, oily bread is one of those flavor combinations that just works every single time. It smells incredible and tastes even better.

Great for Beginners – If you’ve never baked gluten free bread before, focaccia is the perfect place to start. There’s no complicated shaping or kneading involved, so it’s way less intimidating than a loaf of bread.

Ingredients

2.5 cups Gluten Free All-Purpose Flour
1.5 cups Warm Water
1 packet Active Dry Yeast
1 tbsp Honey
1/3 cup Extra Virgin Olive Oil
1 tsp Salt
2 tbsp Fresh Rosemary
1 tbsp Coarse Sea Salt

How to Make

Step 1

Mix the warm water, yeast, and honey in a bowl and let sit for 10 minutes to activate.

Step 2

Add the gluten free all-purpose flour, salt, and half of the extra virgin olive oil to the yeast mixture. Beat until a smooth, thick batter forms.

Step 3

Pour the remaining olive oil into a 9×13 inch baking pan, spreading it evenly. Transfer the batter into the pan, using oiled hands to press it out to the edges.

Step 4

Cover the pan and let the dough rise in a warm spot for 45 minutes, or until noticeably puffy.

Step 5

Preheat the oven to 400F. Use your fingers to press deep dimples all over the surface of the dough.

Step 6

Sprinkle the fresh rosemary and coarse sea salt evenly over the top.

Step 7

Bake for 25 to 30 minutes until the top is deeply golden brown and crispy.

Helpful Tips

Get the Water Temperature Right

The warm water you use to activate the yeast should be around 105-110F. If you don’t have a thermometer, it should feel warm on your wrist but not hot.

If the water is too hot, it will kill the yeast and your dough won’t rise at all. If it’s too cool, the yeast won’t wake up and you’ll be waiting forever.

After 10 minutes, the mixture should look foamy and bubbly on top. If it doesn’t, your yeast is either dead or the water was the wrong temperature, and you’ll need to start over with a fresh packet.

Check Your Flour Blend

Not all gluten free all-purpose flours are the same. For this focaccia, you want a blend that already contains xanthan gum, because that’s what helps hold everything together since there’s no gluten doing that job.

If your flour blend doesn’t have xanthan gum listed in the ingredients, add about 1 teaspoon to the batter when you mix in the flour. Without it, the focaccia can crumble apart and won’t have any structure.

Brands like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure already include it, so you’d be good to go with either of those.

Don’t Be Shy With the Olive Oil

The olive oil in the pan isn’t just there to keep the dough from sticking. It’s what gives the bottom and edges of the focaccia that incredible golden, crispy, almost fried texture.

Make sure you spread it all across the bottom and up the sides of the pan. When you pour the batter in, it might look like a lot of oil, but that’s exactly what you want.

Frequently Asked Questions

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast as a direct 1:1 swap. The only difference is that instant yeast doesn’t need to be dissolved in warm water first – you can mix it straight into the dry ingredients.

That said, if this is your first time making this focaccia, active dry yeast is nice because you can visually confirm it’s working when it gets bubbly in the water. This gives you peace of mind before committing to the full recipe.