Gluten-Free Rosemary Focaccia Recipe

There’s something truly magical about the smell of baking bread wafting through the house. It’s a scent that speaks of comfort, warmth, and shared meals. For years, that aroma was tinged with a hint of longing in our gluten-free household. Store-bought gluten-free breads often felt like a compromise, lacking the texture and flavor of their wheat-based counterparts. That was until I stumbled upon this recipe for Gluten-Free Focaccia with Rosemary. Honestly, it was a game-changer. From the first bite, my family was hooked. The airy, chewy crumb, the crispy, golden crust infused with fragrant rosemary, and the generous drizzle of olive oil – it was pure perfection. Even my skeptical, gluten-loving husband declared it the best focaccia he’d ever tasted, gluten-free or not! This recipe isn’t just gluten-free; it’s genuinely delicious, incredibly satisfying, and surprisingly easy to make. It’s become a staple in our kitchen, perfect for everything from weekend lunches to elegant dinner parties. Prepare to be amazed – gluten-free baking has never been so rewarding.

Ingredients: The Foundation of Flavor

To create this exceptional gluten-free focaccia, you’ll need a selection of key ingredients, each playing a vital role in achieving the perfect texture and taste. Here’s what you’ll need:

• Dry Ingredients:
  • 300g Gluten-Free All-Purpose Flour Blend: It’s crucial to use a high-quality gluten-free all-purpose blend that contains xanthan gum. This acts as a binder, mimicking the role of gluten in traditional wheat flour and providing structure to the focaccia. Ensure your blend is designed for baking and contains a mix of starches and flours for optimal results. Brands like Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour or King Arthur Gluten-Free Measure for Measure Flour are excellent choices.
  • 1 tsp Salt: Salt is essential for flavor development and also helps to control the yeast activity. Use fine sea salt or kosher salt for best results.
  • 1 tsp Sugar: A touch of sugar provides food for the yeast, encouraging it to activate and produce the gases necessary for a light and airy focaccia. Granulated sugar or caster sugar works well.
  • 1 tsp Dried Rosemary: Rosemary is the star herb in this recipe, lending its distinctive piney aroma and flavor. Dried rosemary works beautifully, but you can also use fresh rosemary, finely chopped, if preferred (about 2 tablespoons).
• Wet Ingredients:
  • 7g (or 2 ¼ tsp) Active Dry Yeast: Yeast is the leavening agent, responsible for creating the air bubbles that give focaccia its characteristic texture. Ensure your yeast is fresh and active for successful rising.
  • 350ml Warm Water (around 105-115°F or 40-46°C): Warm water is crucial for activating the yeast. It should be warm to the touch but not hot, as excessive heat can kill the yeast. Using a thermometer is recommended for accuracy.
  • 50ml Extra Virgin Olive Oil: Olive oil is a key ingredient in focaccia, contributing to its rich flavor, moistness, and characteristic texture. Use good quality extra virgin olive oil for the best taste.
  • 2 tbsp Extra Virgin Olive Oil (for drizzling and topping): You’ll need additional olive oil for drizzling over the dough before the first rise and for generously topping the focaccia before baking.
• For Topping:
  • Fresh Rosemary Sprigs (optional): For an extra visual appeal and intensified rosemary flavor, fresh rosemary sprigs can be pressed into the dough before baking.
  • Flaky Sea Salt: A sprinkle of flaky sea salt before baking adds a delightful crunch and enhances the overall flavor of the focaccia.

Instructions: Crafting Your Gluten-Free Focaccia

Follow these step-by-step instructions to create a perfectly delicious gluten-free rosemary focaccia:

1. Activate the Yeast: In a large mixing bowl, combine the warm water and sugar. Sprinkle the active dry yeast over the water and let it sit for 5-10 minutes, or until it becomes foamy. This indicates that the yeast is active and ready to use. This step is crucial for ensuring your focaccia rises properly.
2. Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free all-purpose flour blend, salt, and dried rosemary. Whisking ensures the dry ingredients are evenly distributed and any clumps in the flour are broken up, leading to a smoother dough.
3. Mix Wet and Dry Ingredients: Pour the olive oil into the bowl with the activated yeast mixture. Gradually add the dry ingredients to the wet ingredients, mixing on low speed with an electric mixer fitted with a dough hook (or using a sturdy spoon if mixing by hand). Mix until just combined and a shaggy dough forms. Avoid overmixing gluten-free doughs, as this can lead to a tough texture.
4. First Rise (Bulk Fermentation): Lightly grease a large bowl with olive oil. Transfer the dough to the greased bowl, turning to coat it in oil. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size. This first rise, known as bulk fermentation, is essential for developing flavor and texture in the focaccia. A warm environment encourages yeast activity.
5. Prepare the Baking Pan: While the dough is rising, generously grease a 9×13 inch baking pan (or similar size) with olive oil. You can also line the pan with parchment paper, leaving an overhang for easy removal, and then grease the parchment paper.
6. Shape the Dough: Gently deflate the risen dough and transfer it to the prepared baking pan. Using your fingertips (lightly oiled if needed to prevent sticking), gently stretch and press the dough to fill the pan evenly. Don’t worry if it doesn’t reach all corners at first; it will spread during the second rise.
7. Second Rise (Proofing): Cover the pan loosely with plastic wrap or a damp kitchen towel. Let the dough rise again in a warm place for another 30-45 minutes, or until it has visibly puffed up and is almost doubled in thickness. This second rise, called proofing, is crucial for achieving an airy and light focaccia.
8. Dimple and Drizzle: Preheat your oven to 425°F (220°C). Once the dough has proofed, use your fingertips to create deep dimples all over the surface of the dough. Be generous with the dimples, as they will hold the olive oil and create those characteristic pockets of flavor. Drizzle the remaining 2 tablespoons of olive oil generously over the dimpled dough, ensuring it fills the dimples. Sprinkle with flaky sea salt and fresh rosemary sprigs (if using).
9. Bake: Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and cooked through. The bottom should sound hollow when tapped. Rotate the pan halfway through baking to ensure even browning.
10. Cool and Serve: Once baked, remove the focaccia from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool slightly. While focaccia is delicious warm, allowing it to cool slightly makes it easier to slice and handle.

Nutrition Facts: A Wholesome Treat

(Please note: Nutritional information is an estimate and can vary depending on the specific brands of ingredients used and serving size.)

• Servings: Approximately 12 servings
• Calories per serving (estimated): 250-300 calories

Approximate Nutritional Breakdown per Serving (estimated):

• Fat: 15-20g (primarily from olive oil, including healthy monounsaturated fats)
• Saturated Fat: 2-3g
• Cholesterol: 0mg
• Sodium: 200-300mg
• Carbohydrates: 25-30g
• Fiber: 2-3g
• Sugar: 1-2g
• Protein: 3-4g

This gluten-free focaccia, while a delicious indulgence, can be part of a balanced diet. It provides healthy fats from olive oil and some fiber from the gluten-free flour blend. Portion control is key, as with any bread.

Preparation Time: Plan Your Baking Schedule

• Prep Time: 20 minutes (including yeast activation and mixing)
• Rise Time (First Rise): 1-1.5 hours
• Rise Time (Second Rise/Proofing): 30-45 minutes
• Bake Time: 20-25 minutes
• Cooling Time: 10-15 minutes

Total Time (approximate): 2 hours 20 minutes to 2 hours 55 minutes

While the total time might seem lengthy, most of it is hands-off rise time. You can easily prepare the dough and let it rise while you attend to other tasks.

How to Serve: Versatile and Delightful

Gluten-free rosemary focaccia is incredibly versatile and can be enjoyed in numerous ways. Here are some serving suggestions:

• Appetizer: Cut into squares or strips and serve warm with:
  • A drizzle of balsamic glaze
  • A side of olive tapenade or pesto
  • Roasted red pepper dip or hummus
  • A platter of cured meats and cheeses
• Side Dish: Accompany your favorite meals with focaccia as a flavorful side:
  • Serve alongside Italian dishes like pasta, lasagna, or risotto.
  • Pair with soups and salads for a satisfying and complete meal.
  • Enjoy with grilled chicken, fish, or vegetables.
• Sandwich Bread: Slice the focaccia horizontally and use it as a base for delicious sandwiches:
  • Fill with roasted vegetables, mozzarella, and pesto for a vegetarian delight.
  • Create Italian-style sandwiches with prosciutto, provolone, and arugula.
  • Use it for hearty panini, grilled to perfection.
• Bruschetta Base: Toast slices of focaccia lightly and top with:
  • Diced tomatoes, basil, and garlic.
  • Roasted mushrooms and caramelized onions.
  • Whipped ricotta and roasted grapes.
• Breakfast or Brunch: Enjoy a slice of focaccia with:
  • Scrambled eggs and avocado.
  • Smoked salmon and cream cheese.
  • Simply toasted with butter or jam.

Additional Tips for Gluten-Free Focaccia Perfection

To ensure your gluten-free focaccia turns out perfectly every time, consider these helpful tips:

1. Use the Right Gluten-Free Flour Blend: Not all gluten-free flour blends are created equal. Choose a blend specifically designed for baking and that contains xanthan gum. This binder is crucial for providing structure in gluten-free baking and preventing a crumbly texture.
2. Don’t Overmix the Dough: Gluten-free doughs, unlike wheat-based doughs, don’t benefit from extensive kneading. Overmixing can actually make them tougher. Mix just until the ingredients are combined and a shaggy dough forms.
3. Warmth is Key for Rising: Yeast thrives in warm environments. Ensure your rising locations are warm but not excessively hot. A slightly warmed oven (turned off!), a sunny spot, or a warm kitchen counter can all work well.
4. Generous Olive Oil is Your Friend: Don’t be shy with the olive oil! It’s essential for the flavor, texture, and characteristic dimples of focaccia. Generously greasing the pan and drizzling oil over the dough before baking is crucial for a moist and flavorful result.
5. Customize Your Toppings: While rosemary is classic, feel free to experiment with other toppings. Consider adding:
   • Garlic: Roasted garlic cloves pressed into the dimples.
   • Olives: Kalamata or Castelvetrano olives, halved or sliced.
   • Cherry Tomatoes: Halved or quartered cherry tomatoes.
   • Onions: Thinly sliced red onions or caramelized onions.
   • Other Herbs: Thyme, oregano, or sage.
   • Cheese: Sprinkle with grated Parmesan or Pecorino Romano cheese before baking (ensure cheese is gluten-free if needed).

FAQ: Your Gluten-Free Focaccia Questions Answered

Q1: Can I use fresh yeast instead of active dry yeast?

A: Yes, you can substitute fresh yeast. Use about 21g of fresh yeast for this recipe. Crumble the fresh yeast directly into the warm water and sugar mixture and proceed as directed. Fresh yeast may activate slightly faster than active dry yeast.

Q2: Can I make this focaccia ahead of time?

A: Yes, you can prepare the dough through the first rise and then refrigerate it overnight. In the morning, let the dough come to room temperature for about 30-60 minutes before proceeding with shaping, proofing, and baking. Baked focaccia is best enjoyed fresh but can be stored in an airtight container at room temperature for 1-2 days. Reheat gently to refresh.

Q3: My focaccia is dense, not airy. What went wrong?

A: Several factors could contribute to dense focaccia:
* Inactive Yeast: Ensure your yeast is fresh and properly activated. If it doesn’t foam in the warm water, it might be old or inactive.
* Not Enough Rise Time: Gluten-free doughs sometimes require slightly longer rise times than wheat-based doughs. Ensure you allow ample time for both the first and second rise in a warm place.
* Overmixing: Overmixing can develop toughness in gluten-free doughs. Mix just until combined.
* Oven Temperature: Ensure your oven temperature is accurate. Baking at too low a temperature can result in dense bread.

Q4: Can I make this recipe vegan?

A: Yes, this recipe is naturally vegan as it doesn’t contain any animal products. Just ensure all your ingredients, particularly your gluten-free flour blend, are certified vegan if that is a concern for you.

Q5: Can I double the recipe?

A: Yes, you can easily double this recipe. Simply double all the ingredient quantities. You will need a larger baking pan, such as a 13×18 inch pan, or you can bake it in two 9×13 inch pans. Baking time may need to be slightly adjusted depending on the thickness of the dough in the pan. Keep an eye on it and bake until golden brown and cooked through.

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