The Ultimate Gluten-Free Focaccia Bread

Ingredients

Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.

• 1 cup warm water (110°F / 43°C)
• 2 1/4 tsp active dry yeast (one standard packet)
• 2 1/2 cups certified gluten-free all-purpose flour blend
• 2 tsp xanthan gum (omit if your flour blend already contains it)
• 1 tbsp extra-virgin olive oil, plus more for drizzling
• 1 tsp fine sea salt
• 1 tsp granulated sugar
• Flaky sea salt and fresh rosemary for topping

Directions

1. In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5–10 minutes until foamy and fragrant.
2. In a large mixing bowl, whisk together the certified gluten-free flour blend, xanthan gum, and fine sea salt.
3. Pour the activated yeast mixture and 1 tbsp olive oil into the dry ingredients. Mix with a rubber spatula until a thick, sticky dough forms. Gluten-free dough will be stickier than conventional dough — this is normal.
4. Generously oil a 9×13-inch baking pan. Transfer the dough to the pan and use oiled fingers to press it out to the edges. Cover with a clean kitchen towel and let rise in a warm place for 30 minutes.
5. Preheat your oven to 400°F (200°C). Once the dough has risen, dimple the surface deeply with your fingertips. Drizzle generously with olive oil, ensuring it pools in the dimples. Scatter flaky sea salt and fresh rosemary over the top.
6. Bake for 22–25 minutes until the top is golden brown and the edges are crisp. Let cool for 10 minutes before slicing.