Gluten-Free Sun-Dried Tomato Focaccia with Fresh Rosemary
A tender gluten-free focaccia featuring tangy sun-dried tomatoes and aromatic fresh rosemary. This Mediterranean-inspired bread delivers the classic chewy texture and crispy crust of traditional focaccia without wheat flour. Perfect as an appetizer with olive oil for dipping, alongside soups and salads, or as a flavorful sandwich base. The combination of umami-rich tomatoes and piney rosemary creates a sophisticated flavor profile that works beautifully for casual dinners or entertaining guests.
Ingredients
Instructions
- 1
Preheat your oven to 375°F
- 2
In a mixing bowl, combine warm water and yeast
- 3
Let sit for 5 minutes until frothy
- 4
Add gluten-free flour, olive oil, and salt to the yeast mixture
- 5
Mix until a dough forms
- 6
Fold in chopped sun-dried tomatoes and rosemary
- 7
Transfer the dough to a greased baking sheet and spread it out evenly
- 8
Bake for 25 minutes or until golden brown
- 9
Let cool before slicing and serving
Tips
Ensure water temperature is around 100-110°F to properly activate the yeast without killing it.
Press dimples into the dough surface before baking to create the characteristic focaccia texture and help hold toppings.
Drizzle extra olive oil on top before baking for a golden, crispy crust.
Good to Know
Store covered at room temperature for up to 3 days or freeze for up to 3 months.
Dough can be prepared and shaped up to 24 hours ahead, covered and refrigerated for slower rise.
Serve warm or at room temperature, drizzled with olive oil or used as sandwich bread.
Common Mistakes
Use lukewarm water to avoid killing the yeast with excessive heat.
Don't skip the proofing step to ensure proper yeast activation and rise.
Grease the baking sheet well to prevent sticking since gluten-free doughs can be more delicate.
Substitutions
Gluten-Free Swaps
Works for non-gluten-free diets
General Alternatives
Milder, sweeter flavor profile
FAQ
Can I make this without a stand mixer?
Yes, this recipe works perfectly by hand. Simply mix ingredients in a bowl and knead briefly until combined. Gluten-free dough requires less kneading than traditional bread dough.
What if my dough seems too sticky?
Gluten-free doughs are naturally stickier than wheat doughs. If extremely sticky, add flour 1 tablespoon at a time, but avoid over-flouring which can make the bread dense.
How long will this keep fresh?
Store covered at room temperature for 2-3 days. For longer storage, slice and freeze for up to 3 months. Toast slices directly from frozen for best texture.