Crispy on the outside, fluffy on the inside, this beautiful no knead rosemary focaccia bread is super easy to make and deliciously addictive. Perfect for serving alongside this tasty carrot turmeric soup, our popular easy creamy hummus, or even just extra virgin olive oil! Gluten-free and vegan too.
- 1 cup warm water (between 105F to 115F)
- 1 tablespoon sugar
- 1 1/4 teaspoons instant yeast
- 1/4 cup olive oil, plus 2 tablespoons for brushing
- 1 teaspoons apple cider vinegar
- 1 3/4 cups gluten-free all-purpose flour
- 1/4 cup tapioca starch
- 2 teaspoons salt, plus more for sprinkling
- 1 tablespoon fresh rosemary leaves
- In a small bowl, combine the yeast, sugar, and warm water. Mix well and set aside for 5 minutes until it becomes foamy. If the yeast mixture doesn’t foam up after 5 minutes, that means that the yeast has expired and is no longer working. Throw it away and use yeast from a fresh packet.
- Once the yeast mixture is foamy, combine the yeast mixture with 1/4 cup olive oil, the apple cider vinegar in a large mixing bowl and mix well.
- Add the gluten-free all-purpose flour, tapioca starch, and salt to the bowl and mix well until you get a sticky but homogeneous dough (it is totally normal for the dough to be slightly wet and sticky because that’s the way gluten-free bread dough is. Don’t be tempted to add more flour or it will become hard and dry).
- Line a round baking pan with parchment paper, grease the parchment paper with a bit of oil, and then transfer the dough to the pan. Spread the dough out into a 1.5-inch thick round disc, using wet fingers to shape the dough. Place the dough in a draft-free space and let it rise for 45 minutes until it has increased in size (it will double, but will have increased significantly in size).
- Preheat the oven to 400F.
- After the dough has risen, dip your pinky finger in water and use it to poke evenly-spaced dimples into the dough.
- Brush the dough with olive oil, making sure that even part of the surface has been brushed (this will create a crusty, golden brown exterior once it’s baked). Sprinkle the surface with fresh rosemary leaves and salt.
- Bake on the middle rack for 45 to 55 minutes until the top is golden brown and crusty.
- Let focaccia bread cool slightly before slicing and serving warm.
Tapioca Starch: If you don’t have tapioca starch, simply substitute it with the same amount of arrowroot starch or corn starch.
Sugar: The sugar used is for the yeast to feed on so as to activate the yeast, so you cannot omit it. If you don’t want to use sugar, you can use the same amount of coconut sugar, or half the amount of maple syrup or honey. It will not make the bread sweet later.
Toppings: This recipe uses fresh rosemary as a topping, but you could also top the focaccia with other fresh herbs such as oregano or garlic, or olives and even sun-dried tomatoes – the options are endless and basically up to you.
Serve this With: Extra virgin olive oil is my favorite choice when serving this focaccia as table bread. If not, you can use the bread to accompany soups such as my favorite vegan pumpkin soup or this delicious carrot turmeric soup. You can also serve this bread alongside our easy creamy hummus or grilled eggplant sesame dip.
Inspired by: My Easy Gluten-Free No Knead Bread Recipe
- Category: Bread
- Method: Baking
- Cuisine: Italian
Keywords: rosemary focaccia bread, gluten-free bread