Name: Gluten-Free Focaccia with Cherry Tomatoes, Garlic, and Rosemary Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 2 h 10 min
Cuisine: Italian
Ingredients: 2 ¼ cups all purpose gluten free flour mix (333g); 1 teaspoon sea salt; 2 ¼ teaspoons instant yeast; 1 tablespoon organic cane or coconut sugar; 1 ½ cups warm water (110°F-120°F); ¼ cup extra virgin olive oil, divided; ¼ cup cherry tomatoes, cut into small pieces (41.5g); 3 cloves garlic, finely minced; 2 sprigs rosemary, chopped and stems removed; Large sea salt pieces, for topping

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If you’ve been searching for a bread recipe that’s both spectacularly flavorful and completely safe for those avoiding gluten, look no further than this Gluten-Free Focaccia with Cherry Tomatoes, Garlic, and Rosemary Recipe. The moment you bite into this golden, airy focaccia, you’ll find yourself captivated by the perfect blend of fresh cherry tomatoes, fragrant garlic, and aromatic rosemary, all wrapped in a delightfully tender crumb. With its crispy crust and chewy center, this gluten-free focaccia is a game changer for homemade bread lovers craving a rustic, Italian-inspired treat that doesn’t compromise on texture or taste.

Ingredients You’ll Need

A rectangular baking pan filled with light beige dough spread evenly with a soft, bumpy texture. Small red cherry tomato slices are scattered on top along with small white chunks of garlic, and green dried herbs sprinkled all over. There are glossy drops of olive oil visible, giving a slight shine to the surface. The pan is placed on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

This recipe is a wonderful example of how a handful of simple, high-quality ingredients work together in harmony to create something truly magical. Each component plays a vital role in delivering the flavor, texture, and visual appeal that makes this focaccia so irresistible.

Gluten-free all-purpose flour mix: Provides the perfect base for our focaccia, ensuring it stays soft and airy without any wheat.
Sea salt: Enhances flavor while adding a subtle crunch with sea salt flakes on top.
Instant yeast: Gives the dough a lovely rise and that desirable bread-like fluffiness.
Organic cane or coconut sugar: Feeds the yeast and balances the savory notes with a touch of sweetness.
Warm water (110°F-120°F): Activates the yeast and hydrates the dough perfectly.
Extra virgin olive oil: Adds moisture, richness, and beautifully golden crust color.
Cherry tomatoes, cut into small pieces: Bring bright bursts of juicy sweetness and vibrant color.
Garlic, finely minced: Infuses the focaccia with that aromatic pungency everyone loves.
Fresh rosemary, chopped: Offers earthy herbal notes that elevate every bite.
Large sea salt pieces, for topping: A final flourish that provides texture and flavor contrast.

How to Make Gluten-Free Focaccia with Cherry Tomatoes, Garlic, and Rosemary Recipe

Step 1: Combine Dry Ingredients

Start by gathering your gluten-free flour blend, sea salt, instant yeast, and organic sugar in a large mixing bowl or stand mixer. Stir or whisk these ingredients together so they distribute evenly. This initial step sets the foundation for a well-risen and flavorful focaccia dough.

Step 2: Add Warm Water and Olive Oil

Slowly pour in the warm water—make sure it is between 110°F and 120°F so it activates the yeast but doesn’t kill it—and add two tablespoons of extra virgin olive oil. Mix gently with a dough hook or your hands until everything just comes together. If the dough feels too sticky, sprinkle in up to ¼ cup more gluten-free flour, but expect a wet texture as this is entirely normal for gluten-free bread.

Step 3: First Rise in a Warm Spot

Grease your mixing bowl lightly with the remaining olive oil. Place the dough back in and cover with a damp cloth or kitchen towel. Let it rest in a warm, draft-free place like a turned-off oven for about an hour. This is when the magic happens—the yeast bubbles will develop and give the bread its airy texture.

Step 4: Shape and Prepare the Dough

Once risen, spread the dough gently on a greased baking sheet into an 11×9 inch rectangle. Use lightly oiled fingers or a wooden spoon to poke holes about every inch deep into the dough—this step is essential for that classic dimpled focaccia appearance. Into each hole, press a few minced garlic pieces, distributing them evenly. Arrange the cherry tomato pieces throughout the dough holes so each bite gets a pop of sweetness.

Step 5: Add Olive Oil, Rosemary, and Rest

Drizzle the remaining olive oil across the surface, and sprinkle chopped rosemary and large sea salt crystals evenly on top. Let it rest uncovered for at least 30 minutes while your oven preheats to 425°F (220°C). This final rest boosts the dough’s flavor and texture before baking.

Step 6: Bake to Golden Perfection

Bake the focaccia in the preheated oven for about 25 minutes until golden brown on top and cooked through. The aroma of garlic and rosemary wafting through your kitchen will be irresistible!

How to Serve Gluten-Free Focaccia with Cherry Tomatoes, Garlic, and Rosemary Recipe

This image shows three long slices of focaccia bread arranged vertically on a white marbled surface. The first slice on the left has a golden-brown, uneven textured crust with charred spots, topped with small red cherry tomato halves and sprinkled with green rosemary leaves, garlic pieces, and coarse salt. The middle slice is thinner with the same golden crust, also decorated with halved cherry tomatoes and rosemary, while the slice on the right shows the bread's soft, airy inside with light holes and a pale beige crumb. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like extra rosemary or even a sprinkle of sea salt right after baking can add a nice finishing touch. Some drizzle of good-quality olive oil or a few fresh basil leaves also boost both flavor and presentation.

Side Dishes

This focaccia pairs beautifully with antipasti plates featuring olives, cheeses, and cured meats. It also makes a fantastic accompaniment to soups, stews, or a crisp salad for a lighter meal with a Mediterranean flair.

Creative Ways to Present

Try slicing the focaccia into strips and serving it alongside flavored dips such as roasted red pepper hummus, pesto, or whipped feta. Alternatively, use it as a base for an open-faced sandwich topped with fresh veggies or melted cheese for a rustic yet elegant bite.

Make Ahead and Storage

Storing Leftovers

Wrap the focaccia tightly in plastic wrap or keep it in an airtight container at room temperature to maintain freshness. It will remain delicious for up to 2 days, perfect for enjoying the next day as a snack or sandwich base.

Freezing

To freeze, cut the focaccia into portions and wrap each piece individually in plastic wrap, then place them in a freezer-safe bag. Frozen focaccia lasts up to 3 months without losing its delightful texture and flavor.

Reheating

Reheat slices in a preheated oven at 350°F (175°C) for about 5-8 minutes or until warm and slightly crisp again. This quick step will revive the focaccia’s signature crust while keeping the inside tender.

FAQs

Can I use a different flour blend for this recipe?

Yes, but it’s best to use a gluten-free all-purpose flour blend that contains xanthan gum or a similar binder to help mimic gluten’s structure and keep the focaccia from becoming crumbly.

Why is my dough so sticky?

Gluten-free doughs tend to be wetter and stickier than traditional wheat doughs. This is normal and gives the focaccia its moist, chewy texture. Resist adding too much extra flour or the bread may become dry.

Can I make this focaccia without the cherry tomatoes?

Absolutely! The cherry tomatoes add lovely pops of sweetness and moisture, but you can omit them or substitute with other toppings like olives, caramelized onions, or roasted peppers depending on your taste.

How do I know if my yeast is still active?

If your yeast doesn’t bubble or foam when mixed with warm water and sugar within 10 minutes, it’s likely expired. Using fresh yeast ensures a good rise and light texture for your focaccia.

Can I double the recipe for a larger batch?

Definitely! Just make sure to use a bigger mixing bowl and baking sheet or bake in batches. Keep in mind that rising and baking times may vary slightly with larger dough volumes.

Final Thoughts

Now that you have this amazing Gluten-Free Focaccia with Cherry Tomatoes, Garlic, and Rosemary Recipe in your culinary arsenal, I truly encourage you to give it a try. Its inviting texture, bold flavors, and rustic charm will win over not just those avoiding gluten, but anyone who loves good bread. There’s something so satisfying about pulling a warm, fragrant focaccia out of the oven—trust me, once you’ve experienced it, it may just become a new favorite in your kitchen.