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

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4 from 15 reviews

  • Author: Emma
  • Total Time: 2 hours 10 minutes
  • Yield: 6 servings
  • Diet: Gluten Free

Description

This gluten-free focaccia bread features a perfect crispy texture and rich flavor that rivals traditional wheat-based focaccia. Made with a blend of gluten-free flour, fresh rosemary, garlic, and cherry tomatoes, this easy recipe delivers a delicious, aromatic bread suitable for those avoiding gluten without compromising on taste.

Ingredients

Dry 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

Wet Ingredients

  • 1 ½ cups warm water (110°F-120°F)
  • ¼ cup extra virgin olive oil, divided

Additional Toppings

  • 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

Instructions

  1. Mix Dry Ingredients: In the bowl of a stand mixer or a large mixing bowl, combine the gluten-free flour mix, sea salt, instant yeast, and sugar. Stir until all dry ingredients are well blended.
  2. Add Wet Ingredients: Pour in the warm water (110°F-120°F) and 2 tablespoons of olive oil. Using a dough hook or your hands, mix until just combined. If the dough feels excessively sticky, add up to ¼ cup more flour. The dough should be wet and sticky—that’s expected.
  3. Prepare for Rising: Lift the dough out of the bowl, grease the bowl lightly with 2 tablespoons of the remaining olive oil, then place the dough back inside. Cover with a cloth or towel and let it rise in a warm, draft-free place (such as a turned-off oven) for about 1 hour or until it has risen noticeably.
  4. Shape the Dough: Remove the towel and gently spread the dough onto a greased baking sheet, shaping it into an 11 x 9 inch rectangle, ensuring the dough is evenly distributed. Lightly oil your fingers with the remaining olive oil and poke holes approximately every inch into the dough, going nearly to the bottom. You can also use the back of a wooden spoon or spatula.
  5. Add Garlic and Tomatoes: Into each hole, insert a few pieces of finely minced garlic evenly distributed across the bread. Then, place the chopped cherry tomatoes evenly around or in between the holes.
  6. Final Touches & Rest: Drizzle the dough with the leftover olive oil, sprinkle the chopped rosemary on top, and scatter large sea salt pieces over the surface. Allow the dough to rest and slightly rise on the baking sheet for at least 30 minutes while you preheat the oven.
  7. Bake: Preheat the oven to 425°F (220°C). Bake the focaccia for 25 minutes or until the top is golden brown and the bread is cooked through. Remove from the oven and cool slightly before slicing and serving.

Notes

  • The dough is intentionally sticky and wetter than traditional bread dough; this helps achieve the light, airy texture of focaccia.
  • Use warm water around 110°F-120°F to properly activate the yeast without killing it.
  • You may substitute organic cane sugar with coconut sugar or another sugar of your choice.
  • Ensure the oven is fully preheated before baking to achieve the best rise and crust.
  • This focaccia is best enjoyed the day it is baked but can be stored in an airtight container for up to 2 days.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Find it online: https://myeasyplate.com/gluten-free-focaccia-with-cherry-tomatoes-garlic-and-rosemary-recipe/