Do I need psyllium husk?

I strongly recommend it, since psyllium husk gives this dough the stretch needed for larger holes and keeps the baked bread more flexible. Without it, the focaccia comes out significantly denser. The dough also won't have the same sticky, thick-batter texture before the rise. If you leave it out, expect a tighter crumb with fewer open pockets.

Is this focaccia vegan?

It's dairy-free and egg-free. Use sugar or maple syrup in place of honey to make it strictly vegan.

Which gluten-free flour works best?

Use a 1-to-1 or all-purpose gluten-free blend that contains xanthan gum, since blends with rice flour and starches give the bread its airy texture. A digital scale is useful for measuring the 420g of flour.

How do I make deep focaccia dimples?

After the first rise, oil your fingers well and press straight down to the bottom of the pan.

Why is my crust pale?

Start with the honey or sugar called for in the dough, and fully preheat the oven to 425°F (220°C) before the pan goes in. A cool oven leaves the top pale while the bread spends longer baking. Fresh yeast also helps build the larger holes beneath the browned crust.

How do I store and reheat focaccia?

It's best the day it's baked. Store leftovers in an airtight container at room temperature for up to 2 days, and avoid the microwave. Toast square-cut slices in a 350°F (175°C) oven for 5 minutes. For longer storage, wrap individual squares in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before toasting.

Gluten-Free Focaccia Bread with Rosemary and Flaky Sea Salt

By Emma CollinsOct 9, 2026

Prep

75 min

Cook

30 min

Total

105 min

Servings

Level

Medium

Jump to recipe

I make this gluten-free focaccia with dinner, and it bakes with a deep golden-brown top, rosemary, flaky sea salt, and olive oil settled into the dimples, while the pale center stays soft and airy with large, uneven holes after cooling (the dimples hold plenty of oil).

The water needs to be exactly 110°F (43°C), and the yeast sits for 5 to 10 minutes until it grows a thick, foamy head. I use a gluten-free flour blend with xanthan gum and psyllium husk, then beat the dough hard for 3 to 5 minutes.

After the 60-minute rise, the dough should look nearly doubled and visibly aerated, and I spread it in a crumpled parchment-lined 9×9-inch metal pan with oiled fingers before pressing straight down for deep dimples. The top is done when it's deep toasted golden-brown and the edges pull away a bit from the parchment.

I brush the focaccia with olive oil after baking. Let it cool in the pan for 10 minutes, then move it to a wire rack before cutting.

Why you'll love this recipe

It makes nine slices for a dinner table.
The center has large holes and stays soft with a gluten-free flour blend.
Rosemary and flaky sea salt sit in oil-filled dimples across the top.
A 9×9-inch pan gives you neat squares.
The dough is mixed like thick cake batter, so you don't have to knead a firm loaf dough.
Fresh rosemary needles hold their green color through the high-heat bake.

Instructions

Crumple parchment paper, then use it to line a 9×9-inch (23×23cm) metal baking pan.

Whisk the warm water, honey or sugar, and instant yeast in a small bowl. Let it sit for 5-10 minutes, until a thick foamy head forms.

Whisk the gluten-free flour blend, psyllium husk powder, and a pinch of salt in a large bowl.

Pour the yeast mixture, apple cider vinegar, and 2 tbsp (30ml) olive oil into the dry ingredients.

Beat the dough vigorously with a sturdy spatula or stand mixer fitted with a paddle attachment for 3-5 minutes, until it resembles thick, sticky cake batter.

Cover the bowl with a damp cloth and let the dough rise in a warm, draft-free spot for 60 minutes, until nearly doubled and visibly aerated.

Transfer the risen dough to the lined pan and spread it gently to the edges with oiled fingers.

Pour 3 tbsp (45ml) olive oil over the dough.

Press your fingertips straight down into the dough to make deep dimples.

Press the rosemary needles and flaky sea salt into the oil-filled dimples.

Preheat the oven to 425°F (220°C).

Bake for 25-30 minutes, until the top is deep toasted golden-brown and the edges pull away slightly from the parchment.

Brush the hot focaccia with 1 tbsp olive oil.

Cool the focaccia in the pan for 10 minutes, then lift it onto a wire rack or dark slate board.

FAQ

Serve square-cut slices with Italian grinder tortellini salad or Mediterranean rice and beans. Use homemade cowboy butter for dipping, and the focaccia catches dressing from the salad. For a dinner party, I set it on a textured dark slate board.

Gluten-Free Focaccia Bread with Rosemary and Flaky Sea Salt

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Side Dishes Bread Vegetarian Italian Gluten Free Baking

Gluten-Free Focaccia Bread with Rosemary and Flaky Sea Salt

Name: Gluten-Free Focaccia Bread with Rosemary and Flaky Sea Salt
Prep time: 75 min
Cook time: 30 min
Total time: 105 min
Yield: 9 slices
Ingredients: 3 cups gluten-free all-purpose flour blend (420g, must contain xanthan gum); 2 tbsp psyllium husk powder (18g); 1.5 cups warm water (360ml, exactly 110°F (43°C)); 1 packet instant yeast (7g); 1 tbsp honey or sugar (21g); 1 tsp apple cider vinegar (5ml); 0.5 cup extra virgin olive oil (120ml, divided); 3 sprigs fresh rosemary (needles removed); 1 tbsp flaky sea salt (15g, large crystals)

By Emma CollinsOct 9, 2026

Prep

75 min

Cook

30 min

Total

105 min

Servings

Level

Medium

Jump to recipe

I brush the focaccia with olive oil after baking. Let it cool in the pan for 10 minutes, then move it to a wire rack before cutting.

Why you'll love this recipe

It makes nine slices for a dinner table.
The center has large holes and stays soft with a gluten-free flour blend.
Rosemary and flaky sea salt sit in oil-filled dimples across the top.
A 9×9-inch pan gives you neat squares.
The dough is mixed like thick cake batter, so you don't have to knead a firm loaf dough.
Fresh rosemary needles hold their green color through the high-heat bake.

Ingredients

Servings9

•3 cups gluten-free all-purpose flour blend (420g, must contain xanthan gum)
•2 tbsp psyllium husk powder (18g)
•1.5 cups warm water (360ml, exactly 110°F (43°C))
•1 packet instant yeast (7g)
•1 tbsp honey or sugar (21g)
•1 tsp apple cider vinegar (5ml)
•0.5 cup extra virgin olive oil (120ml, divided)
•3 sprigs fresh rosemary (needles removed)
•1 tbsp flaky sea salt (15g, large crystals)

Instructions

1
Crumple parchment paper, then use it to line a 9×9-inch (23×23cm) metal baking pan.
2
Whisk the warm water, honey or sugar, and instant yeast in a small bowl. Let it sit for 5-10 minutes, until a thick foamy head forms.
3
Whisk the gluten-free flour blend, psyllium husk powder, and a pinch of salt in a large bowl.
4
Pour the yeast mixture, apple cider vinegar, and 2 tbsp (30ml) olive oil into the dry ingredients.
5
Beat the dough vigorously with a sturdy spatula or stand mixer fitted with a paddle attachment for 3-5 minutes, until it resembles thick, sticky cake batter.
6
Cover the bowl with a damp cloth and let the dough rise in a warm, draft-free spot for 60 minutes, until nearly doubled and visibly aerated.
7
Transfer the risen dough to the lined pan and spread it gently to the edges with oiled fingers.
8
Pour 3 tbsp (45ml) olive oil over the dough.
9
Press your fingertips straight down into the dough to make deep dimples.
10
Press the rosemary needles and flaky sea salt into the oil-filled dimples.
11
Preheat the oven to 425°F (220°C).
12
Bake for 25-30 minutes, until the top is deep toasted golden-brown and the edges pull away slightly from the parchment.
13
Brush the hot focaccia with 1 tbsp olive oil.
14
Cool the focaccia in the pan for 10 minutes, then lift it onto a wire rack or dark slate board.