Enjoy the best gluten-free focaccia bread with a recipe so good, you won't believe how quick and easy this authentic rosemary Italian bread is to make, with a simple adaptation for dairy-free or vegan focaccia bread!
Combine the water and milk in a microwave-safe measuring cup. Heat for 1 minute, or until lukewarm and reaches the temperature of 110ºF. Sprinkle with yeast and stir with a fork. Let sit for 5 minutes.
¾ cup (180 g) water, ¾ cup (184 g) milk or dairy-free milk, 1 package (2¼ tsp, 9 g) active dry yeast
Meanwhile, in a large bowl of a stand mixer with paddle attachment, combine the flour, sugar, baking powder, and 1 teaspoon kosher salt on low speed until combined. Add milk / yeast mixture and 3 tablespoons of olive oil.
Mix on low speed for 1 minute to combine. Increase speed to medium high and beat for 6 minutes. Batter will be thick, yet pourable.
Generously coat the bottom of a 10” cast iron skillet, or 9” cake pan, with 1-2 tablespoons olive oil. Swirl the oil around the bottom and sides evenly. Spread the focaccia batter into the prepared pan and smooth evenly in the pan with a greased silicone spatula or fingers.
Drizzle more olive oil on the top and smooth with fingers. Press a finger down firmly all over to make indentations. Sprinkle the top with remaining kosher salt (or flaky sea salt, as pictured) and rosemary. Set aside, uncovered, for 30 minutes, and preheat the oven to 350ºF.
2 sprigs fresh rosemary
Bake for 30-35 minutes or until the top is golden brown. Remove from the oven and immediately sprinkle with optional parmesan cheese and freshly ground pepper. Cool in pan for 10 minutes, then use a spatula to gently lift out of the pan to slice and serve, or cool completely on a wire rack.
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Notes
Dairy-Free / Vegan Adaptation
Since there are no eggs or butter in this recipe, it is quite simple to transform this into a vegan recipe as well! Simply replace the milk with with a dairy-free milk alternative. The rest remaining ingredients are safe for a dairy-free or vegan diet, but read the ingredient label on your gluten-free flour blend. The recommended flour, Cup4Cup, does contain milk powder. For dairy-free bread, I suggest King Arthur Measure-for-Measure.
storing and freezing
For best results, enjoy focaccia on the day it is made. Luckily, since this recipe doesn't take long to prepare, it can easily be done in a hour!If you would like to make the focaccia ahead of time, it is very freezer friendly. Be sure the bread has cooled completely, several hours, before wrapping to freeze. For best results I recommend freezing before slicing, but you may also wrap individual slices to pull out as needed.Freeze up to three months, either wrapped in plastic and covered with foil or wrap slices in plastic and place in a ziplock bag. Wrap defrosted slices in a paper towel and heat for 15-20 seconds in the microwave to warm.To rewarm the entire loaf, place the thawed bread on a baking sheet, cover with foil and heat in a 350ºF oven until crispy and hot, about 10 minutes.
focaccia bread toppings
If you desire something besides gluten-free rosemary bread, there are many topping options for focaccia! Chopped and sprinkle toppings on before baking or even use different colors and varieties to make focaccia bread art!
tomatoes or sun dried tomatoes
fresh rosemary
olives
roasted garlic
asparagus
caramelized onions
fresh herbs
cheeses, such as goat cheese, mozzarella, cheddar, blue cheese or parmesan