Olive Rosemary Focaccia

no knead focaccia bread (gluten-free)

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Savory focaccia is a deliciously beautiful introduction to gluten-free bread baking. Featuring a salty herb topping of rosemary and kalamata olives, this Italian flatbread can be easily modified with your favorite herbs and vegetables to suit your taste!



  • ½ c (80 g) white rice flour
  • ½ c (70 g) sorghum flour
  • 8 tsp (20 g) tapioca starch
  • 2 Tbsp (24 g) potato starch
  • 1 ½ tsp (5 g) active dry yeast
  • 1 ½ tsp coconut sugar
  • ½ tsp baking powder
  • ½ tsp salt


  • 2 Tbsp olive oil, divided
  • 1 c water (120°-130°F), divided


  • 14 pitted kalamata olives
  • 1 sprig fresh rosemary
  • ½ tsp Maldon salt


Prepare an 8" square baking pan by lightly greasing with oil and lining with parchment paper.

Whisk together dry ingredients in a mixing bowl and drizzle 1 tablespoon of the olive oil on top.

Add ¾ cup of the warm water to the dry mix and stir with a large spoon or spatula. Important: Add just enough extra water to make the dough the consistency of pancake batter. The amount needed will depend on the humidity in your environment.

Pour the batter into the parchment lined pan and cover with a damp kitchen towel. Allow to proof/rise for 90 minutes in a warm spot (in the oven with no heat and the light on is perfect) to roughly double in volume and have an uneven surface from the active yeast bubbles.

Preheat oven to 450° F. While the oven heats up, gently add toppings to delicate dough surface.

  • Drain and pat olives dry with a paper towel. Space olives evenly over dough.
  • Decorate with rosemary leaves.
  • Drizzle or dab remaining tablespoon of olive oil with pastry brush onto surface of dough.
  • Finally, sprinkle Maldon salt over top of dough.

Bake for 22 minutes, until bread is golden and dry to the touch. Use parchment to lift focaccia onto baking rack and allow to cool 15 minutes before cutting and serving.

Best eaten right away!**


*Toppings can easily be changed to suit your tastes! Ideas: sun-dried tomatoes, roasted garlic, this yummy pesto, fresh herbs, dried herbs, lemon slices, red onion (raw or caramelized), grapes, vegan parmesan, roasted mushrooms - the possibilities are endless!

**Focaccia is best eaten the day it's made, so it's recommended to size the recipe to the number of servings you will consume day of baking. Otherwise, freeze leftovers in an airtight container and reheat on a baking sheet in the oven at 300°.

  • This recipe uses an 8” square baking pan and yields 4 servings of 4” focaccia squares.
  • For 2 servings, cut the recipe in half and bake in a 6" round cake pan (a springform does nicely).
  • For 8 servings, double the recipe and bake in a 9x13 Pyrex baking dish.

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