Gluten Free Olive and Rosemary Focaccia

Gluten Free Foccacia
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Gluten Free Olive and Rosemary Focaccia – a delicious Italian classic!

Gluten Free Olive and Rosemary Foccacia | It's Not Complicated Recipes #glutenfree #glutenfreebread #foccacia #sides #easyrecipes

To label this focaccia as “fantastic” is quite a statement, but I assure you, in no way is it exaggerated. Those of you who have had to eliminate gluten from your diet will be well aware that bread which is gluten free frequently doesn’t satisfy as it did in your gluten-eating days. So I am delighted to share this recipe with you, and it’s one that you can confidently serve to gluten-eating friends.

I attribute the success of this focaccia to Caputo Fiore Glut, an Italian gluten-free flour created especially for bread. I live in Adelaide and buy it from Imma and Mario’s Mercato, 625-627 Lower North East Road, Campbelltown.

The flour is also available at Goodies and Grains, Adelaide Central Market. If these stores are not convenient for you, you will need to search online for stockists, or perhaps purchase online. I cannot suggest alternative flour blends.

The focaccia is easily made, just mixed in one bowl, there is no tipping onto a floured bench and kneading as there is no gluten to develop. Just mix, allow the dough to rise, tip onto a baking tray and shape, let it rise again and then bake.

The focaccia looks amazing when baked so it’s at this point that you will need to exercise your restraint. Prior to serving, allow the bread needs to cool on a rack to allow the crumb to settle.

Serve with antipasti, with soup or slice in half horizontally and fill with prosciutto or cheese.

Please let me know in the comments below if you make this.

xx Faye and Alex

P.S. Enjoy this delicious focaccia with our simple to make Roasted Cherry Tomatoes, Green Goddess Dip or Mediterranean Beef Stew.

5 from 31 votes
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Gluten Free Olive and Rosemary Focaccia

A delicious, easily made, gluten free focaccia.

Course Side Dish
Cuisine Italian, Mediterranean
Keyword focaccia, gluten free, olive, rosemary
Prep Time 20 minutes
Cook Time 30 minutes
Servings 8 people
Calories 160 kcal

Ingredients

Dough

  • 250 gm Caputo Gluten Free Flour
  • 7 gm Yeast (1 Sachet)
  • 1/2 tsp sugar
  • 1 tsp salt
  • 1 tbsp olive oil extra virgin
  • 125 ml butter milk
  • 125 ml water tepid (make sure it isn't too hot)

Topping

  • 2 tbsp olive oil extra virgin
  • 1 tbsp fresh rosemary chopped
  • 12 Kalamata Olives pitted and halved
  • sea salt flakes (I use Maldon)
  • chilli flakes optional

Instructions

  1. Place the flour into a medium size bowl with the remaining ingredients. Keep the yeast and the salt separate; the salt may retard the growth of the yeast.

  2. Stir vigorously and thoroughly with a wooden spoon to make a smooth batter. The dough must be quite damp. If not, add some extra water.

  3. Scrape the batter into a lightly oiled bowl, cover with cling wrap or a damp tea towel and prove approximately 1-2 hours or until the batter has doubled in size.


  4. Lightly oil a pizza tray and tip the dough onto the tray.

  5. Very gently shape the dough with a spoon which has been dipped in water, or, as I do, with fingertips dipped in water.

    Cover with a damp tea towel and let it rise for a further 30 minutes to 1 hour.

    In the meantime, preheat your oven to 200 Degrees C (400 F).

  6. When the dough has risen the second time, use your finger tips or knuckles and press dimples into the dough.

  7. Drizzle the dough with 1 tablespoon of olive oil and push olives into the dough. Sprinkle with chopped rosemary and some flaked sea salt.

  8. Bake until golden brown and crisp, about 30 minutes.

    Remove from the oven and slide onto a cooling rack.

  9. Brush again with the last tablespoon of olive oil. It gives the bread a nice sheen.

Recipe Notes

The time taken to prove the dough is approximate. The time can vary enormously partly due to air temperature. You just need to see that it has doubled in size before proceeding.  Don’t try to rush the yeast by placing the dough in a warm oven; you may kill it. Believe me, it is worth the wait.

Always ensure that your yeast is fresh. Old yeast may be much less active and may not rise at all.

I prefer to use Kalamata olives and slice them myself. Frequently, pre-sliced olives are of poor quality.

Use barely warm water. Water which is too hot will kill the yeast. For a slower rise, you can use room temperature water.

Make the focaccia in your own style. I sometimes use semi-dried tomatoes with olives and chopped rosemary. Goat cheese, caramelised onion and thyme are also delicious.

To make a Turkish-style bread, line a baking tray with baking paper.

Tip the dough onto the baking tray, and, using the back of a damp spoon or dampened fingers, shape the dough into a rectangle approximately 15 cm x 26 cm. Dimple the top, drizzle with olive oil and sprinkle with sesame seeds.

Nutrition Facts
Gluten Free Olive and Rosemary Focaccia
Amount Per Serving
Calories 160 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 401mg17%
Potassium 29mg1%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 1g1%
Protein 3g6%
Vitamin A 50IU1%
Calcium 39mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Gluten Free Olive and Rosemary Focaccia

Gluten Free Olive and Rosemary Focaccia | It's Not Complicated Recipes #glutenfree #glutenfreebread #focaccia #sides #easyrecipes
Gluten Free Olive and Rosemary Focaccia | It's Not Complicated Recipes #glutenfree #glutenfreebread #focaccia #sides #easyrecipes

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About the Author

Alexandra

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I'm Alex – a passionate foodie and writer. I love sharing delicious and simple recipes to inspire you in the kitchen. Try a recipe? I'd love to see your creations! #itsnotcomplicatedrecipes

126 Comments on “Gluten Free Olive and Rosemary Focaccia”

  1. Reply

    5 stars
    I am definitely interested in this – but I was wondering if you had a recipe for a focaccia that isn’t gluten free?

    1. Reply

      That was our aim – we don’t eat a lot of gluten and know plenty of people with an intolerance or allergies. So very happy to be able to share it with you 🙂

  3. Reply

    This one is pretty high on my to-make list! Is this best eaten the day it is baked or would it be ok for a day or 2? Wondering if I could make it and put it in our lunch boxes for a couple of days.

    1. Reply

      It is definitely better day 1 –
      but it reheats very well! I would probably put it in the oven for five minutes wrapped in foil to freshen it up, and then allow it to cool before putting it into the lunch boxes 🙂 It is just delicious!

  4. Reply

    5 stars
    I have made this focaccia twice now and it is so good. I didn’t put the olives on last time and put more salt & rosemary and served with a cheese platter. For those who are gluten free it tastes just like a shop bought Italian bread.

  6. Reply

    5 stars
    This looks perfect and delicious for a gluten-free bread! I love focaccia and would love to try yours.

  7. Reply

    This recipe looks great! I’m vegan, so I’m going to try adding lemon juice to almond milk instead of the buttermilk. I can’t wait to try it!

  8. Reply

    5 stars
    This looks and sounds amazing and doesn’t look gluten free at all. I love the olive and rosemary combination

  9. Reply

    5 stars
    I have never make a facaccia before in my life so this would be my first. I like how abundant of olives are added on top as olive are good for health. This is easy to make and I shall do it in the weekends for a gathering.

  11. Reply

    5 stars
    This is a perfect i love the recipe .i will make this one this coming Christmas kids would be loved this .

  14. Reply

    Can I just start off by saying how freakin’ yummy this looks, LOL! I think my entire family is obsessed with bread in all of its yummy forms, so we’ll definitely have to try this.

  16. Reply

    5 stars
    Thank you so much for this recipe! I’ve just started being gluten free and I love focaccia so this is perfect!

  18. Reply

    5 stars
    I would love to try this delicious focaccia bread. I am so happy to know that you have come up with a gluten free recipe. Can I replace the herbs you have used with something else?

    1. Reply

      Hello! Thank you for stopping by! Yes, several other herbs would work well – this is also great with oregano and basil, but there are many other flavour options you could use. Let me know what you try out 🙂

  19. Reply

    5 stars
    Wow, this recipe looks so easy to make and looks really delicious I am sure my family will love this.

  21. Reply

    5 stars
    This looks like a good pairing with Sunday dinner. I love the idea with soup as a dipping sauce as well.

  23. Reply

    I love Focaccia bread, but I’ve never tried making it before. This looks like a delicious recipe.

  25. Reply

    I’ve been looking for a gluten-free focaccia recipe for so long! Thank you for sharing, this looks awesome!

  27. Reply

    5 stars
    This is my kind of bread. I just love rosemary. I need to make it on my own. Normally I just buy from a bakery.

  29. Reply

    Omgosh wow. Thank you so much for sharing this recipe. I’m definitely going to attempt making this. I absolutely love focaccia bread!

  32. Reply

    5 stars
    I have a friend who comes from a family of bakers. At every gathering he always brings a tray of this. It’s amazing. I love that now I can “attempt” to make my own!

  33. Reply

    I love focaccia! I used to eat it all the time when I was living in Italy! I have never attempted to make my own though! would be so cool!

  34. Reply

    The focaccia bread has a certain level of appeal for me. It just seems to be full of moisture and nibbly enough to eat just like that.

  37. Reply

    Gluten Free Olive and Rosemary Focaccia Looks delicious and from your recipe seems easy to make. Will make it.

  38. Reply

    I’ve never had this before but I do love olives! I think I will be making this for my Christmas party! Thank you

  40. Reply

    Gluten Free Olive and Rosemary Focaccia!!! That is really inviting. And the way you laid down the instructions is intuitive… going to give it a try! Thanks!

  42. Reply

    I’ve just gone gluten free and I am freaking out that I found this recipe! I love focaccia especially filled with rosemary.

  44. Reply

    5 stars
    I don’t love bread because they are never baked with love…hence, never yummy! But yours look so yummy! I love the ingredients in it so I’m certain I’d eat this.

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  56. Reply

    This looks incredible, and the rosemary and kalamata olives sound like an amazing combination. I’ve never made my own focaccia bread before.

  57. Reply

    5 stars
    I’ve been wanting to bake focaccia forever really but i thought it is too difficult to pull off. I am gonna try your recipe this weekend. Thank you so much.

  60. Reply

    Rosemary is so delicious in bread! I can’t believe I never thought of adding olives, and I LOVE olives.

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