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Gluten-Free Focaccia with Rosemary and Parmesan

A light and fluffy gluten-free focaccia topped with fragrant rosemary and rich parmesan cheese, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 slices
Course: Appetizer, Side Dish, Snack
Cuisine: Baked Goods, Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups gluten-free all-purpose flour Make sure it has xanthan gum!
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder For extra flavor.
  • 1/2 teaspoon black pepper
Wet Ingredients
  • 1 cup warm water Around 110°F.
  • 1/4 cup olive oil Plus more for drizzling.
Herbs and Toppings
  • 2 tablespoons fresh rosemary, chopped Or 1 tablespoon dried.
  • 1/2 cup grated parmesan cheese
  • Coarse sea salt for sprinkling on top

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine gluten-free flour, baking powder, salt, garlic powder, and black pepper. Whisk until well combined.
  3. Make a well in the center of the dry mix, add warm water and olive oil. Mix until a soft dough forms.
  4. Grease a baking sheet with olive oil. Press the dough onto the sheet, shaping it into your desired form and make dimples across the surface.
  5. Sprinkle chopped rosemary and grated parmesan over the top, drizzle with olive oil, and sprinkle with coarse sea salt.
Baking
  1. Bake for about 20-25 minutes, or until the edges are golden and the top is browned.
  2. Allow it to cool slightly before cutting into squares or wedges.

Notes

For added flavor, experiment with sun-dried tomatoes or olives. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for later.