Easy Gluten-Free Focaccia with Red Onion & Rosemary

Gluten Free Focaccia

There’s something so comforting about the smell of fresh focaccia baking in the oven — and this gluten-free red onion and rosemary focaccia brings all that warmth and flavor without the gluten. Light, fluffy, and full of fragrant herbs, it’s perfect served alongside hearty soups, fresh salads, antipasto platters, or even as the base for a rustic sandwich. You can easily tweak this recipe to suit different needs — swap the red onion for sun-dried tomatoes or olives, or make it dairy-free by ensuring your flour blend contains no milk powder. For a slightly richer dough, a spoonful of dairy-free yogurt or mashed potato can be mixed in. However you enjoy it, this focaccia is sure to be a new favorite at your table!

Ingredients:

• 2 cups gluten-free plain flour blend (with xanthan gum if possible)

• 1 tablespoon sugar

• 2 teaspoons instant yeast

• 1 teaspoon salt

• 1 ¼ cups warm water

• 2 tablespoons olive oil (plus more for drizzling)

• 1 small red onion, thinly sliced

• 2 tablespoons fresh rosemary leaves

• Sea salt flakes, for sprinkling

Instructions:

1. Prepare the dough:

   • In a large bowl, mix the gluten-free flour, sugar, yeast, and salt.

   • Pour in warm water and olive oil. Stir until combined — the dough will be sticky (that's normal for gluten-free dough!).

2. First rise:

   • Cover the bowl with a clean tea towel.

   • Let it rise in a warm place for about 45–60 minutes, or until roughly doubled in size.

3. Preheat and prepare:

   • Preheat your oven to 200°C (400°F).

   • Line a baking tray (or a small baking dish) with baking paper.

   • Drizzle a little olive oil on the paper.

4. Shape the focaccia:

   • Spoon the sticky dough onto the tray.

   • Wet your fingers with water or oil and gently spread the dough out into a rectangle or oval about 2 cm thick.

5. Top it off:

   • Press your fingertips into the dough to create dimples.

   • Scatter the thinly sliced red onion and rosemary evenly on top.

   • Drizzle with more olive oil and sprinkle generously with sea salt flakes.

6. Bake:

   • Bake for 20–25 minutes, until golden brown and cooked through.

   • Let it cool slightly before slicing.

Tips:

• For extra flavour, you can mix a teaspoon of rosemary into the dough itself.

• If you want a crispier base, you can bake it in a hot cast-iron pan.