Sundried Tomato & Rosemary Focaccia

When my family tried this they couldn't believe it was gluten-free. To me that means the recipe was a success. Easy to make and based on my Easy Gluten-Free Bread you'll soon be rustling up all manner of focaccias.

My very first effort at making a gluten-free focaccia was memorable - not because it tasted nice but because you couldn't actually eat it. It was like a brick, in fact it was nicknamed flatcaccia...Oh dear...I didn't try and make one again for many months but then success! No more flatcaccias.

You can adapt this recipe easily. Try my Garlic and Herb Focaccia too.

Gluten-Free Sundried Tomato and Rosemary Focaccia

Sundried tomato and rosemary focaccia - no-one guessed it was gluten-free!



  • 85g rice flour
  • 75g potato flour
  • 50g tapioca flour
  • 20g ground flaxseed
  • 1¼ tsp xantham gum
  • ½ sachet/3.5g easy bake/dried fast action yeast
  • ½ tsp salt
  • ½ tsp sugar
  • 150ml warm milk
  • 2 tbsp sunflower oil
  • 1 tsp cider vinegar
  • 1 egg, beaten

To add later:

  • 1 tbsp sundried tomato paste
  • small handful of fresh rosemary
  • 8-10 sundried tomatoes, soaked in warm water as directed on the packet
  • coarsely ground sea salt


The easiest way to make the dough is to use a food processor/stand mixer.

This will make one focaccia around 25cm long and 20cm wide.

  • Use the dough hook or equivalent.
  • Combine all the dry ingredients in the food processor and mix.
  • In a jug, using a fork mix together the wet ingredients.
  • Pour into the food processor.
  • Mix well.
  • Scrape any dough from the edges of the bowl and mix for around 4 minutes.
  • Put the dough into a bowl.
  • Cover the top of the tin with oiled clingfilm.
  • Leave overnight in a refrigerator (if you want to make the bread the next day) or an hour in a warm place.
  • Lightly grease a baking sheet with olive oil.
  • Finely chop ¾ of the rosemary and add to the dough.
  • Chop the sundried tomato into small pieces and add to the dough with the sundried tomato paste. Mix gently.
  • Using a spoon spread the dough out on the baking sheet until around 2 cm thick.
  • Cover with oiled clingfilm and put in a warm place for an hour.
  • Preheat the oven to 220°C/200°C fan/425°F/gas mark 7.
  • After an hour remove the clingfilm. Make little divets in the dough using a wooden spoon handle (dipped in hot water if it sticks).
  • Press the remaining rosemary into the divets and sprinkle with a little coarsely ground sea salt.
  • Cook in the oven for 15 minutes, then reduce the temperature to 180°C/160°C fan/325°F/gas mark 3 and cook for a further 10 minutes.
  • Remove from the oven, turn the focaccia over and tap the base. If it sounds hollow the loaf in done. If it is a little spongy cook the focaccia upside down for a further 5 minutes.

This is a really versatile recipe. You can part make the dough and finish later or cook the focaccia and then wrap in foil to heat up.