Rosemary Focaccia {Gluten-Free}
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 1¼ cup warm water
  • 1 tbl active dry yeast
  • 1⅓ cup sorghum
  • 1⅓ cup potato starch
  • ⅔ cup tapioca flour
  • 1 tbl xanthan gum
  • 2 tbl fresh rosemary, chopped
  • 1 tsp salt
  • 3 tsp sugar
  • 4 large eggs (room temperature)
  • ¼ cup olive oil
  • 2 tsp cider vinegar
  • extra olive oil for greasing pan
  • thinly sliced campari tomatoes for garnish, optional
  1. Combine active dry yeast and warm water and allow to sit for a few minutes to activate the yeast
  2. Combine sorghum, potato starch, tapioca flour, xanthan gum rosemary, salt and sugar and mix in a bowl of a stand mixer with the paddle attachment or with a hand mixer on low until well combined
  3. Whisk together eggs, olive oil and cider vinegar and then add water with yeast and mix well
  4. Pour wet ingredients into dry and mix together 5-6 minutes
  5. Grease a cookie tray with olive oil
  6. Spread dough on the tray (It should be extremely sticky and moist. Use spatula and try to spread it out as evenly as possible to all edges of the tray)
  7. Allow to sit in a slightly warm place (70-80 degrees) for 30 minutes)
  8. Pre-heat oven to 375 degrees
  9. Put on sliced tomatoes or any desired toppings and place in the oven
  10. Bake about 25 minutes or until browned and firm to the touch
  11. Allow to cool slightly, slice and enjoy!
Recipe by Jackie Ourman at