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Gluten Free Sun-Dried Tomato Focaccia

Gluten Free Sun-Dried Tomato Focaccia
A savory gluten-free focaccia with sun-dried tomatoes, garlic, and Italian herbs. Perfect for dipping into balsamic and olive oil.
Yield 1 loaf



  • 1 cup warm water (110-115°F)
  • 1/4 teaspoon granulated sugar
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 2 large eggs
  • 1/4 cup plus 2 tablespoons extra virgin olive oil, divided
  • 1 tablespoon honey
  • 1 tablespoon dried Italian herbs
  • 1 teaspoon mild rice vinegar
  • 2 teaspoon table salt
  • 2 garlic cloves (minced)
  • 1/4 teaspoon fresh ground black pepper
  • 3 cups gluten-free flour blend (see below)
  • 1/4 cup chopped sun-dried tomatoes

Gluten-Free Flour Blend

  • 1 cup millet or sorghum flour
  • 1 cup white rice flour
  • 2/3 cup tapioca starch
  • 1/3 cup potato starch (or cornstarch)
  • 1 1/2 teaspoons xanthan gum


  • Make gluten-free flour blend: Add all ingredients to a large bowl. Whisk to combine.
  • Place warm water in a medium bowl with the 1/4 teaspoon sugar. Sprinkle the yeast over the top and stir gently to dissolve the yeast. Let stand 5-10 minutes, or until foamy.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat together the eggs, 1/4 cup olive oil, honey, dried herbs, vinegar, salt, garlic, and pepper. Add the yeast and mix on low until combined. Turn off mixer and add the gluten-free flour all at once. Turn mixer on to low speed and mix well. The dough should be pretty sticky. Turn off mixer and scrape down the sides and turn mixer back on to low speed. Add the sun-dried tomatoes and raise speed to medium-high. Continue beating for about 3 minutes. Turn off mixer and let dough stand 5-10 minutes. It will thicken a bit as it stands.
  • Pour 1 Tbsp olive oil into a 9-inch round glass or metal cake pan. Tilt to cover the bottom and sides. Transfer the dough to the pan and turn it over to coat the other side with oil too. Use your hands to pat the dough into an even layer. Pour the remaining 1 Tbsp olive oil evenly over the top. Cover with plastic wrap and let rise for 45 minutes. Preheat oven to 400°F while the dough rises.
  • Bake focaccia for 20-25 minutes or until golden brown on top and baked through. Remove from oven and brush with a little more olive oil, if desired. Cut into wedges and serve.


Recipe by Café Johnsonia.

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Review & Comments

Barb Wesle | Reply

4 stars
Tasted very good. But next time I would use a larger pan as it was thicker than I liked. Maybe a pizza pan to get a thinner bread.

Teri | Reply

Can this be made as rolls, similar to ciabatta? Thanks

Red Star Yeast | Reply

Hi Teri – I don’t see why not! Rise and bake times may vary. Let us know if you give it a try.
Happy baking!

Andrea | Reply

5 stars
How is it the next day?

Red Star Yeast | Reply

Hi Andrea,
If there is left-over focaccia, wrap it in saran wrap and put in a plastic zipper bag and store at room temperature. It should keep for a couple days.
Happy baking!

Janet | Reply

Can I sub brown rice flour for white rice flour? I’d like this bread to be a bit heartier. Thank you!

Red Star Yeast | Reply

Hi Janet,
Yes, you can experiment with other flours. Just keep an eye on your dough, as some flours may need more or less water/liquid.
Happy baking!

Jeanine | Reply

Can this recipe be made with white or wheat flour?

Red Star Yeast | Reply

Hi Jeanine,
This recipe was tested using gluten free flours. You can definitely experiment using white/wheat flour and see how it works. You’ll need to knead the dough and maybe add in a rise before shaping. Check out our website for other focaccia recipes:

Happy baking!

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