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Rosemary & Tomato Focaccia

Rosemary & Tomato Focaccia

Prep Time: 40 minutes Cook Time: 30 minutes Total Time: 1 hour 10 minutes

Pair this flavorful, vegan, and gluten-free focaccia bread recipe from with your favorite salad for a satisfying and light meal.

Yield: 8 servings


  • 2 1/4 cup Gluten-Free Flour
  • 2 tsp Baking Powder
  • 1 pack Instant Rapid Rise Yeast
  • 1 1/2 cup Water
  • 1 tbsp Maple Syrup
  • 4 tbsp Extra Virgin Olive Oil
  • 1 tsp Salt
  • 1 tsp Pepper
  • Fresh Rosemary
  • Cherry Tomatos, quartered


1. Add flour and baking powder to a large bowl. Whisk together.
2. Add warm water (120F) to a measuring cup with rapid rise yeast, salt, Maple Syrup, and EVOO. Whisk together and let the mixture bloom. This will take about 3 minutes.
3. Add the mixture to the bowl with the dry ingredients and stir to combine.
4. Cover and let rise for 30 min.
5. Preheat the oven to 400F.
6. Place a sheet of parchment paper on a large baking sheet and coat with 2 tbsp of oil.
7. Spread the dough out into a rectangle on the prepared baking sheet.
8. Use your finger to make small indentions in the dough.
9. Quarter your cherry tomatoes and place them around the dough. Sprinkle rosemary, salt, and pepper to taste.
10. Bake for 25-30 minutes or until golden on the edges.

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