• 3 cups King Arthur Flour’s Gluten Free Multipurpose Flour (see Note 1 below)
  • 2 teaspoons Xanthan Gum
  • 1 teaspoon kosher salt
  • 2 tablespoons granulated sugar
  • 2 packets of dry quick-rise yeast
  • 2 cups warm water, heated to 110° F (see Note 2 below)
  • 2 teaspoons olive oil
  • Olive Oil
  • Fresh rosemary
  • Sea salt
  1. Preheat oven to 400° F.
  2. Rub or spray olive oil on the bottom only of a 9-inch round springform pan (or cake pan).
  3. Mix the dry ingredients in a stand mixer bowl, using the regular paddle beater, NOT the dough hook.
  4. Add the warm water and olive oil and mix until blended well. Scrape bottom and sides of bowl, beaters. Beat at high speed for 2 minutes. The dough should look “tacky.”
  5. Prepare a bowl with warm water. Split prepared dough between the two pans. Wet your hand in the water bowl, shaking off excess. Spread the dough out to the sides with your wet hand, rewetting your hand as needed to prevent dough from sticking.
  6. Cover and let rise in a warm place for 30-40 minutes.
  7. Sprinkle olive oil over the top of the bread and CAREFULLY spread it into a film across the surface, using your finger; alternatively, spray surface with 100% olive oil cooking spray.
  8. Add toppings of your choice (fresh rosemary and sea salt, recommended)
  9. Bake breads for 20-25 minutes for 9-inch rounds, 25-30 minutes for 9x13-inch cake pans. I know my bread is done when it gets “the look,” which is when large golden-brown areas begin to appear over its surface.
  10. Remove to wire rack and let rest a few minutes. Remove from pan and cool on wire rack.
  11. Using a serrated bread knife, slice focaccia into sandwich-sized portions for paninis. Slice each portion horizontally. Like all gluten free breads, freeze for best storage if not using immediately.
Recipe by Mother of a Hubbard at