Real gluten-free focaccia — chewy, herb-scented, dimpled with olive oil, and built on a wild sourdough starter — is almost impossible to find. Most GF flatbreads are either dry crackers dressed up as focaccia, or gummy, gluey squares held together with xanthan gum and a prayer. Ours is neither. Our Rosemary Focaccia is moist, chewy, and genuinely tasty — and one of our customers calls it simply "the best gluten-free bread ever."
This is the best gluten-free rosemary focaccia you can order online. Each order comes as two generous slices of sourdough focaccia — dimpled, fragrant with organic rosemary, finished with extra virgin olive oil, and baked on our wild fermented starter that has been slow-fermenting for over 8 hours. No xanthan gum, no guar gum, no commercial yeast, no preservatives. Just whole-food ingredients and natural fermentation doing exactly what they're supposed to do.
The result is a focaccia with actual chew — the kind that tears satisfyingly, soaks up olive oil without falling apart, and tastes the way focaccia is supposed to taste. Celiac-safe and baked in our 100% dedicated gluten-free facility in Chaska, Minnesota, it ships fresh nationwide so you don't have to go without real focaccia anymore.
WHY YOU'LL LOVE IT:
— Celiac-safe, baked in a 100% dedicated gluten-free facility — zero cross-contamination risk
— No xanthan gum, no guar gum, no yeast, no preservatives — whole food ingredients only
— Moist, chewy, and full of flavor — not dry, not gummy, not cardboard-textured
— Made with organic rosemary and extra virgin olive oil — real ingredients, not flavoring
— Wild-fermented for 8+ hours — easier digestion, authentic sourdough depth
— Versatile enough to replace pita, flatbread, or dinner rolls at any meal
— Portable — tuck it in your bag for restaurants that don't carry GF bread
— Naturally vegan — no eggs, no dairy, nothing animal-derived
— No stomach issues — fermented, clean, and gentle on digestion
— Ships nationwide via 2-day FedEx, baked fresh to order in Minnesota
THE RESTAURANT TRICK
One of our customers uses this focaccia as her portable restaurant solution: she tucks a couple of slices into her bag before dining out at restaurants that don't offer gluten-free bread. It holds up at room temperature, tastes great at the table without reheating, and means she can participate in the bread moment of a meal without negotiating cross-contamination risk with kitchen staff. It also doubles as a pita substitute for wrapping, dipping, and scooping. A small upgrade that changes how eating out feels.
HOW TO USE IT
Tear it and dip it into good olive oil and balsamic — it soaks without dissolving, which is exactly what focaccia is supposed to do. Top it with sliced tomatoes, fresh basil, and a drizzle of olive oil for a quick bruschetta. Use it as the base for a mini pizza — add sauce, fresh mozzarella, and a handful of arugula and bake at 400°F for 8–10 minutes. Serve it alongside soups, salads, and pasta dinners as a dinner bread that actually holds its own. Build a small open-faced sandwich with prosciutto, fig jam, and goat cheese. Warm it in the oven or toast it in a pan — it crisps along the bottom while the top stays soft and herby.
WHAT MAKES IT DIFFERENT
Most gluten-free focaccia on the market is made with rice starch and xanthan gum and tastes like a flat, slightly rosemary-scented cracker. Ours is made the way focaccia has always been made: a well-hydrated, naturally fermented dough finished generously with extra virgin olive oil and fragrant rosemary. The fermentation time — over 8 hours on our wild starter — gives it the open, slightly irregular crumb and the gentle tang that makes real focaccia worth eating.
It's also full of flavor, simple, and made with the highest quality ingredients — in the words of one of our reviewers, exactly that. No gimmicks. No gum. No compromise.
WARMING TIP
To get the best experience: warm your focaccia slices in the oven at 350°F for 8–10 minutes, or place them directly on a dry skillet over medium heat for 2–3 minutes per side. The bottom crisps up and the rosemary aroma blooms. Serve immediately. For a crustier bottom, press lightly with a spatula while it heats in the pan — the olive oil in the dough creates a light, golden sear that is genuinely exceptional. Keeps frozen for up to 45 days; revives perfectly from frozen in the oven.
FRESHNESS & SHIPPING
Baked fresh to order in our dedicated gluten-free bakery in Chaska, Minnesota and shipped nationwide via 2-day FedEx. Orders placed by Sunday at 11 PM ship Wednesday and arrive Thursday or Friday — fresh, herby, and ready to eat or freeze. Subscribe and save 10% to keep focaccia in your freezer rotation permanently.
INGREDIENTS
Filtered water, organic buckwheat flour, white rice flour, wild fermented starter (organic buckwheat flour, filtered water), arrowroot flour, organic tapioca flour, millet flour, psyllium husk, organic date syrup, organic tiger nut flour, extra virgin olive oil, Himalayan pink salt, organic rosemary leaf. Produced in a dedicated gluten-free facility.
