🌿 Gluten-Free Focaccia That Thinks Like a Cook

A dough so versatile, it becomes your next kitchen habit.

Nov 10, 2025

∙ Paid

I keep a small rosemary plant near my kitchen window so I can pluck a few stems & top my focaccia.

This bread is my go-to: olive-oil dimpled, salt-speckled golden at the edges type of comfort that reminds me of Grandma’s house.

It’s not your typical “bread dough” though — it’s more like a batter, light and pourable, but it bakes into fluffy pockets of perfection.

Use it for snacking, sandwich-building, or even as the base for stuffed buns filled with things like scrambled eggs and spicy cashew queso, or a strawberry danish (coming up next!). After baking, freeze them in bulk for a quick, fresh bread fix or meal — they reheat in minutes.

🍴 EATme!

Build this sandwich:
Smoked turkey, homemade honey mustard, pickled jalapeños, shaved red onion, and spinach.
👉 [See the Honey Mustard Recipe →]

🧑‍🍳 From the SCRATCHbread Days to the reformed 7 Grain Army Gluten-Free version

Back when I ran my original bakery, SCRATCHbread (2009), focaccia was the #1 seller — we made over 1,000 loaves a week.

So when I started reworking recipes to be gluten-free, this was my white whale. And honestly? This version is so close to the real thing that most people can’t tell the difference. It’s that good.

🔁 One Dough, Endless Moves

This whole Focaccia series is about using one dough to make as many recipes as you can dream up.

And here’s the pro move:
When you bake this focaccia for the first time, you can skip the “build.” That’s what I call the leftover batter you save from one batch to the next. It works like a living starter — it conditions the dough, adds flavor, aids easier digestion and makes every bake better.

So once you’ve got this recipe down, save a little extra next time and stash it in the fridge. Your future taste buds and gut you will thank you.