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Gluten Free Cheddar and Rosemary Sourdough Loaf or Focaccia Bread

Cheesy bread is always a good idea! Serve this with your favorite pasta, soup, or salad, or for breakfast, try it as a toast. A versatile recipe you can make as a single larger loaf, two small loaves, thick focaccia bread, or two thinner focaccia pans.
Servings 10 - 24
Prep Time 35 minutes
Cook Time 35 minutes

Equipment

  • 1 1 or 2 stone pans or baking sheets or 1, 9x4x4 inch or 2, 8X4X2 inch bread loaf pans
  • 1 Kitchen Scale optional
  • 1 a baking/cooking thermometer  optional, but helpful
  • 1 Stand Mixer or Hand Mixer optional, but helpful

Ingredients

  • 1½ cups warm water
  • 1½ teaspoons Fleischmann's Active Dry Yeast, gf or other gluten free yeast
  • 1½ teaspoons cane sugar or other sugar
  • 1 cup (227 g) gluten free sourdough starter, 90-100% hydration, fed
  • ¾ cup plus 1 T (120 g) Bob’s Red Mill 1 to 1 Gluten Free Flour or other gf blend with xanthan gum
  • 1 cup (134 g) Bob’s Red Mill White Rice Flour, gf 
  • ½ cup (59 g) Bob’s Red Mill Millet Flour, gf
  • ⅞ cup plus 1½ T (110 g) Bob’s Red Mill Tapioca Flour, gf
  • 2 tablespoons cornstarch, gf
  • 1½ teaspoons Kosher salt
  • ½ cup (78 g)  Bob’s Red Mill 1 to 1 Gluten Free Flour, or other gf blend with xanthan gum
  • ⅝ cup plus 1 T (2.5 ounces) sharp cheddar cheese, grated 
  • ½ cup (2 ounces) asiago cheese, finely grated
  • ½ teaspoon fresh rosemary, minced finely
  • ¼ teaspoon black pepper
  • 1 clove garlic, minced or crushed

Focaccia topping:

  • 2-3 tablespoons olive oil
  • ½ teaspoon rosemary, finely minced
  • 2 tablespoons asiago cheese, finely grated
  • coarse salt, optional

Instructions

  • Stir together in a medium mixing bowl the 1 ½ cups of warm water, yeast, and sugar. Let sit until mixture is bubbly, about 15-20 minutes.
  • In a stand mixer bowl, combine the 1 to 1 gluten free flour, white rice flour, millet, tapioca starch, cornstarch, and salt, mixing on low speed. Add the sourdough starter and the bubbly yeast mixture. Using the hook attachment mix on low for 30 seconds, then increase to medium high speed for 3-4 minutes. Stir down the bowl often to thoroughly combine. Add the ½ cup 1 to 1 flour remaining and mix for another minute or two, to attain a stiffer batter. Stir in the cheeses, rosemary, pepper, and garlic by hand or on low speed of the mixer. 
  • Let rise in the bowl, covered with a towel, until the dough is puffy about 1-1 ½ hours and about 1 ½ times larger in size. I like to raise mine in the oven with the oven off, but with the light on. It seems to rise better than the bread proof setting on my oven.
  • After raising the dough until puffy and 1 ½ times its size, punch down the dough lightly and proceed to the next step for making loaves of bread or to the Focaccia bread step. 

For Making One or Two Loaves:

  • Spoon the dough, which will be a thick batter, into two smaller greased and gluten free floured bread loaf pans or one larger loaf pan, such as King Arthur Perfect Gluten-Free Loaf pan, 9x4x4 inches or another type of 9 x 5 loaf pan. 
    Smooth the top of the loaf or loaves using your fingers dipped in water or a rubber spatula dipped in water. 
  • Let rise for 1 ½-2½ hours in a warm place, covered with a towel until the bread is 1½-2 times its size, roughly close to the top of the loaf pan. 
  • Preheat the oven to 425 degrees.
  • Bake for 35-50 minutes in the center of the oven, depending on loaf size, or until the internal temperature reaches 209 degrees. Loaf will be golden brown. If the loaf is browning too much, cover the top loosely with a piece of foil for the last few minutes of baking.
  • Let cool for 15-20 minutes before loosening the bread and turning out onto a wire rack to finish cooling for 2-3 hours. 
  • Will keep on the counter wrapped in parchment and in a paper bag for several days, or in a Ziploc in the refrigerator for up to a week, and freezer for a few weeks. For freezing, place parchment pieces between individual slices, and store the loaf or half loaf in double Ziploc freezer bags.

For Making Focaccia Bread:

  • Spread dough between two greased with olive oil stone pans or baking sheets or if you like a true thicker focaccia, on one olive oil greased stone or pan. Smooth the top of the focaccia using your fingers dipped in water or a rubber spatula dipped in water.
  • Cover with a towel and let rise 1-1½ hours or until 1½-2 times higher. 
  • Preheat the oven to 450 degrees F. 
  • Using your fingertip, make indents in the dough in rows across the focaccia. Drizzle 2-3 tablespoons of olive oil over the top and into the dimples. Sprinkle reserved asiago cheese and reserved rosemary over the top. Add a pinch of coarse salt if desired. 
  • Bake for 12-16 minutes. Slice into rectangles and serve while hot or warm for the best texture. The slices can be reheated in a 375 degree oven for 7-9 minutes.

Notes

This is a fairly quick sourdough loaf or focaccia bread. Serve the focaccia as an appetizer or to accompany a soup and salad night. It will be a special addition to any meal, especially when serving Italian food. If you make this for a gluten free member of you family or a gluten free guest, they are sure to feel the LOVE! The loaves of bread slice well, and are perfect in addition to lunch or dinner, but also make terrific toast.
Course: Appetizer, Breakfast, Side Dish
Cuisine: American, Italian, Mediterranean
Keyword: bread, cheddar and rosemary, cheddar sourdough, Gluten Free, gluten free baked goods, Sourdough Bread