Take your homemade gluten free bread game up a few notches with this cheesy gluten free sausage focaccia! Bake in a rimmed sheet pan and top with cooked and crumbled Italian seasoned pork sausage, melty mozzarella cheese and fresh sprigs of rosemary. Easy, delicious and impressive!

What’s to Love about this Sausage Focaccia?

• The Focaccia: This is the same dough I use in my gluten-free focaccia recipe baked in a rimmed baking pan. The crust spreads further to the edges of the pan creating crispier edges and bottom crust while also maintaining the soft and chewy interior bread.
• The Toppings: Italian sausage seasoned with a few basic herbs, cooked, crumbled then spread over the top of the bread dough with mozzarella cheese.  It’s made with simple ingredients yet it’s incredibly flavor packed! Check the recipe notes if you can’t get Italian sausage where you live.
• The Taste: Between the cheesy-sausage topping and the mouthwatering Italian flatbread base you’ll be reaching for more in no time. Share this with friends and family who are still skeptical of your gluten free diet to convince them!

Additions & Substitutions

• Parmesan cheese – Add an extra sprinkling on top or use instead of mozzarella.
• Caramelized onions – Take advantage of the waiting time while you wait for the gluten-free focaccia dough to rise and caramelize some onions to throw on top.
• Black olives – Remove the pit if needed then slice up to add as an extra topping.
• Sun-dried tomatoes – blot the excess oil and slice into the pieces to scatter on top.

More Gluten-Free Bread recipes:

• Gluten Free Cornbread (Vegan Option)
• Mashed Potato Biscuits (Vegan Option)
• Gluten Free Manakish Za’atar
• Everything Bagel Almond Flour Bread
• Easy Gluten Free Bread Recipe (Dairy Free)
• Gluten Free Soda Bread

Enjoy!

Let me know if you try this gluten free focaccia bread recipe recipe! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

Gluten Free Sausage Focaccia

Prep Time: 30 minutes Cook Time: 20 minutes Additional Time: 1 hour Total Time: 1 hour 50 minutes

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Baked in a rimmed sheet pan and top with cooked and crumbled Italian seasoned pork sausage, melty mozzarella cheese and fresh sprigs of rosemary. Easy, delicious and impressive!

Ingredients

Dough

• 2 tsp active dry yeast (6g) - ensure gluten free
• 1 tbsp sugar (15g)
• 1 cup warm water, about 110°F/43°C (240ml)
• 1 ¾ cup gluten-free all purpose flour blend (245g)
• 2 tsp baking powder (8g)
• ½ tsp xanthan gum (leave out if your flour blend already contains it)
• ¼ tsp sea salt
• 3 tbsp extra virgin olive oil, plus extra for greasing (45ml)
• 2 tbsp vinegar (30ml)

Topping

• 1 tbsp olive oil + 1 tbsp water for top
• pinch of flaky sea salt
• ½ lb sweet Italian sausage with the casing removed (225g)*
• ½ cup grated or cubed mozzarella (4oz | 115g)
• Fresh rosemary sprigs or 1 tsp dried rosemary

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

Dough Prep

1. Prep a 9x13-inch rimmed baking sheet. Grease well and set aside.
2. In a large measuring jug or medium sized mixing bowl: whisk the sugar in the warm water. Once dissolved, whisk in the yeast until fully combined. Set aside the yeast-water mixture for about 10 minutes until the yeast has foamed up.
3. In a large mixing bowl whisk together the flour, xanthan gum, baking powder and salt.
4. Pour all the wet ingredients (yeast mixture, oil, vinegar) into the dry ingredients. Mix into a thick batter.
5. Use a large spoon to mix everything together until a thick, sticky batter-like dough forms. Scrape down the sides and make sure no flour pockets remain.
6. Pour the dough into the prepared baking sheet. Smooth the dough out in an even layer. Cover with plastic wrap or a kitchen towel, let the dough rise, undisturbed in a warm place for about 1-2 hours.

Topping + Assembly

1. While the bread is rising, heat olive oil in a medium pan over medium-high heat until shimmering. Add sausage. Cook, breaking it up, until golden and crisp, about 5 minutes. Transfer to a plate and let cool to room temperature.
2. Make the brine: In a small cup, mix together the oil, water and salt. Set aside.
3. Preheat oven to 425°F/220°C.
4. Grease your fingers with a bit of oil then press into the dough to create little dimples across the top. Pour the brine evenly across the dough, then spread the cooked sausage, cheese and rosemary over the top of the dough.
5. Place in the middle of the oven and bake for 22-25 minutes until the cheese is bubbling and the golden brown.
6. Let cool a few minutes then lift and transfer the focaccia to a wire rack until cool enough to enjoy. Slice, serve and enjoy!
7. Store leftover bread in an airtight container or bag in the fridge up to four days.

Notes

• Yeast: Active dry yeast is also known as instant yeast and quick yeast.
• Sausage: If you don't have Italian sausage you can use plain pork sausages and add 1 tsp fennel seeds
  1 tbsp dried oregano and ½-1 tsp red chili flakes.

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Breads/Wraps Cuisine: Italian