Rosemary Buckwheat Focaccia Bread (gluten-free + egg-free)

This soft and squishy gluten-free focaccia has an incredibly tender, airy interior with a golden, rustic crust and savory rosemary flavor. It is the kind of bread that disappears quickly, whether served alongside a meal or simply torn into pieces and dipped into extra virgin olive oil. My children have decided that this is the best gluten-free bread recipe I have developed thus far! Freshly ground raw buckwheat flour gives the focaccia a subtle earthy flavor and is easy to make by grinding raw buckwheat groats into a fine flour in a high-powered blender. Serve it warm or at room temperature alongside soups, stews, salads, or with your favorite Mediterranean-inspired meal.