Gluten-Free Focaccia Recipe
This Gluten-Free Focaccia is a game changer! Soft, fluffy, and bursting with flavor, it's the perfect bread for any occasion.
Servings: 8 servings
Ingredients
- 1.5 cups warm water (110°F to 115°F)
- 1 tablespoon sugar
- 2.25 teaspoons instant yeast
- 2.5 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1.5 teaspoons baking powder
- 1 teaspoon salt divided
- 3 tablespoons olive oil divided
- 2 teaspoons chopped fresh rosemary
- 2 cloves garlic (optional, minced)
Instructions
- In a mixing bowl, combine the warm water and sugar. Sprinkle the instant yeast over the top and let it sit for about 5 to 10 minutes, or until it becomes frothy.
- In a separate bowl, whisk together the gluten-free all-purpose flour blend, baking powder, and 1/2 teaspoon of salt.
- Once the yeast is frothy, add the flour mixture to the yeast mixture along with 2 tablespoons of olive oil, chopped rosemary, and minced garlic (if using). Stir until a thick, sticky dough forms.
- Grease a baking sheet with the remaining 1 tablespoon of olive oil. Transfer the dough to the baking sheet and spread it out to fill the pan, creating dimples all over the surface.
- Cover the dough with a clean kitchen towel and let it rise in a warm place for about 30 to 45 minutes, or until it has puffed up slightly.
- Preheat your oven to 425°F (220°C).
- Once the dough has risen, sprinkle the remaining 1/2 teaspoon of salt over the top, drizzle with more olive oil, and bake for 20-25 minutes until golden brown.
- Remove from the oven and allow to cool for a few minutes before slicing. Serve warm or at room temperature.
Equipment
- Mixing Bowl
- Measuring cups and spoons
- Whisk
- Wooden Spoon or Spatula
- Baking Sheet
- Parchment Paper
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months.
- Experiment with toppings like olives or sun-dried tomatoes for added flavor.