Description
Light cloudlike gluten-free focaccia recipe Easy dairy free tech for perfect results Youll love this fluffy artisan style bread
Ingredients
Scale
- 2 cups (280g) high-quality gluten-free all-purpose flour blend
- 1 packet (2 1/4 tsp) instant yeast
- 1 tsp fine sea salt
- 1 tsp sugar
- 1 1/4 cups warm water (about 105-110°F)
- 3 tbsp extra virgin olive oil
- 2–3 tbsp extra virgin olive oil (for topping)
- Flaky sea salt (for topping)
- Fresh rosemary sprigs (for topping)
Instructions
- In a large bowl, whisk together the gluten-free flour, instant yeast, salt, and sugar.
- Create a well in the center of the dry ingredients and pour in the warm water and 3 tablespoons of olive oil. Mix until a sticky, shaggy dough forms.
- Generously drizzle a 9×13 inch baking pan with olive oil. Scrape the dough into the pan and use oiled hands to press it evenly into the corners.
- Loosely cover the pan and place it in a warm, draft-free spot to rise for 45-60 minutes, until puffy and nearly doubled.
- Preheat oven to 425°F (220°C). Oil your fingers and press deep dimples into the dough. Drizzle with the remaining olive oil and sprinkle with flaky sea salt and rosemary.
- Bake for 20-25 minutes, until the top is deep golden brown and the edges are pulling away from the pan.
- Let cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy while warm.
Notes
A light, airy, and pillowy gluten-free focaccia recipe that is simple to make and perfect for soups, sandwiches, or snacks.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Cuisine: Italian
Nutrition
- Serving Size: 1 focaccia (about 12 servings)
- Calories: 180 calories
- Sugar: 1 g
- Fat: 7 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 3 g