Gluten-Free Focaccia
Savor the warm, savory goodness of Gluten-Free Focaccia, a delightful bread with crispy edges and soft centers, customizable to your taste.
Ingredients
Main Ingredients
- 3 ½ to 4 cups gluten-free flour blend (with xanthan gum)
- 2 teaspoons instant yeast
- 1 ½ cups warm water (110-120°F) Make sure the water is the right temperature as too hot can kill the yeast.
- ¼ cup extra-virgin olive oil Plus more for topping
- 1 teaspoon salt
- 1 tablespoon sugar or honey
- 1 tablespoon fresh rosemary, chopped Optional
- Flaky sea salt for topping
Instructions
Preparation
- In a bowl, combine flour blend, yeast, salt, and sugar.
- Stir in warm water and olive oil until a sticky dough forms.
- Cover and let rise for 1 hour or refrigerate overnight for deeper flavor.
- Oil a baking dish and spread the dough with oiled fingers.
- Dimple the surface generously and drizzle with olive oil.
- Sprinkle with rosemary and flaky salt.
Baking
- Bake at 425°F for 25–35 minutes, until golden brown and crisp.
- Let cool slightly before slicing and serving warm.
Notes
Store any leftover Gluten-Free Focaccia in an airtight container in the fridge for up to 3 days. To reheat, pop it in the oven at 350°F for about 10-15 minutes. You can freeze it tightly wrapped for up to 3 months. Experiment with different toppings such as olives, cheese, or herbs for a twist.